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ZERO EMPTY [CULINARY SPACES]
A scalable solution that converts underutilized restaurant kitchens into commissary kitchens for food entrepreneurs, supporting culinary innovation and reducing vacancy.
Current Footprint: Piloting in key cities with select short-term activations of vacant restaurant spaces outfitted with existing kitchen infrastructure.These kitchens serve as interim homes for chefs, caterers, food Truck operators, and culinary startups
Sustainable Revenue Model: Food entrepreneurs lease licensed kitchen space on a monthly or hourly basis at below-market rates, creating pathways to sustainability and growth.
Ambitious Expansion Plan: Within the next two years, our goal is to scale to 20 operational commissary kitchens—a mix of temporary bridge locations and permanent installations on city-owned property leased at deeply discounted rates.
VisionaryGoal: We aim to build the first nationwide network of modular, mobile, and fixed commissary kitchens, providing affordable culinary infrastructure in historically underserved food deserts and startup hubs.
Measurable Impact: Our expansion will support hundreds of food entrepreneurs, reduce kitchen startup costs, foster culinary diversity, and reactivate dormant commercial assets in every community we enter.
