Independent restaurant owners may be doomed, and perhaps grocery stores, too. Such is the conclusion of a growing chorus of observers who’ve been closely watching a new and powerful trend gain strength: that of cloud kitchens, or fully equipped shared spaces for restaurant owners, most of them quick-serve operations. While viewed peripherally as an interesting and, for some companies, lucrative development, the movement may well transform our lives in ways that enrich a small set of companies while zapping jobs and otherwise taking a toll on our neighborhoods. Renowned VC Michael Moritz of Sequoia Capital seemed to warn about this very thing in a Financial Times column that appeared last month, titled “The cloud kitchen brews a storm for local restaurants.” Moritz begins by pointing to the runaway success of Deliveroo , the London-based delivery service that relies on low-paid, self-employed delivery riders who delivery local restaurant food to customers — including from shared ki...