Categories
Logistics & Distribution
Cold Storage & Warehousing
Cold storage and warehousing is the third-party 3PL that holds your food inventory at -10°F deep-freeze, 0–32°F frozen, 33–50°F chilled, 55–70°F dry-temp-controlled, or ambient-dry conditions in a public refrigerated warehouse, dedicated contract, or cross-dock — and runs the racking, dock loading, USDA/FDA inspectors, refrigerant techs, and last-mile dispatch. NYC hospitality cold storage is concentrated in NJ Meadowlands, Elizabeth, Edison, Newark, Jersey City, and the PA Lehigh Valley — Hunts Point is the only Manhattan-adjacent option. Per-pallet rates run $80–$160/month.
View briefing →Commissary & Ghost Kitchen
A commissary kitchen is a NYC DOHMH-permitted commercial food-prep facility rented wholesale to a single tenant or sub-rented hourly to multiple licensed food businesses (food trucks, packaged-goods makers, caterers, virtual brands, pop-ups). A ghost kitchen is a commissary purpose-built for delivery-only operations, with multiple virtual brands sharing one back-of-house and orders aggregated through DoorDash and Uber Eats. NYC hourly rates run $25–$48; the major operators are CloudKitchens, Reef (downsizing), Mixt Kitchens, and a handful of independent NJ Meadowlands and LIC facilities.
View briefing →Delivery & Courier Service
Delivery and courier service is the most legally complex third-party relationship a NYC hospitality operator manages. As of January 26, 2026, four new local laws (LL 113, 123, 124, 107/108) took effect after federal courts denied the platforms' injunction, layered atop LL167 of 2021 which pushed the active-time delivery worker pay rate to $21.44/hr. Operators choose between marketplace delivery (DoorDash, Uber Eats, Grubhub) at 15–30% commissions, white-label fleet (Relay, Chowbus), and in-house drivers. Verify the vendor is in compliance with the new laws or you inherit the liability.
View briefing →Other Operations sub-areas
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