Food from The Feed. (Courtesy)
When the pandemic hit, restaurants faced a spooky future full of uncertainty. That’s where ghost kitchens came in.
Without a seating area for customers to dine in, ghost kitchens produce food that’s almost immediately whisked away to be eaten elsewhere.
The concept grew in popularity during the pandemic with many diners ordering food for pickup or delivery. Ghost kitchens are expected to account for 21% of total restaurant sales over the next four years.
Chef Tristan Roley decided to launch his own ghost kitchen last September. The Feed in Logan, Ohio, posts a weekly menu on Facebook that includes dishes such as a shaved New York strip steak sandwich on ciabatta bread, cajun dusted puff battered shrimp and chicken ballotine.

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