Community Kitchen Fesability

Community Processing Incubator Kitchen

February 24, 2009Mary Pat Carlson, Director

Farm Market Kitchen IncubatorPO Box 35 520 ParkwayAlgoma, Wisconsin 54201

920-487-9750

Need/Interest

• Interest Survey

– General Population

– Target Population

– Potential Partners

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.

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

Market Demand

• Assess market segments – Local

– Regional

– Notational

– Global

– Secondary Markets

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

Define Needed Services

• Shared Service Needs

• Business Assistance Needs

• Technical Support/Production

• Packaging/Labeling/Marketing

• Licensing/Regulatory Support

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

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

Facility Needs…New/Existing

• Commercial production space

• Equipment

• Storage

• Retail

• Meeting/training

• Office: Administration, library, general office

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.

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

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.

Tenant Requirements

• Entrance and Exit Policy

• Business Plan

• Product Liability Insurance

• State & Local Licenses

• Seller’s Permit

• Rental Agreement

• Facility Use Agreement

Fees…

• Tenant Fees – Kitchen Rental Fees

– Storage Fees

– Service Fees

– Marketing/Distribution Fees

Income Generating Activities

• Identify other sources of income to help pay the bills.– Food shows– Conferences– Retail– Restaurant/Coffee Bar….Etc.

Major Funding Sources

• Federal, State & Local Grants

• Foundations

• Private Donations

• Income-Generating Activities

Planning a Small-Scale Food Processing Incubator

Summary of initial steps…

• Interest Survey

• Detailed Use Survey

• Feasibility

• Business Plan