What’s Cookin’ in Commercial Kitchens
Shared-use commercial kitchens continue to heat up as more food producers, farmers and caterers enter the local food market, and Purdue Extension educators hope a series of kitchen tours they’re organizing this year will keep that momentum strong. In 2017, community members, local food growers, and food entrepreneurs are invited to ride along to visit the region’s existing shared-use spaces. The multi-stop tours will cover various kitchen business models, best management practices, and barriers to commercial kitchen feasibility. The goal of this series is two-fold: To familiarize entrepreneurs with places to cook and to inspire others to open their own spaces.
Four full-day kitchen tours (three stops on each trip) in the region are being planned. Kitchen sites include Fort Wayne, Valparaiso, Muncie, Indianapolis, and Madison, Indiana; Flint and Ann Arbor, Michigan; Evanston and Highland Park, Illinois; Louisville, Kentucky; and Zanesville and Columbus, Ohio. Details are still forthcoming. Tentative dates include March 30, April 11, April 12, and April 28. To find out more, head to the Purdue website.