3.
         Can a restaurant be a restaurant if you take away the cashiers, tables and diners?
        Thomas Pham, an owner of ten restaurants in Southern California, is giving it a try. He turned to the newish “ghost kitchen” business model earlier this year as he builds out his company.         Pham didn’t want to pay as much as $500,000 for a new restaurant, so he opened a shared-space kitchen. It makes food for to-go and delivery customers. It cost $20,000, plus a $5,000 monthly fee, and that is half the rent for a brick-and-mortar restaurant, he says. With delivery orders booming across the restaurant industry, these new-style cookhouses, also called ghost kitchens, may be just the ticket for growth.
Ghost kitchens are truly the Wild West of the restaurant industry.
There isn’t a perfect model yet, with startups quickly entering the market and many of them failing. However, with the higher need of food delivery today, more “ghost kitchens” may show up in these days.
  

*cashiers 收銀機 delivery 外送 boom 激增 industry 產業
【題組】40. ( ) What is “ghost kitchen” in the article?
(A) It’s a kitchen for ghosts.　
(B) It’s a kitchen you cannot see.
(C) It’s a kitchen that only cooks meals.
(D) It’s a kitchen without customers.