[Innovation in Epidemic Situation] (1) Post-80s girls promote entrepreneurial dreams tens of millions to invest in shared kitchens
Hong Kong’s land is so small that it is not easy to rent shops and open shops to do business. The concept of sharing that has emerged in recent years has provided many people with business opportunities to realize their entrepreneurial dreams at low cost. The post-80s girl, Bonnie, has insight into the opportunities. Seven years ago, the co-working space was introduced to Hong Kong. It immediately became a trend and attracted many start-ups to use it. Last year, the lieutenant general extended the concept of sharing and invested 10 million yuan to set up a shared kitchen. Time flexibility and well-equipped facilities have turned out to be a way out for many unemployed people in the “epidemic market.”
“I believe that sharing is a global trend, because we have limited resources, high demand but insufficient supply, so there will always be business opportunities.” Bonnie’s next goal is to create a shared restaurant and bring chefs a real restaurant experience.
Located in the San Po Kong Industrial Building, Cook Beyond is a 7,500-square-foot shared kitchen, of which 3,000-square-foot is a major kitchen area. The reporter saw that the inside was well-arranged, very clean and spacious. There are 15 sets of workbenches in the center of the kitchen, and a row of ovens of different sizes and purposes are arranged on the periphery. There are also Western-style griddles and fryer. On the other side, there are Chinese-style woks, short stoves, steamers and other common kitchen utensils for Chinese dishes. , The equipment has everything. There is also a dishwashing area and a row of lockers, behind which is a row of large refrigerators for professional kitchens for renting members to store food and supplies. Outside the kitchen, there is a cooking demonstration room for holding workshops, cooking classes, and tasting sessions.
Founder Bonnie said in an interview with this magazine: “We try to make the space feel less crowded compared to the average kitchen, because many people may not be professional chefs, they may move more, or do not know how to handle food, but instead Give them more space to create a comfortable environment and everyone will be happy.”
Bonnie, who had studied in the United States, introduced the popular sharing concept in Europe and the United States to Hong Kong as early as 2013, and was the first investor to create a shared workspace in Hong Kong. At that time, she hoped that start-ups could start their own businesses at a low cost, and it could also promote exchanges between fellow travelers in different industries. However, seeing the rapid development of the coworking space market, the increase in competitors beyond expectations, and the over-saturation of the market, Bonnie has a different idea: “My business point of view is that when the market matures, I withdraw, because I like to go. Explore new