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The Disaster Relief Playbook for Shared and Commercial Kitchens
There are a lot of innovative food programs popping up in response to COVID-19 to help sustain supply chains, distribution, restaurants, or feeding at-risk or
Navigating COVID-19 in the Food Industry
Shared kitchens and food businesses are facing uncertainty. Between restaurant closures, supply chain disruptions, and event cancelations, it’s likely that you’ve had to adjust your
Shared Commercial Kitchen Owners: How to Get Ready for Tax Season
It’s no exaggeration to say that failing to adequately prepare for tax season could cost you your business. In the world of fine margins in
Is Home-cooked Food Delivery a Step Too Far For The Sharing Economy?
Calling start-ups the ‘Uber of Food’ was an irritatingly widespread industry meme until the arrival of UberEats. One sector where it was particularly rife was
Kitchen Incubator Report 2020: Culinary Entrepreneurship
Kitchen incubators and shared kitchen facilities are in a state of rapid innovation, evolution, and growth. It’s an exciting time for an industry facing tech
The Outlook for Cloud Kitchens in 2020
Although commissary kitchens have been used by food trucks, caterers, and other food businesses for years, there’s been a more recent surge of interest and
2020 Kitchen Incubator Industry Survey Results
The Food Corridor is super excited to announce the findings of the 3rd national survey of the US kitchen incubator industry. This report was produced in conjunction with Catharine Street Consulting, Urbane Development, and Econsult Solutions in response to the tremendous growth and evolution in the shared kitchen industry since the first report in 2013.
The Pros and Cons of Using a Commissary Kitchen
Have you thought about starting a food business? Maybe you’re planning to open a food truck so your community can have better access to your
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