1. Situation / Problem Statement
- Aspiring food entrepreneurs, especially those from underserved communities, lack access to licensed commercial kitchen space
- Nonprofits need certified space to prepare meals and support food access programs
- Local farmers lack facilities to create value-added products
- There is limited infrastructure for culinary workforce training and small business incubation
2. Inputs (Resources)
Facility & Infrastructure
- Shared-use commercial kitchen space
- Commercial equipment (ranges, ovens, combi, refrigeration, dish, storage)
- Technology (booking system, access control, POS, Wi-Fi)
Human Resources
- Kitchen manager / coordinator
- Trainers (food safety, culinary skills, business coaching)
- Maintenance and cleaning staff
- Partner organization staff (workforce boards, colleges, nonprofits)
Financial & In-Kind
- Grant funding (capital + program)
- Matching funds / city or state contributions
- In-kind support (training hours, outreach, donated services)
Partnerships
- Workforce development agencies
- Economic development organizations
- Farmers and producer groups
- Nonprofits / food banks / shelters
- SBDCs, chambers, and business support organizations
3. Activities
Facility & Operations
- Operate shared-use kitchen with hourly and membership access
- Manage scheduling, access, storage, cleaning, and safety compliance
- Maintain equipment and facility
Training & Support
- Deliver food safety and ServSafe certification courses
- Provide culinary skills training and workforce development programs
- Offer business coaching on pricing, licensing, branding, and financing
Entrepreneurship & Incubation
- Run cohorts or incubator programs for food startups
- Provide access to value-added processing for farmers
- Host workshops and peer-learning sessions
Food Access & Community Programming
- Support nonprofits and community groups to prepare meals
- Provide space for community cooking classes and nutrition education
- Maintain readiness for emergency or disaster feeding
Outreach & Engagement
- Conduct targeted outreach to minority-, women-, veteran-, and low-income entrepreneurs
- Market the kitchen to farmers, caterers, bakers, food trucks, and small food businesses
- Engage community stakeholders for feedback and partnership
4. Outputs (Direct, Measurable Products of Activities)
(What you can count in Year 1–3)
Facility Use
- Number of kitchen hours rented
- Number of unique businesses using the kitchen
- Number of nonprofits using the kitchen
- Number of farmers using the facility for value-added production
Training & Programs
- Number of food safety certifications earned
- Number of individuals completing workforce training
- Number of entrepreneurs receiving business coaching
- Number of incubator or cohort participants
Food Access & Production
- Number of meals prepared for community programs
- Number of value-added products developed
- Number of community cooking or nutrition classes held
Engagement
- Number of outreach events or information sessions
- Number of partner organizations formally engaged
5. Short-Term Outcomes (1–2 Years)
Knowledge & Skills
- Increased knowledge of food safety and regulatory requirements among users
- Increased business skills among food entrepreneurs (pricing, costing, branding)
Access & Opportunity
- Increased access to licensed commercial kitchen space for underserved entrepreneurs
- Increased access to certified space for nonprofits and food programs
Workforce
- Participants earn industry-recognized certifications (ServSafe, etc.)
- Employers report improved readiness of job candidates trained through the program
6. Intermediate Outcomes (3–5 Years)
Economic Outcomes
- New food businesses launched and sustained
- Existing businesses expand product lines or sales volume
- Jobs created or retained in food, hospitality, and local food system sectors
Equity & Inclusion
- Higher share of businesses owned by minority, women, veteran, and low-income entrepreneurs
- Reduced barriers to entry into food entrepreneurship
Food System & Food Access
- More local products available at markets, stores, and institutions
- Increased capacity of nonprofits to deliver meals and food access programming
Workforce & Talent Pipeline
- Predictable pipeline of trained talent for local food-related employers
- Increased employment and earnings for program participants
7. Long-Term Outcomes / Impacts (5+ Years)
Economic Development & Resilience
- Stronger local food economy with a vibrant ecosystem of small food businesses
- Increased economic mobility for historically underserved residents
Community Health & Food Security
- Improved access to healthy, culturally relevant foods
- Enhanced community resilience for emergency feeding and disaster response
Community Infrastructure
- A permanent, sustainable community asset (the shared-use kitchen)
- Ongoing regional collaborations around food, entrepreneurship, and workforce
8. Example Indicators / KPIs (Tied to the Logic Model)
- Number of entrepreneurs using the kitchen annually
- Number of new food businesses launched
- Percentage of users from underserved groups
- Number of certifications earned (ServSafe, culinary, etc.)
- Number of jobs created and retained
- Dollar value of revenue growth for participating businesses
- Number of meals prepared for community programs
- Number of farmers engaged in value-added processing
- Percentage of operating costs covered by earned revenue by Year 3
