AKRON, Ohio – Someone once said the three biggest things for a business are "location, location, location." But for restaurateurs Matt and Heather Ulichney, that couldn't be further from the truth.

That's because the Akron couple, who run The Square Scullery food truck, are opening what they say is the city's first "ghost" restaurant. And in that concept, location means little.

"The true definition of a ghost is an app-based system where you don’t know where the kitchen is," Matt said "They just know the general vicinity. Delivery is big.

"The whole point of a ghost is it’s a hidden restaurant."

The need for a ghost approach often is seen in larger cities with high rents, the couple said, and is fueled by more people using food-delivery services to save time after busy days.

"We get to alter what being a ghost means based on our location," Heather said. "This is a very new thing popping up. … It's becoming more and more popular as app-based (systems) are more popular."

Those systems - like DoorDash, GrubHub and UberEats - allow people to choose items and have an automatic charge via credit card, just like ride-based systems operate. The Ulichneys said they probably will choose two app services for pickup and delivery.

The couple aims to open in a space in March in the Wendell L. Willkie American Legion Post 19 at 783 W. Market St. in Akron's Highland Square neighborhood. The post, which is marking its 100th anniversary this year, is across from Angel Falls Coffee Co. at Casterton Avenue.

It's a busy time for the Ulichneys: They received a grant from the city for their ghost kitchen, which they are refurbishing, plus they have a catering business, and they will maintain their food truck. They crafted a small, comfortable waiting area for pickups by the kitchen in the legion post. (The space has a cool coffee table in the shape of Ohio.)

"We've been able to push ourselves out there; that's been huge," Matt said. "We balance each other out. I make pretty food, and she makes people able to see it."

Heather, 29, is from Akron, has a marketing background, and ran a wedding-photography business. Matt, 32, is from Norton and formerly worked at Crave. The couple lived a few years in Tennessee, where Matt worked for a catering company before they returned to Akron. In 2015 they bought a large, former Snap-on tools truck. (They said it's one of the bigger food trucks around at 27 feet, plus another three feet for a back porch that has been added.)

They came up with the alliterative name The Square Scullery for a literal reason: " 'Scullery' technically means 'small kitchen', and we're clearly Square kids," Heather said. "To us it means Highland Square small kitchen."

They live nearby, saved their money, worked hard, and at one point even downsized into a smaller apartment. As a matter of fact, they once lived within sight of the legion post.

"Our roots started two doors up," Matt said, leading them to wonder 'Boy, it would be nice to have that kitchen this close.'

What they create is "indie comfort food," he said.

"We’re essentially comfort food from all over the world," Matt said.

That means you'll find a melting pot of culinary origins and flavors: Peruvian, Argentinian, Caribbean, Chinese, Korean, Spanish and others.

It has to be one of the few places anywhere where you can order kimchi (fermented vegetables) or poutine (fries, cheese curds, gravy).

"I find traditional dishes that have been around a long time and put our spin on them," Matt said.

And then there's the brussels sprouts.

"The amount of brussels sprouts we'll go through in a week is amazing," he said. "Brussels sprouts allowed us to move out of a one-bedroom apartment and into a house."

They rarely make sandwiches on the truck. They use biodegradable plates, micro greens, brightly colored sauces ("chicken curry is huge," Heather said) and look to do arepas and ramen.

They have many dairy-free options, with 80 to 90 percent of their menu being gluten-free. The couple is "very mindful of what goes into the fryer at all times," Matt said. They even have an extra set of pans segregated for gluten-free cooking. Instead of a flour-based roux they use "highly condensed demi-glace."

That pleasantly surprises gluten-free diners, leading them to hear " 'Oh my, you're making your gravy without gluten.' "

A pair of creative burgers that the couple said did well in the judged competition at the Hamburger Festival in downtown Akron a few years ago are available: A Korean burger is made with a beef and pork blend, toasted sesame seed and fish sauce topped with rice wine and whole-grain mustard, Fresno peppers and soy cabbage. A Guajillo pepper burger is made with meat, garlic and onion, and is topped with white cheddar and crispy pancetta.

While the truck has eight to 10 offerings, the ghost restaurant will start with 15 to 16 items and gradually increase to 30, they said.

They have driven all over the area, including rolling up to Walnut Wednesdays regular food-truck gathering in downtown Cleveland.

"Food trucks are an incubator," Heather said. "It gives someone like us a chance to try something out."

And with low overhead, the food-truck space allows them to "knock out high-end food," Matt added, while staying ahead of food trends.

The couple has embraced multiple platforms - the truck, catering business and kitchen. The Ulichneys complement each other, with Heather's informal outreach through instagram - @squarescullery - and the creativity in the kitchen from the Anthony Bourdain-t-shirt wearing Matt. (After the chef's death, the couple worked an event via their truck and donated proceeds to a suicide-prevention hotline.)

The tattoo on Matt's right arm is inked with the words "Living the dream" along with food images. That dream is coming clearer now.

“In the long run we eventually hope to open a restaurant,” Heather said. “It’s (ghost restaurant) a stepping stone between a food truck and brick and mortar we didn’t know could exist.”