Summer Chang started helping restaurant founders launch ghost kitchens after they kept asking her to, despite having no prior experience. She breaks down the operational system into four parts, starting with setup: define your concept, pick a location, know your market, get licenses and permits, buy equipment.
So where was that shift, or what inspired you to shift your focus to help restaurant startups in particular to build operational systems?
To build the operational system, the shift is not like, not so much of inspiration. It's more like from the founder, hey, Summer, can you help me to open up a ghost kitchen? Have I ever opened up a ghost kitchen and know how to set up a ghost kitchen and operation system? Hell no. It was 2 years ago and it was challenging. It was accelerating. It was so exciting. I love solving problems. So for the operation system, actually there's 4 parts into it. So I will say building up the ghost kitchen, the first step is the setup, you know, like they need to have a concept. They have to define their restaurant concept. Location is really important when you open up a restaurant. Target audiences, you need to know about that geographic, the people, what they are looking for food-wise. Applying licenses, permits, and then purchase the equipment to figure out how Everything works out inside of kitchen. That's the first step, set up. The second step
