Resources

The Food Corridor’s mission is to enable efficiency, growth, and innovation in local food systems. On this page, we aggregate the latest and most useful resources for the shared use kitchen community.

Our Publications

A free guide to starting a new shared-use or incubator kitchen and managing the operations of it. It provides an overview of emerging kitchen models and highlights opportunities to expand their community impact and enhance financial sustainability. It was developed by The Food Corridor, in partnership with Fruition Planning & Management and Purdue Extension Services and made possible by a grant from the USDA’s Sustainable Agriculture Research and Education (SARE) program, North Central Region.

The Food Corridor and a Steering Committee of 10 NICK members explored the national policy landscape for shared-use kitchens. They identified the best practices and policies to support the industry in navigating local health departments, conflicting state and county policy, and inadequate licensing options.

Business Development

A community for food artisans and entrepreneurs with a mission of providing up-to-date industry news as well as the regulatory, business, and strategic information needed to successfully compete in today’s marketplace.

Create, connect, support, and share the extraordinary experience of specialty food with the world. Join for access to exclusive membership benefits.

Enables and empowers entrepreneurial leaders to design, deliver and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities.

Helps you develop and commercialize high-value products and businesses in the food, agricultural and natural resource sectors.

Provides tips to help your company survive 2016’s biggest sales and use tax compliance issues. Not to be used as a substitute for professional guidance.

A Project of the Northside Planning Council, this is a template for sections to include in a shared-use kitchen business plan.

Education

ASU’s online Bachelor of Arts in business with a concentration in food industry management will prepare you for business careers in the processing, marketing and distribution of food beyond the farm to retail stores, restaurants and institutions.

Their five undergraduate schools award Bachelor’s degrees in food business management, culinary science, and applied food studies; associate degrees in either culinary arts or baking and pastry arts; and an accelerated culinary arts certificate.

Enables and empowers entrepreneurial leaders to design, deliver and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities.

For food retailers, wholesalers and suppliers of all types and sizes, FMI leads the way in providing comprehensive programs, resources, guidance, advocacy and services for the food and grocery retail industry.

Information for anyone interested in undertaking an online cooking course to improve their basic cooking abilities, through gaining full-on professional kitchen experience.

List of types of funding for food businesses, also contains direct links to funding entities.

Feasibility Studies

March 2016

November 2015

Spring 2014

August 2013

December 2012

November 2011

Funding, Accelerators, & Incubators

Aggregated, global database of funding, potential partners, expertise, and more.

AngelCalc models the conversion of safes and/or convertible notes during an equity financing. It uses techniques similar to those used by Microsoft Excel to make its calculations.

Started to help small companies with big hearts and ideas follow the path to challenge the food industry, improve broken systems, and make a difference.

Food Hatch is a food focused accelerator which provides seed and early stage funding to food related companies. In addition, they provide portfolio companies with food expertise from experienced and knowledgeable senior executives and successful entrepreneurs in the food industry.

Accelerator that builds a networking and mentoring platform to enable the best entrepreneurs to revolutionize the way we produce and distribute food globally. Accepts both for- and non-profit business models.

Funding sources for food-related businesses.

PieShell emboldens and empowers food and beverage entrepreneurs and enthusiasts to bring new ideas to life. But PieShell is more than just a crowdfunding platform. We’re a community of people who are passionate about food, innovation, and giving.

List of types of funding for food businesses, also contains direct links to funding entities.

First-of-its-kind program bringing together the industry’s most disruptive startups and progressive corporations to fuel cross-industry innovation and set a new standard for food and agriculture.

General Resources

Very comprehensive toolkit for rural food business development, including: commercial and shared-use kitchens, value-add processing, distribution, business incubation, food safety, networks and other tools.

Forum with food business related questions, answers, and more.

The site of record and community for the food tech and innovation sector. They give innovators the tech and business insights, connections, job postings, and skills you need to transform the food industry.

Connecting food entrepreneurs and local farmers to customers across the country.

Kitchen Operations & Best Practices

Provides a comprehensive set of tools, technical support, and verification system to assist institutions in meeting their Program goals and commitments.

Information on using a co-packer and list of (primarily California) co-packers.

Started by Northern Kentucky Incubator Kitchen’sRachel Grubbs de Rochers, this podcast series covers “intimate conversations for the foodpreneur community”.

Video by Micro Mercantes.

A Program of Community Teamwork’s Merrimack Valley Small Business Center.

Best practices related to facilities & equipment, risk management, client services and incubator management (including forms like user application & kitchen inspection checklist).

Mobile app helps to fill front and back of house staffing needs with pre-vetted applicants.

Who’s who of providers for sharing economy business models.

Author lists top 10 lessons learned from managing a shared-use kitchen.

Guidance for Communities and Facility Operators. This is a free guide for existing kitchens in community-serving facilities, such as religious buildings and community centers, to provide kitchen access to food entrepreneurs. It provides practical steps for establishing a rental program, profiles Kitchen Connect programs, and highlights ways stakeholders can support kitchen access. It was developed by Fruition Planning & Management and Purdue Extension Services and made possible by a grant from the USDA’s Sustainable Agriculture Research and Education (SARE) program, North Central Region.

Marketing & Distribution

Resources for Food Biz marketing.

Put CPG products in front of thousands of retail buyers – instantly.

Create FDA-compliant nutrition fact labels, recipe costing, and inventory management.

For food retailers, wholesalers and suppliers of all types and sizes, FMI leads the way in providing comprehensive programs, resources, guidance, advocacy and services for the food and grocery retail industry.

The Market Research for Market Readiness (MKTRD) Protocol is based on consumer testing and designed to help entrepreneurial food makers and value-added farmers evaluate the products they are developing for market. This toolkit includes a manual, an Excel workbook, and several training videos

Integrity Labeling prepares Nutrition Facts, Ingredient Statements, Nutrient Content Claims and Allergen Statements that are FDA Compliant and design-ready to insert into your label design, in just 3-5 business days.

Caviar is an easy way to order meals from popular local restaurants across the U.S. Customers can order ahead on the web, or instantly from Caviar’s free mobile app for iOS and Android. Caviar provides customers with quick, reliable delivery service no matter where they are.

Safety & Sanitation

Enables users to search NACCHO’s Local Health Department (LHD) Directory by zip code.

A process authority evaluates the thermal process for food with expert knowledge of thermal process, hermetically sealed containers, and food microbiology. Registry available by state.

USDA Food Safety

A food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required as a basic credential for anyone producing food for sale.

All wholesale manufacturers, re-packers and warehouses must comply with the FDA’s Code of Federal Regulations (CFR), Title 21, section 110.

Restaurant Safety for Young Workers.

Open source food safety plans, free and unrestricted public viewing, commenting, downloading, sharing, revision, and use.

Shared-Use Kitchens

A guide to starting shared‐use kitchens as an affordable venue for new and existing value‐added food production entrepreneurs, farmers and caterers. Published September 2014 by the Leopold Center for Sustainable Agriculture, in collaboration with Iowa State University Extension and Outreach.

Econsult Solutions, Inc. (ESI), along with American Communities Trust and Urbane Development conducted a survey assessing the landscape of U.S. kitchen incubators/accelerators. Published March 2016.

Crowdsourced reviews on everything from chef’s knives to range tops.

Establishing a Shared-Use Commercial Kitchen details the planning, design and budgetary considerations involved in developing an FDA-approved, multi-tenant commercial kitchen. This text is essential reading for community and government leaders, incubator managers and anyone else with an interest in shared-use kitchen incubators. This supplement includes an Instructor’s Manual.

Have a resource to share? Need a resource that isn’t here? Let us know: hello@thefoodcorridor.com!