These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens, or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.
So, you’ve got a vision for a shared commercial kitchen—whether it’s a brand-new build, an expansion of your existing space, or launching new programs to
A Resource Built to Serve the Shared Kitchen Community Running a shared kitchen is no small task. One moment, you’re helping a food entrepreneur launch
Many shared kitchens and kitchen incubators tell us the same thing:
“It’s chaotic! We lose track, forget to follow up, and leads go cold.”
Sound familiar? That’s exactly why we built Leads Manager—to clean up the chaos and keep your leads warm and engaged. Here’s how it transforms your workflow:
Everything in One Place: Leads from The Kitchen Door (and beyond) flow directly into your Leads Manager, so you never lose track of a potential client.
Designed With You in Mind As a shared kitchen operator, you wear many hats. Your kitchen is the heartbeat of your local food system, empowering
This report will provide you with 40 pages of exclusive new data and insights to plan or operate a kitchen, including facility sizes, amenities, scheduling, member management, and trends, as well as operational models including staffing and services, and additional financial information for operating and funding shared kitchens.
A note from Meghan King, your VP of Product at The Food Corridor A few years ago, The Food Corridor reflected deeply on the journey
105 miles away from the nearest shared kitchen, in the heart of what many consider a “food desert”, the Bunny & Jane Newton Kitchen was
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