will immediately see that it’s bare-bones simple: an open kitchen (with a single table at the window), a beverage cooler, some art on a wall or two, and a point-of-sale counter. With pandemic work interruptions, he decided it was the right time to launch the concept: with partners Mei Yang, Us Ratnasabapathy and Jen Arnold, Zapotochny launched Redbox Noshery in August 2022.Ĭustomers entering the kitchen at 45 Macdonell St. But I’m a cook, not a chef,” he emphasizes. “When I worked in Toronto, I took cooking classes at George Brown (College) at night. “And the open kitchen allows us to talk with customers.”įormerly in the financial services sector, Zapotochny says he has always been interested in cooking. “We run what I like to call a multi-concept, fast-casual food-kitchen with a goal of getting orders out in a matter of minutes,” Zapotochny says. As its name implies, Redbox Noshery Collective Kitchen in Guelph is what co-founder Paul Zapotochny calls a “hybrid ghost kitchen” but one with a retail storefront and a philosophy of chatting with customers.
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