Description
Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt and guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry.
They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.
01:43 Will Pettis' Journey: From Kitchen Archive to World Travel
02:07 The Concept of Kitchen Space: A New Venture
02:18 Inside the Kitchen Space: Design and Functionality
04:11 The Evolution of Will Pettis' Career in the Food Industry
06:01 The Challenges of Home-Based Commercial Kitchens
07:56 The Role of Sysco in the Food and Beverage Industry
11:24 The Ghost Kitchen Concept and its Potential
17:19 Will Pettis' Travel Experiences and Their Impact
18:28 The Business Side of Kitchen Space: Funding and Planning
19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space
20:12 The Sweetness of Dukes Mayo
21:11 The Journey from Restaurateur to Business Support
21:43 The Shift from Food Trucks to Ghost Kitchens
22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens
23:26 The Evolution of Restaurant Spaces
24:17 The Efficiency of Smaller Kitchens
27:40 The Rise of Pop-Up Concepts
27:51 The Appeal of Change and Variety in Dining
33:41 The Ease of Starting a Food Business Today
36:16 The Potential for Alcohol Partnerships in Ghost Kitchens
38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship
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