Solid idea, I wonder about what type of scale makes an entire kitchen facility viable. I've known many chefs who were able to make a small catering career with

Solid idea, I wonder about what type of scale makes an entire kitchen facility viable. I've known many chefs who were able to make a small catering career with under 5 employees, does a cloud kitchen help them out or are they better off cooking out of the home and/or a food cart?