Working with a Kitchen Incubator
FBU interviewed with Rosalind Freeman, who heads community development and operations at CropCircle Kitchen, a multi-facility kitchen incubator located right outside of Boston. In this interview, Freeman discusses what it is like to work in a shared kitchen space and gives advice on how to take advantage of the kitchen incubator resource.
Table of Contents
- What types of equipment are available at the kitchen incubator?
- What are the times I am allowed to work in the kitchen space?
- Can you describe what a typical shared kitchen space is comprised of?
- What are my responsibilities as an entrepreneur working in the shared kitchen space?
- What if I have special equipment I want to bring in and use?
- Are there ingredients that I am not allowed to use in the space?
- What are some tips you would recommend for successfully working in a kitchen incubator space?
- What are some of the trainings I can get at an incubation kitchen?
- What type of assistance is available to entrepreneurs when working in a kitchen incubator?
- Are there networking opportunities with fellow entrepreneurs, local shops, etc.?
- Will there be assistance to entrepreneurs for getting their product to the market place?
- Do you host pop-up events?
- What are some of the startups you are currently working with?