Given the ever-evolving COVID-19 crisis, businesses in the food industry are adapting to the "new normal" by adapting to changes and uncertainty in their businesses. This article details industry trends, adaptations, and operational changes in the shared kitchen sector that businesses are adopting to maintain their operations safely and successfully in the world of COVID.
What’s Next for Shared Kitchens? Getting Ready for the New Normal
- Audiences: Food Service/Chef, General
- Topics: Adopting New Technology & Innovation, Strategies to Mitigate Lost Revenue & Cancelled Events
- Channels: Niche and Non-Commodity Foods
- Keywords: Commercial Kitchens, Community Kitchens, Incubator Kitchens, Shared Kitchens, Underutilized Kitchens
