For example, our New York kitchen is more than 60, 000 square feet and there are 45 chef teams working there. So probably a great visualization exercise is imagine a large kitchen divided in smaller kitchens. They make a great culture out of that, and that's very important. They don't just hire random cooks, they hire cooks that they love, that they know about cuisine, and they train them. You go to restaurant you love and you go often there, there's a lot of work and thought and passion behind that. These are real businesses these are real teams. At the center of that is food, and I will say very adjacent to that, building their teams. So that means that we'll never attempt to change their preferred process or the way they do things. We want to massively increase their access and their scale. Marietti: We want to be true to the spirit of the original insight and the original idea. Knox: How does the process work when a consumer purchases a meal? Is the chef overseeing a team just like in their own restaurant? Our ecosystem allows any talented and passionate chef to become an entrepreneur and have access to everything they need to succeed. New York chefs are expanding to different cities, and chefs from cities like L.A., Chicago, Miami, Atlanta, and Seattle are expanding to New York and vice versa. However, in the past year and a half, we have built six additional kitchens around the country. We started with one facility in New York City where young chefs have the opportunity to bring their teams and cook their dishes on a larger scale while we provide everything they need. For those already on their entrepreneurial journey, we will help accelerate their growth. Our goal is to create a rich ecosystem that provides everything chefs need to become successful entrepreneurs.
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However, many chefs do not enjoy or know how to manage other aspects of running a restaurant, such as accounting, permitting, or dealing with construction. Cooking is a unique craftsmanship that requires creativity and artisanal production. Marietti: Our intention is to build a more horizontal model that provides everything chefs desire. Knox: How have the chefs become partners for what you're doing, and how are you enabling their own entrepreneurial journeys through CookUnity?
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