In our illuminating conversation, Eccie:
Describes the concept of ‘dark kitchens’, converting unused light industrial real estate into kitchen spaces used by food delivery and other food industry businesses.
Talks through Karma Kitchen’s current locations, different sizes of kitchen space available, and their plans for expansion.
Explains Karma Kitchen’s business model and how it all began.
Shares the different stages of funding that allowed the business to grow from one site to multiple sites.
Highlights the perils of diluting equity and espouses the virtues of Seed Legals, whose founder has single-handedly changed the face of legal work for early stage start-ups.
Compares the very different experiences of running their first and second businesses.
Discusses their future aspirations for both Karma Cans and for Karma Kitchens.
Reflects on how her working relationship with her sister, who is also her business partner, has evolved and strengthened.
Focuses on the lessons she’s learned in business so far.
Co-Founder at Karma Kitchen
1:18 – Our show’s sponsor, Magus Wealth.
1:48 – Overview of the business.
3:00 – Current locations and plans for expansion.
6:20 – Style and size of kitchen spaces.
10:40 – Karma Kitchen's business model.
14:30 – How the business began.
20:13 – Different stages of funding.
26:45 – Criteria for choosing new sites.
28:10 – Perils of diluting equity.
29:18 - Virtues of Seed Legals.
30:50 – Key differences in running both businesses.
36:50 – Aspirations for the future.
42:48 – Working with your sister as your business partner.
48:35 – Business lessons learned.