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From Bricks to Clicks – What to Think About When Building a Ghost Kitchen
A Food Corridor exclusive interview with Nick Avedesian, Ghost Kitchen developer and operator
We Ask the Experts: What Should You Consider When Designing a Shared-use Kitchen?
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
How is the Shared Kitchen Industry Pivoting to Cope with COVID-19?
The closure of farmer’s markets is badly affecting tenants, especially producers like bakers who rely on this source of revenue. Many also report that event
The Pros and Cons of Using a Commissary Kitchen
Have you thought about starting a food business? Maybe you’re planning to open a food truck so your community can have better access to your
How To Start a Commissary Kitchen
When preparing to open your own commissary kitchen, understanding your market, needs for space & equipment, staffing, and licensing will be essential for success and growth.
Crafting Your Brand
Crafting your brand means articulating your special sauce or your “unique value proposition” (UVP). How will you look and act differently than your competition? How
Start operating your shared kitchen like the rock star ⭐️ you are
Are you looking to learn proven best practices for running a successful shared kitchen? Do you need help considering all of the moving parts to
Planning Services for Shared-Use Kitchens
While renting space through memberships or hourly can be profitable with the right level of utilization, oftentimes services provide additional revenue streams to support the
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