Prepared by: [Applicant Organization]
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I. PROJECT SUMMARY
The Community Shared-Use Commercial Kitchen Project will establish a fully licensed, professionally equipped commercial kitchen that provides affordable, accessible food production space for food entrepreneurs, farmers, nonprofits, and community organizations. The facility will reduce barriers to entry for food-based businesses, expand workforce training opportunities, strengthen the regional food system, and support food access and emergency meal programs.
The project includes the purchase and installation of commercial kitchen equipment, ventilation and safety systems, storage infrastructure, technology and access controls, and operational supports required to operate a safe, compliant, and efficient shared-use kitchen.
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II. COMMUNITY NEED
A regional assessment of food entrepreneurs, nonprofit organizations, and service providers confirms a significant shortage of licensed commercial kitchen space accessible to small businesses and underserved populations. Key challenges include:
1. Barriers to Entry for Food Entrepreneurs
The cost of building or leasing a compliant commercial kitchen commonly exceeds $150,000–$500,000, placing entrepreneurship out of reach for many residents—particularly minority-, women-, veteran-, and low-income-owned businesses.
2. Limited Workforce Development Infrastructure
The hospitality and food manufacturing sectors face persistent labor shortages, yet accessible, hands-on culinary and food production training facilities remain limited.
3. Food Insecurity and Insufficient Meal Preparation Capacity
Nonprofits and community organizations struggle to access certified kitchen space needed to safely prepare and distribute meals to families and vulnerable populations.
4. Agricultural Value-Added Constraints
Local farmers lack facilities to produce value-added goods such as sauces, baked products, preserved foods, and packaged items, resulting in lost revenue and reduced food system resilience.
5. Underutilized Community Assets
Vacant or underperforming buildings present opportunities for revitalization through targeted investment in economic and social infrastructure.
This project addresses these interconnected needs through the creation of a scalable, community-centered shared-use kitchen.
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III. PROJECT DESCRIPTION
The project will develop a multi-station shared-use commercial kitchen designed to support multiple users simultaneously while maintaining strict compliance with food safety, building, fire, and accessibility standards. The kitchen will accommodate a wide range of food businesses, including bakers, caterers, food trucks, meal-prep companies, farmers, and nonprofit food programs.
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IV. EQUIPMENT & INFRASTRUCTURE PLAN
The facility will be equipped with commercial-grade, NSF-certified equipment capable of supporting baking, catering, value-added processing, food truck commissary operations, workforce training, and community meal programs.
A. Core Cooking Line
- Commercial range
- Convection oven
- Combi oven
- Flat-top griddle
- Fryer
- Heavy-duty commercial microwave
B. Refrigeration & Storage
- Walk-in cooler
- Walk-in freezer
- Reach-in refrigerators/freezers
- Undercounter preparation refrigerators
- Lockable dry storage cages
- Ingredient bins and NSF shelving
C. Dishwashing & Sanitation
- Commercial dishwasher
- Three-compartment sink
- Handwashing sinks
- Mop sink
- Grease trap
- Sanitizer stations
D. Ventilation & Safety
- Type I hood
- Type II hood
- Fire suppression system
- Slip-resistant flooring
- PPE and first-aid stations
E. Technology & Access Control
- Secure keycard or coded entry system
- Camera and monitoring system
- Online booking and scheduling software
- Facility-wide Wi-Fi
Aldevra will provide equipment procurement support, specification documentation, installation coordination, and long-term maintenance planning.
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V. IMPLEMENTATION PLAN & DELIVERABLES
Facility Deliverables
- Fully equipped shared-use commercial kitchen
- Installed and certified ventilation and fire suppression systems
- ADA-compliant construction improvements
- Operational walk-in cooler and freezer
- Dishwashing and sanitation systems fully commissioned
- Defined renter workstations and workflow zones
- Activated technology and access control systems
Program Deliverables
- Food entrepreneurship training curriculum
- Workforce development certifications and training
- Food safety training (ServSafe Manager/Handler)
- Business development and technical assistance
- Outreach strategy targeting underserved entrepreneurs
- Evaluation and reporting framework
Community & Partner Deliverables
- Letters of community and partner support
- Operating policies and rental guidelines
- Partnerships with workforce agencies and nonprofits
- Emergency meal preparation and response capacity
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VI. KEY PERFORMANCE INDICATORS (KPIs)
Economic Development
- 50–150 entrepreneurs served annually
- 10–30 new food businesses launched per year
- 20–75 jobs created or retained annually
- 10–30% average revenue growth for participating entrepreneurs
Equity & Inclusion
- 50% or more of users from underserved or low-income households
- 30–60 minority-, veteran-, or women-owned businesses supported
Workforce Development
- 100–200 individuals trained annually
- 40–80 job placements per year
- 1,000–3,000 annual training hours delivered
Local Food System Strengthening
- 10–25 farmers using the kitchen for value-added production
- Increased availability of locally produced food products
Community Food Access
- 10,000–50,000+ meals prepared annually for nonprofits
- 10–20 nonprofit organizations utilizing the kitchen
- Emergency capacity of 1,000+ meals per day during crises
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VII. PROJECTED OUTCOMES (3–5 YEARS)
- Expanded and diversified food entrepreneurship ecosystem
- Increased economic mobility for underserved populations
- Strengthened regional food supply chain
- Increased agricultural revenue through value-added production
- Reduced food insecurity
- Sustainable job creation
- Revitalized community infrastructure
- Enhanced emergency food response capacity
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VIII. BUDGET SUMMARY
Estimated project investment ranges:
- Small Kitchen: $150,000 – $300,000
- Medium Kitchen: $300,000 – $600,000
- Large Commissary: $600,000 – $1.2M+
Eligible budget categories include:
- Equipment procurement
- Ventilation and fire suppression
- Construction and renovations
- ADA compliance improvements
- Technology and access systems
- Workforce training and programming
- Outreach, evaluation, and reporting
- Administrative costs (per grant guidelines)
A detailed line-item budget worksheet is included as an attachment.
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IX. ORGANIZATIONAL CAPACITY & PARTNERSHIPS
Aldevra, a Service-Disabled Veteran-Owned Small Business (SDVOSB) and SBA 8(a) firm with a GSA MAS contract, will support equipment procurement, compliance documentation, installation coordination, and lifecycle planning. Aldevra has extensive experience supporting federal, municipal, and community-based facilities nationwide.
Additional partners may include:
- Workforce development boards
- Community colleges and training programs
- Local farmers and agricultural organizations
- Food access and nonprofit service providers
- Chambers of commerce
- Economic development authorities
- City and county agencies
These partnerships ensure broad reach, operational sustainability, and long-term impact.
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X. SUSTAINABILITY PLAN
The kitchen will operate under a hybrid revenue and grant-supported model, including:
- Hourly rentals and memberships
- Training and certification fees
- Incubator and cohort programs
- Nonprofit service partnerships
- Ongoing programming grants
- Philanthropic and corporate partnerships
By Years 2–3, earned revenue is projected to cover operating expenses while preserving affordability. Aldevra will support long-term capital planning and equipment maintenance.
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XI. ALIGNMENT WITH FEDERAL & STATE FUNDING PRIORITIES
This project aligns with priorities under:
- ARPA: Economic recovery, workforce development, food access
- CDBG: Public facilities, LMI benefit, neighborhood revitalization
- USDA LFPP: Local food systems and value-added processing
- EDA Public Works/EAA: Job creation and entrepreneurial infrastructure
- HUD: Community facilities and ADA accessibility
- State & Local Grants: Placemaking, agriculture, workforce development
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XII. CONCLUSION
The Community Shared-Use Commercial Kitchen represents a high-impact, sustainable investment in economic opportunity, food security, workforce development, and community revitalization. With grant support, this project will deliver measurable outcomes that strengthen the local economy, expand access to opportunity, and build long-term resilience across the region.
