Ghost kitchens and the permit-versus-operation gap (2018–2022)
The spread of delivery-only kitchen concepts showed many food businesses running with minimal storefront licensing, while other licensed spaces never served a customer. The gap between holding a permit and running a kitchen became a recognized pattern in the restaurant industry.
Regulators and restaurant groups debated how food licenses should cover these operators.
The episode reinforced that a license alone doesn't confirm a restaurant is operating.
It's the same distinction at play here: this license shows approval, not operation.
