Do you know who’s cooking in the shared commercial kitchen at Orange Door Kitchen these days? In the past 6 months, we have added 10 new businesses, so there’s a pretty good chance that you may not be up to speed. Read on to find out more about the community of entrepreneurs that use our facility as a home base for their operations. You might find a business that’s cooking up a product or service that’s just right for you!
When we set out to design our shared commercial kitchen, we knew that we wanted to configure and equip it in a way that would enable up to three small food businesses to work simultaneously. The result will be a kitchen that maximizes space by sharing certain resources (walk-in cooler, three basin sink, dishwasher) while giving each unit its own essential cooking equipment and prep space. We also wanted to give each kitchen unit its own identity, and looked to our three favorite restaurants for some inspiration.
If you had told me in January that Orange Door Hospitality would be actively working on a place-based venture in July, I would have told you that you were getting ahead of yourself. At that point, Chris and I were still writing our business plan for our catering and personal chef operation; working through the ins and outs of cooking delicious food and delivering warm hospitality to a small but loyal group of clients. It was in writing this plan that we envisioned building a place for our business as a 3-5 year goal.
On a trip to the Atlanta area in March, I was able to pick up two truly excellent cookbooks from two Atlanta based chefs that I have gotten to know a little bit over the past couple of years: Asha Gomez’s My Two Souths and Steven Satterfield’s Root to Leaf. (Go buy them both now…you won’t regret it!)