An Introduction to Shared-Use Commercial Kitchens
Cottage food preparation at the communal kitchen at Fifth Generation Farms in Lake City, Florida.  Photo Credits:  UF/IFAS Photo by Tyler Jones
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PDF-2020

How to Cite

Krug, Matthew, and Sarah Ellis. 2020. “An Introduction to Shared-Use Commercial Kitchens”. EDIS 2020 (5). https://doi.org/10.32473/edis-fs400-2020.

Abstract

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. Written by Matthew Krug and Sarah Ellis and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs400

https://doi.org/10.32473/edis-fs400-2020
view on EDIS
PDF-2020

References

Association of Food and Drug Officials (AFDO). 2017. "Guidelines for Incubator Kitchens." http://www.afdo.org/resources/Documents/pubs/Guidelines-for-Incubator-Kitchens.pdf. Accessed 26 Mar 2020.

Meader McCausland, D., R. Miller, A. Colpaart, and M. King. 2018. Shared Kitchen Toolkit: A Practical Guide to Planning, Launching and Managing a Shared-Use Commercial Kitchen. The Food Corridor. http://www.thefoodcorridor.com/resources/. Accessed 26 Mar 2020.

Topaloff, A. 2014. "The Shared-Use Kitchen Planning Toolkit." Leopold Center Pubs and Papers. 33. http://lib.dr.iastate.edu/leopold_pubspapers/33.

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