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How To Start a Commissary Kitchen
When preparing to open your own commissary kitchen, understanding your market, needs for space & equipment, staffing, and licensing will be essential for success and growth.
Updates on the Food Incubation Summit
We are in the height of planning our newly branded Food Incubation Summit, and we hope you’re as excited as we are! Check out
The Makerspace Training, Collaboration, and Hiring (MaTCH) Pilot Competition
A $1 million competition to help Makerspaces train the workforce of tomorrow. SBA’s Makerspace Training, Collaboration and Hiring (MaTCH) Pilot Competition will award up to
Staffing For Your Shared-Use Kitchen
For kitchens that are not owner-operated, hiring staff will be one of the most critical initial tasks. Ideally, you want to hire a kitchen manager
NICK Feature Question: Whose Insurance covers the tenant’s loss of food and loss of business revenue?
The Network for Incubator and Commissary Kitchens (NICK) is the largest network of shared kitchen professionals sharing their knowledge and insights daily. Below is a
Crafting Your Brand
Crafting your brand means articulating your special sauce or your “unique value proposition” (UVP). How will you look and act differently than your competition? How
Brand and Marketing Strategy
Excerpt from The Shared Kitchen Toolkit Effective marketing is key to operating a successful kitchen. A kitchen’s marketing strategy is the magical mix of product-market fit,
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