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.
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Shawn Walchef - @shawnpwalchef shawn@calibbq.media
Kyle Inserra - @kyleinserra inserra@sabre.life
Andrew Parr - andrew@bestservedcreative.com @andrewparrao
James Baxter - j.baxter@rational-online.comrational-online.com
Andre Dorsey
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