Entrepreneurial-minded restaurateurs are breathing new life into hotel kitchens, emptied out by the pandemic, by turning them into home bases for delivery-only operations, aka ghost kitchens. Recently a handful of novel initiatives have sprouted up in an effort to connect food businesses in search of kitchen space with hotels that can provide it—from Use Kitch, a new Airbnb-esque kitchen rental company, to a Hyatt program that offers its facilities to local businesses. Hospitality experts say that the extended public health crisis has helped accelerate the burgeoning trend of ghost kitchens operating out of hotels, and they don’t expect it to disappear anytime soon. The New York Times has the deep dive on this growing business model.
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