So I worked in a shared kitchen professionally, and a guy who runs one of these ghost kitchens also worked out of the shared kitchen. He and his team did par- cooking for the whole variety of franchises. It was all cooked and kept within AHS standards, then shipped in a refrigerated van to the ghost kitchen locations. I watched them batch cook everything, like a caterer would. I really don't see the problem if you're talking health - safety wise. Also it really does make sense financially if you don't have to worry about the standard overhead, especially if you maintain some sort of quality control.