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By Colby Brown | Redmond Spokesman | Dec 13, 2015

When an independent food vendor outgrows its kitchen, owners either have to invest in a larger space or scale back production.Constructing a new kitchen can be a large investment, not always feasible for small businesses. But scaling back production isn’t normally something a business owner strives for. This is where Dick Roberson is planning to enter the scene with a for-lease kitchen space, The Busy Chef commercial kitchen.

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