It’s been almost 11 years since Maker Kitchens purchased its first shared commercial kitchen space, Fishburn Kitchens, in East Los Angeles. Fast forward to today, it owns and manages 14 facilities in eight cities across California, Nevada, Arizona, Denver, and Ohio. That number is growing as it recently took over the master lease of a ChefSuite location in Austin, TX that was originally built out for Kitchen United. As the ghost kitchen hype has settled, the lean six-person Maker team is eyeing opportunities to acquire properties or take over leases from underwater operators like ChefSuite, which also recently closed its Richmond, VA facility. Because Maker is highly diversified across CPGs, caterers, restaurateurs, and everything in-between, it has built a successful real estate niche for itself. This week, HNGRY sat down with partners Bennett Goldberg and Yossi Reinstein to dive deeper into what’s working with their model, why it’s a bigger market than delivery-only ghost kitchens, and where future opportunities may lie.