The Food Corridor Blog

December 10, 2018 Kitchen Tips
Planning Services for Shared-Use Kitchens By Ashley Colpaart
While renting space through memberships or hourly can be profitable with the right level of utilization, oftentimes services provide additional revenue streams to support the kitchen’s business model. Below is the Service Planning chapter of the Shared Kitchen Toolkit we developed with Fruition Planning and Management in partnership with Purdue University Extension, Local Food Program. We will be
November 5, 2018 Blog
NICK Feature Question: Where do you purchase your commercial equipment? By Lindsey Richardson
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 summary of a recent conversation regarding establishing a new kitchen near a competitor. Answers may have been edited for readability. Question: Where do you purchase your commercial equipment? Do you
October 4, 2018 Kitchen Tips
10 Tips for Onboarding Clients By Meghan King
Changing the way you’ve always done things in your kitchen can sometimes be met by food businesses dragging their feet, because they’re used to a certain process. But fear not, kitchen hero. For kitchens new to The Food Corridor, onboarding your clients to a new system doesn’t have to be a battle. Below are 10
October 1, 2018 Kitchen Tips
NICK Feature Question: Would your business be affected by a kitchen locating themselves close to you? By Lindsey Richardson
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 summary of a recent conversation regarding establishing a new kitchen near a competitor. Answers may have been edited for readability. Question Right now we’re in the property search phase. We
September 11, 2018 Kitchen Tips
NICK Feature Question: What small business accounting software is everyone using for shared/commissary kitchens? By Ashley Colpaart
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 summary of a recent conversation about the various accounting solutions for shared kitchens. Question What small business accounting software is everyone using for shared/commissary kitchens? We have started off with Quickbooks but
August 23, 2018 Kitchen Tips
NICK Feature Question: How do you manage access to the kitchen? By Ashley Colpaart
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 summary of a recent conversation about measuring kitchen impact, edited for readability. Question ” I want to know if there is a best way to track entry to doors?” Answers “Setting up
August 16, 2018 Kitchen Tips
NICK Feature Question: Keep Those Walls Clean By Ashley Colpaart
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 summary of a recent conversation about measuring kitchen impact, edited for readability. Question “Who has FRP (fiberglass reinforced plastic) on the walls of their kitchen. What have you found as the
August 3, 2018 Blog
NICK Featured Question: Measuring Metrics for Kitchen Impact By Ashley Colpaart
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 summary of a recent conversation about measuring kitchen impact, edited for readability. Question “We are evaluating our metrics for tracking the success of our kitchen… Do you have measures for tracking
June 21, 2018 Blog
Partnering with Farmers Markets By Rachael Miller
At the heart of a shared-use kitchen is community and connection. This connection comes from working, sweating, eating, celebrating and sometimes crying together. Without this connection the potential for failure in the industry can be high. Recently, a planned incubator kitchen in Amsterdam was swapped out for a restaurant because there wasn’t a strong “network
November 7, 2017 Kitchen Tips
Kitchen Talk: Tracking Clients & Kitchen Entry By Rachael Miller
NICK News Shared-use kitchens are by definition used by more than one (and hopefully many!) client companies. In addition to selecting the best kitchen entry system, it can be cumbersome to track each client’s time and ensure you and they are efficiently using kitchen time and space. How to tie the two together? The Network