Who hurts
Food entrepreneurs who need certified kitchen space, and restaurants with idle assets.
The problem
Certified kitchen space is the single biggest barrier for a small food business, while thousands of certified kitchens sit unused two-thirds of every day.
What you build
A marketplace for time-boxed kitchen access with the trust layer built in: verified certifications, insurance, deposits, access instructions and a damage process. Start in one city and one kitchen type.
Why now
Restaurant margins are thin enough that idle-asset revenue is genuinely attractive, and it wasn't a decade ago.
Validate it this week
Ten kitchens, one neighbourhood, a spreadsheet and a phone number. Broker five bookings manually before writing any code.
Why you'd keep winning
Local liquidity. Once one city works, it works — and a national competitor still has to win each city individually.
The honest risk
Marketplaces are the hardest thing on this list to start, and disintermediation is constant once two parties have met. Earn the fee with insurance and scheduling.
The prompt is written to make an AI argue with you before it writes code — that first round of pushback is worth more than the scaffold.