JOIN
≡ Menu
Resilient Communities
≡ Browse Categories
Facebook Twitter RSS
data-ad-format=”horizontal”>

Build a Kitchenspace… Unleash Food Creatives. Generate Wealth Locally.

thekitchenspace

Most of us know what a makerspace is.

For those who don’t, a makerspace is the local place people can go to get access to tools/expertise/collaboration to make things.

One of the big benefits of a makerspace is that it makes it easier for local inventors/tinkerers to build something that they can sell (often online). Some of these products will become successful, and not only will that bring wealth into the community, it will serve as an example to other prospective creatives to do the same.

Given that creativity (innovation) comes in many forms, a makerspace is only one of the potential “spaces” possible.

For food creatives, working on ideas for new meals, desserts, baby food, etc., a kitchenspace is needed.

First, a kitchenspace offers a commercial kitchen. That means it offers high end equipment (pic from the Boston area’s Kitchen Local)

Kitchenspace

and the space to use it.

A commercial kitchen also adheres to government regulations regarding cleanliness and safety. This is important. While many states/countries allow a “cottage food industry,” which allows food entrepreneurs to use their home kitchen to prepare food they sell, all are restrictive in scale (the amount you can sell) and the types of food you can sell. A kitchenspace provides a way to get to the next level.

Secondly, a kitchenspace allows individuals to rent space (dues or by the hour). This makes different that the standard community kitchen. A community kitchen is usually tied to an institution (food bank, church, etc.), and are often already in heavy use.

Thirdly, and this is going to expand in scope and variety, a kitchenspace offers services. From basic education on cooking and eating (both are needed since we’ve lost most of the skills/common sense required to do both well), to the more complex.

One example of an advanced service are incubator services. Here’s an example. In Austin, there is a kitchenspace (named the The Kitchen Space) run by Azim Nagree and his wife Soraiya (see below). Azim provides a class on starting a food business and provides expert coaching to customers on a wide variety of food business topics.

thekitchenspace

Another innovation is a kitchenspace with an attached retail space that sells the products produced by innovators in the kitchen. At the Taste of Long Island (picture) in New York City, a budding food entrepreneur can rent access to a commercial kitchen and space in the adjacent retail space.

tasteoflongisland

That’s just a little bit of what’s possible. There’s so much more to do.

Get moving!

Sincerely Yours,

 

JOHN ROBB

colorado john

 

PS: While community “capital” is a necessary component to resilience, it’s not the key. The production of goods, services, and more at the local level is the key to long term resilience (regardless of the disruption). It alone provides the tangible community capital, skills, wealth, infrastructure, and resources to bounce back from anything. Don’t let anyone tell you different.

How To Get Resilient And Thrive No Matter What Happens

These are uncertain times, and our goal is simple: To help you make the preparations and build the self-reliance to thrive no matter what happens. Click below to join our free community and get updates to your inbox.

SIGN ME UP FOR FREE

Comments on this entry are closed.

  • Javier

    Great article John!

    • John Robb

      Thanks Javier!

  • Bill

    There’s a very good one of these in Berkeley: http://www.threestonehearth.com

  • My spouse and i have been really peaceful that Albert could finish up his web research by way of the precious recommendations he had out of your web page.
    It is now and again perplexing just to possibly be giving
    out guidance that many many others might have been trying to sell.
    We really already know we need the website owner to appreciate
    because of that. Most of the explanations you made, the straightforward
    web site navigation, the relationships your site make it
    possible to engender – it’s got many spectacular, and it’s assisting our son in addition to our family
    reason why the subject matter is awesome, and that
    is very serious. Many thanks for all the pieces!

  • This is a great article- Kitchen Spaces for hire are becoming ever more popular in the UK, but there is still a great deal of work to be done to promote spaces like this outside of the London area.
    We are based in the North West of England- we too have professional kitchens to hire, alongside business development workshops, mentoring and networking events. We are also launching our food business incubator in November- we’re really pushing for a food movement here in the UK!
    We’re also launching a street food revolution here in the North West, street food hasn’t yet taken off yet, however we’re fairly confident that by this time next year the food landscape in the North West will be completely different.
    I’d love to know people’s thoughts on why they think street food took off in the US so well, and why shared kitchens are now so popular?
    I’d also love to know people’s thoughts on getting the UK passionate about great, local, authentic food!

Like us on Facebook?
Close