![]() ![]() Photo: Laura Kilgusīy the end of October, he’ll open a second location inside The Bubbler on Charles Street in Providence, which is a virtual reality arcade and custom soda bar. Many entrepreneurs find out quickly how stuck they can be in these ghost kitchens.”Įdmund Addai, the founder and chef of The Stack House in South Kingstown, R.I., was awarded the prestigious Citizen’s Award from the Social Enterprise Greenhouse for his community contributions through his restaurant in July 2023. You’re not sustainable, and you’re in a contract. For smaller business, “you’re hardly covering your rent. ![]() ”You’re using their technology, so they see your sales, yet they still promise new businesses that they’re going to blow up,” said Addai, who said ghost kitchens work better for larger corporate brands that want to boost their delivery sales. and CloudKitchens did not respond to the Globe’s repeated requests for comment. “It was definitely too good to be true.”Ī spokesperson with Bath Food Co. “They had me hook, line, and sinker,” Stevens previously told the Globe. The hub promised him thousands per week in sales, but it never panned out. Greg Stevens, the owner of Pat’s Italian, only lasted at Bath Food Co. have poorly run facilities, tepid sales, and high turnover. Other small business owners have told the Globe that similar situations at the hub at Bath Food Co. The business is truly built on orders placed on third-party platforms like Uber Eats, GrubHub, and DoorDash - many of which charge exorbitant commission fees, some as high as 30 percent of the price of the order. The fried chicken sandwich from The Stack House in South Kingstown, R.I.
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