Restaurant industry analysts have said that in a period of just a few months, the pandemic has thrust the ghost kitchen market several years into the future. As more ghost kitchens come into the market, traditional operators may need to adapt to shifting budgetary needs and consumer expectations. A Restaurant Dive article reported recently that Peter Schatzberg, founder of Dubai-based Sweetheart Kitchen, said while a typical restaurant processes 15 to 20 delivery orders per hour, a ghost kitchen can process 60 orders – and with a single employee. If ghost kitchens increasingly demonstrate such economies of scale – by churning out orders quickly to more customers, with fewer staff, working from real estate occupying a smaller footprint – it will likely change the game for restaurant operators offering delivery from their traditional kitchens. How could your restaurant adapt?