Running a shared kitchen isn’t just about keeping ovens hot and ingredients stocked; it’s about managing constant movement in and out of the facility. Between tenants with different schedules, vendors making deliveries, and repair crews arriving at odd hours, securing access can quickly become a challenging aspect of daily operations. Without the right system, staff […] The post How Nimbus Simplified Shared Kitchen Operations with Smart Access Control appeared first on The Food Corridor.| The Food Corridor
Inside Clarence Creative Kitchen, where a former GM training space now powers 30+ local food startups The post How This Retro Cafeteria Became a Launchpad for Buffalo’s Food Entrepreneurs appeared first on The Food Corridor.| The Food Corridor
We’ve introduced Leads Notes, a new feature inside Leads Manager for shared use kitchens. What is Leads Manager? A fully integrated dashboard that helped them centralize, track, qualify, and invite food business leads coming in from The Kitchen Door (and beyond). The post Simplify Shared Kitchen Lead Tracking with Notes appeared first on The Food Corridor.| The Food Corridor
With Peek Inside Pro, free kitchens can now preview some of our most popular paid features — like Scheduling, Billing, Client Profiles, and Onboarding — in a safe, sample-data mode. It’s a risk-free way to see how Pro tools look and imagine how they could simplify your kitchen’s operations. The post Step Into the Smoother Way to Run Your Shared Kitchen appeared first on The Food Corridor.| The Food Corridor
In July 2025, the USDA announced the termination of all Regional Food Business Centers (RFBCs), including the Northwest Rocky Mountain Center (Colorado, Idaho, Montana, Oregon, Washington, and Wyoming), where The Food Corridor served as co-lead for the Connecting and Scaling Food Entrepreneurs Theme Team. This decision marked the end of a transformative chapter — but […] The post Shared Kitchens Are Still Rising: Our Legacy with RFBC and What’s Next appeared first on The Food Corridor.| The Food Corridor
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 visitors through Napa Valley’s vineyards, and picnic lunches were just a nice touch along the way. But as the business grew, so did the logistics. Packing lunches off-site became inefficient […] The post How a Napa Wine Tour Owner Accidentally Built One of the Most Efficient Shared Kitchens in California appeared first on The Food Corridor.| The Food Corridor