How Dark Kitchen Businesses Can Recoup Their Start-Up Costs and Reach Break-Even Faster
The Restaurant Times
JUNE 3, 2020
In the initial years of running a dark kitchen, it is recommended to keep steady cash flow and avoid taking a lot of credit. Rather than procuring raw materials on credit from your suppliers, check if they are willing to offer a discount if you make an immediate payment. Reduce maintenance costs. Keep Food Costs Under Control.
88 
Let's personalize your content