How the “Food Corridor” is Changing?

Kitchen space for Shared Use Food Corridor

The Food Corridor, a custom software (software-as-a-service (SaaS),) is designed to assist underutilised shared-use commercial kitchens in managing their bookings, operations, and overall food business. The Food Corridor currently serves over 100 shared-use kitchens across the country.

Ashley Colpaart, Ph.D. is The Food Corridor’s founder and CEO. She is a veteran of the food industry from a young age. She seeks to address current food system problems.

Colpaart was kind enough to talk to me about The Food Corridor and what it takes for a food entrepreneur. He also shared some of the emerging trends in food in 2019.

BEN VOLK – Can you tell me a bit about the motivation behind The Food Corridor? What sets The Food Corridor apart among other businesses?

When I was completing my PhD, it was when all I had learned about food systems that I really came to grips with. One of my research areas was how we can support local food systems’ economic development through shared-use kitchens.

Commercial food spaces can be expensive, which may make it difficult for people to start their own food business. The Food Corridor was born out of this. While working on my dissertation, I came across a problem that was worth solving. My dissertation research was based on a proof-of-concept for a business model. The Food Corridor was born while I was finishing my dissertation.

What are the most important trends and needs you see in the food industry today and tomorrow?

Pay attention to the consumer. Consumers are more aware of the impact their food choices have on the environment. These consumer-led trends are, among others, sustainable protein, protein options, specialty unique ingredients (superfoods appeal to people), and food as a learning experience, such as cooking classes or food tours.

Ghost kitchens: People want to be able to order food from anywhere. Although you may order food online, the restaurant you ordered from might not be in your area. Ghost kitchens are often found in commissary kitchens with other businesses. It is usually located at a central location and serves only delivery.

Colpaart has written a blog on how to start a ghost-kitchen or other delivery-only restaurant.

Meal kits: The unit economy doesn’t work for meal kits. This is one of the most difficult businesses to get right, from food safety, pricing, shipping, and other perspectives. Groceries exist because food is centrally located. It’s efficient. It is not perfect, but it works.

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