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incubator. In keeping with the idea of diminishing costs, co -packagers may bulk <br />products for shipping and can offer a flat rate to incubators for their services. <br />Co -packers, unfortunately, do have notable disadvantages, especially to start-up <br />kitchen incubators. The flat rate associated with the packing of food may be expensive <br />to cover for a start-up kitchen incubator. Furthermore, the use of a co -packager <br />assumes that the shared kitchen has a large inventory of product, and a large amount of <br />product to ship out to customers outside of the general service range. The drawbacks <br />are thus largely financial and inventory -based in nature and may inhibit their use for a <br />start-up. However, the use of a co -packager may be a resource to utilize once the City <br />has an up -and -running, successful kitchen incubator. <br />Summary <br />Research shows that restaurant incubators are usually driven by restaurant <br />investors and/or real estate developers interested in identifying investment <br />opportunities. With an aligned self-interest in the success of their tenants, they typically <br />maintain an extensive tenant identification and development process, along with the <br />provision of extensive operating and management support. Interviews conducted with <br />the aforementioned distinct groups within the food/restaurant industry illustrate the <br />necessity of a reliable space, a vested interest of the public in the space, and most <br />importantly, an individual/organization willing to finance the space. Further research is <br />needed, but these interview responses offer a first glance at the potential tenants and <br />talent supply, as well as the challenges of starting and operating a restaurant incubator. <br />Section IV: Recommendations <br />Short-term recommendations <br />Factors need to be considered for the incubator <br />• Goals of the facility <br />o Job creation <br />o Grow existing food businesses <br />o Strengthen local food systems <br />o Build community <br />o Encourage entrepreneurship <br />o Future revenue for the city <br />• Who will use it <br />o Local entrepreneurs <br />o Culinary graduates from surrounding areas <br />o Chefs from the MSP metro area <br />• Incubator format <br />17 <br />