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In 2015, they began to experiment by onboarding multiple brands in one location and within the same area. The company already has 15 cloud kitchens in Kuwait and is in the finalization stage of setting up two to three more kitchens within the next two or three months.
With the kitchenoperating from a 40- or 50-dish playlist that shuffled from night to night — the restaurant famously eschews a set menu — staff kept track of the dozens of possible dishes they might serve with an internal document known as a “call sheet.” The exterior of Blue Hill at Stone Barns in Pocantico Hills, New York.
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