Shared Kitchen Resources

Operate like a Pro

The Shared Kitchen Operations Manual is the most comprehensive set of policies and procedures out there – based on the most successful shared kitchens in the industry.

Get Advice from Experts

Whether it is help with acquiring capital, finding new tenants, or navigating the regulatory environment, our handpicked consultants are here to help. Get answers to your burning questions!

Attract More Tenants

Looking for new members to fill your space? The Kitchen Door is where food businesses search for kitchens. Claim your listing, add your kitchen’s info, and double the chance a food business reaches out!

Join the Shared Kitchen Community

The NICK is a free, private group of kitchen professionals who exchange best practices, share frustrations, offer encouragement, and solve problems together. 

Our Publications

The most comprehensive set of policies and procedures out there – based on the most successful shared kitchens in the industry. It’s an out of the box solution that will help you run your kitchen like a seasoned pro!

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

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.

Funding, Accelerators, & Incubators

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.

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.

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.

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.

Kitchen Operations & Best Practices

Have burning questions about running your shared-use kitchen? We’ll introduce you to industry experts who will give you the answers you need. 

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

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

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

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

Post your shared kitchen or find licensed, commercial kitchens for rent near you!

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.

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.

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.

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.

Have burning questions about running your shared-use kitchen? We’ll introduce you to industry experts who will give you the answers you need. 

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.

 

March 2016

Spring 2014

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