Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook
Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook

‘Ghost kitchens’ helping Chinese food emporium in San Francisco reach customers – and survive the pandemic

  • China Live in San Francisco’s Chinatown is using kitchens specially set up for delivery services to get its takeaway food favourites to more customers
  • The venture is a partnership with Virtual Kitchen, a ‘ghost kitchen’ start-up offering space and equipment to support restaurants’ delivery operations

Topic |   Food and Drinks
Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook
Chef George Chen is using “ghost kitchens” – cooking facilities set up for delivery food only – to help his Chinese food emporium’s signature dishes reach customers across the San Francisco Bay Area. Photo: Facebook
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