Date post: | 11-Nov-2014 |
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SHARED KITCHEN INCUBATORS-- COMMUNITIES SHARING A VISION FOR ENTREPRENEURIAL DEVELOPMENT
A presentation of the Keystone Kitchen Project Team: Winifred McGee, Senior Educator, Penn State Extension, in collaboration withLarry Grunden & Alan McConnell, PENNTAP
Definition of a Shared KitchenA facility set up for commercial food production that is available to multiple users (tenants) on an assigned schedule.
A Shared Kitchen Incubator• approved for commercial production• start-up assistance to value-added producers
and food entrepreneurs • guidance in commercial food processing• education/support:
– business planning and management– sources of financing – marketing and sales – distribution
Quick Facts – Shared Kitchen Incubators• 2004 – no shared kitchens in PA• 2007 – one shared kitchen
– Rural, Western PA (Republic)• Historically, several kitchens opened and
closed in the Commonwealth• The challenge is not starting, but keeping a
kitchen incubator open
Keystone Kitchens Team• PSU Outreach Group
– Penn State Extension– PENNTAP
• Funding sources– PDA Bureau of Marketing– DCED – First Industries Grant – assisted by
Agriculture & Rural Affairs – Vice Chairman (local State Senator)
– NE Sustainable Agriculture Research and Education Grant (Appalachian Initiative)
Keystone Kitchens Project Goals Explore establishment of
one or more shared kitchen incubators in the Commonwealth:
– research established kitchens in other states
– develop BMPs for sustainability
– lead stakeholder meetings– follow-up assistance
Keystone Kitchens Incubator Study Tour
BMPs for Shared Kitchens*• a shared kitchen incubator is a business venture
– conduct a pre-venture feasibility study– write and implement a business plan
• integrate the incubator and community• have a champion – committed to the vision and in
for the long haul• partner with a university for support• community consensus about mission• establish tenant entrance requirements
*Results from NE SARE Keystone Kitchens Project
BMPs for Shared Kitchens (cont’d)*
• start-up funding from grants, not loans• recruit/compensate management
• build an effective advisory team• layout – never too much storage!• lease forms list responsibilities/rights• tenants’ fees that cover operating costs• tenant success incubator success• move from grants to fee support ASAP
*Results from NE SARE Keystone Kitchens Project
BMPs for Shared Kitchens (cont’d)*
• 1-2 anchor tenants for steady revenues• target 35-50 tenants to “break-even”• long-term tenants supply networks• select tenants who can share space• rural/urban tenant types differ• good (kitchen) marketing is essential
• offer value-added services to tenants
*Results from NE SARE Keystone Kitchens Project
Stakeholder Meetings• Philadelphia (24)• York (20)• Wilkes-Barre (48/12)
Republic (12/3) Mercer (45/21) Coudersport (15/3)
On-going Work of the KK TeamProvide assistance to potential kitchen start-ups
– feasibility studies– funding identification– business start-up planning– marketing of shared kitchen concept– triage of would-be tenants– community group skills and process
ConclusionsNecessary for community kitchen building:
– Inclusivity among agencies which creates/builds a common vision
– Willingness to explore and change the vision– Slow and steady growth by investing time and effort –
feasibility studies open communication– Identify one cheerleader/agency who is given authority to
“carry water” others support– Remember the kitchen is a business, first and foremost – Apply and strenuously follow the BMPs to ensure
sustainability
Moving Forward: Why We’re HereLogical Progression and Shared Experience –
Shared Commercial Kitchen Roundtable• History and Context BMPs•Survey Research Needs and Visions•Feasibility Studies/B-Plans Mapping•Financing Strategies Sustainability•Processing and Discussion Inclusivity