Inspected, safe kitchens scaled for commercial use (bigger stoves, refrigerators, etc) are required to prepare food consistently and safely, but if you’re newer to the business or too small for a full-scale co-packer, where do you turn?┬áRachael Miller joins us on the podcast to tell us about The Food Corridor, a business incubator that connects commercial kitchens with users, whether for catering chefs, small scale production, or hosting special events.

Rachael is The Food Corridor’s Director of Community. She helps shared kitchens connect with other kitchens and food businesses; and promotes educational opportunities for shared kitchen professionals across North America. For more, check out their Facebook page, Twitter, newsletter, or join one of their private Facebook communities: The Network for Incubator & Commissary Kitchens (NICK) and the Network for Food Business Entrepreneurs.

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