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.
Earlier this month, the Orange Door Supper Club took its first official steps out of the realm of part-time hobby and into the sphere of business. We filed to incorporate as Orange Door Hospitality LLC, a name that we weighed and debated for a couple of months until it finally felt right. Admittedly, the name is a drag to type out, but because we plan to expand beyond supper clubs, we needed a word that would encompass our business vision.