^ Knudson, W., Wysocki, A., Champagne, J., & Peterson, H."What Are Food Incubators and Do They Create Viable Businesses?". Delivery only restaurants, also known as 'dark restaurants', 'ghost restaurants', or 'cloud restaurants' are increasing leveraging shared use kitchens to lower their overhead and launch pop-up dinner options. These businesses include caterers, food trucks, prepared meal services, meal or box delivery, pet food makers, personal chefs, bakers, street vendors, cake decorators and producers of specialty food items such as condiments, beverages, and candies. Established businesses looking to grow or reach a new market.Established businesses relying on one-off or difficult situation kitchen rentals.Home-based businesses that wish to legalize and grow their operation.Start-up food businesses in need of their first facility.Kitchen incubators are likely to be used by the following end-users: Start-up costs in the food space are high and can range, as of 2013, from $15,000 to $100,000. This entrepreneur often lacks a business background and an understanding of what is involved in the start-up process. Even once proven viable, the entrepreneur must navigate a complex network of regulation, packaging and distribution before running a profitable enterprise. Food products must be tested and tweaked over time before they are economically viable. Culinary start-ups are unlikely to receive venture capital or bank financing, as profit margins are too slim and volatile for such a highly competitive market. Shared-use kitchens, incubator kitchens and food accelerators.Īll three business models rely on the fact that FDA and state regulation prohibit the sale of food that is not produced in a licensed facility. There are three kinds of business models practiced in a shared kitchen environment. The culinary incubator has taken a time-tested successful concept and swapped out office space for kitchens. Business model īy mitigating start-up costs and providing a nurturing environment, business incubators help firms grow and stay in their communities. As a result, between August 2013 and March 2016 the number of kitchen incubators (providing technical assistance to food entrepreneurs) in America increased by more than 50% to over 200 facilities. These early investments may have ignited a new sector of community-driven food businesses, with a supporting infrastructure of technical assistance partners. In support of such innovation, the 2002 Farm Bill allocated $27.7 million in competitive grants to support the development of value-added food production and to create Agriculture Innovation Centers “to foster the ability of agricultural producers to reap the benefits of producing and marketing value-added products”. Investments and interest in the food sector have contributed to a growth in food entrepreneurship across the United States. Kitchen incubators, also known as culinary incubators, also provide kitchen rental but can provide additional services like business development training, and access to services such as legal aid, packaging, label printing, and distribution. A commissary kitchen is an example of a shared-use kitchen that provides kitchen rentals.
Food entrepreneurs, ranging from chefs, caterers, food trucks proprietors, bakers, to value-added producers, can benefit from the shared kitchen instead of spending capital to build or lease their own facility. Renters or members can use the kitchen by the hour or day to produce food while fulfilling regulatory compliance. The Cookery requires proof of vaccination for all members and their teams.A shared-use kitchen is a licensed commercial space that is certified for food production. Providing logistic support, such as business seminars for culinary entrepreneurs and marketing consultation. Providing our members with top-of-the-line equipment, multiple cooking stations, secured food storage and food truck terminals. Supporting local food talent to create and distribute exciting new culinary goods.
We are currently accepting applications for Food Truck members! Click here to learn more. If you are starting a business and need assistance with this process, we are more than happy to point you in the right direction! Click on the Become A Member page to get started. The Cookery is a membership-based organization. In order to use our facility, you must be a food business with proper regulatory agency and insurance paperwork. Entrepreneurs launching or expanding upon a culinary business can rent the kitchen for one-time events or on an ongoing basis. The Cookery is a certified food production facility located in the historic Durham Food Co-op building on West Chapel Hill Street.
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