The Food Corridor Blog

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August 20, 2018 Product & Features
New Feature: Post your Daily View calendar publicly By Meghan King
The Daily View calendar is now accessible without needing to be logged in to The Food Corridor. This allows Kitchen Admins to more easily display the Daily View calendar on a big screen within the kitchen and/or link the calendar on the kitchen’s website. Just grab the direct URL by copying it from the Daily
August 20, 2018 Product & Features
New Feature: Navigate between space calendars By Meghan King
Kitchen Admins can now seamlessly navigate from one space calendar to another, via a dropdown menu that displays all space calendars in the kitchen. When you’re viewing bookings in one space calendar, just click on the dropdown symbol to the right of the title, and choose which space you want to view next. Check out
August 20, 2018 Product & Features
New Feature: Hide declined or cancelled bookings By Meghan King
Food Businesses can now hide declined or cancelled bookings from displaying on their Bookings tab. This is especially useful for Food Businesses that have created a recurring booking stretching well into the future, that has since been declined or cancelled. This will help them avoid unnecessary clutter and allow the Food Business to focus on
August 16, 2018 Uncategorized
Shared Kitchen News Roundup By Ashley Colpaart
We are back with the Shared Kitchen Roundup covering all things in the shared kitchen world. We don’t want you to miss a thing. While we select stories to share in our monthly newsletter, we just don’t have space for them all! Here are some highlights. The Food Corridor Features The Food Corridor, in partnership
August 16, 2018 Kitchen Tips
NICK Feature Question: Keep Those Walls Clean By Ashley Colpaart
The Network for Incubator and Commissary Kitchens (NICK) is the largest network of shared kitchen professionals sharing their knowledge and insights daily. Below is a summary of a recent conversation about measuring kitchen impact, edited for readability. Question “Who has FRP (fiberglass reinforced plastic) on the walls of their kitchen. What have you found as the
August 5, 2018 Blog
You’re Invited! Register now for the 2018 NICK Summit By Rachael Miller
Which shared kitchens models are most effective? How does pricing for storage work? Who pays for cleaning supplies? The list of questions for kitchen managers goes on. Here at The Food Corridor, we’ve found the most effective learnings come from industry peers. Our Network for Incubator & Commissary Kitchens (NICK) group has been going strong for
August 3, 2018 Blog
NICK Featured Question: Measuring Metrics for Kitchen Impact By Ashley Colpaart
The Network for Incubator and Commissary Kitchens (NICK) is the largest network of shared kitchen professionals sharing their knowledge and insights daily. Below is a summary of a recent conversation about measuring kitchen impact, edited for readability. Question “We are evaluating our metrics for tracking the success of our kitchen… Do you have measures for tracking
August 2, 2018 Blog
Shared Kitchen Roundup – July 2018 By Ashley Colpaart
So many exciting things are happening in the shared kitchen world. We don’t want you to miss a thing. While we select stories to share in our monthly newsletter, we just don’t have space for them all! Here are some highlights. The Food Corridor Features Like the rise in co-working spaces, I predict a rise
July 9, 2018 Blog
Introducing The Kitchen Door – find a shared kitchen near you By Rachael Miller
At The Food Corridor, our mission is to enable efficiency, growth and innovation in local food. Since our launch, we’ve done this through our kitchen management software that helps kitchen managers better operate all the moving parts of a shared commercial kitchen. This month, we are excited to launch our newest app, The Kitchen Door. On
July 6, 2018 Blog
Compliance is no longer a 4-letter word By Rachael Miller
By: Meghan King, Director of Client Relations for The Food Corridor  Tracking expiration dates for business licenses and product insurance has long been a necessary evil. If a kitchen client’s insurance expires but they are still cooking in your kitchen, that is a risky situation you don’t want to find yourself in. Like you, we
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