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Located in Santa Ana, California, East End Incubator Kitchens is part of 4th Street Market’s 10-fully equipped, commercial kitchen spaces. With a tagline of “Helping you become America’s next food entrepreneur!” – their mission is clear. So much more than a standard commercial kitchen, their foodpreneur clients earn the opportunity to showcase and test market their products … Continue reading “Kitchen Feature: East End Kitchens @ 4th Street Market” Read More »
NICK News Kitchen heating, cooling, and ventilation systems can be complicated and expensive but oh-so-essential! Perhaps you even have additional infrastructure needs, such as ensuring you build as eco-friendly as possible. As spring turns to summer, kitchen managers may find themselves working up a sweat trying to find an affordable, safe, and practical HVAC solution.  … Continue reading “Kitchen Talk: Air Conditioning” Read More »
No matter what the food or who the intended customer is, monitoring for food safety is important. But there are a couple of major food safety specifics that vary between manufactured foods and food service. Foods that are manufactured, packaged, stored, and shipped to be sold wholesale, at retail locations, or directly to consumers for … Continue reading “Food Safety: Packaged Foods versus Food Service” Read More »
The Food Corridor’s story goes back a few years, when we saw a need arise to better connect commercial kitchen spaces and food company clients. Since then, our community has swelled to include those on the forefront of shared-use kitchen best practices and innovation. After observing our kitchens’ clients struggle in navigating the tricky waters of … Continue reading “2017 Shared-use Kitchens: A Policy Landscape Report” Read More »
To sample or not to sample? For many, that is THE question when taking a food product to market. For some companies, sampling can be seen as fairly resource intensive without much immediate return. After all, someone has to make that product, get it in front of customers, coax potential consumers to actually consume it, … Continue reading “Startup Life: The Art of Sampling” Read More »
Whether it’s your first food safety inspection or your hundredth, being evaluated can be stressful. As a previous inspector, I know that inspections can be intimidating, but I also know what generally takes priority during routine inspections. Fortunately for all of us, there are a couple of simple, key ways to prepare and ensure you’re … Continue reading “Preparing for Food Safety Inspections” Read More »
Casey Steele is the owner of Square One Kitchens in Fargo, North Dakota. With 2 commercial kitchens and a modern event center, their facility is a great community resource that offers cooking classes, team building opportunities, cooking parties, and more. Casey shared with us some of their kitchen details and client needs. Read on for more ways … Continue reading “Kitchen Feature: Square One Kitchens” Read More »
Customer love is no small thing and we love helping our clients shine whenever we can. Several new kitchens recently signed on with The Food Corridor and we’d like to take a moment to welcome their teams to our platform! Wellington, CO –  InGrained Bakery is a standard bakery in Wellington in operation 3 am – … Continue reading “Welcome Ingrained Bakery, Artisan’s Kitchen, & 21 Acres!” Read More »
Social media matters. But why? This is the sticking point for so many companies. It’s hard to invest resources in something that doesn’t have a clear return on investment, even if everyone seems to be doing it these days. If you don’t have an infinite amount of hours in the day or a bottomless budget, here … Continue reading “Social Media Series: Creating a Strategy” Read More »
Customer love is no small thing and we love helping our clients shine whenever we can. We recently signed several new kitchens and we’d like to take a moment to welcome their teams to our platform!   Somerville, MA – Foundation Kitchen operates two shared commercial kitchens – licensed and fully equipped for use by culinary businesses, cooking … Continue reading “The Food Corridor Welcomes 5 New Kitchens!” Read More »
Often, for a food startup, the thought process goes like this: “I have a great idea for a food startup.  I’ve tested my product and people LOVE it! I’m going to make and sell the best (insert awesome food idea here) EVER! Hmmm, I probably need some sort of licensing … but wait a second…do … Continue reading “Cottage Food Laws – an Introduction” Read More »
Customer love is no small thing and we love helping our clients shine whenever we can. Several new kitchens recently signed on with The Food Corridor and we’d like to take a moment to welcome their teams to our platform! Portland, OR – Micro Mercantes wants food entrepreneurs to succeed and offer business development services, personal … Continue reading “Welcome Hot Bread Kitchen & Micro Mercantes” Read More »
Eat Closer to Home is “a resource about the food system, as it relates to (the author’s) passions, work experiences and skill sets. It’s a well-curated collection of policy and food justice projects and other neat-o things and happenings in the realm of food systems. The founder, Kim Werst recently wrote a fantastic blog on … Continue reading “Lessons Learned from an Incubator Kitchen Manager” Read More »
I was able to visit one of our great clients a few weeks ago.  The Kitchen Terminal, or TKT, is a shared use kitchen in Los Angeles.  I had a chance to chat with Carl, their kitchen manager, and get a tour.   Regarding food trends, in LA food trucks were big in the past few … Continue reading “A visit to The Kitchen Terminal” Read More »
As a food business on The Food Corridor, are you putting your best foot forward?  With your forever free listing, you can add as many images as you want. These pictures can highlight your products, your people, your customers, your brand, your equipment–whatever you want to brag about.   You can wax poetic about your business … Continue reading “Does your listing page shine?” Read More »
Here at The Food Corridor we couldn’t work without shared kitchens, which in turn couldn’t work without a thriving food start up culture. Funding is a key piece of a food startup’s puzzle – and that’s where PieShell is making an impact.  Cheryl Clements is the founder and CEO of PieShell – a crowdfunding site specifically … Continue reading “Funding a Food Biz? PieShell Can Help With That.” Read More »
Just outside the thriving, food co-op haven of Minneapolis, Minnesota, something exciting is happening. The Good Acre is a 501c3 nonprofit organization founded in 2014, and their unique mix of farmer empowerment, food entrepreneur cultivation, and program delivery is catching fire in the area. The organization is designed to support several needs in the food … Continue reading “Kitchen Feature: The Good Acre” Read More »
NICK News Our Network of Incubator & Commissary Kitchens (NICK) is an ever-growing group of shared use kitchen professionals who share their learnings on a daily basis. Over 680 members have joined to exchange ideas, vent frustrations, learn from others, share resources, ask for insight, and help the kitchen community evolve. This NICK News series features … Continue reading “The Shared Kitchen Off-Season” Read More »
Our kitchens are the reason we’re here – so we love it when we get a chance to visit! Cleveland Culinary Launch & Kitchen had some time to show us their space and introduce some of their food company clients. We recently welcomed them to The Food Corridor and wanted to see how things were … Continue reading “Kitchen Feature: Cleveland Culinary Launch & Kitchen” Read More »
Here at The Food Corridor, we believe in giving back. Whether what we give is time, knowledge, money or code, we firmly believe in helping our community. We are thrilled to announce that we’ve joined Pledge 1% Colorado, an organization that helps early stage startups like TFC create plans to give back. What does this … Continue reading “The Food Corridor makes the 1% pledge” Read More »
NICK News Our Network of Incubator & Commissary Kitchens (NICK) is an ever-growing group of shared use kitchen professionals who share their learnings on a daily basis. Over 680 members have joined to exchange ideas, vent frustrations, learn from others, share resources, ask for insight, and help the kitchen community evolve. This NICK News series features … Continue reading “Debt – Funding a Food Business” Read More »
The Food Corridor team has grown yet again! Julie Baker is our new Customer Support Specialist. She brings with her an incredible background in food, tech, & travel. How did you join The Food Corridor team?  After graduating from the Global Social and Sustainable Enterprise MBA program at Colorado State University in 2013, I joined a non-profit … Continue reading “The Food Corridor Welcomes Customer Success Specialist” Read More »
Happy Friday! We are excited to release a few new features that will continue to help your kitchen run more efficiently! We know customization is critical to supporting your diversity of clients. We listened to our clients and made some great additions we think you will love. Let us know what you think by emailing … Continue reading “New product features: daily calendar view, custom hourly rate, custom report fields” Read More »
Anyone on the internet can tell that food blogging has become big business. And for good reason – as the foodpreneur community expands, an increasing amount of insight, ideas, resources, and networks are creating and growing new niche markets to help budding food businesses find their voice.  Why pitch a food blogger? Perhaps you’re launching a … Continue reading “Partner Feature: What Not to Do When Pitching a Food Blogger” Read More »
06 February 2017
Meet the NICK
Have you joined the Network of Incubator & Commissary Kitchens (NICK)?  The NICK supports the food industry through sharing data, best practices, and technical assistance to build and grow successful shared-use kitchens & businesses. Since March 2016, we’ve seen this group grow to over 660 members, from every facet of the food systems world. It’s … Continue reading “Meet the NICK” Read More »
The shared kitchen community is growing and it seems we hear of a new kitchen popping up somewhere in the country on a weekly basis. We reached out to a kitchen that is JUST getting started, to share some of their learnings about startup life as a shared kitchen.  The Local Kitchen is Saskatoon’s first ever … Continue reading “Startup Stories: Lessons Learned” Read More »
The Food Corridor recently attended the Tech Gardens conference in Denver. Tech Gardens is organized by women for female CTO’s, CEO’s, startup founders, and entrepreneurs thinking about starting a company.  The lineup included so many inspirational speakers and workshop leaders; Debbie Daniels, Stephanie Donner, Ally Downey, Sue Heilbronner, Kimberley Lucas, Amy Reichlin, Jennifer Rosenthal, Andrea Young, … Continue reading “Tech Gardens in Boulder: Leadership & Authenticity” Read More »
The shared kitchen community is growing and it seems we hear of a new kitchen popping up somewhere in the country on a weekly basis. We reached out to a kitchen that is JUST getting started, to share some of their learnings about startup life as a shared kitchen.  The Local Kitchen is Saskatoon’s first ever … Continue reading “Startup Stories: Feasibility” Read More »
The shared kitchen community is growing and it seems we hear of a new kitchen popping up somewhere in the country on a weekly basis. We reached out to a kitchen that is JUST getting started, to share some of their learnings about startup life as a shared kitchen.  The Local Kitchen is Saskatoon’s first ever … Continue reading “Startup Stories: Fundraising” Read More »
Customer love is no small thing and we love helping our clients shine whenever we can. We signed several new kitchens over the last few weeks, and we’d like to take a moment to welcome their teams to our platform!Crafted Kitchen – Los Angeles, CaliforniaA state-of-the-art facility, housed in a fully restored 95-year-old brick warehouse, Crafted Kitchen is … Continue reading “Welcome: Crafted Kitchen, Cleveland Culinary Launch & Kitchen, & East End Kitchen” Read More »
The Food Corridor believes in supporting community, and being grateful.  Sharetribe is a fundamental part of our software infrastructure.  They have both a commercial and open source offering.  If you are thinking about building a marketplace, give them a try!Not only have we contributed code, we’ve also recently made a contribution to one of their … Continue reading “The Food Corridor Donates to Sharetribe’s Favorite Cause” Read More »
At The Food Corridor, we love our clients! We love getting our clients out of the office and back into the kitchen.  We love saving our clients time spent generating invoices and resolving scheduling conflicts.  We love when our clients say things like “this platform provides the most comprehensive set of tools and services in … Continue reading “Announcing the TFC Referral Program” Read More »
It’s everywhere. You can’t Google “startup” or “marketing” without finding reports and articles about the (sometimes ambiguous) value of using social media as a marketing tool. It seems everyone is playing the game in an effort to increase brand and product awareness. And it’s no wonder, nearly 2/3 of American adults use social networking sites. … Continue reading “Social Media Series: Finding Your Target Market” Read More »
So long 2016, bring it on 2017! Every year deserves a recap, to highlight successes and reflect on learnings. This year was no different except it was our very FIRST year! The Food Corridor officially launched in June 2016 and we’re not slowing down. Below is a recap of our journey thus far and a few ways … Continue reading “Happy New Year from The Food Corridor!” Read More »
As we head into 2017 – we’re looking for the latest trends in food for both shared kitchens and their food business clients. Partner company – Condiment Marketing Co. just recapped the Top 7 Food Business Trends they see as up and coming for the new year. We’re building on that with a few insights picked … Continue reading “Finding the Opportunities: Trends in Local Food: A Panel Discussion” Read More »
‘Tis the season for mass emails, bursting inboxes, direct mailings, etc. Food folks are overwhelmed on a daily basis with messages from companies trying to make a connection. It’s easy to turn a blind eye and hit “delete” rather than engage in yet another email exchange, that may lead to nowhere. Turns out, this is a … Continue reading “Startup Life: How To Get a Response” Read More »
Our friends over at The Condiment Marketing Co. are in the know when it comes to the latest food trends. They’ve put together a post on what’s to come in 2017 and we want to spread the word! Chronicling and projecting industry trends is something food professionals have become accustomed to – roasted beaver tail anyone? It’s particularly useful … Continue reading “Partner Feature: Top 7 Food Trends for 2017” Read More »
Our 2016 Incubator Tour kicked off on the East Coast. Our first stop was Stock Pot Malden, outside of Boston, Massachusetts. Their space includes a 7,500 sqft kitchen; 1,300 sqft cold storage; 5000 sqft dry storage and food prep space. In addition to kitchen space, clients receive access to a wide variety of resources including:(1) Business development and … Continue reading “Kitchen Incubator Tour: Stock Pot Malden” Read More »
The Food Corridor continues to grow! We’d like to take pause and welcome Lindsay Hohn to the team. She’s our new software development teammate and brings a fantastically diverse background with her. Lindsay works with The Food Corridor to ensure our website and app are working correctly, and that our customers’ experience continues to improve as … Continue reading “The Food Corridor Welcomes Software Developer” Read More »
Here at The Food Corridor, we’re committed to the mission of enabling efficiency, growth, and innovation in local food systems. For us, this means continuously seeking out ways to add value to the shared kitchen community. We’re inspired by others in this space who continue to provide ways for shared kitchens and their clients to improve … Continue reading “The Food Corridor Releases “Resources” Section” Read More »
The holidays are the perfect time to showcase the amazing food products and people that call a shared-use kitchen home. Whether it is a festive event or gift boxes, special holiday marketing provides share-use kitchens a perfect opportunity to showcase their unique place in the community. Here are some of our favorite ideas from our … Continue reading “Tis the Season! 10 Ideas for Shared-Use Kitchens to Make the Most of the Holidays” Read More »
Housed in a 100-year-old renovated schoolhouse on the historic Main Street in Warren, Rhode Island, Hope & Main is one of the most unique food incubators we’ve seen, for two big reasons: 1. The building is absolutely beautiful, clean, and full of natural light. 2. The staff and culture are warm, friendly, smart and visionary.Their clients include … Continue reading “Kitchen Incubator Tour: Hope & Main” Read More »
Customer love is no small thing and we love helping our clients shine whenever we can. We signed several new kitchens during the month of November and we’d like to take a moment to welcome them and theirs.Popup Kitchen SpaceBrowntown, WIThis is a full restaurant kitchen with oven, 6-burner Wolf range, Hobart Mixer, food processor, … Continue reading “Welcome FMK, TUCS, Findlay Kitchen, and New Popup Space” Read More »
Last month we welcomed the Ennovation Center to The Food Corridor platform. Their commercial kitchen features six kitchens, complete with commercial-grade equipment and small wares available to food manufacturers, caterers and specialty seasonal food products. Today, we’re expanding on who they are and what they do in Independence, Missouri. What is the approximate number of renters/members … Continue reading “Kitchen Feature: Ennovation Center” Read More »
Like many other small businesses, the shared-use kitchen business is seasonal.  Depending on your location, high season may be during summer when farmers’ markets are open and food trucks thriving.  Low season may come in January and February, after the holiday rush.  Unfortunately, many of the expenses like leases and equipment payments are fixed and … Continue reading “How do you deal with seasonality in your kitchen?” Read More »
The National Women’s Business Council reports that, on average, women start businesses with only half as much capital as men. Add to that the fact that securing capital investment in the food industry poses its own unique challenges and suddenly, becoming a female founder of a food startup doesn’t seem so enticing.  But wait – … Continue reading “How to Get Investment as a Woman Owned Business” Read More »
We recently welcomed The Kitchen Terminal (Redondo Beach, CA) to The Food Corridor community! TKT’s vice president of operations, Daniella Davis, gave us some additional insight about their clientele and what motivates their team. What is the approximate number of renters/members you have?We have around 30 companies of different shapes and sizes.Why did you get into … Continue reading “Kitchen Feature: The Kitchen Terminal” Read More »
Taproot, The Lopez Island Kitchen Coop is a nonprofit community kitchen, nestled on Lopez Island off the coast of Washington state. They recently completed a crowdfunding campaign and shared their learnings with us. This is their story, complete with a link to an update of how far they’ve come since the campaign wrapped up.   Randall Waugh … Continue reading “Crowdfunding with Taproot, The Lopez Island Kitchen Coop” Read More »
This week, The Food Corridor CEO, Ashley, set out on a national Kitchen Incubator Tour. On the East Coast she stopped by StockPot Malden (in Malden, MA) and Hope & Main (in Warren, RI). Next week, out West, she will be in San Francisco for the La Cocina Food and Entrepreneurship Conference and will visit La … Continue reading “Kitchen Incubator Tour begins!” Read More »
The Food Corridor team is growing! Devon Seymour is our latest addition as the new TFC shared kitchen policy intern. Devon comes to us with a diverse background in public health and community engagement. Devon will support The Network for Incubator and Commissary Kitchen (NICK), a national organization of over 580 members. Devon’s primary responsibility is to collect … Continue reading “The Food Corridor Welcomes Policy Intern” Read More »
The Food Corridor was recently part of a VERY cool event. FoodBytes! by Rabobank “was created… to find the most innovative and ground-breaking concepts in food and agriculture, and pair that creativity with the capital needed to bring it to market.”In short – these events take place all over the country and bring creative minds … Continue reading “FoodBytes! by Rabobank Pitch Recap” Read More »
Boo! Here are some new features in The Food Corridor kitchen management platform.Booking increments: you can now have bookings start or end on the half hour (7:30, 11:30, etc). This is a kitchen wide setting that applies to all of your calendars, and gives your clients flexibility to book for just that one more half … Continue reading “New product features: 30 minute booking increments, credits and viewing monthly charges” Read More »
Food-borne illness. Those words can strike fear in anyone’s heart, especially when your livelihood is based on ensuring a safe-for-consumption product. We know that the shared kitchen community is always looking for ways to prevent these types of incidents, however the topic does beg the question: “What happens if there IS an outbreak?” This is a … Continue reading “What Happens After an E. Coli Outbreak?” Read More »
Service is a core value of The Food Corridor, and that doesn’t always mean serving the kitchens and food businesses that are our primary focus.  While we “give first”, in many ways, including our partnerships and the NICK, we also do so with our technical expertise as well.  Recently an open source contribution from TFC … Continue reading “The Food Corridor Contributes to Sharetribe” Read More »
Shared use kitchens are popping up all over the country to help revitalize economic areas. Sean, the manager of Flint Food Works, based in Flint, Michigan, embraces that mission. We recently had a chance to chat with him about the organization:What is your approximate number of renters/members? 15Why did you get into the shared-use kitchen … Continue reading “Kitchen Feature: Flint Food Works” Read More »
The Northeast Sustainable Working Agriculture Group (NESAWG) is hosting their annual conference in Hartford this year, with the theme: Tackling Wicked Problems in Food Systems. The Food Corridor’s Founder/CEO, Ashley Colpaart, is headed to Connecticut next month to run a panel discussion aptly named:“Growing entrepreneurs: the role of community kitchens, business incubators, and co-packers in … Continue reading “Growing Entrepreneurs – Founder/CEO Facilitates Panel at NESAWG” Read More »
Indy’s Kitchen in Indianapolis, Indiana offers rent-by-the-hour kitchen space to growing food businesses. They also offer table seating of up to 30 people for events, schedule cooking classes with local chefs, and offer a broad spectrum of food biz resources on their website. Indy’s Kitchen provides an important resource in their community and it sounds like … Continue reading “Kitchen Feature: Indy’s Kitchen” Read More »
At The Food Corridor, we know that Partners are essential to fostering a more robust food system. Hey – we can’t do it all and neither can you. We also know that when food businesses are successful, shared-use kitchens are successful. In our Partnership blog series, we will introduce you to our formal Partners that … Continue reading “Partner Feature: FLIP: Food Liability Insurance Program” Read More »
Whether you choose to take credit cards, have your clients set up ACH, or take plain old cash, the goal is the same: make it easy for your food business clients to pay you in full and on time, which allows you to stay in business to help them and others.  Each payment method has … Continue reading “Taking payments in a shared use kitchen?” Read More »
Like all businesses, the world of commercial kitchens changes over time. Evolved Kitchen is in Fort Collins, Colorado and serves a mix of food businesses, caterers and food trucks, and they’ve seen some changes in their business over the past couple of years.How many members do you have, approximately?10-15Why did you get into the shared-use … Continue reading “Kitchen Feature: Evolved Kitchen” Read More »
We’re over the moon to be one of ten companies selected to pitch at FoodBytes! Boulder on Wed, Oct 26. Snag your ticket and get ready to mix and mingle with the most innovative people in food and ag. Save 15% using the code “democo15” today!  Register at http://www.foodbytesworld.com/tickets/.  FoodBytes is a dynamic food and ag pitch … Continue reading “The Food Corridor selected to pitch at FoodBytes! Boulder on October 26!” Read More »
We’ve been busy and so have our clients. It was a fantastic summer season so we’d like to take a moment to welcome a few new clients to The Food Corridor!California: The Kitchen Terminal – “TKT is a premiere commercial kitchen rental facility that provides first class, efficient, and professional commercial kitchens and food prep space … Continue reading “Welcome Ennovation Center, The Kitchen Terminal, The Good Acre, and Weld County District 6!” Read More »
We love our kitchens and one of the best things about our kitchen community is the broad spectrum of facilities that are offered. Weld County School District 6, in northeast Colorado saw a community need and decided to create a win-win scenario. We recently interviewed Natalie Leffler, food hub manager for the District. Read on … Continue reading “Kitchen Feature: Weld County School District 6” Read More »
We love our kitchens. Here’s another great one. Crafted Kitchen is in Los Angeles, California, and serves a variety of local food businesses. We got a chance to ask the owner/kitchen manager, Cindi, some questions about her new kitchen.   Why did you get into the shared-use kitchen business?   Over the years, there were … Continue reading “Kitchen Feature: Crafted Kitchen” Read More »
A message from Ashley, co-founder of The Food Corridor.I love this interview with Women Who Startup Radio from last spring where we discuss pitching, hiring, and manifesting. The interview outlines my origin story and is a good reminder of how far our team has come as a startup.If you are a new (or seasoned) founder, I’d love … Continue reading “Pitching. Hiring. Manifesting. An Interview with startup co-founder of The Food Corridor” Read More »
All our kitchens are great, and each time we talk to one we learn more about all the interesting happenings in the specialty food world. The Food Innovation Accelerator at K-State Olathe is in Olathe, Kansas, and serves a number of food businesses and also connects them to the resources of Kansas State University. We … Continue reading “Kitchen Feature: Food Innovation Accelerator at K-State Olathe” Read More »
Union Kitchen is a Washington DC area incubator kitchen and one of the leaders of the industry in the country. They have multiple kitchens and have graduated a number of promising food businesses. They started in 2012 and provide a unique space for food businesses to grow in the DC area. Union Kitchen also offers distribution … Continue reading “Union Kitchen Co-CEO steps down” Read More »
Starting a food business shares a lot with starting any other business. There’s all manner processes that are the same: sales, market research, accounting, hiring, insurance, and taxes, to name a few. Of course the product is unique, but if you spend all your time on the product, your business will fail.To paraphrase a friend … Continue reading “So you want to start a food business?” Read More »
Last year, The Food Corridor pitched our business to a panel of esteemed judges and a room full of food enthusiasts and we were thrilled to take home the Silver Prize at the 2016 Food+City Challenge Prize. For us, the real win for us was becoming part of the Food+City family who continues to nourish our … Continue reading “Time to Apply! 2017 Food+City Challenge Prize” Read More »
 Congratulations to Stick It, LLC ! They’re a Flushing, MI-based food truck, specializing in kabobs and can often be found at the Flint Farmer’s Market, as well as other events around MI. The Food Corridor stays on the forefront of shared use kitchen happenings so we recently sent out a survey. We asked food businesses in our network about their … Continue reading “Stick It Food Truck Wins The Food Corridor Survey Drawing” Read More »
We’re living in a renaissance of locally crafted food. Consumers are increasingly looking beyond banal, industrially produced food stuffs and towards artisanal products with distinct flavors and a local story to tell. The path from recipe book to grocery store shelf is more direct than ever with the help of shared use kitchens – these … Continue reading “The Power of Shared Use Kitchens” Read More »
We recently caught up with Matt Mardell,  Kitchen Program Manager at Colleton Commercial Kitchen in the rural coastal region of Walterboro, South Carolina. Colleton is also a new client of The Food Corridor  and they’ve been integral to our product launch discussions. Tell us a little about Colleton Commercial KitchenThe kitchen launched after the Institute for Economic and … Continue reading “Kitchen Feature: Colleton Commercial Kitchen” Read More »
At The Food Corridor, we know that Partners are essential to fostering a more robust food system. Hey – we can’t do it all and neither can you. We also know that when food businesses are successful, shared-use kitchens are successful. In our Partnership blog series, we will introduce you to our formal Partners that … Continue reading “Partner Feature: Condiment Marketing Co.” Read More »
Here at The Food Corridor, we know that good food comes from good people – which is why we’re excited to introduce Adam Pollack, founder of Joyloop Foods. Joyloop makes “…veggie products that are simple to prepare and a joy to eat.”Adam regularly writes about food and entrepreneurship on his Medium page.  One of his recent … Continue reading “On Taking the Leap – Why be a Foodpreneur?” Read More »
Have you been on the Network of Incubator & Commissary Kitchens (NICK) Facebook page lately? We’ve seen several questions come up regarding crowdfunding as a source of startup or expansion funds.In addition to chatting with some kitchens who have run successful campaigns, we found out that Lakeview Kitchen and Market is running a Kickstarter campaign, … Continue reading “LAKEVIEW KITCHEN AND MARKET NEEDS YOUR SUPPORT!” Read More »
Jennifer Miller is Kitchen Manager at the newly expanded Frankenmuth Farmers Market. In addition to the usual vendors and operations of a traditional farmers’ market, they’ve turned their space into a full-service, entrepreneur-supporting operation in Frankenmuth, MI. The new complex boasts a vendor’s pavilion, a gathering barn fit for special events like concerts and educational … Continue reading “FRANKENMUTH FARMER’S MARKET – STARTING UP A SHARED USE KITCHEN” Read More »
The food delivery craze is continuing to grow in the U.S. and India. In the U.S, more restaurants have been able to expand delivery services through an explosion of third-party companies like leaders GrubHub and Seamless. Newcomers include Door Dash, DeliverHero and Postmates, the latter of which uses drivers as well as messengers on foot … Continue reading “Cloud Kitchens? Delivery Startups Look To Infrastructure for Support” Read More »