Agenda - Parks and Recreation Commission - 08/09/2018

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start-up kitchen incubator. Furthermore, the use of a co -packager assumes that the shared kitchen has a large inventory of product, and a large amount of product to ship out to customers outside of the general service range. The drawbacks are largely financial and inventory -based and may inhibit their use for a start-up. However, the use of a co -packager may be a resource to utilize once the city has a successfully up -and - running kitchen incubator. Summary Research shows that restaurant incubators are usually driven by restaurant investors and/or real estate developers interested in identifying investment opportunities. With an aligned self-interest in the success of their tenants, they typically maintain an extensive tenant identification and development process, along with the provision of extensive operating and management support. Interviews conducted with the aforementioned distinct groups within the food/restaurant industry illustrate the necessity of a reliable space, a vested interest of the public in the space, and most importantly, an individual/organization willing to finance the space. Further research is needed, but these interviews offer a first glance at the potential tenants and talent supply, as well as the challenges of starting and operating a restaurant incubator. Section IV: Recommendations Short-term recommendations Factors need to be considered for the incubator • Goals of the facility o Job creation o Grow existing food businesses o Strengthen local food systems o Build community o Encourage entrepreneurship o Future revenue for the city • Who will use it o Local entrepreneurs o Culinary graduates from surrounding areas o Chefs from the MSP metro area • Incubator format o Shared kitchen space with eating and event space o Food trucks accessible • Support services o Development -friendly 15