Transformed a high-cost corporate office space into one of the nation’s earliest ghost kitchens, creating a new revenue stream without build-out costs.

Repurposed the commissary for off-hours production, launched an online-only location with exclusive app menus, and encouraged customer innovation through feedback loops.

Achieved traditional-location-level revenue at a fraction of operating costs, boosted database growth, increased order frequency, and secured local partnerships — while testing market viability pre-lease.