Miami ghost kitchen delivers caviar and steak until 5am - Axios

Michele's take

Late-night luxury delivery is a genuinely interesting demand signal, but one location in Miami operating until 5am tells us very little about scalability or unit economics before anyone starts celebrating a new category. The ghost kitchen model still hasn't resolved its core tension between high delivery costs and margin preservation, and adding premium SKUs like caviar doesn't automatically fix that math — it may actually compress margins further when you factor in spoilage, handling, and last-mile logistics at those hours. Before any operator or investor reads this as a franchise opportunity, I'd want to see at minimum 90 days of order frequency data, average ticket retention, and repeat customer rates — because novelty and sustainability are very different things.