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More Than Software: Why We Built The Food Corridor and Why Our Business Model Matters
Eleven years ago, I set out to solve a problem. But it wasn’t originally a software problem. It was a food systems problem. While earning
How to Get More Leads for a Commercial Kitchen
TL:DR / Quick answer: The fastest ways to get more leads for a commercial kitchen are to list it on a kitchen marketplace like The
Best Shared Kitchen Management Software: How to Choose the Right Tool for Your Kitchen
TL:DR: Quick answer: Shared kitchen management software is purpose-built software for operating a commissary kitchen, food incubator, ghost kitchen, or culinary coworking space, covering client
Your Ultimate Preview into the 2026 Shared Kitchen Summit
Do you enjoy getting to know people doing really cool things for their local food community? Does seasonal cuisine prepared by award-winning chefs tickle your
The Honest Guide to Cottage Food Software: What Actually Works and How to Pick the Right One
The right order management platform depends on how you actually sell — not just what’s free or most popular. Here’s an honest look at the top cottage food software options for 2024–2025.
Do Food Trucks Need a Commissary Kitchen? Yes — Here’s Why That’s a Good Thing
A commissary kitchen isn’t just a regulatory checkbox. For a new food truck operator, the right commissary relationship can be one of the best early investments you make. This post covers how commissaries actually work, what to look for in a good one, and how to show up as a partner worth working with.
The Status of Microenterprise Home Kitchen Operations (MEHKOs) in 2026 — And What It Means for Shared Kitchens
Across California, counties are writing and testing the first true home-kitchen-to-consumer regulations, designed to “democratize” food entrepreneurship by allowing certain meals to be sold from a residence. The intent is understandable: lower barriers to entry, expand economic opportunity, and bring informal food businesses into a regulated framework. But as these policies move from paper to practice, the reality is already more complicated, and more consequential, than the early headlines suggest.
The Future of Food Isn’t Bigger. It’s Smaller—and More Human.
The modern food system was built for a very specific household: a family of four, eating three predictable meals a day and buying in bulk. Today’s reality looks very different.
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