At this point, I think most of us are familiar with the demise of Pilotworks, the Campbell's Soup funded commercial incubator kitchen that burned through $28mil in 1.5 years and shockingly shut down its' kitchens in the middle of food producers cooking. This article sums up why it failed very nicely. Food is such a nuanced business, that you cannot trust software engineers to run a successful kitchen. Food is not tech. It does not magically multiply and produce huge return

Our Hana Kitchens success story today focuses on Ice & Vice, an ice cream company that got their start at the Hana Brooklyn kitchen. Starting with small batches in innovative, edgy flavors such as "Nuts of Wrath" (Marcona almonds, grape Kool-aid jam), "Olive Garden" (black garlic, olive oil, sweet corn crumble), "3 Little Pigs" (bacon salted-caramel, bacon praline), "Movie Night" (buttered popcorn, toasted raisins, chocolate chips), "Opium Den" (white sesame, toasted poppy s

This weekend brought yet another stellar group of food producers and crowds to support them at both Smorgasburg locations, Williamsburg and Prospect Park.  I'm going to proudly profile a few more of the outstanding, trend-setting producers at Smorgasburg that are based in Hana Kitchens New York. SUNDAY GRAVY http://www.sundaygravynyc.com "Sunday Gravy, an Italian-American tradition. Some call it sauce, some call it gravy." This is the motto of long time Smorgasburg staple and

I'm proud to report back that Smorgasburg NY (Williamsburg and Prospect Park, Brooklyn) had a smashing opening weekend with Hana Kitchens' producers front and center.  For those of you not from New York or LA, Smorgasburg is a carefully curated selection of the cities' finest up and coming food trends.  It's a place to discover new and interesting food concepts vetted by culinary experts. Let's take a look at some of the outstanding food served at opening weekend by the Hana