The ghost kitchen concept is well known and practiced in cities, where space is at a premium, and creative/entrepreneurial startups share resources whenever possible to optimize an inch and a dollar. The idea is an independent chef borrows space and time inside a commercial kitchen to prepare food for delivery or pickup, with a goal of getting his or her own space once the business gains some momentum. Lower risk, higher return.
Restaurateur Toby Sweeney, a champion of women in business, is providing the Terrace Tavern kitchen during the off-season as…
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