Community Kitchen Fesability
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Transcript of Community Kitchen Fesability
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Community Processing Incubator Kitchen
February 24, 2009Mary Pat Carlson, Director
Farm Market Kitchen IncubatorPO Box 35 520 ParkwayAlgoma, Wisconsin 54201
920-487-9750
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Need/Interest
• Interest Survey
– General Population
– Target Population
– Potential Partners
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Interest Survey Questions
• One Minute Survey yields valuable results– Educational tool…gets message out
• Tells the who, what, why, when…etc.
• Conduct follow up one-on-one survey to obtain the detail information.
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Follow-up Detailed Survey
• Identify specific needs, interest, support
• Conduct the follow-up survey one-on-one
• Be specific on questions
• Results will help define the project
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Market Demand
• Assess market segments – Local
– Regional
– Notational
– Global
– Secondary Markets
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Define Potential Incubator Tenants
• Specialty Food Producers
• Caterers/Chefs
• Street/Event Vendors
• Existing Processors
• Restaurants/Deli
• Food Training Programs
• Other organizations/community groups
• Anchor
• General
• Drop-In
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Define Needed Services
• Shared Service Needs
• Business Assistance Needs
• Technical Support/Production
• Packaging/Labeling/Marketing
• Licensing/Regulatory Support
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Is a new facility needed or does an existing facility exist?
• Most communities have existing kitchen space that could be used for shared-production.– Churches, schools, senior centers, vacant
restaurants…etc.– Come with challenges
• Available time• Equipment repair/maintenance• Usage agreements• Isolated…connection with other processors
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Existing Sites & New Sites Succeed with Incubation Support
and Services• Assessment of site• Technical production support• Sanitation and safety training• Licensing & regulatory assistance• Marketing, packaging, trade shows..etc.• Business development assistance• Access to capital• Networking
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Facility Needs…New/Existing
• Commercial production space
• Equipment
• Storage
• Retail
• Meeting/training
• Office: Administration, library, general office
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Equipment
• Basic Equipment…new or like-new with warranty…service agreements…based on needs identified in the full survey– Sinks, disposals, 22-quart & larger mixers,
bakers table, steam kettle, 6-burner range with oven, 2 stacking convection ovens, bakers racks, food processor, microwave, stainless work tables, coolers, freezers, ice machine… BRAISING TABLE…the workhorse.
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Staffing
• Incubator Director/Manager– Administration, Funding, Programs, Marketing, Public
Relations, Oversight of incubation services– Recruitment/Selection of Tenants
• Kitchen/Facility Manager– Training & Oversight of tenants– Management of Schedules– Oversight of Maintenance & Repair
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Incubator Services…staffing
• Incubator services can be provided on site or partnership services can be developed.
• Partnerships:
• Services can include: Business Plans, Feasibilities, Fiscal Analysis, Economic Impact, Marketing Plans & Materials, Website Development, …etc.
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Tenant Requirements
• Entrance and Exit Policy
• Business Plan
• Product Liability Insurance
• State & Local Licenses
• Seller’s Permit
• Rental Agreement
• Facility Use Agreement
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Fees…
• Tenant Fees – Kitchen Rental Fees
– Storage Fees
– Service Fees
– Marketing/Distribution Fees
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Income Generating Activities
• Identify other sources of income to help pay the bills.– Food shows– Conferences– Retail– Restaurant/Coffee Bar….Etc.
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Major Funding Sources
• Federal, State & Local Grants
• Foundations
• Private Donations
• Income-Generating Activities
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Planning a Small-Scale Food Processing Incubator
Summary of initial steps…
• Interest Survey
• Detailed Use Survey
• Feasibility
• Business Plan
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