When Don opened his Platypus Wine Tours company over two decades ago, shared kitchen operations weren’t even on his radar. His fleet of buses shuttled
When Trudy, a trained pastry chef, struggled to find an affordable, welcoming kitchen to launch her cake business, she never imagined she’d one day own
From day one, The Food Corridor has been rooted in listening. Listening to your challenges, your wins, your creative ideas—and then rolling up our sleeves
USDA grant programs are now open—and shared kitchens are eligible. From infrastructure and equipment to technical assistance and food hub development, the FMPP, LFPP, and RFSP grants offer powerful funding opportunities to help your kitchen grow. Learn how to apply, what’s eligible, and how others in our community have leveraged these funds to strengthen their local food systems.
Every month, thousands of food businesses land on The Kitchen Door looking for space. Whether you get one lead a week or twenty, what happens
Choosing the right NAICS code for your shared kitchen or food incubator can feel like trying to fit a square peg into a round hole. There’s no one-size-fits-all solution—but there are smart strategies that work. In this guide, we break down the most relevant NAICS codes used across the industry, when to use them, and how to avoid common pitfalls.
In the golden age of delivery apps and ghost kitchens, virtual brands are the culinary chameleons of the food world. They exist only online (no
As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are
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