Kitchen Incubation 101
FBU interviewed with Rosalind Freeman, who heads community development and operations at CropCircle Kitchen, a multi-facility kitchen incubator located right outside of Boston. In this interview, Freeman discusses the resources available at a kitchen incubator and answers some basic questions about the facility.
Table of Contents
- What is a kitchen incubator?
- What kinds of services does a kitchen incubator offer?
- How big of a space is a typical kitchen incubator?
- What is included when I rent/lease the space?
- Are there types of foods or beverages that I am allowed or not allowed to make?
- How are kitchen incubators different from other "incubator" type programs that I’ve read about?
- What are some of the advantages of joining an incubator?
- How long does the average tenant stick around, and what happens while they’re there -- do they graduate to a bigger space, go out of business, typically, how large are the tenants?
- What are the limitations of this kind of incubator?
- How did you get into this line of work?
- How did you source food in the Winter?