Commissary kitchens are very common and used all over town. I am not a fan, there is a disconnect between the customer and the produce which creates a form of "who cares what I do here", then you get into food preservation, fixed menu's, freezing and not fresh cooking which shows in the end product.
I am surprised you can't tell which restaurants these are. What kind of food do you cook at yours?
I've been very impressed with the CIBO italian chain restaurant in deer foot meadows that cooks everything in front of you fresh and the noodle box near the south costco. Amazing, pricier fast food chains that literally make it in front of your eyes.
I think more and more restaurants are opening their kitchens up because it forces a code of conduct.
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