Food Business Incubators
The rapid rise in demand for specialty products and services such as jams, salsas, high end coffees, healthy meals, and food trucks, is encouraging many new, hopeful food entrepreneurs to enter the market every year. With this emergence of small food entrepreneurs, many are wondering whether their community needs a food business incubator, and how this incubator might benefit the overall food culture of their region.
There are almost two hundred food business incubators nationwide and they take many forms. Some have a shared-use kitchen that food entrepreneurs and/or farmers can rent to produce and store their products. Others offer contract manufacturing services. Some are focused on produce only, while others allow tenants to process meat, cheese and other goods. Some provide mentorship and training while others provide business services such as sales and distribution support. Some are designed to support economic revitalization while others are designed solely to support agricultural producers. Some are tiny, serving a handful of entrepreneurs while others are large scale and bring together a large network of entrepreneurs.
New Venture Advisors helps clients determine how to best structure a food business incubator to meet their specific goals as well as the needs of their region’s food entrepreneurs and farmers.
Food Business Incubator Projects
Can-Do Kitchen Strategic Plan
Can-Do Kitchen is embarking on a needed and ambitious expansion, potentially tripling its footprint to serve a growing number of current and aspiring food business owners in the Kalamazoo area. They must grow at a sustainable pace so that it continues to be the vital resource its members rely on for their livelihood and responds to the needs of the next generation of food business owners. New Venture Advisors is developing a facility relocation strategy that will help Can-Do Kitchen plan for programmatic growth in ways that meet the needs of entrepreneurs and at the same time is a smart business move for the organization. (2019)
Oneida Community Food Center Feasibility Study
The Oneida Nation of Wisconsin is a federally recognized tribe of Oneida people, with a reservation located on 65,000 acres on the west side of the Green Bay metropolitan area. The tribe works to offer programs, services, and resources that enable the community to carry on with the strength and determination of its ancestors. The Food Center is a new initiative that would teach people how to process and prepare nutritious meals and traditional Oneida foods, serving not only Oneida Nation members, but also entrepreneurs and job seekers in the food industry. New Venture Advisors is investigating the feasibility of this commercial and community-use, regional, and intertribal food training center. (2018)
Commonwealth Kitchen Strategic Roadmap
This innovative, non-profit kitchen incubator is among a small but growing class of kitchen incubators with an ambitious vision and complex model—combining shared kitchen space with hands-on business support for entrepreneurs, building co-packing capabilities, growing a brand and a sales and marketing arm, and operating with a specific focus on minority and women entrepreneurs. Through a detailed review of the current organization and business lines, NVA developed a set of proposed paths for the organization to follow to attain its financial goals, developed comprehensive financial projections for these strategies and established a five-year roadmap for implementation. (2017)
LISC Phoenix Commercial Kitchen Strategy
Phoenix and Mesa, AZ
The Local Initiatives Support Corporation, known as LISC, is one of the largest nonprofits in the country supporting projects to revitalize communities, transforming them into healthy and sustainable places to live, work, and raise families. Two projects in metro Phoenix, a cultural center and an affordable housing development, include commercial kitchens that will operate with a missional emphasis on job creation and serving small businesses, particularly local, women, native and minority-owned. NVA is assisting in building the capacity of the management teams, and the refinement of their operating models. (2018)
Worcester Regional Food Hub
The Worcester Regional Food Hub has been a collaborative effort between the Regional Environmental Council of Central Massachusetts (REC) and the Worcester Regional Chamber of Commerce, made possible by the generous support of the Health Foundation of Central Massachusetts. The food hub, piloted as a kitchen incubator and aggregation hub in 2016, sought to enhance the regional economy through improved producer and consumer networks, targeted workforce development programs, and business incubation. NVA assisted REC and its partners in assessing the market and developing a business plan for the hub’s next stage of growth. (2019)
In partnership with IFF, Accion Chicago and the Industrial Council of Nearwest Chicago, New Venture Advisors assessed the market demand for a large, innovative food business incubator to be developed in East Garfield Park and serve as a job creator in this lower income neighborhood. Opening in late 2018, the incubator will combine private production kitchens, a shared-use kitchen and comprehensive business support services, filling a much needed gap for food entrepreneurs in Chicago. (2017)
Headwater Food Hub
Headwater Foods, Inc. is a thriving food hub in upstate New York with a wholesale business line and a CSA service. New Venture Advisors worked with Headwater on a market assessment to quantify institutional demand for fresh cut produce, in support of the hub’s plans for a new processing business line. (2015)
Floyd Food Company
SustainFloyd is a nonprofit organization in rural Virginia that develops new ideas to support the next generation of Blue Ridge Plateau’s rural community while preserving its resources, traditions and heritage. New Venture Advisors worked with SustainFloyd to develop a business plan for a value-added agricultural center to process and market locally-produced fruits, vegetables and dairy products. The business launched in 2014 as the Floyd Food Company, beginning with a line of frozen soups. (2013)