On our seventeenth episode from the Clubhouse app, we listen in on a chat about Virtual & Ghost Kitchen How To. In part 3 of 3 in our series on developing your ghost kitchen concept we break down the number. Learn the barrier to entry investment and the cost of doing business from food labor tech and fees.

Moderators

Shawn Walchef - @shawnpwalchef [email protected]

Kyle Inserra - @kyleinserra [email protected]

Andrew Parr - [email protected] @andrewparrao

James Baxter - [email protected] rational-online.com

Andre Dorsey

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