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

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Box Chicken operates out of a 200-square-foot kitchen space, fulfilling online orders in West LA. Shelby Moore for BIThis 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.

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