Shared commercial kitchens help keep costs in line

Hubs of Hire

By Kathy Jonas | November 09, 2016
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Commercial kitchens in Indiana.
Commercial kitchens in Indiana. Graphic designed by Caryn Scheving.

Linda Gilkerson of Indy’s Kitchen is not a chef or a baker. She opened Indy’s Kitchen, a shared commercial kitchen, to help other small businesses enter the burgeoning local food market. And Gina Zieniewicz, who makes her mother’s Italian biscotti, opened a shared commercial kitchen when she and her sisters couldn’t find one that met their needs.

Rita Franco accidentally got into the shared kitchen business when she moved into her stepfather’s space in Irvington to do a Mexican carryout business—La Mexi Gringa. While doing that, she ended up renting space, which eventually let to her starting her own shared commercial kitchen as she discovered she is passionate about helping others. She hopes to open another kitchen on the city’s south side, too.

These small business owners are part of a growing trend of kitchen incubators that allow food trucks, caterers, chefs and farmers’ market vendors to share space in a fully equipped commercial kitchen, licensed and inspected by the state or county health departments, where they can manufacture their products and take them to market in accordance with Indiana state laws.

While a 2009 Indiana law allows some home food operations for specific foods sold at farmers’ markets or roadside stands, most food businesses must use an inspected commercial kitchen to prepare food, according to Janelle Kaufman, food and consumer safety administrator at the Marion County Public Health Department.

“Churches have a lot of potential for shared kitchens,” Kaufman said. There are a few churches are on the list of shared Marion County kitchens. Linda Dernier of St. Matthew’s Episcopal Church says they opened a commercial kitchen in 2011 after receiving a matching grant. Renters include a bakery owned by a parishioner.

One of the great benefits of shared commercial kitchens is cost. Julie Davis of Your Budget Catering has been working out of Indy’s Kitchen since 2012. She estimates it would have cost her $75,000 to $100,000 to open her own kitchen. “The environment is fantastic,” she says. While she eventually wants her own location, she adds that Indy’s Kitchen is allowing her to succeed now.

In April of 2015, CookSpring opened in Fort Wayne with a goal of helping start-ups eventually become self-sustaining, according to Spencer Mize, Director of Advancement at The Summit, which is home to CookSpring.

“A lot of people are good at cooking but not at business plans,” he adds.

There are many reasons why new businesses use shared commercial kitchens. It’s less risky than investing in one’s own commercial kitchen when the business is just starting up, and it avoids or delays the challenge of obtaining all the necessary permits. These kitchens are a huge help to entrepreneurs, businesses and the communities that benefit from the depth of goods produced at them.

Interested in learning more about public kitchens? Here’s a list of several in Central Indiana and other surrounding cities.

Indy’s Kitchen

2442 N. Central Ave., Indianapolis

Contact person: Linda Gilkerson

317.426.2996

Opened in 2010

Hourly rate: $20 for off-peak; $24 for peak; other charges for storage

IndysKitchen.com

The Flippin’ Kitchen (Allicarte Catering)

6129 E. Washington St., Indianapolis

Contact person: Rita Franco

317.414.7990

Opened in 2015

No hourly rates/shifts and monthly rates

Facebook: The-Flippin-Kitchen

 

Northwood Christian Church

4550 Central Ave., Indianapolis

Contact person: Sherrie Proctor

317.283.1352

Opened in 2015

Hourly rate: $10 ($50 month minimum)

IndyNCC.org

 

St. Matthew’s Episcopal Church

8320 E. 10th St., Indianapolis

Contact person: Linda Dernier

317.898.7807

Opened in 2011

Hourly rate: $15; additional storage fees

StMattsIndy.org

 

Carmel’s Kitchen

1025 W. Main St., Carmel

Contact person: Stephanie Lewis

317.714.1198

Opened in 2010

Hourly rates: $20 for off-peak; $25 for peak; additional storage charges

CarmelsKitchen.com

 

CookSpring Fort Wayne

1025 W. Rudisill Blvd., Fort Wayne

Contact person: Spencer Mize

260.446.3200

Opened in 2015

Hourly rates: $17.50 (based on membership)

Website: CookSpringFortWayne.com

 

Nana Clare’s Kitchen

3907 Calumet Ave., Valparaiso

Contact person: Gina Zieniewicz

219.286.3645

Opened in 2012

Hourly rates: $24 and lower, varying

NanaClares.com

 

The Ohio River Valley Food Venture

975 Industrial Dr., Ste. 1, Madison

Contact person: Samantha Pierce

812.273.6510

Opened in 2005

Hourly rate: $25; other charges for storage

VentureOutBusinessCenter.com

For specific questions about permits, food safety and/or health issues, consult your local county health department or the Indiana State Department of Health’s Food Protection program’s website at in.gov/isdh.

Article from Edible Indy at http://edibleindy.ediblecommunities.com/food-thought/hubs-hire
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