The shockwaves from the abrupt closure of NYC-based restaurant and food product incubator Pilotworks reached to Dallas, as local food enterpreneurs who used the company’s kitchen space on Webb Chapel Road try to figure out their next steps. The Dallas Observer spoke with a few companies who based their businesses out of Pilotworks’ Dallas location, which opened in the old Le Cordon Bleu Institute of Culinary Arts in the beginning of this year.
“No warnings at all. A lot of food makers are struggling to know what to do next,” Julianna Bradley of Radix Foods told the Dallas Observer. So far, a commercial kitchen for startups called Locavore is offering to step in and help displaced Pilotworks food vendors, with a pop-up on its website saying its committed to finding room for these businesses.