Ghost food hall:
Enter Ghostline, an establishment that will gather several chefs cooking in different styles to offer takeout, delivery and limited patio seating in the Glover Park neighborhood starting Sept. 1, without serving customers inside. This “ghost food hall” is among a few food establishments whose owners are betting on an unusual business model to carry them through a crisis shaking the foundations of the restaurant industry.
Ghost food halls combine “ghost kitchens” — which serve meals exclusively by delivery — and food halls, both of which have become popular in recent years, said Alex Susskind, associate dean for academic affairs at the Cornell School of Hotel Administration. With the pandemic making indoor dining less safe than before, he said many people who were skeptical of takeout and delivery are suddenly using those services frequently and finding themselves hungry for new food options. [“The pandemic has hit restaurants hard, but experts say the ‘ghost food hall’ concept might save them,” Marisa Iati, WaPo]
