Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt and guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry. They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.   01:43 Will Pettis' Journey: From Kitchen Archive to World Travel 02:07 The Concept of Kitchen Space: A New Venture 02:18 Inside the Kitchen Space: Design and Functionality 04:11 The Evolution of Will Pettis' Career in the Food Industry 06:01 The Challenges of Home-Based Commercial Kitchens 07:56 The Role of Sysco in the Food and Beverage Industry 11:24 The Ghost Kitchen Concept and its Potential 17:19 Will Pettis' Travel Experiences and Their Impact 18:28 The Business Side of Kitchen Space: Funding and Planning 19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space 20:12 The Sweetness of Dukes Mayo 21:11 The Journey from Restaurateur to Business Support 21:43 The Shift from Food Trucks to Ghost Kitchens 22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens 23:26 The Evolution of Restaurant Spaces 24:17 The Efficiency of Smaller Kitchens 27:40 The Rise of Pop-Up Concepts 27:51 The Appeal of Change and Variety in Dining 33:41 The Ease of Starting a Food Business Today 36:16 The Potential for Alcohol Partnerships in Ghost Kitchens 38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship

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