Once a homegrown food startup outgrows their small test kitchen, where can they turn? Enter the shared-use kitchen: a licensed commercial space that provides a pathway for food entrepreneurs to launch and grow their businesses, without needing to invest in their own facility during a stage when capital and cash flow are a challenge. These kitchens have been spreading rapidly around the country with new and innovative models to support food entrepreneurship, economic development, and increase local food security.

In response to these trends and increasing industry demand for shared kitchen resources, The Food Corridor, Fruition Planning and Management, and Purdue Extension Services co-created the Shared Kitchen Toolkit: A Practical Guide to Planning, Launching, and Managing a Shared-Use Commercial Kitchen

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