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S.F. ghost kitchens are reinventing with millions of dollars. Will diners buy it this time? Even after the pandemic ends, restaurant analysts predict that demand for food delivery will only grow FacebookTwitterEmail Chronicle photo illustration by Daymond Gascon from Getty Images elements No one seems to like using the term “ghost kitchen,” but people in the Bay Area restaurant industry are sure talking about them a lot these days. The phrase conjures images of sketchy ventures set up in industrial warehouses and parking lots where who knows who is prepping the dishes for brands that exist only online. But ghost kitchens restaurants without dining rooms that are designed for delivery are evolving. Today, they are home to some of the Bay Area’s most popular independent restaurants, including Brenda’s French Soul Food, Señor Sisig and Vegan Mob. And, with food delivery expected to become a $365 billion industry by 2030, they’re drawing hundreds of millions of dollar

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