Purdue University, in partnership with The Food Corridor and Fruition Planning and Management has produced two manuals for shared kitchens to address the need for practical information in the fast growing area of shared commercial kitchens and kitchen incubators. Part of a USDA North Central SARE Research and Education Grant, both manuals provide critical guidance on planning, developing and managing new and existing shared commercial kitchen spaces for the benefit of local food economies.
Free printed copies of the manuals are available for a limited time thanks to funding from North Central SARE. If you would like a free, printed copy of one or both of the guides listed below, please use this form to provide your shipping information.
The deadline to order printed copies is January 10th, 2019.
Don’t forget! Electronic versions of the manuals will continue to be available for free as downloadable pdfs from The Food Corridor.
- The Shared Kitchen Toolkit: A Practical Guide for Planning, Launching and Managing a Shared Use Commercial Kitchen is a comprehensive 166 page guide to starting a new shared-use or incubator kitchen and managing day-to-day operations. It provides an overview of emerging kitchen models and highlights opportunities to enhance the community impact and financial sustainability of shared kitchens.
- Opening Community Facilities to Food Entrepreneurs: Guidance for Communities and Facility Operators is a 27 page guide that focuses on the opportunity 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.
We encourage you to share these links with your networks and anyone who may be interested in receiving a printed copy!