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Since we launched The Kitchen Door in Canada in January, we’ve seen a red and white wave of exciting businesses joining the platform. Canadian food
What does 2021 look like for the shared kitchen industry?
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.
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