ConfusionLaw professor Monica Viken from BI believes that ghost restaurants create confusion and that it can be problematic if the practice spreads, even if she does not see a clear violation of the Marketing Act. “I am worried that we will get a form of dilution of the brands. That consumers will never be completely sure of what they really get,” she said.
Foodora believes it is wrong to call the restaurants “ghost restaurants” and believes the offer is positive because it allows restaurants to maximize kitchen capacity and fill gaps in the offer.
“Brands only live as long as the quality and reputation related to them hold up,” Foodora’s Norwegian manager Carl Randers told NRK.
Source: © NTB Scanpix / #Norway Today / #NorwayTodayNews