While ghost kitchens took off during the pandemic when dining rooms were closed, their popularity began to cool over the summer as more consumers either returned to restaurant dining rooms or reigned in their spending on delivered meals. As a result, while ghost kitchens continue to grow, they are growing at a slower rate than they were. Mott Smith, cofounder and CEO of Amped Kitchens, recently said he is fielding more calls from real estate brokers looking to sell poorly located ghost kitchens – particularly those that aren’t able to adapt to multiple sales channels. (Ghost kitchens that operate as food halls with delivery functionality have been more successful in capturing traffic.) How times have changed once again – and have again demonstrated how important it is to build flexibility into your business model. In the meantime, what will become of the ghost kitchen facilities that have accumulated in less-appealing locations? Restaurants looking to test new concepts or launch additional franchises may be able to find reasonable deals, including hourly and daily lease terms, on shared commercial kitchen space. The benefits of these spaces remain: Newer franchises can benefit from the skills and expertise of more seasoned franchises operating out of the kitchen, all while avoiding the costs and responsibility of real estate when trying to launch a new concept. While ghost kitchens themselves are evolving, they may still be able to help traditional restaurant concepts evolve.