A former Golden Corral location in Wake Forest has been sold and is set to be transformed into a commercial kitchen with room for over a dozen vendors.

David Foye purchased the building at 11016 Capital Blvd. for $2.4 million on Sept. 21 to expand his food hosting business under the Foye Group, according to Wake County deed records. The 11,628-square-foot space located near South Main Street previously was part of the all-you-can-eat franchise before the location closed amid the pandemic last year. The restaurant was part of Platinum Corral, the second-largest Golden Corral franchisee, which filed for bankruptcy in April.

The property covers 2.67 acres and has a total assessed value of about $3.3 million, according to county records. The seller, HP-Wake Forest GC LLC, previously acquired the property for $3.93 million

Foye plans to invest a total of $4 million in the space, which he will call the Flavor District, to create 14 private suites and kitchens for various restaurants and established businesses to lease and offer delivery and takeout services. Foye has started the process as restaurants deal with the lingering effects of the pandemic, including increased food costs and supply chain issues. He plans to open the Flavor District by March 2022.

“I’m taking what used to be a large buffet restaurant and compartmentalizing it into 20 mini businesses,” he said. “It will almost operate as a virtual food court.”

He currently owns The Kitchen Archive, two commissary kitchens that house food trucks and caterers, which opened in Durham in 2017 and in Raleigh in 2019.

The Flavor District also will provide opportunities for businesses through lower operating costs than traditional brick-and-mortar
establishments, Foye said. It also will have a ghost kitchen element.

“Through the 2000s there’s been a rise in the number of food trucks you’ll see on the road across the country,” he added. “One of the things the state of North Carolina requires is that mobile business has health inspected location in which they prepare
their food, so I’ll help them with that.”

Also, the businesses at the renovated facility will be accessible through third-party food delivery services. Foye’s current businesses have excelled despite the pandemic, he said, and he anticipates sales will continue to grow since the commissary kitchen trend has taken off in major cities.

“Covid has served as a catalyst for this,” Foye said. “People have become more cautious about eating out and sitting inside establishments. Even before the pandemic, [the trend] was on the rise. There’s a place for a good dining experience but in a lot of cases, people
just want to have good food wherever they are — whether they’re in their apartment, at work or in the park.

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