We are a collaborative of culinary, brand and operations professionals specializing in food & beverage innovation. We understand and embrace the challenges of building, running and scaling a foodservice venture and are here to help your business grow. 

Our depth of expertise and breadth of capabilities sets us apart. With over 30 years of global F&B industry experience and relationships, we are experts in product development, operational excellence, menu strategy and much more. 

The clients we work with and their needs are diverse. Whether you’re a small business looking to scale, a multi-unit looking to define a new phase of growth or somewhere in between, we will work with you to develop bespoke, actionable strategies that create memorable, profitable customer experiences. 

Our work is guided by our values: sustainability, simplicity and culinary excellence. Our home base is New York City but our clients and services span the globe with client relationships across the US, South and Central America, Europe and Asia. 

What’s your story? How can we help?

Founder - Kaegan Welch

Kaegan started kitchen commune with a goal to help create meaningful product experiences for small and large food business alike. Kaegan, a veteran of international food and beverage innovation, spent almost a decade overseeing the creative development and production innovation of food & beverage for Le Pain Quotidien, a global bakery and restaurant chain.  Kaegan has worked in over 19 countries, and brings a world of experiences to your business.

“I began my life’s culinary journey at an early age. I have always been fascinated with food, in particular the relationships and meaningful moments created while sharing something that was prepared with love. There is something undeniably different about food that is made with just the right ingredients, prepared with care, and served when it is at its best. We are after the magic that makes people smile.  

Ingredients set the stage to success. We partner with passionate suppliers we trust and build long term relationships with farmers and suppliers who share the same values of best quality, a better food system and a sustainable food future.”