How to Get Started in Social Media for Art League City
Introduction to Shared Use Commercial Kitchens and Best Practices
1. SHARED KITCHEN
INCUBATORS--
COMMUNITIES SHARING
A VISION FOR
ENTREPRENEURIAL
DEVELOPMENT
A presentation of the Keystone Kitchen Project Team:
Winifred McGee, Senior Educator, Penn State Extension, in collaboration with
Larry Grunden & Alan McConnell, PENNTAP
2. Definition of a Shared Kitchen
A facility set up for commercial food
production that is available to multiple users
(tenants) on an assigned schedule.
3. A Shared Kitchen Incubator
• approved for commercial production
• start-up assistance to value-added producers
and food entrepreneurs
• guidance in commercial food processing
• education/support:
– business planning and management
– sources of financing
– marketing and sales
– distribution
4. Quick Facts –
Shared Kitchen Incubators
• 2004 – no shared kitchens in PA
• 2007 – one shared kitchen
– Rural, Western PA (Republic)
• Historically, several kitchens opened and
closed in the Commonwealth
• The challenge is not starting, but keeping a
kitchen incubator open
5. Keystone Kitchens Team
• PSU Outreach Group
– Penn State Extension
– PENNTAP
• Funding sources
– PDA Bureau of Marketing
– DCED – First Industries Grant – assisted by
Agriculture & Rural Affairs – Vice Chairman (local
State Senator)
– NE Sustainable Agriculture Research and
Education Grant (Appalachian Initiative)
6. Keystone Kitchens
Project Goals Explore establishment of
one or more shared kitchen
incubators in the
Commonwealth:
– research established
kitchens in other states
– develop BMPs for
sustainability
– lead stakeholder meetings
– follow-up assistance
8. BMPs for Shared Kitchens*
• a shared kitchen incubator is a business venture
– conduct a pre-venture feasibility study
– write and implement a business plan
• integrate the incubator and community
• have a champion – committed to the vision and in
for the long haul
• partner with a university for support
• community consensus about mission
• establish tenant entrance requirements
*Results from NE SARE Keystone Kitchens Project
9. BMPs for Shared Kitchens (cont’d)*
• start-up funding from grants, not loans
• recruit/compensate management
• build an effective advisory team
• layout – never too much storage!
• lease forms list responsibilities/rights
• tenants’ fees that cover operating costs
• tenant success incubator success
• move from grants to fee support ASAP
*Results from NE SARE Keystone Kitchens Project
10. BMPs for Shared Kitchens (cont’d)*
• 1-2 anchor tenants for steady revenues
• target 35-50 tenants to “break-even”
• long-term tenants supply networks
• select tenants who can share space
• rural/urban tenant types differ
• good (kitchen) marketing is essential
• offer value-added services to
tenants
*Results from NE SARE Keystone Kitchens Project
12. On-going Work of the KK Team
Provide assistance to potential kitchen start-ups
– feasibility studies
– funding identification
– business start-up planning
– marketing of shared kitchen concept
– triage of would-be tenants
– community group skills and process
13. Conclusions
Necessary for community kitchen building:
– Inclusivity among agencies which creates/builds a
common vision
– Willingness to explore and change the vision
– Slow and steady growth by investing time and effort –
feasibility studies open communication
– Identify one cheerleader/agency who is given authority to
“carry water” others support
– Remember the kitchen is a business, first and foremost
– Apply and strenuously follow the BMPs to ensure
sustainability
14. Moving Forward: Why We’re Here
Logical Progression and Shared Experience –
Shared Commercial Kitchen Roundtable
• History and Context BMPs
•Survey Research Needs and Visions
•Feasibility Studies/B-Plans Mapping
•Financing Strategies Sustainability
•Processing and Discussion Inclusivity
