For early-stage food and beverage entrepreneurs, kitchen incubators are often one of the first stops on the road to brand development. Earlier this month, we looked at the growth of kitchen incubators, which are shared, commercial kitchen spaces where brand owners produce their products and often learn business acumen from fellow entrepreneurs, in cities across the U.S.
To delve deeper into the inner workings of kitchen incubators, we invited Rosalind Freeman, who heads development and community relations at Boston’s CropCircle Kitchen, for an interview here at the FBU office.
In our discussion with Freeman, she speaks on the basics of kitchen incubators and how to become a member of one. Within the interview, Freeman noted that those best poised to take advantage of the resources within a kitchen incubator are entrepreneurs that place as much attention to the business aspects of the company as much as actual food production.
“[We want that] they’ve just thought through the whole operation and are willing to learn,” Freeman said.
Coming next week is part two of our series on kitchen incubators where we talk about costs, necessary certifications and licenses and product development and formulation within a food incubator.