Project Type: Research and Education
Funds awarded in 2015: $135,819.00
Projected End Date: 01/31/2019
Grant Recipient: Purdue University
Region: North Central
Kitchens in community-serving facilities such as religious buildings, community centers, event centers, meal service facilities, schools, job training programs, granges, and clubs often sit idle much of the day and renting them to food businesses presents an efficient solution that can benefit both parties. Community facilities that have been approached by entrepreneurs looking to rent kitchen time may wonder if sharing or repurposing their kitchens could provide new income and outreach opportunities. This manual will guide the thought process for those with a kitchen to make an informed decision.
Download file (PDF)
Educators; Researchers; Consumers
This product is associated with the project "Economic Viability of Shared-Use Kitchens in the North Central Region"