Community Kitchen Fesability


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Presentation by Mary Pat Carlson in Baraboo, WI on Feb 24, 2009

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Community Kitchen Fesability

  1. 1. Community Processing Incubator Kitchen February 24, 2009 Mary Pat Carlson, Director Farm Market Kitchen Incubator PO Box 35 520 Parkway Algoma, Wisconsin 54201 920-487-9750
  2. 2. Need/Interest <ul><li>Interest Survey </li></ul><ul><ul><li>General Population </li></ul></ul><ul><ul><li>Target Population </li></ul></ul><ul><ul><li>Potential Partners </li></ul></ul>
  3. 3. Interest Survey Questions <ul><li>One Minute Survey yields valuable results </li></ul><ul><ul><li>Educational tool…gets message out </li></ul></ul><ul><ul><ul><li>Tells the who, what, why, when…etc. </li></ul></ul></ul><ul><ul><ul><li>Conduct follow up one-on-one survey to obtain the detail information. </li></ul></ul></ul>
  4. 4. Follow-up Detailed Survey <ul><li>Identify specific needs, interest, support </li></ul><ul><li>Conduct the follow-up survey one-on-one </li></ul><ul><li>Be specific on questions </li></ul><ul><li>Results will help define the project </li></ul>
  5. 5. Market Demand <ul><li>Assess market segments </li></ul><ul><ul><li>Local </li></ul></ul><ul><ul><li>Regional </li></ul></ul><ul><ul><li>Notational </li></ul></ul><ul><ul><li>Global </li></ul></ul><ul><ul><li>Secondary Markets </li></ul></ul>
  6. 6. Define Potential Incubator Tenants <ul><li>Specialty Food Producers </li></ul><ul><li>Caterers/Chefs </li></ul><ul><li>Street/Event Vendors </li></ul><ul><li>Existing Processors </li></ul><ul><li>Restaurants/Deli </li></ul><ul><li>Food Training Programs </li></ul><ul><li>Other organizations/community groups </li></ul><ul><li>Anchor </li></ul><ul><li>General </li></ul><ul><li>Drop-In </li></ul>
  7. 7. Define Needed Services <ul><li>Shared Service Needs </li></ul><ul><li>Business Assistance Needs </li></ul><ul><li>Technical Support/Production </li></ul><ul><li>Packaging/Labeling/Marketing </li></ul><ul><li>Licensing/Regulatory Support </li></ul>
  8. 8. Is a new facility needed or does an existing facility exist? <ul><li>Most communities have existing kitchen space that could be used for shared-production. </li></ul><ul><ul><li>Churches, schools, senior centers, vacant restaurants…etc. </li></ul></ul><ul><ul><li>Come with challenges </li></ul></ul><ul><ul><ul><li>Available time </li></ul></ul></ul><ul><ul><ul><li>Equipment repair/maintenance </li></ul></ul></ul><ul><ul><ul><li>Usage agreements </li></ul></ul></ul><ul><ul><ul><li>Isolated…connection with other processors </li></ul></ul></ul>
  9. 9. Existing Sites & New Sites Succeed with Incubation Support and Services <ul><li>Assessment of site </li></ul><ul><li>Technical production support </li></ul><ul><li>Sanitation and safety training </li></ul><ul><li>Licensing & regulatory assistance </li></ul><ul><li>Marketing, packaging, trade shows..etc. </li></ul><ul><li>Business development assistance </li></ul><ul><li>Access to capital </li></ul><ul><li>Networking </li></ul>
  10. 10. Facility Needs…New/Existing <ul><li>Commercial production space </li></ul><ul><li>Equipment </li></ul><ul><li>Storage </li></ul><ul><li>Retail </li></ul><ul><li>Meeting/training </li></ul><ul><li>Office: Administration, library, general office </li></ul>
  11. 11. Equipment <ul><li>Basic Equipment…new or like-new with warranty…service agreements…based on needs identified in the full survey </li></ul><ul><ul><li>Sinks, disposals, 22-quart & larger mixers, bakers table, steam kettle, 6-burner range with oven, 2 stacking convection ovens, bakers racks, food processor, microwave, stainless work tables, coolers, freezers, ice machine… BRAISING TABLE…the workhorse. </li></ul></ul>
  12. 12. Staffing <ul><li>Incubator Director/Manager </li></ul><ul><ul><li>Administration, Funding, Programs, Marketing, Public Relations, Oversight of incubation services </li></ul></ul><ul><ul><li>Recruitment/Selection of Tenants </li></ul></ul><ul><li>Kitchen/Facility Manager </li></ul><ul><ul><li>Training & Oversight of tenants </li></ul></ul><ul><ul><li>Management of Schedules </li></ul></ul><ul><ul><li>Oversight of Maintenance & Repair </li></ul></ul>
  13. 13. Incubator Services…staffing <ul><li>Incubator services can be provided on site or partnership services can be developed. </li></ul><ul><li>Partnerships: </li></ul><ul><li>Services can include: Business Plans, Feasibilities, Fiscal Analysis, Economic Impact, Marketing Plans & Materials, Website Development, …etc. </li></ul>
  14. 14. Tenant Requirements <ul><li>Entrance and Exit Policy </li></ul><ul><li>Business Plan </li></ul><ul><li>Product Liability Insurance </li></ul><ul><li>State & Local Licenses </li></ul><ul><li>Seller’s Permit </li></ul><ul><li>Rental Agreement </li></ul><ul><li>Facility Use Agreement </li></ul>
  15. 15. Fees… <ul><li>Tenant Fees </li></ul><ul><ul><li>Kitchen Rental Fees </li></ul></ul><ul><ul><li>Storage Fees </li></ul></ul><ul><ul><li>Service Fees </li></ul></ul><ul><ul><li>Marketing/Distribution Fees </li></ul></ul>
  16. 16. Income Generating Activities <ul><li>Identify other sources of income to help pay the bills. </li></ul><ul><ul><li>Food shows </li></ul></ul><ul><ul><li>Conferences </li></ul></ul><ul><ul><li>Retail </li></ul></ul><ul><ul><li>Restaurant/Coffee Bar….Etc. </li></ul></ul>
  17. 17. Major Funding Sources <ul><li>Federal, State & Local Grants </li></ul><ul><li>Foundations </li></ul><ul><li>Private Donations </li></ul><ul><li>Income-Generating Activities </li></ul>
  18. 18. Planning a Small-Scale Food Processing Incubator Summary of initial steps… <ul><li>Interest Survey </li></ul><ul><li>Detailed Use Survey </li></ul><ul><li>Feasibility </li></ul><ul><li>Business Plan </li></ul>
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