Shared-Kitchen Toolkit: A Practical Guide to Planning, Launching and Managing a Shared-Use Commercial Kitchen

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
Jodee Ellett
Purdue University Cooperative Extension Service
The Shared Kitchen Toolkit is a free, web-based resource that delivers guidance on feasibility and planning for new kitchen projects, as well as management practices for the day-to-day operations of shared-use kitchens. It also provides an overview of emerging kitchen models and highlights opportunities for kitchens to expand their community impact and enhance financial sustainability. The Toolkit is available as a 166-page downloadable PDF, via The Food Corridor. In addition to the three project partners, 16 shared kitchen professionals and food systems experts contributed to the content. The intended audience includes those seeking to launch a shared kitchen, operators of existing facilities, food entrepreneurs seeking revenue diversification, economic development professionals, food industry consultants, and community kitchen managers seeking additional information and instruction on everything from kitchen storage to kitchen culture. The Toolkit was made possible by a grant from the U.S. Department of Agriculture’s Sustainable Agriculture Research and Education (SARE) program, North Central Region.
Dawn Meader McCausland, Fruition Planning and Management, LLC
Rachael Miller, The Food Corridor
Meghan King, The Food Corridor
Target audiences:
Farmers/Ranchers; Educators; Consumers
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.