In the USA, in response to the crisis in the restaurant market, the first gastronomic concepts in the format of ghost food halls, or ghost food halls, began to open. These are sites that bring together those who only work for the delivery of the kitchen, without seats or other amenities. It is assumed that the format will remain accessible even after the crisis.
To date, there are already several places across the country in the new “ghost” format, including Click Virtual Food Hall in Houston and Kitchen United Mix in California writes The Washington Post. The Ghost line project by restaurateur Aaron Gordon is also preparing to open in September. The new food hall will allow food from several restaurant concepts to be served off-site in the open air.
Market participants point out that the launch of the new format is one of the ways out for restaurateurs who are losing money amidst restrictions on seating and reduced traffic due to the problematic epidemiological situation in the country. The new model allows for significant savings in staff and visitor services but is also viable and competitive in the face of limited demand.
