By Tanay Warerkar and Erika Adams – NY.Eater.com – Photo Not Credited.
Several neighborhood establishments are contending with offering delivery for the first time, facing unexpected challenges from changing their menus to figuring out new logistics. “If you’ve decided to stay open, you are now, whether you like it or not, a ghost kitchen,” says Scott Landers, the founder of delivery consultancy Figure 8, whose clients include Mexican-American chain Mexicue.
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