A new platform Syzl, launching in Toronto this week, aims to connect restaurants and commercial kitchens with chefs and chefs who need space on a last-minute booking basis.
Dubbed the Airbnb for the kitchen, Syzl helps chefs or food business owners find a certified and licensed kitchen on demand at short notice while also capitalizing on new revenue opportunities for kitchen operators.
The ultimate goal is to meet the need for short-term, certified and licensed on-demand kitchens for chefs or food business operators, as well as the need to offset lost revenue and empty stations by kitchen operators or restaurants when their facilities are not in use.
Supported by Restaurants Canada, it launches in the greater Toronto area with 35 kitchens and 400 food manufacturers ready to book. Expansion is already planned for Calgary and Montreal later this year.
All the necessary licenses and insurance are part of the offering, allowing the chefs who use the kitchens to sell their produce to the public.
The first wave of kitchens in Toronto includes Ahma and Evelyn Chick’s Bar in the Liberty Village area, Vit Beo in Dundas West, Saucy Catering Kitchen in Midtown and Mess Hall in Gerrard East.
“With the rise of gig economy services and ghost kitchens, we have seen a gap in short-term kitchen bookings for food industry professionals that is hampering local innovation,” said Azrah Manji-Savin, co-founder and CEO of Syzl.
“Finding a professional, certified kitchen on-demand or short-term is a complicated process for a chef or food business operator, while for kitchen operators, it’s a missed revenue opportunity. We have partnered with kitchens and food manufacturers to bridge this gap.”
Commercial kitchen owners can list their space in the Syzl app along with availability, feature lists and rental prices. Kitchens can be searched by location, availability, and equipment availability. Syzl ensures that all kitchens listed are health and safety certified, while users are insured and verified with food handling certificates and background checks.
“Preparing food for others is an incredible experience that requires the necessary funding, equipment and space to bring it to life,” said Romain Avril, Syzl consultant, Michelin-star trained chef and owner of Romain Avril Inc. “Syzl helps open the doors to so many chefs and food creators who wouldn’t otherwise have the opportunity, while also benefiting restaurants that aren’t open 24/7.”