The Food Corridor Blog

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May 8, 2018 Blog
Schedule of Fees – Product Feature By Rachael Miller
Here at The Food Corridor, we want our clients to thrive. We launched this product feature blog series to help our community learn how to best use our software and increase shared kitchen efficiency. Have a specific product question for us? Let us know: hello@thefoodcorridor.com Schedule of Fees: where to begin? Creating your kitchen’s schedule
April 17, 2018 Blog
Announcing: The Shared Kitchen Toolkit By Rachael Miller
  Artisanal food sales are on the rise and the sharing economy continues to surge. The economic potential for consumer packaged-foods is great, however scaling can be difficult due to high production costs and the lack of market access. Once a homegrown food startup outgrows their small test kitchen, where can they turn? Enter the shared-use
April 8, 2018 Blog
The Food Corridor Welcomes Client Specialist By Rachael Miller
The Food Corridor team has grown! We recently welcomed Amanda Mancuso to our team as our new Client Specialist. She loves all things Colorado, food, and client success. Welcome to the Gnome Family, Amanda! Hello! I’m Amanda Mancuso. I’m native to Fort Collins and I love all things Colorado; hiking, biking, snowboarding, camping, etc… I love
March 15, 2018 Blog
Kitchen Spotlight: theKitchen24 By Rachael Miller
theKitchen24 is a premier culinary center for the Tampa Bay area, specializing in interactive cooking classes and private events. In addition to culinary education, theKitchen24 fosters and supports culinary entrepreneurs and businesses by providing them with a state-of-the-art shared-use commercial kitchen. Open 24/7 with a minimum rental requirement of just 1-hour, this kitchen is accessible to a wide variety of food business owners. The kitchen is
February 16, 2018 Blog
News & Resource Blast By Rachael Miller
So many exciting things are happening in the shared-use kitchen and foodpreneur worlds. We don’t want you to miss a thing! While we select stories to share in our monthly newsletter, we just don’t have space for them all. Check our blog regularly for news and resource links, with content from around the world. Kitchen incubator
February 8, 2018 Blog
Kitchen Talk: To Rent or Buy Your Facility? By Dan Moore
Recently, we polled the NICK, asking kitchen administrators whether they owned or rented their kitchen real estate. Twice as many rented as owned. This makes sense.  Outfitting kitchen space can cost up to $500,000 and that’s just for the necessary equipment and interior materials. Throw a monthly mortgage payment in there and startup costs may become prohibitive. Renting
February 5, 2018 Blog
Upcoming Events for Kitchens & Foodpreneurs By Rachael Miller
Want to connect with other food systems movers and shakers?  We thought so. Every month, we provide a digest of events and opportunities in our newsletter, however we don’t want to you miss a thing! February 13, 2018 People + Planet + Profit: Building a Triple Bottom Line Business – Chicago, IL Part 1: Sustainability Strategy
February 2, 2018 Blog
Goodbye Josephine, We Appreciate You By Rachael Miller
The food tech startup community is small, and when one of the major innovators closes, we all feel loss. Today, we say farewell to Josephine. While Josephine was a competitor to The Food Corridor, we shared a similar mission to enable efficiency, growth and innovation in local food. Josephine believed in enabling home cooks to produce food for sale.
February 1, 2018 Blog
News & Resource Blast By Rachael Miller
So many exciting things are happening in the shared-use kitchen and foodpreneur worlds. We don’t want you to miss a thing. While we select stories to share in our monthly newsletter, we just don’t have space for them all! Check our blog regularly for news and resource links, with content from around the world. Collabatition:
January 24, 2018 Kitchen Spotlights
Kitchen Corner: Chiknegg Incubator Kitchen By Rachael Miller
Chiknegg Incubator Kitchen in Goochland, VA began operating in 2013. This space offers a mixture of traditional kitchen prep space for food entrepreneurs and classes for consumers, in addition to a cozy setting for chefs to offer pop-up meals. “We especially enjoy assisting those who are in the beginning stages of launching their business.” With a mission
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