Usually people's motivations for ordering in are entirely different than going out to eat. If their importance was tied to their having neighborhood storefronts, wouldn't their primary competition be other storefront businesses in the neighborhood? Are they not sustainably serving their purpose as such? Why wouldn't you support them in person? Also, ordering using online services probably hits their bottom line harder than any given competing business across town.
Food trucks are as or more expensive to run than brick-and-mortar restaurants. Electricity is a lot more expensive coming from a generator, propane is a lot more expensive than natural gas, legally required commissary kitchens are less expensive to rent than brick and mortar restaurants but offer vastly less for what you pay, you can't purchase ingredients in the same quantity or store the same amount of prepped product because of limited storage in a commissary, lack of full-scale dishwashing facilities on the truck means relying on disposables, local laws and tight commissary access logistics might make it impractical or impossible to use unserved food left at the end of the day on your truck, your cooking schedule is tightly constrained by those who share your commissary and might be unpredictable if some of them do event-based business which is murder for planning and labor, your business is tightly coupled to the weather, etc. etc. etc. You're just swapping one set of operating expenses out for another. Not even in the same ballpark as opening a ghost kitchen.
A pop-up in another restaurant or unused restaurant space with a profit sharing or rental agreement is the only cheaper way to start out, but it's not sustainable, and at that point, you're pretty damn close to a ghost kitchen, anyway.
I think you're aiming your reasonable distaste for corporate entities at indie ghost kitchens when they don't deserve it.
