d supply chain problems? Would-be restaurateurs have to do whatever's necessary to survive. Dedicate themselves to ridiculous hours of labor. Maybe start with a food truck, partner up when possible, build a customer base before going brick-and-mortar. And if you don't have quite the cooking space and equipment required, maybe sign on with one of those ghost kitchens that have galvanized the scene. You know: whatever it takes. And maybe what it takes is a virtual fork.
"Jacob and I have been working on this since we met in college," says Graham."And in our last two years of school, there was COVID. We were living in L.A. at the time, and there were mom-and-pop restaurants that we thought were going to go out of business." The friends noticed that these restaurants somehow managed to survive because they explored new ways to operate, from delivering with friends to using ghost kitchens.
Virtual Fork connects restaurant kitchens with people who could use them, to the benefit of businesses whose kitchens aren't in operation 24/7, and to those who need access to commercial kitchens for pop-ups or for a multimonth relationship.