The food scene in the Nordic is facing new challenges with increased demand for sustainability, full utilization, limiting food waste, increased popularity of pop-ups, street food vendors and food halls with limited space. These ventures need space to test ideas and move forward, but they do not need the facilities 24/7.
By providing culinary entrepreneurs the opportunity to test out their ideas and get them to market with cost effective measures, we increase the likelihood of these products scaling and being potential products for export or production in different areas.
This is how shared commercial kitchens will maximize utilization of the facilities and minimizes costs for everyone involved.
Think of it as a shared office space in kitchen form.