As long as the ghost kitchens are honest about their affiliations, I don't see anything wrong with this shift in restaurant business. This is how business adapts to a changing society, and I applaud those who have made the transition and embraced the departure of traditional restaurant business model.

Concerning the food quality as raised by one of the commenters, I won't worry about it too much. If all a ghost kitchen does is reheating the food, customers will notice. The quality of freshly cooked food and frozen food differs quite a lot. On the other hand, if a ghost kitchen can make frozen food taste the same as freshly cooked food, that's innovation and I am all for it.