But as the below commenter said, if you can use same ingredients across multiple dishes, it reduces waste and can reduce COGS. A small restaurant can do it, the issue there is establishing a brand, but if all your orders are coming via 3rd party apps. not sure how much brand awareness you actually need
That is as assumption that has been made time and time again and it always failed. The most important part of a successful kitchen is a near zero dwell time. The smallest dwell time is achieved by having a kitchen be colocated with the customer.
Every hour you're open, money goes out. You need to have continuous sales to even have the opportunity to make ends meet. Even if you're losing money each hour but still making a few sales, you have some flexibility with tweaking your formula to reduce the losses or turn it into a net even. If you're just sitting idly, you're just burning money without anything to do about it.
It seems from the initial glance that dwell time is irrelevant because a kitchen can just go to the next order but that's not actually the case because without yes/no from a customer the kitchen can continue to make the same errors without adjusting. In the world of ghost kitchens dwell time is terrible because in reality the only feedback the kitchen gets is an asynchronous negative review that will be received a day or two later at best. That's the reason why pretty much all ghost kitchen based restaurants rapidly flame out.