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
When Trudy, a trained pastry chef, struggled to find an affordable, welcoming kitchen to launch her cake business, she never imagined she’d one day own a growing network of shared-use kitchens across Florida. Today, Bakery Pro is doing just that—offering accessible, baker-friendly kitchen spaces for food entrepreneurs in underserved communities. The Birth of Bakery Pro […] The post From Pastry Chef to Shared Kitchen Powerhouse: How Bakery Pro Is Building Community—One Kitchen at a Tim...| The Food Corridor
From day one, The Food Corridor has been rooted in listening. Listening to your challenges, your wins, your creative ideas—and then rolling up our sleeves and building tools that help you thrive. Over the years, we’ve seen just how resilient, mission-driven, and downright innovative this industry is. We also know how isolating and overwhelming it […] The post Introducing: KitchenEDU appeared first on The Food Corridor.| The Food Corridor
USDA grant programs are now open—and shared kitchens are eligible. From infrastructure and equipment to technical assistance and food hub development, the FMPP, LFPP, and RFSP grants offer powerful funding opportunities to help your kitchen grow. Learn how to apply, what’s eligible, and how others in our community have leveraged these funds to strengthen their local food systems. The post USDA Grants for Shared Kitchens Are Now OPEN – Here’s How to Tap In appeared first on The Food Co...| The Food Corridor
Every month, thousands of food businesses land on The Kitchen Door looking for space. Whether you get one lead a week or twenty, what happens next can make or break your kitchen’s growth. That’s why we’re excited to introduce the free release of Leads Manager—a powerful new tool available to every kitchen listed on The […] The post Leads Manager Is Here—The Next Step in Our Evolution appeared first on The Food Corridor.| The Food Corridor
Choosing the right NAICS code for your shared kitchen or food incubator can feel like trying to fit a square peg into a round hole. There’s no one-size-fits-all solution—but there are smart strategies that work. In this guide, we break down the most relevant NAICS codes used across the industry, when to use them, and how to avoid common pitfalls. The post NAICS Codes Explained: How to Classify Your Shared Kitchen appeared first on The Food Corridor.| The Food Corridor
In the golden age of delivery apps and ghost kitchens, virtual brands are the culinary chameleons of the food world. They exist only online (no storefront, no neon “OPEN” sign) and operate out of shared kitchens, commissaries, or existing restaurants. They’re lean, creative, and — when done right — wildly profitable. You might have seen […] The post What is a Virtual Brand? appeared first on The Food Corridor.| The Food Corridor