Opening Community Facilities to Food Entrepreneurs: Guidance for Communities and Facility Operators

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
State: Indiana
Project Coordinator:
Dr. Rhonda Phillips
Purdue University
Co-Coordinators:
Jodee Ellett
Purdue University Cooperative Extension Service
Description:
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.
Type:
Decision-making Tool
File:
Authors:
Dawn Meader McCausland, Fruition Planning and Management
Rhonda Phillips, Purdue University
Target audiences:
Educators; Researchers; Consumers
Ordering info:
Cost: $0.00
This product is associated with the project "Economic Viability of Shared-Use Kitchens in the North Central Region"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.