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A popular Bay Area restaurant, with one location in both SF and Oakland, recently spun up a new "restaurant" that exists solely in Doordash. The first order I put in with them came back warmer and with better packaging.

I was left wondering who actually prepared the food. The branding on the bag was like 50/50 Doordash and the restaurant (Burma Superstar).

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Yeah, I could see "ghost kitchens" or "cloud kitchens" like this becoming much more popular in the coming years. For restaurants that primarily focus on their dine-in location, their food often doesn't work very well for delivery, but a restaurant whose sole focus is delivery could ensure the best customer experience.

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