Now that you have made the monumental decision to bring your business out of your kitchen and into a professional ghost kitchen, you are halfway to making the best decision of all. Of course, after the pandemic, ghost kitchens have become all the rage, and choosing the one that is right for you could be
Starting a food business is hard work. It requires space, equipment, storage, marketing, billing – and then there’s the actual food prep! Many food entrepreneurs don’t have adequate space or tools when they first begin and acquiring them can be cost-prohibitive. Instead of leasing a private commercial kitchen or working from an inadequate home kitchen
