Respondent Information
Which of the following best describes you?
(Select all that apply)
- Food entrepreneur / food business owner
- Caterer
- Baker / Specialty foods
- Food truck owner
- Home-based cottage food producer
- Farmer / agricultural producer
- Nonprofit involved in food preparation
- Culinary student
- Community resident
- Other: ____________________________
What stage is your business or idea in?
- Idea stage
- Planning / pre-launch
- Operating from home
- Operating part-time
- Full-time operating business
- Nonprofit preparing meals weekly
- Not currently a business
Zip code of residence or business:
Kitchen Access & Usage
Do you currently have access to a licensed commercial kitchen?
- Yes
- No
If yes, where? ____________________________
How often would you need to use a shared kitchen?
- 1–2 times per month
- Weekly
- Multiple times per week
- Daily
What hours do you prefer?
(Select all that apply)
- Early morning (5am–9am)
- Morning (9am–12pm)
- Afternoon (12pm–5pm)
- Evening (5pm–10pm)
- Overnight (10pm–5am)
What types of equipment would you need?
(Select all that apply)
- Convection oven
- Combi oven
- Commercial range
- Fryer
- Flat-top griddle
- Tilt skillet
- Walk-in cooler
- Walk-in freezer
- Prep tables
- Mixers
- Food processors
- Vacuum sealer
- Packaging equipment
- Other: ____________________________
What services would be valuable to you?
(Select all that apply)
- Dry storage
- Cold storage
- Freezer storage
- Loading dock access
- Packaging & labeling support
- Business coaching
- Licensing & compliance guidance
- Value-added processing
- Workforce training
- Networking with buyers
- Other: ____________________________
Barriers & Challenges
What barriers are preventing you from growing or starting your food business?
(Select all that apply)
- Cost of kitchen access
- Licensing and compliance requirements
- Access to capital / startup funds
- Lack of equipment
- Lack of business training
- No access to packaging
- Scheduling constraints
- Transportation challenges
- Lack of childcare
- Other: ____________________________
What hourly rate would be affordable for you?
- $10–$15 per hour
- $15–$25 per hour
- $25–$35 per hour
- More than $35 per hour
What storage pricing is reasonable for you?
- Dry storage: $____ per shelf / month
- Refrigerated storage: $____ per bin / month
- Freezer storage: $____ per bin / month
Workforce & Training
Would you participate in trainings offered at the kitchen?
- Yes
- No
- Maybe
Which trainings interest you?
(Select all that apply)
- ServSafe food safety certification
- Basic culinary skills
- Advanced culinary training
- Food costing & pricing
- Licensing & compliance
- Branding & marketing
- Packaging & labeling
- Selling to retail stores
- Financial planning
- Accessing capital (loans, grants)
Farmer-Specific
(Only for agricultural producers)
Do you currently produce value-added products?
- Yes
- No
Which value-added activities interest you?
(Select all that apply)
- Freezing & packaging
- Cutting, peeling, chopping
- Jam / jelly / sauce production
- Dehydrating
- Vacuum sealing
- Other: ____________________________
What farm products would you process?
Nonprofit Meal Programs
(If applicable)
How often does your organization prepare meals?
- Daily
- Weekly
- Occasionally
- Only during emergencies
What prevents you from preparing more meals?
(Select all that apply)
- No certified kitchen access
- Storage limitations
- Staff or volunteer limitations
- Equipment limitations
- Funding
Final Questions
Would you use a community shared-use commercial kitchen if one existed?
- Yes
- No
- Maybe
What would make the kitchen most useful to you?
Any additional comments or suggestions?
