‘A proving ground’: Why F&B founders take a chance on incubator spaces with short leases and uncertain odds

The arrangement was kept straightforward: the entrepreneurs paid for their rent and goods, while Mr Gray covered the remaining costs. The profits went to the entrepreneurs.

He also did away with deposits and other administrative requirements, allowing participants to concentrate on their concepts and customers.

“The idea is to prepare people for the reality, not to hide it from them. They needed to understand that this was an opportunity to focus on the things you won’t have time to when you’re running full tilt to make wage and rent,” he said.

“We allowed them to focus on what their guests want – or don’t want. Test drive ideas, drinks, events, nights. Things you can’t normally take risks on.”

Six budding businesses went through the incubator. All six eventually opened permanent outlets, although some did so under different brand names.

Mr Gray is now preparing to launch Ghostwriter 2.0 in November, with a greater focus on education and collaboration to bring people together, such as a chef with a bartender and both with suppliers.