Findlay Market’s
new kitchen incubator is still under construction but already has a solid group of members ready to open the doors.
The 8,000-square-foot shared-use kitchen space will support aspiring food entrepreneurs, whether they’re just starting out or looking to expand to their business, by providing affordable access to a licensed kitchen facility. Members will pay a $75 annual membership fee to use kitchen equipment and storage space for their businesses.
“There are so many barriers to not only starting a business but a food business,” says Marianne Hamilton, director of Findlay Kitchen. “This gives people an opportunity to start small without having to invest in a brick-and-mortar space.”
There are 10 available kitchens within the facility and most can be rented by the hour, though some will be leased by the month for members who are dedicated to mass production. Members will have 24-hour access to come and go as they please.
The facility will also feature a space in the front to be used for cooking classes and demonstrations for the general public.
Greater Cincinnati is seeing a wave of entrepreneurial support for food and drink startups — including a new mini-incubator kitchen in Newport,
The Hatchery — though the idea of implementing an
incubator kitchen within Findlay Market has been discussed for 20 years.
“The timing is right from many different perspectives,” Hamilton says. “There’s a renewed interest in handmade and artisan foods and a trend toward people seeking out unique and different foods. It fits very well within the ecosystem of Findlay Market.”
Findlay Kitchen is also partnering with local organizations to provide business support services for its members, such as accounting, legal, marketing and branding advice.
Findlay Kitchen will open at the end of February if all goes as anticipated, Hamilton says.
Do Good:
•
Apply to become a Findlay Kitchen member.
• To learn more about Findlay Kitchen and its mission, visit its
website.
• For more information on Findlay Kitchen and how you can get involved,
contact Marianne Hamilton.
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