'Ghost kitchens' are great for shoestring budgets, but brick-and-mortar is still king, restaurant owners say

Shelby Moore for BI

This article is part of "Made to Order," a series highlighting the business strategies driving today's food industry.

On a good day, Noah Clark prepares 30 bento-box-style meals — but the Box Chicken chef won't see a single customer.

His restaurant, which serves the Japanese soul food he grew up eating, is a "ghost kitchen," meaning he fulfills online orders only.