What happens when a former chef helps build one of the fastest-growing cowarehousing companies in the country?

You get a fascinating perspective on where flexible workspace is headed next.

In this episode, Andrew Runnette shares how his career took him from restaurant kitchens to Whole Foods, then into food tech, and eventually to helping scale Portal Warehousing across the U.S.

What stood out most to me is how closely the evolution of cowarehousing mirrors the early days of coworking.

At its core, it isn't just about warehouse space. It's about giving businesses the flexibility to grow without committing to traditional industrial leases—and creating space that adapts as those businesses evolve.

In this episode, we talk about:

Andrew's journey from chef to Whole Foods executive to scaling Portal Warehousing
How Portal expanded from one location to multiple markets across the U.S.
Why flexibility is becoming just as important in industrial real estate as it is in coworking
The KPIs operators should be tracking before expanding to new locations
Common layout and operational mistakes that limit growth
How AI is helping operators connect systems, benchmark performance, and make smarter decisions
Why Andrew believes "space as a service" is the future of both coworking and cowarehousing

One insight that really stuck with me was Andrew's view that the future isn't about selling office space or warehouse space—it's about creating flexible solutions that help businesses grow.

Whether you're already exploring industrial flex space or simply curious about where the flexible workspace industry is heading, this conversation offers a fresh perspective on what's next.

Resources Mentioned in this Podcast:

Andrew Runnette

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