Around 8,000 ghost kitchens, also known as microkitchens, exist nationally, with new small-footprint food concepts launched every day across urban markets. If you are operating a microkitchen, you cannot afford to waste a single inch of floor space or a second of staff movement. Small footprints require precise choreography because inefficiencies scale exponentially when you
Related Articles
Don't miss out on breaking stories and in-depth articles.