- July 12, 2021
- Posted by: Stratford Team
- Category: Business
But restaurateurs who can no longer afford a traditional brick-and-mortar operation have found a lifeline in the form of food trucks, food halls and ghost kitchens.
Ghost kitchens are typically delivery or take-out-only operations that reduce overhead costs for restaurant owners. They have become immensely popular during the pandemic. Food halls offer a similar flexibility, renting out equipment and space to independent food service operators in a food-court-like setting.
Business leaders say Black restaurant owners have been moving into ghost kitchens at a disproportionately higher rate since the pandemic began. That’s partly because Black-owned brick-and-mortar restaurants were among the hardest-hit businesses in the pandemic.
“Not only is it a viable thing for Black business owners, it’s a viable thing for hospitality in general,” said Adriane Mack, CEO of Miss Mack Enterprises, a hospitality business development firm based in New York’s Harlem…
