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A Food Corridor exclusive interview with Nick Avedesian, Ghost Kitchen developer and operator
Many food industry startups are trapped in a bind when it comes to printing labels and other collateral. They don’t want to pay huge sums upfront for large minimum orders that a lot of printers require.
How have shared-use kitchens fared in the midst of food supply chain disruptions, increasing usage of online delivery platforms, and COVID-related safety restrictions that are challenging the existing restaurant model?
Happily, there is a community of shared kitchen owners and tenants in a growing industry creating a demand that needs to be satisfied. And there are insurers on the case, who want to help you find the right coverage at a reasonable price.
The shared-kitchen industry is growing, even in such a tough year. People are more focused on local supply chains and community togetherness, while our increasingly
With the help of the right kitchen management system, you can increase the number of clients you can handle and bring in more cash each month while freeing up time to focus on other areas of your business.
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