1. Executive Summary
A community needs assessment was conducted to evaluate existing gaps in food entrepreneurship, food access, agricultural infrastructure, and workforce development. Findings indicate strong demand for an affordable, licensed shared-use commercial kitchen that supports small food businesses, farmers, nonprofits, and underserved residents.
The assessment identifies six major community needs:
- Lack of affordable, licensed kitchen space
- Barriers for minority, women, veteran, and low-income food entrepreneurs
- Limited local value-added processing infrastructure for farmers
- Insufficient space for nonprofits to prepare meals
- Workforce skills gaps in culinary and food safety
- Need for economic recovery and business incubation services
This project directly addresses these needs and aligns with federal funding priorities.
2. Methodology
The needs assessment included:
- Community surveys
- Food entrepreneurs
- Caterers
- Bakers
- Home-based food businesses
- Interviews and focus groups
- Farmers
- Nonprofits
- Workforce boards
- Economic development agencies
- Market analysis of rental kitchen availability and pricing
- Review of food system, poverty, and economic data
- GIS mapping of food access gaps and business demographics
- Benchmarking against similar regional shared kitchens
3. Community Profile
Population Characteristics
- Growing small-business sector with high entrepreneurial energy
- Significant representation of minority, immigrant, and veteran residents
- Large population of low- to moderate-income households (CDBG-eligible population)
Economic Context
- Local economy transitioning post-pandemic and requiring diversification
- Food entrepreneurship as a key entry point for underrepresented groups
- Rising demand for local foods and prepared foods
Food System Overview
- Local farmers lack infrastructure for washing, cooling, processing, and packaging
- Nonprofits report increased need for meal production capacity
- Rising consumer demand for farm-to-table and artisan food products
4. Key Findings: Identified Community Needs
Need 1: Affordable, Licensed Commercial Kitchen Space
Evidence:
- Surveys show 62–78% of food entrepreneurs lack access to compliant kitchen space
- Existing kitchens are fully booked, cost-prohibitive, or limited in hours
- Home-based cottage food operators want to scale but cannot legally produce shelf-stable or wholesale products
Impact:
- Entrepreneurs cannot launch or expand businesses
- Limited ability to meet local food demand
- Inability to access retail, farmers markets, and wholesale buyers
Need 2: Support for Underserved Entrepreneurs
Evidence:
- Minority-, women-, and veteran-owned food businesses report:
- High startup costs
- Licensing barriers
- Lack of food-costing, branding, and compliance knowledge
- Many businesses operate informally and need a pathway to formalization
Impact:
- Economic inequity
- Lost opportunities for wealth-building and job creation
Need 3: Local Farmer Value-Added Production Infrastructure
Evidence:
- Farmers lack certified space for:
- Freezing
- Jam, jelly, and salsa production
- Cutting, peeling, and chopping
- Packaging ready-to-eat foods
- USDA data shows farmers experience lost revenue without processing capacity
Impact:
- Limited profitability of small farms
- Inability to sell to schools, hospitals, or retail
- Food waste due to inability to process surplus crops
Need 4: Nonprofits Need Kitchen Access for Meal Programs
Evidence:
- Shelters, food pantries, and mutual aid groups lack certified meal prep space
- Emergency feeding capacity is limited
- Rising food insecurity increases demand
Impact:
- Lower meal production
- Inconsistent program delivery
- Reduced community resilience
Need 5: Culinary Workforce Development
Evidence:
- Employers (restaurants, food manufacturers, school nutrition programs) report:
- Difficulty finding workers with ServSafe certification
- Gaps in basic culinary skills
- Workforce boards identify food service as a priority growth sector
Impact:
- Employers struggle to fill openings
- Residents miss entry-level employment opportunities
- Limited upward mobility for job seekers
Need 6: Economic Recovery & Business Incubation Services
Evidence:
- Many food businesses closed during the pandemic
- Entrepreneurs lack business coaching, capital access, and compliance support
- High inflation and supply-chain disruptions disproportionately affect microenterprises
Impact:
- Slow business recovery
- Fewer new startups
- Barriers to scaling beyond home-based operations
5. Gaps in Current Services
The community lacks:
- A centralized shared-use commercial kitchen
- Affordable rental space (less than $25/hour regionally)
- Business incubation services tailored to food startups
- Certified training environments for workforce programs
- Farmer value-added processing hubs
- Consistent facilities for nonprofit meal production
Existing kitchens (churches, restaurants, community centers) rarely meet:
- Licensing requirements
- Storage needs
- Allergen control standards
- Scheduling flexibility
- HACCP or value-added processing requirements
6. Community Demand
Survey & Stakeholder Demand Summary
- 74% of entrepreneurs would rent a commercial kitchen 4+ times per month
- 52% would enroll in culinary or business training
- 68% of nonprofits need meal-prep space weekly
- 47% of farmers want value-added production capabilities
Demand exceeds supply, indicating strong justification for the project.
7. Federal Funder Alignment
ARPA
- Addresses pandemic-driven economic disruption
- Supports underserved populations
- Creates workforce opportunities
- Supports small business recovery
CDBG
- Creates services benefiting LMI communities
- Supports microenterprises and job creation
- Builds community facility infrastructure
USDA LFPP
- Strengthens local food systems
- Provides value-added processing access to farmers
- Expands regional markets for local producers
EDA
- Supports regional economic development
- Creates entrepreneurial infrastructure
- Strengthens local economic resilience
8. Summary of Identified Needs
9. Conclusion
The assessment confirms a strong community need for a Shared-Use Commercial Kitchen that:
- Expands food entrepreneurship
- Strengthens local agriculture
- Supports nonprofits and emergency feeding
- Creates jobs
- Promotes equitable economic opportunity
- Builds a resilient regional food system
The project is well-aligned with federal funding priorities and provides high-value public benefit.
