When I used to work in a kitchen, my boss would insist on long hours. Of course, it was all fun and games until the third course. Mainly because we had physical expectations to uphold. There were customers on the other side of the restaurant. And so, because of that, there has been a very strenuous amount of high stakes and higher quality to uphold. That said, Ghost Kitchens have taken the strain out of such nerve-wracking situations.

For those of you who are not in the know, one of those Ghost Kitchens, ByteToBite has been making waves with it’s varied menu across several restaurant brands. They all are owned by ByteToBite. From the sea-faring fish food of the Codfather to the multi-layered sandwiches of Welders Grilled Cheese.

All these entities are takeout-and-delivery-only. Accessible through any of the partnering apps, such Doordash, Postmates, UberEats and Caviar.

These ghost kitchens are made possible through consumers like you as well as start-ups, like Virtual Restaurant Consulting, focused on launching “profitable [ghost kitchens] in their existing kitchens in as little as 30 days.”

Primarily, they would purchase a license of $249 for the first six months, from its kitchen. From there, menu training programs would commence as well as social media outreach and realized web pages.

As VRC’s senior partner Alan Moore puts it, they take care of the fine print and “we allow restauranteurs to focus on cooking.”

This type of format has been reshaping the food industry, especially in metropolises like Los Angeles, for a couple years now. It tends to be cost-efficient in the long run. Expenses to run a dining area for customers don’t matter.

For example, City Storage Systems were able to make this model work as early as 2015. Ever since then, Diego Berdakin’s company knows how to prosper.