Under-used mall and industrial spaces are becoming a hot commodity thanks to the rise of so-called ghost kitchens.

These kitchens, also known as virtual eateries, are often set up in spaces that typically go unused such as basements or car park areas. Industrial landlords have also profited as the sites offer easier, more discreet access for delivery drivers to reach the kitchen.

Such is the case for restaurants like Leafage and Butcher Block, owned by food delivery services company Green Summit Group, in New York. Both eateries are delivery-only and do not have to account for customer seating space in their real estate needs.

Ghost kitchens are growing in popularity thanks to takeout demand and customers' need for both quick deliveries and quality food, JLL reports. Cheaper rents and operational costs have also contributed to the rising trend.

Brands like DoorDash have cashed in on the trend and in October, the food delivery company introduced its own 2K SF kitchen in Silicon Valley where its restaurant partners can prepare food if they do not have a storefront in the vicinity.

In addition to helping brands save money, ghost kitchens also cater to the experience of the patrons, who will no longer be subject to delivery drivers walking in and out of the restaurant and disrupting their meals.