Detroit Kitchen Connect - A network of incubator kitchens in Detroit, MI.

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In Detroit, there’s a growing group of creatives, activists, and tech entrepreneurs who are reclaiming Detroit’s rich urban landscape, injecting old spaces with “new” ideas - - - Detroit Kitchen Connect is a newly launched network of kitchens in Detroit operating out of preexisting kitchen spaces. With that said, we have kitchen partners who have decided to transform their kitchen into a shared space for food entrepreneurs, they have made a conscious decision to share their facilities with their neighbors. This transformation fills genuine needs and builds bridges between their organization and their surrounding communities. Together we all are playing a key role in the economic empowerment of Detroit.

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Detroit Kitchen Connect - A network of incubator kitchens in Detroit, MI.

  1. 1. A Network of Kitchen Incubators Growing Detroit’s Local Food Economy
  2. 2. Welcome to Detroit Kitchen Connect! Good food businesses are a labor of love. Detroit Kitchen Connect aims to increase entrepreneur- ial success by providing a supportive, diverse, inclusive community along with access to commercial, licensed kitchen facilities and equipment in a reduced risk environment. Our fully equipped kitchens are located in the Southwest & Osborn communities in Detroit, Michigan. Who We Are? Detroit Kitchen Connect is a joint project between Eastern Market Corporation, FoodLab Detroit, and two kitchen partners to offer low-cost commercial kitchen space, equipment, and technical assistance to good food entrepreneurs and community members near where they live. Mission Statement: To provide reliable, accessible space for local entrepreneurs, community members and organizations to process high-quality food products in a diverse and collaborative learning environment. 2
  3. 3. The Incubation Model Michigan Business Association defines a business incubator as a supportive entrepreneurial environment that stimulates the growth of businesses to ensure economic vitality and encourage job creation. Incubators share a commitment to helping their tenants succeed. In Michigan business incubators have increased the longevity and diversity of local jobs and economies for over 30 years. The vision of Detroit Kitchen Connect is that entrepreneurs become economically self sufficient, contribute to a vibrant economy doing what they love to do, foster collaboration and share knowledge and ideas that capitalize on both the strengths and crises of the City of Detroit. The cycle of the incubator model as applied here looks something like this: Michigan Business Incubator Association 1 1 Application and Enrollment Pre-Incubation GraduationIncubation Qualified Applicants Program participants receive technical assistance to establish the foundations of their business (assistance with regulatory agencies) Program participants receive technical assistance in the areas of Marketing, Finance and Operations Program partici- pants expands their business out of DKC kitchen while remaining part of the community
  4. 4. Big Things Have Small Beginning Serving as a matchmaker between entrepreneurs and sales venues In a city like Detroit with more and more young people but a lot of empty spaces, it’s the pop-up shops that are the perfect oppor- tunity to test out a business and potentially to help revitalize a city in dire need of a boost. Detroit has attracted pop-up art galleries, food and beverage cafes, coffee shops, bakeries, clothing boutiques, tea houses, vegan restaurants, yoga work- shops, antique stores, bike stores, and mercantile-type retailers. Pop-ups are a temporary arrangement, often with a defined start and end time for business operations. Detroit is the perfect place for these temporary pop-up businesses and Detroit Kitchen Con- nect is working to provide our kitchen entrepreneurs access to these types of retailing opportunities. Examples of places where our kitchen tenants have opened pop- up shops or permanent retail locations:  June on Jefferson pop-up block  Revolve Detroit East English Village Restaurant of the Century  Art + Retail on the Avenue  Holiday Food Bazaar  MOCAD Museum Family Day  Campus Martius Summer Market  Palmer Park Log Cabin Day
  5. 5. Detroit Kitchen Connect’s Kitchen Partner Facility: Ss. Peter & Paul Orthodox Church (Southwest) Ss. Peter & Paul is a 634 square foot, shared-use commercial kitchen. There are four stainless steel worktables/ prep stations (3 at 2’6 x 8’ & 1 at 2’6 x 9’), a double-stack convection oven, a 6 burner stove, a 3-door side-by-side refrigerator, along with a full range of commercial kitchen equipment. Other amenities include a 20qt Hobart, commercial grade dishwasher, dry storage cases: lockable wire cages, and rolling pan racks. Tenants will have access to hourly rental of the facilities and the equipment once accepted into the program.
  6. 6. Detroit Kitchen Connect’s Kitchen Partner Facility: Matrix Human Services (Osborn) Matrix Human Services is a 820 square foot, shared-use commercial kitchen. There are two stainless steel worktables/ prep stations ( 9’8 x 2’6”), a convection oven, a 12 burner stove, a walk-in refrigerator, along with a full range of commercial kitchen equipment. Other amenities include a 20qt Hobart, commercial grade dishwasher, dry storage cases: lockable wire cages, and rolling pan racks. Tenants will have access to hourly rental of the facilities and the equipment once accepted into the program.
  7. 7. In Partnership with FoodLab Detroit The vision of Detroit Kitchen Connect is that entrepreneurs become economically self sufficient, contribute to a vibrant economy doing what they love to do, foster collaboration and share knowledge and ideas that capitalize on both the strengths and crises of the City of Detroit. The programming at Detroit Kitchen Connect, designed by FoodLab Detroit is being developed to provide a menu of low-cost business development and technical assistance services. Workshops/Annual Bootcamp: FoodLab Detroit offers a annual workshop series, called Building Your Good Food Business Bootcamp, where around 20 good food entrepreneurs who care about community and environ- mental impact connect with one another and with a broader network of food/business experts and strengthen their vision and plans for their enterprise. 5
  8. 8. Devita Davison, the newly hired Community Kitchen Coordinator at Eastern Market Corp., and Jess Daniel, Founder of FoodLab Detroit, are helping the next wave of food entrepreneurs tackle one of the biggest obstacles to growth in their industry: finding affordable, reliable commercial kitchen space. Even though Eastern Market is installing a community commercial kitchen as part of the redevelopment of Shed 5 -- for which the Michigan Economic Develop- ment Corp. recently provided a $1 million grant -- that project isn't scheduled to open until late 2013. So Dan Carmody , President of EMC, sought a more immediate solution. He used part of an existing grant to hire Daniel and FoodLab Detroit to develop a plan for a kitchen- connection service. “Eastern Market is pleased to help launch another transformative collaboration to increase the number of businesses making food products in Detroit. We believe locally and within Michigan we have the opportunity to create hundreds of new food businesses that can strengthen the local economy. This project helps us build the management capacity for kitchens across De- troit and allows our kitchen to hit the ground running when Shed 5 opens later in 2013.” - Dan Carmody 6
  9. 9. Qualification Criteria Detroit Kitchen Connect carefully screens applicants in order to find indicators that suggest an entrepreneur’s business readiness level. A formal assessment process will look at the following criteria to select its tenants: Business Stage: Ready-to-Start businesses, that is, qualified applicants who show evidence that they are business and personally ready, and whose business shows potential to succeed will be the highest priority. Readiness is a personal and business stage where people have already taken action to advance in their business venture, have researched and tested a feasible business, have developed some entrepreneurial skills and have achieved a threshold of personal circumstance favorable to successful management of the business. Skills and Competencies: Detroit Kitchen Connect assesses the applicant’s professional experience, entrepreneurial spirit and completion of business training/mentorship programs. 7
  10. 10. 8 Application and Enrollment Process: Access to the Detroit Kitchen Connect kitchens is limited to businesses that are identified as qualified after completing the application process. The application process goes as follows: 1. Fill out an application form and provide all of the information requested, such as: ServSafe food certificate, general business license, security deposit and liability insurance. 2. After turning in the application, qualified applicants will be invited to attend a orientation with The Detroit Kitchen Connect team and the kitchen partners. 3. Upon enrollment, the prospective kitchen tenant will receive a tenant start-up checklist that will include working with the DKC team to schedule licensing and application (MDARD or IPH) 4. The formal agreement will begin by signing a Rental Operating Agreement. 5. After all benchmarks have been reached, the kitchen tenant will begin official production at the kitchen
  11. 11. 9 Cost: Our hourly rates mean you only pay for what you use, removing the burden of a long-term lease, utilities, ad- ministration and additional insurance. These rates were made possible by a generous grant from the McGregor Fund, in-kind donations from our kitchen partners and ongoing contributions from our supporters, friends and allies. Subsidized Rate: Detroit Kitchen Connect provides its target population with a subsidized commercial kitchen rental rate in an effort to expand these endeavors into viable micro-enterprises. Detroit Kitchen Connect’s target population can be described as a food entre- preneur who lives in the City of Detroit and/or a FoodLab Member and/or a Detroit Community Markets vendor. Scholarship opportunities: Detroit Kitchen Connect is committed to creating paths to entrepreneurship for low -income individuals. Following Michigan guidelines, we offer subsidized rates to individuals and families based on household income before taxes and other crite- ria. Your scholarship eligibility depends on you receiv- ing some form of social assistance.
  12. 12. If you have questions please contact: Detroit Eastern Market Devita Davison at 313-833-9300, (ddavison@detroiteasternmarket.com ) or Food Lab Detroit visit Office hours on Fridays 8-10am at the Green Garage, 4444 Second Ave, Detroit, 48208. Contact FoodLab Detroit to RSVP at: info@foodlabdetroit.com

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