How a Napa Wine Tour Owner Accidentally Built One of the Most Efficient Shared Kitchens in California
When Don opened his Platypus Wine Tours company over two decades ago, shared kitchen operations weren’t even on his radar. His fleet of buses shuttled
From Pastry Chef to Shared Kitchen Powerhouse: How Bakery Pro Is Building Community—One Kitchen at a Time
When Trudy, a trained pastry chef, struggled to find an affordable, welcoming kitchen to launch her cake business, she never imagined she’d one day own
Introducing: KitchenEDU
From day one, The Food Corridor has been rooted in listening. Listening to your challenges, your wins, your creative ideas—and then rolling up our sleeves
USDA Grants for Shared Kitchens Are Now OPEN – Here’s How to Tap In
USDA grant programs are now open—and shared kitchens are eligible. From infrastructure and equipment to technical assistance and food hub development, the FMPP, LFPP, and RFSP grants offer powerful funding opportunities to help your kitchen grow. Learn how to apply, what’s eligible, and how others in our community have leveraged these funds to strengthen their local food systems.
Leads Manager Is Here—The Next Step in Our Evolution
Every month, thousands of food businesses land on The Kitchen Door looking for space. Whether you get one lead a week or twenty, what happens
NAICS Codes Explained: How to Classify Your Shared Kitchen
Choosing the right NAICS code for your shared kitchen or food incubator can feel like trying to fit a square peg into a round hole. There’s no one-size-fits-all solution—but there are smart strategies that work. In this guide, we break down the most relevant NAICS codes used across the industry, when to use them, and how to avoid common pitfalls.
What is a Virtual Brand?
In the golden age of delivery apps and ghost kitchens, virtual brands are the culinary chameleons of the food world. They exist only online (no
How Shared Kitchens Can Prepare for a Recession: Staying Nimble in the Face of Rising Costs
As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are
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