The “pick-up here” sign on a bright turquoise wall hints at what’s bustling under the roof of a warehouse on an industrial street in East Vancouver.
Inside, 23-year-old Andrew Nguyen is making sushi pizzas for KOZU Sushi Pizza, his takeout-only restaurant — also known as a ghost kitchen. The concept has taken off during the pandemic as consumers turn to food delivery apps like Uber Eats, Skip the Dishes and DoorDash rather than cooking at home or dining out.
For entrepreneurs like Nguyen, it means watching electronic orders arrive online, preparing the food and packaging it for pick up or delivery. Others are doing the same in their separate small kitchen stations at the warehouse.
That means no brick-and-mortar locations, servers, dining rooms
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