Your favorite takeout spot might not exist at all—or at least, not in the way you think it does.

In cities across America, the rise of ghost kitchens—delivery-only restaurants with no storefronts, dining rooms, or visible branding—has revolutionized the food industry. They operate out of shared commercial spaces, often producing meals for multiple virtual brands under one roof. A single kitchen might cook for “Burger Barn,” “Healthy Bowl Co.,” and “Wings Express” all at once, all available through delivery apps.

It’s convenient. It’s profitable. And it’s mostly invisible.

But as ghost kitchens multiply, so do the questions about oversight, sanitation, and accountability. In the rush to meet on-demand delivery demand, food safety has entered a gray zone—and consumers may not realize the

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