Designed With You in Mind As a shared kitchen operator, you wear many hats. Your kitchen is the heartbeat of your local food system, empowering
This report will provide you with 40 pages of exclusive new data and insights to plan or operate a kitchen, including facility sizes, amenities, scheduling, member management, and trends, as well as operational models including staffing and services, and additional financial information for operating and funding shared kitchens.
A note from Meghan King, your VP of Product at The Food Corridor A few years ago, The Food Corridor reflected deeply on the journey
105 miles away from the nearest shared kitchen, in the heart of what many consider a “food desert”, the Bunny & Jane Newton Kitchen was
Getting shared kitchen ready: 8 questions you need to answer
Expert guidance for designing a shared incubator or commissary kitchen.
The concept of legally selling food produced in home kitchens directly to the public, more formally known as the Microenterprise Home Kitchen Operations (MEHKO) movement, is gaining traction in California and starting to influence policies in other states.
Mark your calendars because the much-awaited Shared Kitchen Summit is back, this year in the food-centric city of New Orleans! Join us from November 12th to
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