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Shared-Use Kitchen

A shared use kitchen is a food facility that is used as a place of business for the exclusive purpose of providing commercial space and equipment to multiple individuals or business entities which commercially prepare or handle food that will be offered for sale. Some act as incubators or accelerators for food businesses if they provide technical assistance to the tenants.

Measure What Matters In Your Context

10 minute Free read by Edible-Alpha®

Quantitative measurement of key business drivers brings focus and clarity to what can be a chaotic process of entrepreneurship and provides direction that proves to be a north star during times of trial.

Article about Operations for businesses that are Pre-Venture | Startups

All Organizations – Food Pantries Included – Can Innovate On Their Business Model

10 minute Free read by Edible-Alpha®

The business model is the sum of all the things that ensures the organization sustainably makes money and delivers on its core products, services and mission. What many food entrepreneurs don't often realize is that innovation comes not just in the form of new products or services, but also in their business model.

Article about Business Models for businesses that are Pre-Venture | Startups

Transforming a Food Pantry into an Engine for Rural Prosperity

1 hour & 15 minutes of Free audio by Edible-Alpha®

The Livingston Food Resource Center is a nonprofit food pantry and service provider serving a county of 17,000 people in rural Montana with a food acquisition model to purchase directly from area farmers and ranchers. Kitchen rental, value-added processing, community room rental and catering all provide earned income for their operations.

Podcast about Business Models for businesses that are Pre-Venture | Growing and Scaling

Union Kitchen

How Union Kitchen’s Ecosystem Helps Build Profitable Food Businesses

50 minutes of Free audio by Edible-Alpha®

Union Kitchen is a shared-use kitchen and food business accelerator in in Washington D.C. While having a shared-use kitchen eliminates the need for capital for kitchen equipment, there are many other things food businesses need to raise capital for, which is why they have distribution and retail outlets as part of their model.

Podcast about Business Models for businesses that are Pre-Venture | Startups

Seal The Seasons Blueberries Berry Blend

How Seal The Seasons Matches Mission With Scale

1 hour of Free audio by Edible-Alpha®

Seal The Seasons began production in one of the partitions of a shared-use commissary kitchen facility where they installed an Individually Quick Frozen (IQF) production freezer, later partnering with a co-packer in 2017 and almost doubled their gross margin contributions as a result, passing more money to their farmer suppliers.

Podcast about Operations for businesses that are Growing and Scaling

Adding Value to Farm Products: The Legal Issues

26 pages of Free report content by Farm Commons

The decision to add a value-added line is a serious one. There is no single set of laws that apply to value-added products and no single definition of a value added product. Instead, each law may have its own specific definition. This guide helps you to navigate what to look for in terms of legal implications when you are adding value to your products.

Books or Guide about Operations for businesses that are Growing and Scaling

Adam Haen

Essential Advice For Food Startups

15 minute Free read by Adam Haen

Startup food businesses have a multitude of things to consider and do before they every make their product commercially for customers. This guide walks new and aspiring food and beverage business owners through these essential considerations, everything from finding a good mentor to insurance to pricing.

Article about Business Models for businesses that are Pre-Venture | Startups

Road Map For Food Businesses

Essential Questions and Steps For Food Startups

Free checklist by Adam Haen

All food and beverage businesses have an overwhelming amount of stuff that they have to sort through to launch their business. These questions help new and aspiring food and beverage business owners navigate the plethora of considerations, everything from incorporation to permits to designing your business to be defensibly unique.

Books or Guide about Operations for businesses that are Pre-Venture | Startups

FEED Kitchens

Shared-Use Kitchens And Their Tenants: A Shared Path to Financial Sustainability

1 hour & 40 minutes of Free audio by Edible-Alpha®

FEED Kitchens is a shared-use kitchen that also serves as a business incubator for food businesses. Currently, about 80% of their revenue is from fee-for-service kitchen use. They would needabout 45%-50% use (24 hours a day, 365 days a year), up from their current 35% and with a few more anchor tenants to completely cover costs with fee-for-service revenue only.

Podcast about Business Models for businesses that are Pre-Venture | Startups | Growing and Scaling

Wisconsin Food Processing Guide

Wisconsin Food Processing Guide

120 pages of Free report content by University of Wisconsin-Madison

This guide covers a wide array of topics, such as regulations and licensing, selecting a food processing facility, developing products, buying equipment, labeling and packaging, marketing, insurance and liability issues, and concludes with potential exit strategies when the time comes to close or sell the business.

Books or Guide about Operations for businesses that are Pre-Venture | Startups

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