Ghost Kitchens have been a growing trend over the past several years. By utilizing social media and other marketing strategies and capitalizing on the thriving home delivery segment, chefs can create new opportunities for themselves by reimagining their workspace and business model. Compared to a restaurant operation, Ghost Kitchens are solely focused on creating food fare that is void of traditional restaurant space that can be enjoyed by diners at an off-site location of their choosing.

This option opens up a new world of possibilities for culinary experts as the location doesn't need to be at Main & Main—it can be in an industrial park, B or C retail space, or in an office on the outskirts of town. Delivery services can have easy access to pick up the food to deliver to customers, and depending on the situation, customers could come pick up food at the site as well.

Gaining even more steam from the COVID crisis, Ghost Kitchens are poised to continue to grow their footprint in major metro areas over the coming months and years. Los Angeles, Chicago, Denver, Seattle, Dallas and New York City are examples of prime locations for this thriving net lease segment. The good news for landlords is that by making a space Ghost Kitchen-friendly, they may have an opportunity to secure stronger rents and create a more in-demand offering for what would typically be harder to lease space.