By Winifred McGee, Penn State Extension Educator, Dauphin County
A new year signals the time to think about new enterprises –
exploring how, and where, to begin profiting from a “family favorite” recipe.
The 2011 Food Safety Modernization Act, and subsequent FDA rules, have made it
a bit more challenging (but not impossible) to start a food business, in that even
if state regulations allow a food product to be made in an inspected home
kitchen (in Pennsylvania, referred to as a “limited food establishment”), when
the food goes regional or national, FDA requires that all products be made in a
commercial kitchen.
For the start-up food venture, a shared kitchen offers an
affordable, safe, legal place to launch. Instead of investing a large amount of
money in designing and equipping your kitchen, a modest fee allows access an
established commercial kitchen on a timeslot basis.
As you begin to search, you will
learn that not all shared kitchens are created equally – and knowing the type
of assistance you need makes a world of difference when searching for the
“right place.” For instance, you may just need a shared use kitchen – that is,
a place that provides space and equipment to multiple food business owners for
the commercial preparation and handling of food that will be sold. This type of
kitchen will likely be accessed very affordably, because no other services beside
kitchen access will be offered. In a fast-changing environment like food
business, you will have to keep up on food code and the current acceptable
methods of production, as well as making, marketing and selling your product if
you select a shared use kitchen – but many food businesses have gotten their start
in just such a place.
The next step up is a shared
kitchen incubator – at which you will not only access commercial equipment and
facilities, but also benefit from “supportive services,” that apply to food
production and business management. There will be an on-site manager who can
help you navigate the complex network of regulation, packaging and distribution
to have the best opportunity for a profitable enterprise. Because of the
increased level of service, the per-hour rate will probably be higher than that
of a shared use kitchen – but depending on the complexity of product and
marketplace, this can be money well-spent.
You may also determine the need for small-scale co-packing – allowing trained workers who are already familiar with commercial equipment and recipe conversions to make valuable contributions to your venture. One such facility here in Pennsylvania is the “Field to Fork Agricultural Incubator,” which opened its doors at the Greater Johnstown Career and Technology Center in Johnstown Pennsylvania in September 2016. Joining “Field to Fork” not only means accessing the CTC’s commercial kitchen, but allows you to enlist the knowledge and skills of culinary arts students who are working towards their ProStart Certification, and are available to work side by side with kitchen tenants. As with all shared kitchens, “Field to Fork” is focused on specific targeted groups – local value-added producers with smaller crop yields and food entrepreneurs who need a place to start. Products that can be most easily created in this kitchen are non-organic, jarred fruits and vegetables, dried foods, and baked goods. During its pilot phase, use of the kitchen will be available on a first come, first serve basis. Dry storage and cold storage are also available for a monthly fee.
In short, shared kitchen incubators do provide the environment necessary for food businesses to start, grow and succeed – by offering not only the right equipment and environment but many services that simplify and economically provide just what is needed in today’s food industry.
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| Loading the food dehydrator at Field to Fork Ag Incubator Photo by Katie Kinka, Southern Alleghenies Planning & Development Commission |
You may also determine the need for small-scale co-packing – allowing trained workers who are already familiar with commercial equipment and recipe conversions to make valuable contributions to your venture. One such facility here in Pennsylvania is the “Field to Fork Agricultural Incubator,” which opened its doors at the Greater Johnstown Career and Technology Center in Johnstown Pennsylvania in September 2016. Joining “Field to Fork” not only means accessing the CTC’s commercial kitchen, but allows you to enlist the knowledge and skills of culinary arts students who are working towards their ProStart Certification, and are available to work side by side with kitchen tenants. As with all shared kitchens, “Field to Fork” is focused on specific targeted groups – local value-added producers with smaller crop yields and food entrepreneurs who need a place to start. Products that can be most easily created in this kitchen are non-organic, jarred fruits and vegetables, dried foods, and baked goods. During its pilot phase, use of the kitchen will be available on a first come, first serve basis. Dry storage and cold storage are also available for a monthly fee.
In short, shared kitchen incubators do provide the environment necessary for food businesses to start, grow and succeed – by offering not only the right equipment and environment but many services that simplify and economically provide just what is needed in today’s food industry.
