On today’s show we’re talking about a shift that is taking place in the restaurant business. It would seem that converting a restaurant kitchen to a ghost kitchen would be a fairly easy transformation. It turns out that it’s not that simple.
I know of several chefs that are aiming to buy a commercial kitchen in order to satisfy the growing demand for their catering businesses. We’re talking about how best to create a ghost kitchen. A world of opportunity exists for the enterprising real estate investor who seizes the opportunity.
Host: Victor Menasce