Low quality food is eventually going to catch up to you. People have to want to re-order. I think this article does a bad job of explaining why ghost kitchens are failing - to me it sounds more like a scam where they barely made the effort to actually make a good product and tried to make a quick buck - take some of that investor money. The concept, I feel, can work.

> In which countries are ghost kitchens thriving?

Much of Asia.

> How do they avoid the failure modes described in this article?

My suggestion was that this is exactly what a meaningful article on this topic would mention, as clearly the failure modes aren't universal. I'm not the one writing articles about it.

> Is it possible they are simply behind the curve?

Au contraire, ghost kitchens were already more of a thing here before COVID.