The idea of a 'cloud kitchen' or a 'ghost kitchen' is different from a commissary kitchen, and the terminology doesn't help make this distinction. 'Cloud restaurant' or 'ghost restaurant' would be more appropriate, as the "restaurant" is the ethereal part, not the kitchen. A commissary kitchen can act as the kitchen for a 'cloud restaurant', but the restaurant itself is more a product of branding and food curation that only lives in the minds of the creator and the customer, and this is enabled by decoupling the distribution channel from the production. Food trucks and caterers bring food directly to their customers, and usually have a more personal relationship with them.