Cooking Up Innovation: A Guide to Creating a Shared Commercial Kitchen Facility

Authors

Laurelyn Sandkamp, University of Wisconsin- Extension, Eau Claire CountyFollow

Volume

52

Issue

6

DOI

10.34068/joe.52.06.24

Abstract

Interest in locally grown food has skyrocketed in recent years. Those planning to enter this growing industry must comply with strict health and safety codes at the federal, state, and county level. One promising innovation for start-up food businesses is the creation of local shared commercial kitchen facilities, licensed spaces dedicated to the processing and production of food for retail sale. In 2014 University of Wisconsin-Extension - Eau Claire County opened a shared commercial kitchen facility at the Eau Claire County Exposition Center. This guide summarizes important lessons learned in order to facilitate replication by Extension professionals around the country.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

Sandkamp, L. (2014). Cooking Up Innovation: A Guide to Creating a Shared Commercial Kitchen Facility. The Journal of Extension, 52(6), Article 24. https://doi.org/10.34068/joe.52.06.24