Can-Do Kitchen Project

Location:
511 Harrison (same building the People's Food Co-op)

Fair Food Matters is thrilled to announce that we moved to a brand new facility in late May of 2011. The demand for food business incubation services has grown so much in the past few years that we needed a larger facility. Now we have space for several entrepreneurs to work simultaneously and we can focus on supporting them!

Equipment & Utensils

The 1360-square foot Can-Do Kitchen will have two cooking stations, each with their own dish washing station. We will also have a separate packaging room.

• (2) 6-burner gas ranges w/ oven
• (2) double-stacked gas convection ovens
• 10 gallon steam jacketed kettle
• 5 quart, 20 quart, 30 quart & 60 quart electric mixers
• Walk-in cooler, walk-in freezer
• Lockable and unlocked dry, cool, and frozen storage
• 10 quart food processor
• Stainless steel and wood-topped stainless steel work tables
• Foot operated heat sealer
• Misc: Commercial can openers, pots, pans, baking sheets, basic utensils, digital scale, large pressure canners, and baker's balance scale
• Future Equipment: Label printing scale, reversible dough sheeter, portioner/filler

Scheduling & Cost

The Can-Do Kitchen is open 24-hours per day, 7 days per week. Rental costs range from $15 - $30 per hour, depending on the type and frequency of use. Please contact us (call 269-492-0261 or email kitchen@fairfoodmatters.org) if you are interested in becoming a Can-Do Kitchen client and to sign up for a Group Tour and Intake.

What does it take to Graduate?

Clients who show financial viability for several quarters in a row, who need more kitchen time, and who need more storage than we have available may be eligible to graduate from the Can-Do Kitchen incubator program. Many clients are working toward their own retail shop, building their own kitchen or finding a kitchen to rent on their own.

How we Support Entrepreneurs in Graduating from the Incubator:

• Intake Interview with Recommended Next Steps given by CDK Staff
• Food Safety and Sanitation Training, guidance in obtaining own food license
• Recommendations for local farmers markets & other venues to purchase ingredients and sell your product
• Connections with SBTDC (link), graphic designers & marketing firms, food testing laboratories & nutrition labeling resources
• Our facility is a Low Acid Certified Facility with the FDA
• Consulting: One on One Meetings or Commercial Cooking/Baking Consultations
• Media connections
• Promotion on Fair Food Matters' website
• Connections with wholesale food distributors
• Branding - Can-Do Kitchen logo label, to be affixed on packaged products or incorporated into label
• Can-Do Market Expo - annual showcase of current Can-Do Kitchen businesses, networking within the food industry
• Assistance in finding a post-graduation location and connecting with resources to help successfully expand business