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
Ashley Colpaart
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.
With the help of the right kitchen management system, you can increase the number of clients you can handle and bring in more cash each month while freeing up time to focus on other areas of your business.
Amidst the momentum in the Black Lives Matter movement, you may be wondering how best to support your fellow Black Americans in standing up against
Looking for the latest market analysis on the US shared-kitchen industry? This state of the industry report summarizes supply, demand, and pricing data via our proprietary sites from March 2019 – March 2020.
Here are our top 10 emerging platforms or tech empowered concepts that we believe will power the future of the food industry.
Subscribe to our newsletter to get the latest in shared-use kitchen news, events, and opportunities.