Shared Kitchen Operator Survey is Live
The 2025 Shared Kitchen Operator Survey is now open, and I’m personally asking you to take just 30 minutes to share your experience. Who should take this
Your Guide to A Food Truck Commissary: What it is and How to Start One
Food trucks may serve on the streets, but their success starts in a commissary kitchen. These licensed commercial spaces give operators a place to store
Everything You Need to Know About Cloud Kitchens (aka. Ghost Kitchens)
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.
Funding Your Shared Kitchen with Commercial Lending Partners
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
The Second Edition of The Shared Kitchen Toolkit is Here!
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
Grow Your Shared Kitchen Faster With This Leads Management Tool
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.
A Gift to The Shared Kitchen Community: The Launch of The Second Edition Shared Kitchen Toolkit
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
Unlock the Future of Shared Kitchens: The 2025 Shared Kitchen Operator Survey Industry Insights Report Is Here
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.
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