I really don't get the whole negativity about "dark kitchens". There is nothing wrong in theory with a delivery-only restaurant, and there are clear cost savings that can be passed on to the consumer.

Articles such as the ones you cited talk about the stifling "windowless boxes" but restaurant kitchens have never been windowed comfortable places. At least in the UK these kitchens are subject to the same hygiene and labour laws as any other place where food is prepared. They seem to want to imply that "dark kitchens" flout these laws but I've yet to see any evidence.