![]() ![]() And shared kitchen spaces are not just for startup food businesses either. Anderson still uses DKC’s space regularly to bake her organic, locally-sourced cupcakes, cheesecakes and cookies. Anderson, owner of Good Cakes and Bakes, was able to buy a retail space in Detroit after using DKC as a space to expand and fine-tune her baked goods. Both were created out of underutilized licensed kitchens in Detroit, and now more than a dozen food and beverage companies are benefiting.Īpril M. Now there are two DKC kitchens available for rent. Co-founders Devita Davison and Jess Daniels started the program when they noticed that many budding business owners didn’t have a place to make their products. Some shared kitchen spaces don’t necessarily offer business incubation programs, but many culinary incubators do offer a shared kitchen space for businesses to rent, allowing entrepreneurs to bypass the high cost of investing in commercial kitchen equipment.ĭetroit Kitchen Connect, or DKC, helps businesses grow by offering owners an affordable shared kitchen space. Both incubators and shared kitchens play an important role in speeding up the process of food innovation, allowing more and more companies to bring their creations to market.Īnd according to research for Datassential’s recent Creative Concepts TrendSpotting Report on food incubators, consumers are eager to try many of the products most associated with food incubators: 67% of people are interested in trying premium spice blends, and 58% are interested in trying hydroponic herbs and vegetables, for instance. ![]() Though the number of food incubators is hard to pinpoint, the president of the National Business Incubation Association told AZ Central that the growth of food incubators has been spurred by increased consumer interest in locally sourced, natural foods. ![]() According to estimates from the Specialty Food Association, there are about 150 shared kitchen spaces in the U.S., up 40% from five years ago. While some simply offer a shared kitchen space for rent, supplying business owners with restaurant-grade kitchen equipment that otherwise may be costly to procure, others go all-in with assistance for everything from packaging to marketing. A number of food business-related incubators, deemed food incubators, have opened with the goal of helping food businesses succeed.įood incubators come in various forms. Participants are able to perfect recipes in the kitchen, and founder Sophia Chang organizes roundtable discussions and offers business owners real-world experience in marketing their products to local consumers.Īll businesses need to start somewhere, and often, those growing a business from the ground up rely on incubators like The Plant and the Kitchener to provide help with management and marketing. The Kitchener is part shared kitchen, part food incubator. Meanwhile, every month in California, Kitchener Oakland invites locals to a free pop-up market featuring the latest food innovations from its roster of start-up businesses such as The Living Apothecary’s cold-pressed juices or Wooden Spoon’s jarred rillettes. Greens & Gills is just one of a growing number of innovative food startups that are taking advantage of food/culinary incubators like The Plant, a self-sustaining, zero-waste vertical farm with a business incubator program designed to propel startup food businesses like Greens & Gills into viable ventures. Those greens, including basil, kale and arugula, end up on the shelves at local supermarkets, and on the plates of some of the city’s hottest Michelin-starred restaurants, like Everest and El Ideas. In the basement of The Plant, a 94,000-square-foot former meat-processing facility in Chicago’s Back of the Yards neighborhood, a company called Greens & Gills is raising fish and microgreens in the same “aquaponic” ecosystem. Greens & Gills founders Eric Roth and David Ellis (Photo: Greens & Gills)
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