MorningChores

5 Reasons Why Creating a Community Kitchen Will Benefit Your Homestead

community kitchen business plan

Contrary to popular belief, a community kitchen isn’t just a soup kitchen. Nor is it simply a general space meant to serve up large quantities of food for charity, fundraisers, or other events.

Of course, these two definitions do apply to community kitchens – but there is a larger overlap between soup kitchens, community kitchens, and other similar kinds of facilities. The reality is that a “community kitchen” is actually a broader term that includes all the other definitions. Not only that, but it can be super beneficial in enhancing the success of your homestead.

community kitchen business plan

What are Community Kitchens?

A community kitchen, also known as a collective kitchen, is a community-based program in which small groups of people come together. This can either be all at once or individually over a period of time, to prepare meals. 

These meals can be: 

  • Taken home to feed a family
  • Donated to a community (as with a soup kitchen)
  • Sold for profit 

These kitchens can either be formal or informal. They can be used to support and strengthen the local community, or they can support your own small business. 

The essential idea behind a community kitchen is that it is a shared space in which people can prepare food. That’s the loose concept, anyway. In reality, a community kitchen can have many set-ups. 

A community kitchen can be set-up in a church basement, a shared space in someone’s house, or a separate rented facility. Often, community kitchens are leased and the fees for leasing or renting, cleaning , and general maintenance are shared amongst all members. 

Benefits of Community Kitchens for Homesteads

1. promotes use of local ingredients.

community kitchen

One of the benefits of community kitchens – at least for people with gardens or farms – is that learning how to cook naturally goes hand-in-hand with the local food movement. 

It is beneficial to any community, for instance, when tomato sauce is made out of locally-grown heirloom tomatoes, especially when they’re in season and at the peak of freshness. 

People usually join these kitchens because they have a deep desire to learn and experience cooking at its finest , as a result, there’s a greater likelihood of local foods being integrated into the menu.

2. Allows One to Sell Canned and Homemade Food to Others 

One of the many important reasons for joining or starting a community kitchen (for many homesteaders and farmers) is the ability to process food in a way that is safe and legal for sale .

Do you want to sell your Grandma’s famous homemade dill pickles at the farmer’s market? That’s a great idea but unfortunately, for you to do so legally in the US, you need to prepare the pickles in a USDA-inspected kitchen.

The likelihood of getting your home kitchen approved by these rigorous standards is slim and it’s inconvenient. Having a separate facility is ideal, but it’s going to be costly. And really, how many times will you actually use it?

That’s where the beauty of a community kitchen lies. Multiple members can chip in to create a shared space that’s safe and legal to use. A community kitchen could also be used by caterers who need space to prepare food but don’t want to use their own facilities.  

3. Affordable and Low-Maintenance

As a corollary to the point above, a community kitchen is an affordable and low-maintenance way to get started with running your own business .

You will be chipping in on all costs and maintenance fees with other members. Plus, you can also save money by learning cost-effective cooking skills from other members, too.

If you’re a true culinary novice , joining a community kitchen will give you the opportunity to learn more about meal planning, shopping, budgeting, and even reading food labels. 

4. Provides an Opportunity for Teaching – Formal and Informal

community kitchen business plan

If you’ve ever wanted to teach cooking classes, a community kitchen is a perfect platform. You won’t have to invite people into your home for classes. Therefore, you’ll have a more neutral atmosphere that will make everybody feel more comfortable. 

5. Increases Community Involvement

If you’re familiar with the concept of a community garden , know that a community kitchen works in a similar fashion. It makes it possible for you to interact with new members of your community, potentially those you have never met before. 

Not only can you cook in a social atmosphere and build new, long-lasting friendships, but you can get your community involved in a local food movement, too. 

Plus, when you start cooking with others, you’ll learn (if you don’t know already) how to prepare delicious and nutritious meals, even when you’re on a budget.

You will be able to discover new flavors that you might not have had the skills to prepare when you were cooking by yourself. 

How to Start a Community Kitchen

Interested in starting a community kitchen in your town? That’s a great goal. You’ll need to work through some logistics. Once you do, you’ll be able to set up an affordable, high-quality environment for everyone. 

1. Commercial vs. Non-Commercial Community Kitchens

community kitchen business plan

If you’re trying to figure out the difference between soup kitchens and other kinds of community kitchens, it’s relatively simple. 

Soup kitchens – along with other kinds of kitchens that you might find, such as those run from church halls – are usually considered non-commercial kitchens.

These kitchens are typically owned by a non-profit organization (like a church or educational authority.) For one, they can be signed out for use by community members.

They may or may not have all the equipment and space you need. They also may or may not be inspected (in the case of churches, they often aren’t). 

A commercial kitchen is one that is designed specifically for food entrepreneurs wanting to start up or grow a food business. They usually charge members a monthly rate for rental fees or can charge one-time hourly rates, too. 

2. Decide on Fees

community kitchen business plan

If you decide that a commercial kitchen is right for you, decide how you are going to charge your members. If you already know several people who want to go in on the community kitchen idea with you, it will best to split the costs evenly amongst your members. 

That way, you won’t have to worry about signing the kitchen out for rentals to people you don’t know. You also won’t have to worry about coming up with contracts for the use, which can be time-consuming.

However, if you plan on renting out the kitchen for community events or even once-off use, you will need to decide how you will sign people up and charge them.

You could do a combination of hourly rates, monthly leases, security deposits, and more. Most commercial kitchens charge up to $20 per hour. This can vary depending on how many hours you rent each month. 

3. Will You Need Employees or Volunteers?

Next, decide who will be needed to manage the kitchen. If you’re running a non-profit community kitchen (like one ran from a church or school) you’ll probably be able to use volunteers. However, if you’re going to run a commercial kitchen and plan on having lots of people coming in and out, you might want to add employees to the roster, too.

If you’re going to be offering educational programs or classes, don’t forget to factor in professionals as well.

4. Figure Out Who’s Interested

community kitchen business plan

Assuming that you’re going to do this on your own and don’t already have a group of people with whom you can start up your community kitchen, you’ll need to put some feelers out there. 

Is a community kitchen in demand in your neighborhood? Does your community already have a shared space or kitchen area? How well-utilized is it? If you plan on charging people to use your community kitchen, you need to have an idea of the demand. 

Even if you don’t plan to charge, getting an idea of who is interested can help you figure out how much space you need. It can also help you plan your funding. If you plan on operating a non-profit community kitchen, you might be able to apply for grants to help you get started.

You will also need a rough idea of numbers so you can stock your kitchen with cooking supplies! You may be able to get some people to bring these with them. Some organizations might be willing to donate, too, depending on the specific structure of your community kitchen.

How Will You Advertise Your Community Kitchen?

community kitchen

Now that your community kitchen is up and running, it’s time to get the word out! Usually, the audience for community commercial kitchens is entrepreneur food producers. These are people who intend to sell their food at food stands or farmer’s markets.

So getting in touch with your local chamber of commerce can be helpful. You can also advertise on social media and use the free marketing tools there to spread the word. 

Ultimately, a community kitchen can serve several purposes – no two kitchens are quite alike. There are plenty of ways that you can use a community kitchen to help build relationships in your neighborhood. It’s up to you to find ways that work best for you.

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  • Publications

Center for Integrated Agricultural Systems

University of wisconsin-madison, collaborative research on sustainability, community kitchens: key elements of success (research brief #54).

It can be tough to make a living from commodity crops, but Wisconsin farmers may be in an ideal position to reap profits from value-added food processing. A wide variety of agricultural products are raised in Wisconsin. And many people living in nearby large urban centers are willing to pay more for unique and sustainably grown products.

Value-added processing can help Wisconsin farmers capitalize on this consumer interest. In nearly all cases, however, federal and state regulations prohibit commercial food processing in home kitchens and require small processors to purchase equipment that meets health codes. Because setting up this equipment can be very expensive, an increasing number of farmers and food entrepreneurs are pooling their resources and expertise to develop community kitchens.

Community kitchens offer specialty food processors, farmers, and caterers a relatively inexpensive place to license food processing activities. Kitchen clients are charged only for the time that they use the facility. They benefit from the technical knowledge of others using the kitchen, particularly those with extensive food processing, marketing, and business experience.

These kitchens can also support the local economy. “Community kitchens have been built to boost local job creation, diversify the local economy, and transfer ideas and technology from universities or companies,” says CIAS researcher Kaelyn Stiles. Stiles and CIAS Associate Director Steve Stevenson interviewed 17 kitchen organizers nationally. Private, public, for-profit, and non-profit kitchens were included in the study. Some kitchens were just getting off the ground, while others had many years of experience.

Some of the kitchens face significant financial challenges. The CIAS researchers found that successful community kitchens have clear goals, committed leadership, and solid plans for long-term profitability.

Enterprise goals

Successful community kitchens have clear goals. Recruiting potential kitchen users works best when the effort also has clear philosophical, economic, and social objectives. Enterprise goals will vary depending on whether the kitchen is organized by non-profit organizations, for-profit companies, universities, or state governments.

One Wisconsin community kitchen in the planning stage seeks specifically to promote local agriculture. The Kewaunee County Agricultural Tourism Association is working on developing this community kitchen to serve the needs of small, local farms.

Market research is an important step in the process of developing kitchen goals. It should survey potential clients and community leaders who will carry out the vision for the community kitchen project. “The kitchen project must generate enough support and energy in the community for it to survive past its original organizers,” says Stevenson.

“We found a well-targeted survey instrumental in planning our community kitchen,” says Karla Miller of the West CAP Crossroads Kitchen Incubator in Menomonie, one of three Wisconsin kitchens. The survey asked potential clients about equipment needs and the number of hours they would use the kitchen.

Surveying existing community facilities during the market research phase can also be helpful. A kitchen in a local church or community building may fit the bill with minimal modifications, at a fraction of the cost of constructing a new building.

Financial support

Community kitchens are expensive to establish and maintain. As a result, financial self-sufficiency is a key issue facing community kitchens. Some kitchens generate enough income from rent to cover expenses, while others are supported by outside funding such as grants or public assistance. Based on their market research, organizers should decide whether they have sufficient potential clients to sustain a community kitchen before investing.

“Use conservative financial projections in setting rental rates,” says Stiles. Look at how other community kitchens have structured their rates, charging more for regular business hours or for the use of certain kinds of equipment.

Non-profit community kitchens often need long-term supporting grants or aggressive marketing plans to stay in business. For example, the non-profit West CAP Crossroads Kitchen Incubator is located in a visible downtown location and will house an established retail client. This client, a natural food cooperative, will act as an anchor tenant and a retail outlet for kitchen clients.

Community kitchens operated by for-profit companies typically stay in business by charging higher fees than non-profit kitchens. “One advantage of for-profit kitchens is their incentive to become self-sufficient,” says Stiles. A few for-profit companies with community kitchens have developed labels and product lines to supplement rental fee income.

Nationally, universities and state governments support some of the most successful community kitchens. In addition to regular community kitchen functions, they can offer additional regulatory and technical assistance. These kitchens report access to public funding and resources as key to their success.

State-supported kitchen incubators have also tapped into other government programs, like state welfare-to-work programs.

Organizational strategies

There is no blueprint for organizing a community kitchen. How a kitchen is organized depends on the original goal and the facilities, funding, and people involved. Through their survey, Stiles and Stevenson uncovered several unique strategies for organizing community kitchens.

Some kitchens are operated within a larger business incubator setting, such as the Superior Business Center in Wisconsin and the ACENet kitchen in Ohio. These kitchens were initiated as part of a larger effort to build businesses and promote job creation. Farmers and community members cooperatively operate some community kitchens, collectively paying rent and operating costs. Some have a kitchen manager to organize time, space, and equipment.

Most community kitchens offer shared-use kitchens-single kitchens available to several users-rather than private kitchens. Private kitchens tend to be more expensive and promote competition between clients rather than cooperation. Establishing kitchen guidelines can reduce conflicts about space, cleanliness, and product compatibility that can arise at shared-use kitchens.

Shared-use kitchens also offer networking possibilities. “At West CAP Crossroads Kitchen Incubator, we are building partnerships between farmer clients and food processing clients,” says Miller. For example, a farmer recently hired a licensed baker to make caramels for farm-based seasonal gift boxes. “We want clients to know that they don’t have to do it all-we can help them link to others who have the expertise that they may lack,” Miller explains.

One idea that surfaced during this study was a kitchen incubator without walls. In some cases, equipment and facilities at a community kitchen are less important than the marketing and product development support offered to clients. Small-scale, rural processors separated by large distances may find a central community kitchen hard to get to, but would benefit from ideas and information to help them get their products to market.

Accurately identifying the need for a community kitchen before it is built will contribute to its success. And committed management of the facility combined with technical and marketing assistance will help assure the best success rate for the community kitchen clients.

Key factors contributing to the success of community kitchens

  • Identify goals and needs for the community kitchen at an early stage. Offer the right equipment for the set of clients identified.
  • Organize a group of committed leaders who will rally support for the kitchen.
  • Market the kitchen to a variety of clients.
  • Set rental rates close to market rates at the beginning of operation, rather than starting lower and then raising them. The latter strategy can prove devastating for the clients.
  • Involve local, state, and federal regulatory agencies in planning the facility, and identify start-up and long-term sources of financial support.
  • Provide technical and marketing assistance in addition to kitchen facilities. Incubators with successful clients also tend to be successful.
  • Plan for adequate storage, both dry and refrigerator/freezer.
  • Manage conflicts between clients over time, cleanliness, or products.
  • Try to find a stable funding source to subsidize the operation or lease the facilities or operate as debt-free as possible.
  • Consider using existing community facilities such as churches or community buildings and tap into technical resources for marketing, labelling, and insurance.

For more information on community kitchens, visit the UW-Extension Emerging Agricultural Markets Team website.

Contact CIAS for more information about this research.

Published as Research Brief #54 January, 2001

TriMark - Foodservice Design, Equipment and Supplies

Everything You Need to Know to Start a Community Commercial Kitchen

Everything You Need to Know to Start a Community Commercial Kitchen

Today's rising demand for local, organic food has combined with an increased desire among consumers to know where their food comes from and how it is prepared to create what many have called “the food movement.” Traces of the movement have been perceived in one form or another since the harvest and production of food first became industrialized many decades ago. But today, what was once part of the counterculture has become mainstream.

The food movement emphasizes local ingredients produced by local businesses, giving rise to a new economy of microproducers — people and companies that make food in small batches and sell locally.

From a production standpoint, microproducers face an ongoing challenge. Let’s say you make small batches of salsa and sell them to local restaurants, markets and at art fairs. In order to sustain both you and your business, you need to produce a large quantity   — larger than most home kitchens can handle. Few microproducers, however, can afford a facility with the commercial equipment required to make such quantities.

In response to these needs, community commercial kitchens have appeared throughout the country. The idea here is simple: For a small price, anyone can rent out commercial kitchen space and have access to equipment and appliances that allow them to produce a high volume of food.

For many small-business owners in the food industry, whether caterers, food truck owners or microproducers, these community kitchens have become integral to their business model. For those looking for an exciting and relatively new business venture, opening such a kitchen is a promising prospect.

The commercial kitchen business model

Located in Minneapolis, Minnesota, Kindred Kitchen is a non-profit community kitchen that provides a look into how such kitchens operate. 

With a mission “to provide an affordable, high-quality work environment for food entrepreneurs desiring to start up or grow their food business,” Kindred Kitchen aims to connect like-minded entrepreneurs in a dynamic and supportive setting. Throughout the country, whether you travel to the Bay area or Boston, you’ll find this vision of community (as opposed to competition) is at the heart of many kitchens.

It’s common for kitchens to charge a combination of flexible, per-hour pricing, a monthly lease and a security deposit. Hourly rates vary but tend to range between $15 and $20 per hour. Kindred Kitchen, for example, charges $16 an hour, which is adjustable depending on need and how many hours you rent each month.

In addition to serving business needs, many community kitchens provide an educational aspect, too, making available a space where restaurants and caterers can train employees or individuals can offer cooking classes.

Because community kitchens serve many different purposes and respond to a need felt by local food businesses, opening one is both a business opportunity and a way to become involved with the local community and economy.

In this blog series, we’ll explore what you’ll need to get started:

How much space will you need?

We’ll take a look at some factors that might determine how much space you need, based on the people and the businesses using the space. What is the average size of a commercial kitchen? How much space do you need for the foods cost commonly prepared there?

What cooking equipment do you need?

Different communities need different types of equipment. For example, in an urban setting where food trucks are more common, you might have to consider equipment more suitable for prepping food-truck-style food. In addition to some of the more specific needs you’ll want to consider, we’ll go over the staples every kitchen needs.

What supplies are you going to provide?

Some community kitchens include everything — pots and pans, utensils, disposables, cleaning supplies and more. Others are pretty bare bones and require patrons to bring much of what they will use. What are the pros and cons of each model? How will your rental costs be affected? What essentials should you provide in your kitchen?

How do you get the word out?

The primary audience for community commercial kitchens is made up of entrepreneur food producers who plan to sell their foods at markets or food stands. How can you market to these individuals? We’ll go over some tips for reaching out and developing relationships in your area.

Unlocking The Heart Of Community Kitchens: A Comprehensive Guide

Picture of the owner of Birkes Builders

Introduction: The Heart of the Community - The Kitchen

The kitchen, often considered the heart of a home, can also be seen as the pulsating centre of a community. It's where lingering aromas of comfort food waft in the air, where lively conversations resonate against clattering utensils, and where cultures blend seamlessly into each other over simmering pots and pans. But it's not just any kitchen that can shoulder such grand responsibilities; I'm talking about community kitchens.

You see, a community kitchen is not just another room filled with cooking appliances and prep stations. It's a communal space steeped in human connection and shared experiences.

It's about giving ordinary people an extraordinary platform to explore culinary skills while building relationships. Ah!

If only every neighbourhood were blessed with such a concept! Our isolated urban jungles could certainly do with some heart-warming collective cooking vibes.

A Feast for All: Decoding the Community Kitchen

Now you may be wondering what exactly comprises a community kitchen? Well, my friend, it's more than just ovens and stoves under one roof.

It's an embodiment of unity through food -- it's about bringing diverse individuals together to participate in meal planning, preparation and sharing. Each participant brings their unique flair to the table (literally), adding essence from their roots that make each dish flavorful both in taste and ethos.

But don't mistake this for your average potluck or food festival -- oh no! This isn't about showing off your best lasagna recipe or who makes the best apple pie; this is about creating something together from scratch!

Moreover, these spaces double as epicenters for learning new skills - chopping vegetables as meditatively as Zen monks or flipping pancakes like seasoned chefs - all while encouraging camaraderie among participants. Yes indeed, they're culinary schools for real people leading real lives!

In Retrospect: Kitchen Chronicles Through History

Lest you think this is some fresh-out-of-the-oven concept born out of hipster creativity let me correct you right there! The history of community kitchens runs deep -- tracing back to times when villages had communal hearths at their core; places bustling with collaborative cookery along with neighbourly chatter. The concept sprouted up again during World War I when food scarcity led women to band together around communal stoves to prepare meals collectively--Thus ensuring everyone was fed without exhausting individual resources.

In modern times however they're seen more as trendy hangouts where urban dwellers escape their solitary routines while doubling down on social interaction--and that my friend is where we're getting it all wrong! Community kitchens aren't fancy fads but vital social infrastructures keeping communities strong by stirring them together like ingredients in a hearty stew!

The Anatomy of a Community Kitchen: More Than Just Bricks and Mortar

Allow me to paint a vivid picture of the anatomy of a community kitchen, no it's not just an agglomeration of bricks and mortar. Each community kitchen is a veritable stage where the drama of preparing communal meals unfolds in delightful synchrony. Despite the seeming chaos, there is an underlying order, a clear demarcation between different zones -- preparation, cooking, storage -- each integral to the smooth functioning of this well-orchestrated culinary theatre.

A well-designed community kitchen can kindle camaraderie among strangers like nothing else. A shared table becomes an altar where bonds are deepened over chopping onions or rolling out pastry dough.

The layout fosters cooperation as people move around each other in fluid motion, delivering ingredients just when they're needed and clearing away remnants like clockwork. A poorly planned kitchen can result in collisions, confusion and missing spoons!

Let's not forget that these spaces must be adaptable for various events beyond daily meal prep; think charity bake-offs, cooking tutorials or festive celebrations. In essence, careful planning ensures that even amidst culinary chaos there's harmony within these walls.

Essential Equipment: From Industrial Ovens to Wooden Spoons

Dare I say it? The soul of a community kitchen lies not in its stainless-steel counters but rather in its humble wooden spoons!

Indeed! What good is an industrial oven if you don't have the right ladle to stir your soup?

A fully-equipped community kitchen echoes with the clanging cadence of cutlery against crockery - from giant stock pots to small spice grinders -- every item has its purpose and place. High-tech appliances stand shoulder-to-shoulder with traditional tools; they provide efficiency while retaining authenticity.

If you ask me (and many would), having access to quality equipment isn't about elitism or gourmet snobbery; no siree! It's about empowering anyone who walks through those doors with the means to create something delicious & nutritious with their own hands regardless of skill level or culinary background!

Accessibility & Inclusivity: Making Room for Everyone

Inclusivity should be at the heart at every community venture and kitchens are no different! A perfect example where design thinking intersects with social justice!

An inclusive space means accommodating everyone's needs - wheelchair users should be able to navigate freely without grappling with architectural barriers; those living with visual impairments given tools designed for their specific needs; children have safe zones where they aren't underfoot but still partake in age-appropriate tasks. It's about creating an environment that celebrates diversity rather than suppressing it--a sanctuary where people from all walks come together & contribute towards creating something beautiful...and delicious too!

The Soulful Symphony of Cooking Together

Collective cooking: choreography in the chaos.

Imagine skittering across a bustling kitchen, where a cacophony of sizzling pans and chopping boards echo under the orchestral hum of jovial laughter. This is not chaos, dear friends; this is choreography.

I contend that there exists no ballet more mesmerizing, no opus more electric than the unscripted dance in a community kitchen. The symphony begins with people searching for ingredients in the labyrinthine pantry, their arms overflowing with crisp vegetables and aromatic herbs.

The clanging pots and hissing steam form an echoing percussion section. And at the heart of it all: laughter - golden threads weaving through every beat, every rhythm.

It might seem chaotic to an untrained eye or ear; yet to those involved it's a harmonious overture. What some perceive as pandemonium is actually a sublime synchronization of actions and intentions.

Spoonfuls of spices tossed into boiling pots demonstrate harmony amidst disarray; hands reaching across one another exhibit layered collaboration rather than collision. This isn't mere cooking -- it's life being lived out loud on the pot-speckled stage that is our community kitchen.

Sharing Recipes, Sharing Stories: Food as a Cultural Exchange

Now let me tell you something about recipes that your favorite celebrity chef won't - recipes aren't just lists written on crumpled paper or pinned on shiny apps; they are trans-generational chronicles infused with tales from our ancestors' kitchens! Every recipe shared within these culinary sanctuaries encapsulates generations worth of wisdom ordained by grandmothers who whispered secrets into dough while kneading bread. We are not simply haphazardly throwing ingredients into pans, oh no!

We're stirring history into our dishes; we're serving culture heaped onto dinner plates! When someone shares their grandmother's age-old recipe for chicken soup or teaches others how to properly knead dough for traditional bread -- we aren't just learning about food - we're tapping directly into their legacy!

A community kitchen serves as a vibrant agora where food stories unfold like well-worn maps leading us to new understandings about the cultures they represent. Each shared recipe becomes an invitation to embark upon intimate culinary journeys traversing borders and bridging hearts!

Beyond Food Preparation -- Multifaceted Roles of a Community Kitchen

The educational epicenter: beyond boiling water and burning toast.

Let's shatter the illusion that community kitchens merely exist as a space for preparing meals. They are so much more!

They are vibrant educational hubs, where knowledge spreads faster than butter on hot toast. Cooking classes held in these communal spaces provide comprehensive culinary education to novices and seasoned chefs alike.

These classes transcend beyond the fundamental kitchen skills, venturing into nutrition workshops that educate individuals about healthy eating habits. They facilitate an understanding of food labels, allowing people to make informed decisions rather than blindly following fad diets.

It's high time we acknowledge the pivotal role community kitchens play in fostering nutritional literacy! We need to stop overlooking this profound impact!

Community kitchens act as nutrition schools within our communities, regularly hosting workshops and discussions on food safety, allergens, dietary restrictions, and more. These crucial conversations create an environment conducive to making better food choices that promote overall health.

Social Catalyst: The Bonding Brew Stirred in the Communal Pot

In my opinion, labelling community kitchens as mere cooking spaces is a gross understatement; they're social catalysts! They foster relationships by bringing together people from diverse backgrounds over a universally relatable love - FOOD. The shared experience of cooking bridges gaps and promotes unity like no other activity can!

These precious communal spaces provide unique platforms for dialogue and interaction amongst varied age groups and cultures. In these interactions lie countless opportunities for learning about different cuisines and traditions which would otherwise remain unknown.

Social inclusion isn't some elusive fairy-tale concept here; it's evident in every shared recipe or exchanged cooking tip! Let's recognize community kitchens for what they truly are -- melting pots fostering connections that go far beyond culinary pursuits.

Empowerment Engine: From A Novice Cook to Culinary Maestro

Here's another feather in the cap of community kitchens - they're power houses of skill development and economic opportunities! These places empower individuals by providing them with practical culinary skills which can be transformed into sustainable livelihoods.

To those naysayers who might downplay this aspect - wake up! Realize how many have escaped poverty or unemployment by honing their culinary talents here before launching successful catering businesses or food trucks!

You see folks, when we elevate our perspective beyond boiling water or chopping vegetables, we witness how these humble havens serve as launch pads for dreams where spices blend with aspirations creating recipes for success! Let's give credit where it's due - community kitchens do not just satiate hunger pangs but also fuel ambitions!

The Eco-conscious Aspect of Community Kitchens

Sustainable practices in action - reducing waste & encouraging local produce.

Community kitchens are not just about nurturing the stomach and soul, but also about caring for our dear mother Earth. In my strongly held opinion, these social epicenters epitomize and embrace sustainability like no other entity. They take a firm stance against the rampant food wastage we witness around us.

Portions are carefully strategized and leftovers creatively repurposed, ensuring not a scrap goes to waste. It is a magnificent display of respect for food that many lavish restaurants can learn from.

I laud community kitchens for their commendable initiative in facilitating bulk purchases which reduces packaging waste exponentially. The detrimental impact of plastic pollution is widely known and discomforting to note.

The world certainly needs more such environmentally conscious practices. In addition, community kitchens often source their ingredients locally, supporting local farmers and producers while simultaneously reducing carbon footprint linked to transportation of goods over long distances.

It's like killing two birds with one stone -- you're bolstering local economy while being ecologically responsible! This symbiotic relationship has mutual benefits that cannot be overlooked.

The Ripple Effect - Inspiring Sustainable Living in the Broader Community

Community kitchens are not islands unto themselves; they extend their eco-friendly philosophy into the larger community as well. By virtue of participation or even mere observation, individuals imbibe sustainable practices followed within these hubs which gradually permeates into their personal lives too.

The phrase 'lead by example' comes vividly alive in this context - as participants witness first-hand the effective reduction of waste through careful portion control and thoughtful repurposing, they instinctively start emulating these methods at home too. Consequently, there is heightened awareness about food wastage and an increased commitment towards sustainable living among community members.

Moreover, involvement with a community kitchen can also indirectly promote healthier eating habits by favoring locally sourced produce over processed food items flown in from distant corners of the world. It's beautiful how something as simple as cooking together can inspire lasting changes on such a profound level!

Community Kitchens Around the World -- A Gastronomic Globe Trot

Cultural variations - the melting pot of unique features.

Oh, how monotonously dull would life be without the captivating cultural mosaic that our world presents! As we traverse the globe, community kitchens reflect a profound cultural variance that rightly deserves our attention and reverence.

Let's embark on this gastronomic journey together, shall we? Let us start in the grand old continent of Europe.

Here, communal cooking spaces stretch back thousands of years to ancient Greek and Roman times. In today's Spain one can encounter 'txokos', members-only dining societies where members cook together and share culinary skills.

In stark contrast are the warm hues of India. The 'langars' in Sikhism are an exemplification of communal harmony where people from varied religions and backgrounds cook and eat together as equals.

Moving farther east, Japan presents a beautiful amalgamation of tradition and modernity with their collective housing units called 'danchi'. A common kitchen area promotes interaction between residents while they prepare their sushi rolls or ramen bowls.

It's not just about feeding bodies; it's about nourishing souls! Oh yes, beautiful readers, community kitchens indeed are the heartbeats echoing diverse cultural narratives!

Case Studies - Tales That Stir The Pot

We've sauntered through continents, let's now land on some specifics! Case studies -- they're not just dry fragments of academic research but inspiring tales breathing life into concepts!

So brace yourselves for some extraordinary stories from ordinary kitchens. The East End Women's Institute (EEWI) in London is a shining beacon lighting up its local community through shared food experiences.

This women-led initiative has successfully created an inclusive space for learning new culinary skills while fostering lifelong friendships. Their admirable effort to mitigate loneliness among older women is a testament to the transformative power of community kitchens.

Hopping over to Canada next -- specifically Vancouver's Downtown Eastside (DTES). This area houses several social enterprises like Potluck Caf� Society committed to transforming lives via healthy food access and job training for individuals facing multiple barriers to employment.

These initiatives have shown that well-run community kitchens can play crucial roles in not just serving meals but serving hope too. Last but not least: Miraloma Community Church in San Francisco might appear as another place of worship at first glance but delve deeper into its weekly schedules and you will discover "Taco Tuesday" nights which serve more than your regular tacos--they serve love, understanding, acceptance.

Isn't this what humanity is all about? From religious places doubling up as sanctuaries for hungry souls to social enterprises using food as tools for empowerment--community kitchens worldwide continue being stages where myriad dramas unfold!

Challenges Faced by Community Kitchens -- Turning Obstacles into Opportunities

Funding hurdles - creative solutions for financial sustainability.

The scarcity of funding is a perennial albatross around the necks of community kitchens. We live in a world dominated by capitalism where profit margins and revenue streams take precedence over social good. It is a bitter truth that when finances are allocated, community kitchens often find themselves at the end of the queue if not entirely overlooked.

However, I contend that this seemingly insurmountable hurdle can become an opportunity for innovation and adaptability. Community kitchens should not be seen as burdensome liabilities and charity cases but rather as potential entrepreneurial endeavors.

Why not marry capitalism with compassion? A self-sustaining model where produce is purchased from local farmers, meals are prepared, and then sold at reasonable prices could simultaneously boost local economies while addressing food insecurity.

The concept of "pay-what-you-can" caf�s are fantastic examples of this idea in action; they have proven to be both economically viable and socially impactful solutions. Furthermore, let's throw out the antiquated notion that fundraising must solely rely on traditional methods like bake-sales or begging corporates for sponsorship deals.

In today's digital age, platforms like crowdfunding present an unparalleled opportunity to rally global support for these local initiatives. It's time we looked beyond conventional constraints and embraced creative solutions!

Managing Diversity - Navigating Differences for Harmonious Coexistence

Diversity can be both a blessing and a curse for community kitchens; it's a delicate dance between celebrating differences and managing discordance. Many might argue that having too many chefs in the kitchen spoils the broth but with careful management, it could also create an exquisite fusion dish hitherto unimagined!

Yes, managing diversity can be challenging but so is preparing a perfect souffl� -- yet we still strive to learn how because the result is worth it! The key to navigating diversity successfully lies in fostering an environment of mutual respect and tolerance.

This might seem like an utopian ideal -- after all humans have been known more for their conflicts than their harmonious coexistence throughout history! However, let's not forget that food has the extraordinary power to unite people across cultures -- something even diplomacy fails at times!

: yes, there will be conflicts; yes, there will be disagreements on whether cilantro belongs in salsa or not; but these minor squabbles are just opportunities waiting to transform into pathways leading towards communal understanding & empathy - if only we grasp them instead of shying away! Diversity is more than just variances in cuisine; it's about different worldviews simmering together under one roof creating something uniquely beautiful.

Future Prospects -- Evolving Role in an Ever-Changing Society

The unstoppable technological transformation of community kitchens.

The future of community kitchens, like most aspects of our modern society, is inextricably linked to technology. I'm not talking about fancy microwave ovens or smoothie makers here.

No! It's about how technology can revolutionize the way we cook, eat and connect with each other.

Smart kitchens are increasingly becoming the norm, equipped with high-tech appliances that promise to make cooking more efficient and enjoyable. Just imagine a kitchen where you can monitor your oven from your phone, receive recipe suggestions based on the ingredients you have on hand, or even have a refrigeration unit that reminds you when you're running low on milk!

But it's not just about smart appliances and gadgets; The integration of technology extends far beyond the physical kitchen space. Online platforms and mobile apps are increasingly becoming a part of the community kitchen experience.

Imagine accessing a vast digital library of recipes from different cultures shared by community members or attending virtual cooking classes hosted by expert chefs from around the world - all at your fingertips! The possibilities are endless!

Adapting to Dynamic Societal Changes: A Kitchen for All Seasons

Community kitchens must also brace themselves for societal changes that lie ahead. As we grapple with pressing issues such as climate change and food security, these communal spaces will play an even more critical role in fostering sustainable practices and raising awareness about these global challenges. They will need to adapt their operations to accommodate dietary restrictions due to health or ethical reasons while continuing to serve as a hub for cultural exchange.

Moreover, as our societies become more diverse, so too will our palates. Community kitchens should seize this opportunity as a way of promoting inclusivity and respect for different culinary traditions while forging stronger bonds among its members.

Community kitchens have always been so much more than places where food is prepared; they're lively forums where culture is exchanged, relationships are forged, skills are honed and important conversations happen over pots simmering with heartwarming dishes. The future holds exciting possibilities for these spaces -- fueled by technological advancements and evolving societal needs -- promising an enriching gastronomic journey filled with shared stories and flavors. Embrace this change wholeheartedly because it brings us one step closer towards creating inclusive spaces that truly serve their communities well - one meal at a time.

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community kitchen business plan

  • April 21, 2021
  • Community , Industry , Kitchen Spotlights

7 Shared Kitchen Incubator Programs Supporting Growing Food Businesses

  • Ashley Colpaart

There’s nothing better than enjoying delicious food crafted by a local producer. You can taste the love and experience the care that has gone into it in every bite. And you know that the money is staying in your community. 

At The Food Corridor , our mission is to enable efficiency, growth, and innovation in local food. That is why the more community kitchens we can support through our resources and technology, the more we are living out our mission to support local producers. 

What better way to celebrate local community-focused businesses than to look at the incubator programs run out of shared kitchens across the country that are on the frontlines giving small businesses a fighting chance to compete?

community kitchen business plan

These forward-thinking programs offer training, guidance, support, and funding, as well as access to the kitchen space and equipment needed to take a food business to the next level. And these kitchens are oftentimes the center of the local food economy, where relationships are made and partnerships are forged.

Now that’s something we can raise an artisanally made glass of kombucha to!

7 Incubator Programs Driving the Shared Kitchen Industry

Last year, our report on kitchen incubators and shared kitchen facilities in the US revealed a growing industry embracing innovation and supporting a diverse community of entrepreneurs.

A year later a lot has changed, but the shared kitchen incubator sector soldiers on and continues to adapt and grow. Providing support with amazing programs that are helping thousands of businesses adapt, survive, and even thrive through these unique and challenging times.

To celebrate this triumph over adversity, we wanted to showcase some of the industry’s leading incubators – not only to highlight the great work they’re doing but also to inspire the next generation of food industry entrepreneurs and investors to go after their dreams. 

To show that even when things seem as though they couldn’t be tougher, where there is energy and drive to do something meaningful, you will always find examples of success.

community kitchen business plan

Cleveland Central Kitchen

Opened in 2013, Ohio’s Cleveland Central Kitchen is a hub for creators and innovators in the local food scene. To date, over 500 businesses have moved through the kitchen’s Incubator program with more than 400 products launched.

The program works on three levels depending on what stage your business is at: 

  • For those dipping their toe in and wanting to learn, the Craft Food Classroom offers courses and real-world insights from experienced industry professionals into what it takes to make it. 
  • For those ready to launch, the Incubator includes access to the shared kitchen, training, and funding to help you launch your product and take it to market.
  • For businesses with an established product that are looking to scale, the Food Hub gives you everything you need to take it to the next level. You are set up with your own specialized production space, access to co-packing, and all the storage and logistics infrastructure you need to grow and thrive.

For more information about how to apply for one of the programs, visit the Cleveland Central Kitchen website .

Live Local Collective

In support of local farmers and producers who have been affected by lockdowns and consumer fear, Cleveland Central Kitchen relaunched its Love Local Collective program in March 2021. 

This online farmers market connects local producers directly with the public, allowing them to safely browse and shop for locally-grown fruit and veggies and locally produced products like cheeses, deli meats, and preserves for delivery. 

The program includes subscription models for recurring bundles to give shoppers maximum convenience and flexibility.

community kitchen business plan

CommonWealth Kitchen

CommonWealth Kitchen is home to over 50 caterers, wholesalers, food truckers, and local producers. With the goal of supporting start-ups and scaling food businesses of all kinds, the shared kitchen space in Dorchester, near Boston, has a long list of successful alumni. 

One such graduate is Batch Ice Cream, a producer of artisan frozen goodies handmade using natural ingredients. Husband and wife team Dave and Deb LeRiche eschew the gums and stabilizers used in mass-produced ice cream in favor of fresh ingredients blended a whole lotta local love.

Applications are reviewed twice a year on April 1st and October 1st and the team lists a strong entrepreneurial spirit and an existing customer base or clear target market, among other desirable qualities in applicants.

If this sounds like your kind of kitchen, fill out the application form online .

Restaurant Resiliency Initiative

CommonWealth Kitchen launched a new four-month program in March 2021, the Restaurant Resiliency Initiative , to offer coaching and support to food businesses trying to recover post-pandemic. The program is the latest development in the kitchen’s efforts to help local food businesses, after the success of its CommonTable initiative , which helped serve 150,000 meals to people in need last year.

The program will include a mix of group coaching and one-to-one help with the financial side of business management, with webinars on everything from social media marketing , to business accounting, to staffing. All aimed at helping food businesses get back on their feet and move forward in a positive direction.

community kitchen business plan

Hot Bread Kitchen

New York’s Hot Bread Kitchen is on a mission to promote economic stability and social mobility in the food industry. The organization aims to promote the careers of women and minorities by helping them gain skills and experience in the industry.

Hot Bread Kitchen runs two training programs:

  • Food Career Program – Provides a training programt that will prepare you to work as a baker, prep cook, cashier, or pastry assistant, for around 15-30 hours a week for six weeks at an average starting wage of $15 an hour. Applications are open now for the new program starting in June 2021.
  • Facility Management Program –  A new 4-month training program to prepare you for a job in facilities management. With a time commitment of between 15 and 20 hours per week, you will gain experience as a maintenance or janitorial worker, on concierge or customer service, or perhaps as an office assistant, purchasing coordinator, or facilities assistant, at a starting wage of over $16 an hour.

Hot Bread Kitchen’s Career Programs page has a ton more information and links to apply for one of the programs.

Chefs Collective Refetorrio with Massimo Bottura’s Food For Soul

Hot Bread Kitchen is making headlines for its partnership with superstar chef Massimo Bottura’s Food For Soul initiative to offer free meals to needy people in Harlem. The project is one of many refetorrios the Italian chef has set up in response to the hardship of the last year – food waste fighting soup kitchens set up in partnership with local non-profits.

The inspirational project is run through Hot Bread Kitchen’s Chefs Collective and brings together a number of local chefs and producers to offer 600 free meals each week.

community kitchen business plan

The Hatchery

The Hatchery is a huge non-profit incubator in Chicago helping food and beverage entrepreneurs at all stages in the city build successful businesses. The sprawling facility houses 56 private kitchens, a large modern shared kitchen, a co-working and meeting space, and a business center with a dedicated support team.

The Hatchery runs two incubator programs:

  • The six-month Sprouts program provides the resources and guidance to quickly launch a food business. It helps early-stage entrepreneurs take their plans for food trucks, consumer packaged goods start-ups, and foodservice brands and hone them into successful offerings. Applications are open on a rolling basis and you can apply online.  
  • For businesses that have already launched, the Bloom program offers access to business support and The Hatchery’s physical resources to move up to the next level. These businesses must have been operating for at least 12 months and have revenue over $10,000 to qualify. Find out more here.

The Hatchery operates at the leading edge of the food retail industry. The insights and experience offered are invaluable for any business that needs a guiding hand, as demonstrated by this exploration of post-pandemic retail opportunities by The Hatchery’s CEO Natalie Shmulik.

community kitchen business plan

La Cocina, or “The Kitchen”, focuses on helping immigrant women and those in low-income communities in San Francisco find their feet and showcase their culinary talents. The idea came out of the illegal home restaurants common in the area. With a safe, legal space to work their magic, these innovative cooks can thrive and grow their businesses safely and sustainably without fear of being prosecuted. 

The program has been a phenomenal success, helping dozens of low-income chefs and entrepreneurs start their own restaurants and even releasing its own cookbook to showcase the work of its graduates.

Support comes through providing affordable commercial kitchen space in La Cocina’s shared kitchen, providing technical assistance, and access to market opportunities using a four-step method:

  • Step One: Application and Enrollment – Applicants have three opportunities per year to submit a completed application and business plan.
  • Step Two: Pre-incubation – A six-month program to establish the foundations of the business in the areas of product development, marketing, finance, and operations.
  • Step Three: Incubator – Successful participants are given access to the shared kitchen space to launch and develop their business, with continued technical support and training from the team.
  • Step Four: Graduation and Alumni – Once businesses reach certain benchmarks, they move into their own premises to grow further, with access to support from La Cocina’s alumni community.

Apply for the program !

La Cocina’s Municipal Marketplace

La Cocina’s latest innovation is a multi-cultural food hall in the downtown Tenderloin neighborhood that celebrates the diverse chefs and cuisines of San Francisco’s food community. The massive foodie haven will showcase at least six graduates of the incubator program and will include hard-fo-find delicacies like jerk chicken tacos and Senegalese peanut stew, to name just a couple.

As well as showcasing the latest and greatest chefs to emerge on the scene, the project aims to provide jobs and economic opportunities to the local residents of the area. Sounds like a win-win for the locals and for anyone looking for a good feed in Downtown San Fran.

community kitchen business plan

Spice Kitchen

The apt term SPICE stands for Supporting the Pursuit of Innovative Culinary Entrepreneurs. 

Funded by Salt Lake City’s International Rescue Committee, Spice Kitchen’s goal is to support refugees and disadvantaged communities in developing successful food businesses, preserving their culinary traditions, and exposing their talents to a wider audience within the Salt Lake City food scene.

Spice Kitchen uses a four-stage model inspired by La Cocina’s program:

  • Month 1: Application and Enrollment – scour the local community for viable candidates and give them an orientation session to assess whether they are appropriate for the program.
  • 6-8 months: Pre-incubation – Chosen participants receive technical guidance to start a business plan to cover product development, marketing, finances, and operations. 
  • 8 months – 4 years: Incubation – Successful participants are given access to the shared kitchen space to launch and develop their business, as well as access to capital and resources to improve sales and scale their business.
  • 4 years+: Graduation – Once businesses reach certain benchmarks, they move out of the kitchen while remaining part of the alumni community with access to support and the Spice Kitchen community.

For more details about the program and how to apply, visit the Spice Kitchen website.

Spice-to-Go

Spice Kitchen developed a boxed meal service to support its refugee and immigrant chefs while providing a much-needed meal delivery service to local residents. Started in 2017, but hampered by Covid-19 restrictions, the service is now back up and running again.

The weekly menu allows locals to taste a variety of cuisines from the diverse stable of cooks that use the kitchen. Check out the Spice-to-Go page for the latest offering and to place your order.

community kitchen business plan

Union Kitchen

After finding success with The Blind Dog Cafe and manufacturing its spin-off product, The Blind Dog cookie, in a shared space with other small producers in DC, the founders of Union Kitchen realized there was a need for shared kitchen space and support for food businesses trying to make it in the city.

Since opening Union Kitchen in 2012, the team has worked with 650 food businesses and 100 startups have passed through its Accelerator program. With a focus on helping Consumer Packaged Goods (CPG) start-ups, the incubator has four stages that drive the products through their pipeline: from the shared production kitchen through the distribution center, and out to their retail stores.

Phase 1: Launch – A 16-week program to get your product shelf-ready, including investment in kitchen membership and coaching as well as training and guidance on developing a concept, technical execution, and finally launching the product.

Phase 2: Product Market Fit – A six-month coaching program where you’ll learn what your customers want and how to deliver it at scale consistently.

Phase 3: Growth – Building out your business based on the market fit, with advice and support in manufacturing, facility build-out, and team management as well as resources such as training, playbooks, and checklists.

Phase 4: Scale – Take your business to the national level, with assistance on how to outsell the category leader, make branding choices, raise serious money, and plan an exit.

You can apply for the Accelerator program online here.

Union Kitchen Retail Stores

Union Kitchen has a number of physical customer-facing stores that provide a welcome respite from big-name brands. The five stores dotted around town, including the latest offering that opened in Ballston last year, offer fresh coffee, sandwiches, snacks, and groceries including a showcase of products from the graduates of the incubator program. 

Give your food business a kickstart

These incredible initiatives will hopefully spark inspiration in entrepreneurs looking to reach the next level as well as those still in the idea fermentation stage. 

To find your nearest shared kitchen, business accelerator, or incubator program, knock on The Kitchen Door.

And if you’re looking for automation tools, management software, and useful resources to grow your own shared kitchen, take a step into The Food Corridor .

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Community Kitchens: The Challenge of Generating Roots in Displaced Communities

Community Kitchens: The Challenge of Generating Roots in Displaced Communities - Image 1 of 19

  • Written by Clara Ott
  • Published on August 08, 2021

Displacement implies uncertainty, uprooting, and instability, in addition to the loss of community, privacy, and physical and emotional orientation. Addressing these needs through appropriate architectural responses can help displaced communities regain social, economic, and environmental well-being. In this context, community kitchens are designed to help generate a sense of belonging and "normality" in domestic lives.

The need to provide accommodation for communities that are forced to move from their homes due to the impact of climatic factors, political and cultural conflicts, is fundamental. Thus, temporary housing solutions appear that can be implemented quickly and efficiently. However, due to their temporary condition, they often do not contemplate domestic life and the needs around daily practices, such as the act of cooking or sharing a meal. The community kitchen projects selected below face this challenge.

Community Kitchen of Terras da Costa / ateliermob + Colectivo Warehouse

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" Without water, sanitation and among precarious constructions. These are the living conditions of nearly 500 people – about 100 children – who inhabit an illegal neighborhood in Costa da Caparica . Designated Terras da Costa, this neighborhood is mostly occupied by two communities: of African and Romani origin."

"Through a participatory process, the people decided that the construction of a community kitchen would be a priority for the improvement of their living conditions. A space that could be shared by all and managed by the dwellers. A place that could offer the basic conditions for living and cooking collectively, with some water and fire extinguishing points."

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Renacer de Chamanga Community House / Actuemos Ecuador

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"The project consists of developing a community center for Chamanga , an area affected by an earthquake. The area was used to house 30 families with a total of 170 people. This shelter was well organized, but its only need was to have a communal space that hosts several collective activities."

"The project consists of the design of a Community Center for Chamanga through design and construction participatory processes. Community workshops were developed in order to understand and prioritize people's needs; these activities served as a base for the design."

"Hardwood panels and recycled furniture from other constructions were used to make the kitchen furniture, warehouses and storage."

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Migrant Living / Nomadic Domesticities

 The MA Interior Design graduates from the University of East London (2019-2020), led by their programme leaders, Miss Claudia Palma Romao and Dr Anastasia Karandinou, designed exciting community kitchen projects for Southwark Day Centre for Asylum Seekers (SDCAS). They have developed eight designs of portable community kitchens which are mobile/transportable and could adapt to different situations. They provide a multifunctional space that could be used to hold workshops, classes and talks in addition to their primary function to serve food. They also pack down to be moved out of the church into a Luton van for use elsewhere. They could perhaps also be used as a pilot programme for other organisations with similar needs.

8-GON / Tatiana Garcia Bacca

"To be transportable, it had to be able to pass through the main church door, so, the open-kitchen dimensions had to be limited to the door size, and a specific allocation in the main church hall.   My design idea came from the art of paper folding, origami, specifically the transforming ninja star form, its different configurations was the idea that led me to the thinking of the shape and different transformations for my original kitchen."

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Cellule Kitchen / Aysha Farhana

"To engender a sense of neutralization in the process of belonging, in a new place, it was required to design an open kitchen, a space for sharing, collaboration and interaction. The open kitchen will act as a social space for multicultural people in transit."

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Ciborium Kitchen / Himani Harikrishna Ravuri

"Wondering what a kitchen is? To me, a kitchen is the heart of any home, it is a place for gatherings, a place where people feel nurtured, healed, and comforted. Many traditions treat the kitchen as a sacred place. The principal strategy of The Ciborium Kitchen is to be a sacred space as itself that further creates interaction and multifunctional space for asylum seekers to allow social interaction. This stand-alone kitchen inspired by The Relaunch of the Fashion Space Gallery (March 2014) is designed and defined to be performative, movable, and flexible. This design proposal has 4 different components: The Cooking Unit, The Clay Tandoor, Serving Unit and Seating"

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Don't Play with Your Food / Beth Hooper

"This kitchen is all about play and freedom from rules: an adult construction kit with infinite configurations to cook, eat and have fun. Through my research into the experiences of Asylum seekers and the process that people must go through to achieve refugee status in the UK, I discovered that a major problem for people and their mental well-being is the loss of control that they have over daily decisions including the simplest things such as deciding what to cook."

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Eco-Kitchen / Ed Chelsea Rimando

"The proposal Eco- Kitchen is an open kitchen that allows flexibility. The application of both sustainability and compact are also considered to address not just the current issue but also for ecological approach."

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Foldable Kitchen / Ayca M Aydin

"After analysing the needs critically, a foldable and flexible solution was developed to allow many different arrangement possibilities to help ensure the design meets users' needs as well as encourages them to participate."

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Memories Decorator / Yuan Shiqi

"As an international student, renting a flat is an annual task. When I decorated the flat with the photos and souvenirs I collected, I started to feel a sense of belongings. The concept of my design is to provide a sense of belonging for the people who are leaving their home country and come to the UK. So, I wanted to offer the opportunity for people to paint on the plates or put up their photos that relate to memories."

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Shift. Halt. Eat / Senuri Peththawadu

"Four separate units are created for the following purposes. Cooking and preparation, Serving, Eating. Once the users have finished the session, it can be folded and placed aside with the help of the castor wheels attached to the bottom of the unit. This can also be transferred outdoors as well if required."

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Business Plan Template For a Ghost Kitchen: Complete Guide

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  • February 24, 2023
  • Food & Beverage

community kitchen business plan

Whether you’re looking to raise funding from private investors or to get a loan from a bank (like a SBA loan) for your ghost kitchen, you will need to prepare a solid business plan.

In this article we go through, step-by-step, all the different sections you need in your ghost kitchen business plan. Use this template to create a complete, clear and solid business plan that get you funded.

1. Ghost Kitchen Executive Summary

The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors.

If the information you provide here is not concise, informative, and scannable, potential lenders and investors will lose interest.

Though the executive summary is the first and the most important section, it should normally be the last section you write because it will have the summary of different sections included in the entire plan.

Why do you need a business plan for your ghost kitchen?

The purpose of any business plan is to secure funding through one of the following channels:

  • Obtain bank financing or secure a loan from other lenders (such as a SBA loan )
  • Obtain private investments from investment funds, angel investors, etc.
  • Obtain a public or private grant

How to write your ghost kitchen’s executive summary?

Your ghost kitchen is not like a regular restaurant and hence, the information that goes into the business plan will differ slightly. You can always use a general layout that includes:

  • Business overview : introduce your company and tell why you want to open a ghost kitchen. Speak about your menu and what problems they solve. Also, mention the location, target delivery partners, and the legal structure of your ghost kitchen.
  • Market analysis : provide a deep market analysis that backs your decision to open a ghost kitchen. The market analysis will include information like who your competitors are, your strengths and weaknesses, target audience, food ordering trends, etc.
  • People : mention who are the managers and why you have selected them along with their relevant industry experience in the food and restaurant industry. Also, speak about your staff requirements and the management hierarchy.
  • Financial plan : how much profit and revenue do you expect in the next 5 years? When will you reach the break-even point and start making profits? It is ideal to include a chart depicting your key financials such as revenue, gross profits, and net profit
  • Funding ask : what loan/investment/grant are you seeking? How much do you need? How long will this last?

community kitchen business plan

Ghost Kitchen Financial Model

Download an expert-built 5-year Excel financial model for your business plan

2. Ghost Kitchen Business Overview

In this segment of your business plan, you will describe your ghost kitchen. Include the following information:

  • What inspired you to go for a ghost kitchen business?
  • What products you are offering and what problems do they solve?
  • Who is your target audience?
  • Where are you located and why did you select that location?
  • What is your company structure and who are your key partners?

Let’s look at different subsections that you must include:

Start by explaining why you selected the business and what is your experience in the industry. It is okay to not have any experience. As long as you can show passion and as long as you can prove that your business is going to solve some problems, you are good to go. The two things that you must demonstrate are:

  • Your passion for food & restaurant businesses
  • Feasibility of the business

You may be passionate about cooking and/or you may have a professional culinary degree. Either way, as long as you can channel your knowledge, expertise, and passion in one direction, it will be a good start.

Feasibility will look into various aspects that include:

  • The degree of competition you will face
  • The popularity of online food ordering in your area
  • Availability of the food delivery partners
  • The type of food you are going to sell

For example, if you are living in the suburbs with closed-knit communities involved in more social exchanges and family and/or community feasts, they are most likely not going to order food online. Even the availability of food delivery partners may be a problem.

On the contrary, if you want to operate your ghost kitchen in an area where most of the residents are office goers, it is highly likely that they will frequently order online to save time.

Similarly, people involved in high-stress jobs may crave comfort foods and there may not be enough options for them. Opening a ghost restaurant in such a locality will be a success.

community kitchen business plan

b) Business Model

This is where you will present the following:

  • The type of kitchen you want (free-standing and completely customizable, sub-leased restaurants, or shared commercial kitchens)
  • Choice of the location (must be in a safe place with easy access for delivery partners, easy waste management and disposal, safety permits, etc.)
  • If you want to use your own delivery fleet, speak about the number of delivery staff you will need, the vehicles needed, the technology you intend to use for navigation, etc.
  • A brief of your order management and payment processing system

If you have a unique business model in mind, spell that. For instance, you may decide to have multiple menus with different names and food types such as Emir’s Shawarma, John’s BBQ, The Kentucky Grills, etc.

For more information on the different types of business models there are for ghost kitchens, read our complete guide here .

community kitchen business plan

This is the sub-section where you define your kitchen concept and provide some information about the menu items you have selected and why.

Here are a few things you need to explain:

  • Is the food you are offering in tune with the locality and your target customers?
  • Will your food items withstand travel? For example, if you want to sell French fries, it might not be a good idea because they may become soggy quickly before reaching the customer
  • Are your products targeting any particular age group? For example, Gen X and Millennials may gravitate more towards comfort food.
  • How do you intend to package your food?
  • Who will be your vendors for supplies?
  • What will be your branding, menu layout, etc.?

d) Pricing Strategy

This is the segment where you define your pricing strategy. You may offer discounts on bundled products. You may have a higher price range than your competitors for using organic items. Similarly, you may be charging slightly higher for providing bio-degradable containers and packaging material.

You must also speak about the most profitable items along with expected profit margins for all products you want to sell.

A pricing chart for all major products you are offering can help the investors or lenders to tie your pricing strategy with your financial projections.

e) Target Audience

Give an overview of your target audience or customers and explain the rationale behind the selection. For example, if you are creating a menu around Gen X and Millennials, then there must be a sizable proportion of people in those age groups in the locality.

If your menu includes more breakfast and lunch items then there must be a large chunk of working-class people who don’t have enough time to cook and will usually order food from outside.

A clear understanding of your target audience is crucial for success. If you don’t understand your target customers and their needs, potential lenders and investors will not be confident about investing in your business.

community kitchen business plan

f) Legal Structure

Finally, your business overview section should specify what type of business structure you want. Is this a corporation or a partnership (LLC)? Who are the investors? How much equity percentage do they own? Is there a Board of Directors? If so, whom? Do they have experience in the industry?

If you have selected partners, explain why you have selected them and what positive impact they will have on your business. For instance, you may actually decide to make your raw materials vendor a partner in your business. This will ensure that you will get your supplies at a much lower rate than your competitors. This can help you to bring down your prices.

3. Ghost Kitchen Market Analysis

A clear understanding of the market is absolutely necessary. You must demonstrate your market knowledge to potential lenders and investors, or else they will lose confidence. That’s the purpose of the market analysis section of your ghost kitchen business plan.

For example, if you intend to sell Connecticut’s popular White Clam Pizza in Colorado where Lamb Chops are famous, it might not work. Thus, understanding your market and the food preferences of people living there is absolutely necessary.

a) Market Trends

Understanding the market trends is necessary. This will allow you to identify growth opportunities. For example, if plant-based sausage wrap and cajun fries are popular choices among people ordering online, trying to sell Nashville hot chicken sandwiches that fell out of popularity is definitely not a good idea.

If you don’t know which dishes to offer, you can check Grubhub’s ‘State of the Plate’ or Doordash’s ‘State of Flavor’ reports to get an idea of what people are ordering the most. Such reports will give you a fair idea.

The goal is to stay abreast with current demands and trends and offer those items. You will need to research your potential customers. The best way to do that is to interact with them and ask them directly.

You may ask questions like:

  • Which dishes do they usually order online?
  • What side dishes and desserts do they usually prefer?
  • What are the top alcoholic beverages they order?
  • What do they prefer for breakfast, lunch, dinner, and late at night?
  • What food items do they prefer during winter, summer, spring, and fall?

The more data you gather, the easier it becomes to come up with a menu that people will like.

community kitchen business plan

b) Competition

Researching your competition is important. You must try to find out:

  • Which food items they are selling the most?
  • Who is their target audience?
  • What promos, offers, and bundles do they offer to maximize sales and profits?
  • Do they have seasonal menus?
  • How many food delivery platforms they have partnered with?
  • What is their average price range?
  • What type of packaging materials are they using?

Add as many questions or points as required for your analysis. The more detail-oriented the analysis is, the better it is.

You must draw a strong conclusion based on the data you gather. Here are some examples of the conclusions you can come up with:

  • There are no ghost kitchens in the area that have seasonal menus.
  • None of the competitors offer bundled food items
  • No competitor offers multiple menus with different names and different food types

The conclusion you draw must validate your business model and the rationale behind it.

community kitchen business plan

c) Customers

This is where you will give the details of your target audience. Remember that the Business Overview section only gave a preview. Additional details will be here in this section.

Customer data can include information such as:

  • What percentage of the total population in the locality make up your target audience?
  • How frequently do they order food online?
  • What type of food do they usually order?
  • What is the average order size?
  • At what time of the day do they usually order food online?
  • Are they loyal customers of certain ghost kitchens or do they try out food from different kitchens frequently?
  • Do they buy recommended items (recommended items on your menu may carry the highest profit margins)?
  • Do they share their culinary experience on social media? Which social media platforms do they use?

Feel free to add such much data as you feel is necessary to validate your business plan. While you will get most of the data from your direct target audience outreach and research, you can get some data from competitor research and various other sources as well.

community kitchen business plan

4. Ghost Kitchen Marketing Strategy

In this segment, you must explain your strategy for acquiring customers.

This is the segment where you outline your customer acquisition strategy. Try to answer the following questions:

  • What is your USP?
  • What marketing channels will you use (online or offline)?
  • Do the marketing channels aptly grab the attention of your target audience? For instance, young adults will most likely not pay attention to TV ads. They are more hooked on social media.
  • How do you intend to track the success of your marketing strategy?
  • What is your CAC or customer acquisition cost?
  • What is your marketing budget?
  • What introductory promos and offers do you intend to provide for attracting new customers?

Let’s expand a bit on a few questions below:

What marketing channels do ghost kitchens use?

In addition to the food delivery apps, a few marketing channels ghost kitchens typically use are:

  • Social media
  • Influencers
  • Email marketing
  • SMS marketing

You don’t need to use all marketing channels. You can focus on just 2 or 3 and gain expertise in those channels. For instance, if your target audience is mostly on Instagram and Facebook, you must come up with strategies to engage with them on those platforms.

community kitchen business plan

What is your unique selling proposition?

In other words, how do you differentiate yourself vs. competitors? This is very important as you might need to win customers from competitors.

A few examples of USPs are:

  • Price : you may have cheaper prices than competitors
  • Specialization : you may be specializing in some specific type of food (e.g. Dim Sum, Korean BBQ, etc.)
  • Additional products : you may sell alcoholic and non-alcoholic beverages, special seasonal shakes, etc.
  • Combos : you may offer chef-recommended food combos and bundles
  • Packaging : you may use environment-friendly bio-degradable food packaging

Your USP will vary based on the products you want to sell and the target audience.

5. Ghost Kitchen Management

You must address two things here:

  • The management team and their experience/track record
  • The organizational structure: what are the different teams and who reports to whom?

a) Management

Your kitchen management will vary depending on its size, scale, and business model. For instance, if you are going for shared commercial kitchens, you don’t need to worry about building or equipment management. For a free-standing ghost kitchen, your will be responsible for everything. Again, for a multi-menu model, you may want separate people managing the supply chains.

You may have co-founders and/or senior managers. You must explain their roles, too. Apart from that, you must also explain their industry experience and why they are suitable for those positions.

b) Organizational structure

Note that even if you have not already hired anyone, you must include the roles at least.

Typical roles for a ghost kitchen are: senior managers, chefs (head chef and junior chefs), housekeepers, helpers, delivery staff (if you want your own delivery fleet) and other support team members (HR, finance if you run a large operation).

You must define their roles and the hierarchy of reporting. This will demonstrate to the potential lenders and investors the solid management plan you have in place to operate your business efficiently and successfully.

Create and attach an organizational chart for a visual understanding of your kitchen’s staff and their reporting lines.

community kitchen business plan

6. Financial Plan

The financial plan is perhaps, with the executive summary, the most important section of any ghost kitchen business plan.

Indeed, a solid financial plan tells lenders that your business is viable and can repay the loan you need from them. If you’re looking to raise equity from private investors, a solid financial plan will prove them your cloud kitchen is an attractive investment.

There should be 3 sections to your financial plan section:

  • Your historical financials (only if you already operate the business and have financial accounts to show)
  • The startup costs of your project (if you plan to open a new kitchen, renovate or expand your kitchen, etc.)
  • The 5-year financial projections

a) Historical Financials (optional)

In the scenario where you already have some historical financials (a few quarters or a few years), include them. A summary of your financial statements in the form of charts e.g. revenue, gross profit and net profit is enough, save the rest for the appendix.

If you don’t have any, don’t worry, most new businesses don’t have any historical financials and that’s ok. If so, jump to Startup Costs instead.

b) Startup Costs

Before we expand on 5-year financial projections in the following section, it’s always best practice to start with listing the startup costs of your project.

For a ghost kitchen, startup costs are all the expenses you incur before you can actually start cooking and making sales. These expenses typically are: buying equipment, renovating the building, purchasing inventory, paying for the lease deposit , etc.

To give you a clear overview of the costs you can expect when you open your own dark kitchen, we have laid out below 2 examples: a white label dark kitchen in a kitchen you own (1) and another operating in a shared kitchen you rent (2) . For more information on how much it costs to open a ghost kitchen, read our complete guide here .

c) Financial Projections

In addition to startup costs, you will now need to build a solid financial model over 5 years in your ghost kitchen business plan.

Your financial projections should be built using a spreadsheet (e.g. Excel or Google Sheets) and presented in the form of tables and charts in your business plan.

As usual, keep it concise here and save details (for example detailed financial statements, financial metrics, key assumptions used for the projections) for the appendix instead.

Your financial projections should answer at least the following questions:

  • How much revenue do you expect to generate over the next 5 years?
  • When do you expect to break even?
  • How much cash will you burn until you get there?
  • What’s the impact of a change in pricing (say 5%) on your margins?
  • What is your average customer acquisition cost?

You should include here your 3 financial statements (income statement, balance sheet and cash flow statement). This means you must forecast:

  • The number of customers and orders over time ;
  • Your expected revenue ;
  • Operating costs to run the business ;
  • Any other cash flow items (e.g. capex, debt repayment, etc.).

When projecting your revenue, make sure to sensitize pricing and the number of customers, sales as a small change in these assumptions will have a big impact on your revenues.

community kitchen business plan

7. Use of Funds

This is the last section of your ghost kitchen business plan. Now that we have explained what your ghost kitchen is about, the industry, management and your marketing strategy, this section must answer the following questions:

  • How much funding do you need?
  • What financial instrument(s) do you need: is this equity or debt, or even a free-money public grant?
  • How long will this funding last?
  • Where else does the money come from? If you apply for a SBA loan for example, where does the other part of the investment come from (your own capital, private investors?)

If you raise debt:

  • What percentage of the total funding the loan represents?
  • What is the corresponding Debt Service Coverage Ratio ?

If you raise equity

  • What percentage ownership are you selling as part of this funding round?
  • What is the corresponding valuation of your business?

Use of Funds

Any business plan should include a clear use of funds section: this is where you explain how the money will be spent.

Will you spend most of the loan / investment in paying your employees’ salaries and the inventory? Or will it cover mostly the cost for the lease deposit, the renovation and the cooking equipment.

Those are very important questions you should be able to answer in the blink of an eye. Don’t worry, this should come straight from your financial projections. If you’ve built solid projections like in our ghost kitchen financial model template , you won’t have any issues answering these questions.

For the use of funds, we recommend using a pie chart like the one we have in our financial model template where we outline the main expenses categories as shown below.

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Community kitchen

A community kitchen is a commercial kitchen used by community members and businesses.

Licensed businesses include:

  • Food trucks

You do not need a license if:

  • For cooking classes
  • By community members for cooking non-commercial foods.
  • The location is properly zoned for retail sales.

community kitchen business plan

Before you begin  

Look at our information about:   

  • How to open a business  
  • Sewer Availability Charges (SAC)  

Requirements

  • See Minnesota Food Code
  • See Minneapolis Food Code
  • Read about employee illness
  • See Sick and Safe Time resources for food businesses

Food safety

You are responsible for food safety.

See City and State food safety resources:

  • Minneapolis Food Safety  
  • Minnesota Food Busines s Safety  

Application

Community kitchens in Minneapolis must be licensed. 

See Community Kitchen Application

Find your license fee

Submit your application  

Submit your application to Business Licenses & Consumer Services

If you have questions, contact:

  • Business Licenses

Food plan review

You must submit plans to:  

  • Food kiosks
  • Food trucks  
  • Remodel or expand an existing food or alcohol business  
  • Plumbing  
  • Add v entless cooking equipment or ventless hoods   

The City must approve your plans before you start any work.    

See Food plan review

More information

Report a complaint about a food or restaurant business

Your food handling methods determine how often the City will inspect your business.

Disclaimer  

The information on this page should serve as a guideline only.

Request accessible format

If you need help with this information, please email 311 , or call 311 or 612-673-3000 .

Please tell us what format you need. It will help us if you say what assistive technology you use.

Business Licenses & Consumer Services

Community Planning & Economic Development

Email Business Licenses

612-673-2080

612-673-3399

Public Service Building  505 Fourth Ave. S., Room 220 Minneapolis, MN 55415

Environmental Health

Health Department

Email Health Department

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Food Plan Review Team

Mohamed Yusuf

Jim Donovan

Janna Beard

Email 

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Last updated on December 30, 2022

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The 11 Best Coworking & Shared Work Spaces In Moscow [2024]

Looking for a coworking space or office in Moscow?

According to Alexey Parabuchev, CEO of the Moscow Agency of Innovations, Moscow is moving up the rankings of cities favorable to startups and will soon be one of the world's top three locations in terms of the number and quality of startups, infrastructure, business climate and public acceptance of innovations.

Whether you are a solo entrepreneur, small business, freelancer or simply just searching for a creative place to work, Moscow has plenty of collaborative office spaces to choose from.

We’ve put together a list of the 11 best-shared workspaces in Moscow and provide you with:

  • hours of operation
  • community space amenities
  • membership & cost breakdown

Here’s the full list:

The 11 Best Coworking & Shared Work Spaces  In Moscow  [2024]

  • Location: 101000, Moscow, st. Myasnitskaya, house number 13, building 18
  • Hours: 24/7 access
  • Amenities: Wired Internet and IP-telephony, Equipped meeting rooms, Reception of correspondence, Printers and MFPs, Equipped kitchen, Courier services

Membership & Cost Breakdown:

  • 1 day: RUB 500
  • Fixed location: RUB 20,000/month
  • Free place: RUB 17,000/month
  • Meeting room rental: RUB 1500/hour

Tceh offers clean and comfortable workspaces conveniently located in the centre of Moscow. Here, members can opt for fixed or free coworking space or private office space according to their work requirements.

The membership plans are flexible, amenities are ample, and the office spaces are bright, well-decorated & productivity fueling, just what you need from an office.

Learn more about #Tceh ➜ , or send them an email .

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2. WeWork - Leningradsky Ave, 37

  • Location: Leningradsky Avenue, 37 Moscow, MOS 125167
  • Amenities: Enhanced cleaning services, Tech Services, Onsite staff, Phone booths, Conference rooms, Unique common areas
  • Private Offices: Enquire for pricing
  • Dedicated Desks: Enquire for pricing
  • Full-Floor Offices: Enquire for pricing

WeWork's office space on Leningradsky Ave is located near Moscow Airport District, offering an accessible & convenient destination to host your clients & business prospects. The office is equipped with modern tools, the space is brightly lit with natural light, and the place is well-decorated with beautiful furniture & lovely paintings.

Another good thing about this place is that the Seregina Street station, multiple cafes, and hotels are within a walking distance.

Learn more about WeWork - Leningradsky Ave, 37 ➜ , or send them an email .

article

3. SOK Zemlyanoy Val

  • Location: Zemlyanoy Val street, 8, Moscow, Russia, 105064
  • Amenities: Daily cleaning, Coffee and soft drinks, Friday beer, Ergonomic office furniture, Office management services, Personal account to manage service
  • 1 hour in coworking: RUB 300
  • 1 day in coworking: RUB 1500
  • SOK Club: RUB 10,000/month
  • Pixel: RUB 31,800/month
  • Smart-office: Starts from 34,800/month

SOK has a total of 8 office spaces across Russia and one in Tel Aviv, Israel. The SOK - Zemlyanoy Val is situated in the historical center of Moscow.

The space is well distributed over five floors and offers wonderful panoramic views. This modern coworking space is just a few minute's walk from Kurskaya subway station & the famous Atrium shopping center is also close by.

Learn more about SOK Zemlyanoy Val ➜ , or send them an email .

article

4. Regus - Voentorg Building

  • Location: Voentorg Building, Moscow, 125009
  • Amenities: Meeting Rooms, Lounge Area, Sandwich Service, Vending machines, Elevator, Disabled facilities, Secure underground parking
  • Office Space: Starts From RUB 46,100/month
  • Coworking: Starts From RUB 43,890/month
  • Virtual Offices: Starts From RUB 5,000/month
  • Meeting Rooms: Starts From RUB 2,500/hour
  • Membership: Price upon request

Regus has a total of 11 different office locations in Moscow The Regus - Voentorg Building serves a premium location being just 500 metres from the Kremlin. The office is on the third floor of the building and has furnished offices and diverse seating options.

You can take a break in between your work and spend some time in their break-out area or can take a stroll down the lane in their beautiful neighborhood.

Learn more about Regus - Voentorg Building ➜ , or .

article

5. Dar Truda

  • Location: Moscow, st. 1st Bukhvostova, 12/11, building 16
  • Hours: 11 AM - 9 PM
  • Amenities: UV printing, Mounting, Painting, CNC milling, CNC laser cutting and engraving
  • Hourly Rental: RUB 400
  • Daily Rental: RUB 2000
  • Monthly Rental: RUB 15,000
  • Master: RUB 18,000/month
  • Command: RUB 26,000/month

Dar Truda offers space rental services for beginners & experienced woodworking craftsmen in an equipped carpentry workshop. Here, members can choose from different flexible rental options and start working on their projects.

This place is well-equipped with all the necessary tools and machinery required for woodworking and also offers workshops for people wanting to learn the craft.

Learn more about Dar Truda ➜ , or send them an email .

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6. WeWork - White Square

  • Location: Butyrsky Val Ulitsa, 10 Moscow, MOS 125047
  • Amenities: Enhanced cleaning service, Wellness room, Tech Services, Conference rooms, Event space, Dog friendly
  • Private Offices: Price upon request

WeWork - White Square is located in the bustling Moscow Tverskoy District and provides modern & productivity-fuelling office spaces for entrepreneurs and small & large enterprises.

The place has a robust business community that will motivate you to achieve your goals. There's a lot of dining & entertainment options nearby and commuting is a breeze due to the Belorussky Station and Moscow Domodedovo Airport being in close proximity

Learn more about WeWork - White Square ➜ , or send them an email .

7. RED Factory

  • Location: Donskaya str. 32, Moscow, Russia, 115419
  • Hours: 9 AM - 10 PM
  • Amenities: Wi-Fi 100 mb/s, Wi-Fi Printer, Kitchen-dining room, Parking, Open-space, Shower, Conference halls, Joint lunches, Ping-pong
  • Flexible: $110 for 10 days a month
  • Free: $220/month
  • Fixed: $290/month
  • Meeting Rooms: Starts at $16/hour

RED Factory provides a coworking environment that can be equally suitable for freelancers, nomads, and businesses. They offer varied and affordable subscription plans to suit individuals, teams, and enterprises of any size.

Not just coworking spaces & meeting rooms, RED Factory also has several homes and apartments on rent for you and your teams where you can work in an undisturbed atmosphere.

Learn more about RED Factory ➜ , or send them an email .

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8. PO₂RT Coworking

  • Location: 39 Leningradskaya Street, Building 6, Khimki (Moscow Region), 141400, Russia
  • Hours: 8 AM - 8 PM
  • Amenities: High-speed WiFi, Tea/Coffee/Water, Printer/scanner/copier on fair use, Conference rooms, Lockers, Parking lot, Kitchen with coffee makers, Access to the premises
  • For a week: Starts at RUB 3000
  • For a month: Starts at RUB 10,500
  • For 3 months: Starts at RUB 27,000

PO₂RT Coworking offers an attractive business destination in Khimki Business Park, and the place is comfortably accessible by bus or metro.

They have both flexible and fixed coworking zones meeting spaces, conference rooms, and all the useful amenities that you might require for your smooth coworking experience. Here, they also have a diverse community with whom you can collaborate & get inspired to deliver your best performance.

Learn more about PO₂RT Coworking ➜ , or send them an email .

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9. Regus - Stoleshnikov

  • Location: Stoleshnikov per, 11, Moscow, 107031
  • Amenities: Major transport links, Break-Out Areas, City/Town Centre
  • Office Space: Starts From RUB 45,300/month
  • Coworking: Enquire about pricing
  • Meeting Rooms: Starts From RUB 4,100/hour

Regus - Stoleshnikov is a modern office space housed in a 19th Century historic building in central Moscow. The office has elegant decor, natural lighting, and a productive coworking ambiance.

Work & network with your coworkers, invite your clients and go your business at this premium address.

Learn more about Regus - Stoleshnikov ➜ , or .

10. Coworking Start Hub

  • Location: St. Bolshaya Novodmitrovskaya, 36, building 12, entrance 6, Moscow, Russia
  • Amenities: Fast Internet, Full Kitchen, Tea, Coffee, Cookies, Printer/Scanner, Reception Services
  • Unsecured Spaces: RUB 9000/month
  • Fixed Places: RUB 13,000/month

Coworking Start Hub is one of the most desired shared office spaces in Moscow. It is located in the iconic Moscow Falcon Design Plant and offers modern workspaces & meeting rooms.

Their membership plans are available on a daily, weekly, and monthly basis. Members can get access to the canteen, fitness centre, and their on-site pool.

Learn more about Coworking Start Hub ➜ , or .

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11. Kalibre Coworking

  • Location: St. Godovikova, 9, bldg. 17 central entrance, Moscow, Russia
  • Hours: 9 AM - 9 PM
  • Amenities: Fast Wi-Fi, Printer / Scanner, Fitness studio and sports ground, Personal lockers, Parking
  • Non-fixed Location: RUB 1000/day
  • Fixed Location: RUB 17,500/month
  • Mini Offices: RUB 66,500/month
  • Meeting Rooms: RUB 750/hour

Kalibre Coworking is a contemporary coworking space in Moscow offering beautifully furnished shared spaces, mini offices, and meeting rooms. The space is decorated with vibrant colors & modern furniture and renders an overall energetic vibe.

Members can choose from their varied seating options and start working comfortably in their own space.

Learn more about Kalibre Coworking ➜ , or send them an email .

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community kitchen business plan

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Lighting Companies & Designers in Khimki

Location (1).

  • Use My Current Location

Popular Locations

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Featured Reviews for Lighting Companies & Designers in Khimki

  • Reach out to the pro(s) you want, then share your vision to get the ball rolling.
  • Request and compare quotes, then hire the Lighting professional that perfectly fits your project and budget limits.
  • Lighting Design
  • Lighting Sales

Here are the best times for buying lighting fixtures in Khimki if you want to find a good deal:

  • January: Post-holiday sales offer discounts on lighting fixtures, furniture, and storage essentials.
  • February: Continue furniture sales and deals on electronics, including smart lighting.
  • July: Summer furniture sales, plus end-of-summer clearance for outdoor lighting fixtures.
  • August: Another peak for furniture sales, with potential discounts on lighting fixtures.
  • Holiday Weekends: Presidents Day and Labor Day often have special sales events.
  • End-of-Year Clearance: Look for lighting fixture deals as retailers clear out inventory.

By checking local lighting stores in Khimki, you can find great deals on lighting fixtures and save money.

What is a lighting plan designer?

Questions to ask a prospective lighting designer:, find lighting companies & designers near me on houzz, business services, connect with us.

IMAGES

  1. Community Kitchen Business Plan by UMWCED

    community kitchen business plan

  2. Community kitchen plan example (Source:...

    community kitchen business plan

  3. Lha community Soup kitchen proposal by Lha Charitable Trust

    community kitchen business plan

  4. We Ask the Experts: What Should You Consider When Designing a Shared

    community kitchen business plan

  5. Feasibility Studies and Business Planning for Shared Use Kitchens

    community kitchen business plan

  6. 13 Best Communal & Commercial Kitchens images

    community kitchen business plan

VIDEO

  1. Cloud Kitchen Business Tips #food #motivation #amruttulyachai

  2. Kitchen Socials Chapter 2

  3. #shorts Happy New year all my himachali kitchen family #viral #shortvideo #cloudkitchen

  4. Cloud Kitchen व्यवसाय कसा सुरु करावा

  5. Cloud Kitchen Business in Tamil

  6. DAY 26 cloud kitchen journey #cloudkitchen #shortvideo #zomato #minivlog

COMMENTS

  1. PDF Business Plan Template

    Business Plan The FEED Kitchens will provide tools to help youth and adults who are disadvantaged, ... A large training & community-use kitchen that will be able to accommodate groups offering food service training, cooking classes, and group food processing projects. 2. Bakery kitchen able to support bakers wishing to produce large quantities ...

  2. PDF Shared-use kitchen planning toolkit

    I. FIRST STEP: RESEARCH, FEASIBILITY, AND BUSINESS PLAN A shared‐use kitchen often starts as a grass‐roots project. Organizers believe there is a need for such a facility in their community. Extensive research, needs assessment and feasibility studies are necessary to embark on such a

  3. Community Kitchen Business Plan by UMWCED

    Community Kitchen Business Plan DRAFT Takoma Park Silver Spring Community Kitchen (TPSSCK) Interim Business Plan December 11, 2014 1. Executive Summary 2.

  4. PDF A Legal Guide for Community Kitchens

    community kitchen. It is meant to serve a starting point for your planning process. The following sections contain information about some of the key legal considerations for community kitchens and their users. In Section 5, you will find a sample community use agreement for kitchens and their users that lays out the key provisions that a ...

  5. 5 Reasons Why Creating a Community Kitchen Will Benefit ...

    Benefits of Community Kitchens for Homesteads. 1. Promotes Use of Local Ingredients. One of the benefits of community kitchens - at least for people with gardens or farms - is that learning how to cook naturally goes hand-in-hand with the local food movement.

  6. PDF Shared Kitchen

    Kitchen Incubators and Food Business Incubators 13 Community Kitchens 15 Food Hubs 16 Food Innovation Centers 16 Accelerators 17 Food Innovation Districts 18 Food Corridors 19 Public Markets, Restaurant Incubators, and Food Halls 19 Spectrum of Kitchen Solutions 20 Identifying Opportunities 23 Potential Food Business Renters 23

  7. Community kitchens: key elements of success (Research Brief #54)

    A few for-profit companies with community kitchens have developed labels and product lines to supplement rental fee income. Nationally, universities and state governments support some of the most successful community kitchens. In addition to regular community kitchen functions, they can offer additional regulatory and technical assistance.

  8. Everything You Need to Know to Start a Community Commercial Kitchen

    Located in Minneapolis, Minnesota, Kindred Kitchen is a non-profit community kitchen that provides a look into how such kitchens operate. With a mission "to provide an affordable, high-quality work environment for food entrepreneurs desiring to start up or grow their food business," Kindred Kitchen aims to connect like-minded entrepreneurs ...

  9. Unlocking The Heart Of Community Kitchens: A Comprehensive Guide

    Explore the history, equipment, and cultural variations of community kitchens, uncovering their educational, social, and eco-conscious roles, and embracing the future of inclusive spaces that serve communities one meal at a time. ... Business Location. 1301 Ashford Ct, Colleyville, TX 76034. Business Hours. Monday. 8:00 AM - 6:00 PM. Tuesday. 8 ...

  10. Community Kitchen Consulting

    Create a business case for funding a Community Kitchen. Work on a business plan and business model canvas for a Community Kitchen. Develop a Community Kitchen that promotes community diversity. Understand the models available for the use of a community kitchen. Help you determine the lay out of the space and find income streams!

  11. The Community Kitchen Business Plan

    the community kitchen business plan - Free download as PDF File (.pdf), Text File (.txt) or read online for free. Scribd is the world's largest social reading and publishing site.

  12. PDF COMMUNITY KITCHENS, INCUBATORS, AND ACCELERATORS

    900 sf kitchen in Goochland, VA (Pop: 22,000) Cold, freezer and dry storage. Serves entrepreneurs and value-added producers. Servsafe food safety training and other consulting services. Classes for consumers and pop-up events. Privately run by Lisa Dearden, former farmers market manager and small farm owner.

  13. 7 Shared Kitchen Incubator Programs Supporting Growing Food Businesses

    The Hatchery is a huge non-profit incubator in Chicago helping food and beverage entrepreneurs at all stages in the city build successful businesses. The sprawling facility houses 56 private kitchens, a large modern shared kitchen, a co-working and meeting space, and a business center with a dedicated support team.

  14. Community Kitchens: The Challenge of Generating Roots in Displaced

    Displacement implies uncertainty, uprooting, and instability, in addition to the loss of community, privacy, and physical and emotional orientation. Addressing these needs through appropriate ...

  15. PDF Business Plan

    Business Plan January 1, 2020 REVISION: March 1, 2020 Moya's Cuban Creations Physical Address Moya's Kitchen Concepts, LLC 27 McWhirt Loop Mailing Address Unit 110 13006 Dubin Drive Fredericksburg, VA 22406 Spotsylvania, VA 22551 267-245-4201 www.moyaskitchenconcepts.com [email protected]

  16. How to Build a Ghost Kitchen Business Plan (Template)

    Why You Need a Ghost Kitchen Business Plan. A business plan provides an organized and in-depth look at the operations of your restaurant, and helps you to translate a passion for restaurant-quality delivery into a fully-realized business. And when it comes to securing financing, business plans are critical resources.

  17. PDF The Community Incubator Kitchen: A Workbook for Faith Communities

    Community Kitchen Incubator Starter Guide & Workbook for Houses of Worship · Faith in Place 3 SECTION 1: Introduction 1a) Workbook Goals The goal of this workbook is to help your congregation determine if utilizing space or an existing kitchen in your building as a future shared kitchen or incubator kitchen would be feasible and recommended.

  18. Business Plan Template For a Ghost Kitchen: Complete Guide

    Use this template to create a complete, clear and solid business plan that get you funded. 1. Ghost Kitchen Executive Summary. The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors. If the information you provide here is not concise, informative, and scannable ...

  19. Community Kitchen

    311 or 612-673-3000. TTY. 612-263-6850. Office hours. 7 a.m. - 7 p.m. Monday - Friday. See list of City holidays. Last updated on December 30, 2022. You need a license from the City to run a community kitchen.

  20. BC Khimki Moscow Region

    BC Khimki Moscow Region, Khimki. 10,674 likes · 1 talking about this · 895 were here. BC Khimki Moscow Region Russia

  21. Kitchen & Bathroom Designers in Khimki

    A Khimki kitchen and bath designer will know how to work with a contractor and architect to plan the flow of the room to work best for your needs. Here are some related professionals and vendors to complement the work of kitchen & bath designers: Kitchen & Bath Fixtures , Appliances , Tile, Stone & Countertops , Cabinets & Cabinetry ...

  22. The 11 Best Coworking & Shared Work Spaces In Moscow [2024]

    1. #Tceh. Location: 101000, Moscow, st. Myasnitskaya, house number 13, building 18 Hours: 24/7 access Amenities: Wired Internet and IP-telephony, Equipped meeting rooms, Reception of correspondence, Printers and MFPs, Equipped kitchen, Courier services Membership & Cost Breakdown: 1 day: RUB 500 Fixed location: RUB 20,000/month Free place: RUB 17,000/month

  23. Lighting Companies & Designers in Khimki

    Lighting designers will analyze your Khimki, Moscow region, Russia home's layout, structure and needs to create an effective lighting plan throughout your home. Though electrical engineers or interior designers can take on the task of outfitting your home with the appropriate lighting services, a professional Khimki lighting designer explores ...