What if the biggest barrier for food entrepreneurs isn’t funding, branding, or even product-market fit?

It’s access.

Access to kitchens. To community. To systems that work.

In this short episode, Sami Simreen, co-founder of Kico Kitchen, shares how his team turned a failed zero-waste restaurant plan into a thriving co-working kitchen for food entrepreneurs in The Hague.

He unpacks the invisible struggles of early-stage founders and why sustainability becomes a privilege if support systems aren’t in place.

We talk about what most founders get wrong, why no idea is ever truly original, and how to build something people genuinely need, not just something that sounds good on paper.

In 10 minutes, we explore how Kico Kitchen is reshaping the food startup landscape from the ground up.

Listen to the whole conversation with Sami ⁠here⁠⁠⁠

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The Part Listeners Didn't Skip: What Every Food Entrepreneur Need, But Can’t Afford Alone - from our episode with Sami Simreen, Co-Founder of Kico Kitchen #79

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