![]() ![]() We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).Those whose commute winds past Comstock Park and up the hill to the downtown Adrian district may have noticed incremental changes to the exterior of the stone building that locals refer to as “The Armory.” A little paint, a new sign, some lovely flowers, and new landscaping are charming deceptions compared to the significant entrepreneurial developments happening inside. The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707. ![]() Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information is for educational purposes only. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. ![]() Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. For more information, visit the MSU Product Center website or call 51. The MSU Product Center, in partnership with Michigan State University Extension, provides business counseling for product development, packaging and marketing strategies that will help Michigan entrepreneurs commercialize high-value, consumer–responsive food, value-added agriculture, and natural resource products. However, be aware that not all of the incubators listed are still in operation. You can find incubators that have opened online, and the website is searchable by state. The MSU Product Center is not an incubator, but offers free and confidential business counseling to food entrepreneurs, as well as classes.Īccording to a 2014 story done by National Public Radio ( NPR), the number of food incubators across the country has grown to about 200 in recent years. Some incubaters also have experienced staff who assist clients with various aspects of bringing the product to market, so be sure to to ask about services offered beyond the space rental. The kitchen is shared with other “members”, and is therefore scheduled according to availability. There are usually hourly rates, and may be additional charges for specific equipment, packing and storage. Incubators vary in amenities and charges, depending on the services you need. Incubators give people time to develop a their product, test their market, and get experience with the production and operations of their business. ![]() Beginning in about 2006, they spread rapidly across Michigan with the objective of supporting entrepreneurs, and were spurred on by increased consumer interest in locally sourced, natural foods. Kitchen incubators, or culinary incubators, came about to help with this very dilemma. In addition, not all commercial kitchens have the proper licensing from MDARD to allow for the production of food that will be sold commercially. As an alternative, renting a restaurant or church kitchen may work, but finding an arrangement where you can use it when you need it may be an issue. There are specific requirements for washable floors, walls and ceilings, lighting and ventilation, and equipment must be easily cleaned and in good repair. It is expensive to meet the requirements for a Michigan Department of Agriculture and Rural Development licensed kitchen, as you must have a separate kitchen dedicated to your food business. Incubator kitchens provide licensed kitchen space, equipment, and varying levels of other services for food business entrepreneurs who want to focus their start-up capital on proving the product and market. In the U.S., there are regulations that keep food safe, and one of the most important ones is that food sold to others must be produced in a licensed kitchen. If you’ve decided you want to take a favorite recipe all the way to the big time, you’ve got to start somewhere, right? But you can’t start just anywhere, if you want to sell through retail stores. ![]()
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