Foodservice Equipment & Supplies

APR 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 57 of 107

56 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2016 ON-SITE PROFILE W hen visiting Union Kitchen Ivy City in Washing- ton, D.C., one might see 95 people using the fa- cility's foodservice equipment and meeting spaces. Most people don't know each other since indi- viduals working in the space represent different companies. They may be prepping menu items to move to a retail location, getting ready for a catered event, prepping for that day's food truck sales or engaging in wholesale manufacturing. They've come to use foodservice equipment and meet with Union Kitchen's support staff about branding, marketing and product distribution. Necessity was clearly the mother of invention for the development of Union Kitchen. In 2012, Jonas Singer and Cullen Gilchrist opened The Blind Dog Café in Washington, D.C. The restaurant's award-winning chocolate chip cookies became so popular that their small kitchen couldn't keep up with customer demand. The owners rented a 7,500-square-foot production space, which they had discovered was the only viable UNION KITCHEN SUPPORTS GROWTH AND NEW PRODUCT DEVELOPMENT A members-only foodservice incubator provides access to foodservice equipment, meeting spaces and other services. By Donna Boss, Contributing Editor

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2016