December 19, 2019 Eric Diamond was on vacation when he got a call from his Central Kitchen partner, Gordon Priemer.
“We were looking for 30,000 square feet of space,” says Diamond. “Gordon called me and said, ‘Hey, I just toured this building. It’s got cooler space, it’s got more electrical than we’ll ever need, it’s a food grade facility. The only problem, it’s 137,000 square feet.’”