The Parlor Kitchen owner talks about rebuilding his business and plans for the future

ORLANDO, Fla. – Starting a business is a difficult undertaking, but starting from scratch can be even more difficult.

That’s the position Ryan McKenzie is in.

McKenzie owns and operates Parlor, a pop-up kitchen specializing in cookie-filled waffles. He previously ran the business as Table Ghost Kitchen with his former partner Stevie Andujar, but their business relationship dissolved in early 2022.


“I lost the company’s Facebook and TikTok, the website where we received cookie orders from across the nation,” McKenzie said. “Luckily I saved the Instagram account and email address, but it ended up being just a one-man show.”

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When Table closed, McKenzie had to move closer to Tampa, although he still drives to Orlando every day to work on Parlor.

“Honestly I was saved by my best friend and honestly I couldn’t have moved on at all without her,” he said.

His friend allows him to live with her while he works to bring Parlor to a point where it is sustainable.

“It’s been a blessing in disguise because I’ve been able to refine the vision I saw for Table Ghost Kitchen and make it an actual thing, and honestly it’s starting to take off a bit, which is really cool,” he said McKenzie.

Parlor has a whole series of pop-up events planned, which can be found on his Instagram page. McKenzie is also catering for private events such as weddings. He also recently teamed up with Ashley Snell, wife of NBA player Tony Snell, for events at their new Winter Park store.

McKenzie hopes to continue to grow his business.

“Now I’m working with an investor and I’m just trying to hopefully get a brick and mortar business up and running,” he said. “Since closing Table, I’m on track to double sales in less than a year and everything is being reinvested.”

“It’s Kern” Mochi Cake Fresh corn mochi cake with caramel whipped cream. Dusted with sea salt and fire torch popcorn. Hot honey drizzle. (kitchenette)

McKenzie wants Parlor to grow into more than just a restaurant.

“I want Parlor to end up being almost an attraction, an immersive experience,” he said.

His dream is to bring the business to Universal Orlando’s CityWalk, although he knows it will take time. He is currently looking for a walk-up location with counter service.

McKenzie couldn’t say exactly where he plans to open his first brick-and-mortar location, but said he wants it in Orlando. He has no timeline for when a brick-and-mortar store might open.

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In the meantime, he’ll continue to show up at food festivals and other pop-up events.

“It’s just getting bigger and people are starting to take notice, and I’m just incredibly proud that I didn’t give up,” McKenzie said.

Watch Ryan McKenzie’s interview on Florida Foodie when he was still working as a table ghost kitchen:

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