How we are Structured
All memberships include scheduled access to the kitchen, which includes prep space and a connection to our Community. In keeping with our value of Transparency we let you know all the costs upfront and base all of our pricing on utility usage.
Did you know? If you are selling straight to your consumers you don’t need a Wholesale license.
Your Culinary Incubator
HotLine
10 burner Range
4 ovens - Convection & standard
40# Fryer
10 gallon steam kettle
Cold Storage
Over 120 square feet of cold storage
+ freezers and cold prep space
Equipment & Utilities
All included in your membership
Mentorship
We have a Culinary community of fellow minded creatives all cooking in one place.
Estimate your costs
Still trying to figure out what you need?
We have ways to Help
We realize that you may not have experienced working in a commercial kitchen built for scaled production, not everyone makes recipes for 500 servings, maybe you need more help? So we want to help you, to best succeed, to flourish, with massive gains for your business.
Ready to sign up?
Beginning Food Business Package
$350
We have found most home cooks can at least double their output of food, usually in the same amount of time. For some cuisines like bakers, they can see a six time increase in product over what they can do at home. We call this, “Economy of Scale.” How much more food could you sell, if you could double or triple your current output, in the same time?
Includes: Business Development Coaching + Business Assessment +
Taste Test Drive the kitchen.
Use Code START for $100 off total package price!
A la Carte Menu
Business Development Coaching
$50
Bring your ideas & we will help you flesh out your business plan. 30 minute session.
Taste Test Drive
$250
Come spend a few hours in the kitchen, have hands-on commercial cooking experience with your recipe, with one of our chefs giving your professional assistance and coaching. Three hours of coached kitchen time.
Business Assessment
$50
Take a guided deep dive into one of your recipes to see how it might scale in a commercial kitchen; 30 minute session.
