This month, our Business Bites Resources — brought to you by ICC’s Food Business Fundamentals program — provides tips for food businesses looking for shared kitchen spaces in the wake of the sudden closing of Pilotworks earlier this month. Out of nowhere, 175 small businesses were displaced “after failing to raise the necessary capital to continue operations.”
Specialty food businesses are becoming more prevalent than ever before in today’s fast-paced retail sales market. In 2014, in the US alone, specialty food businesses were worth over $85 billion dollars. This billion-dollar industry didn’t just appear out of nowhere — it came from hardworking, determined individuals who had a dream and a concept that they’ve developed into a viable food business, as many of our students have done through the program.
More often than not, these food business concepts started in shared kitchens and incubators around the country. Shared kitchens are the lifeline for small business entrepreneurs looking to turn their idea into a working business. They offer a commercialized kitchen space that follows federal food safety laws where innovators can create their products in a safe environment. Incubators on the other hand also help to develop the packaging, marketing, and selling of products, while still offering the shared kitchen component. Often, these incubators and shared kitchens are much more economical for small businesses that aren’t making enough money to rent out a whole commercial kitchen themselves.
Each incubator also tends to work a little differently. Our partner, Hot Bread Kitchen, allows new businesses on a rolling basis. Many incubators start new businesses in a group and only allow applicants a few times a year. The differences extend from there, including capital offered, applicants accepted, and training programs.
These incubators offer support and allow businesses to grow and flourish, which is why it was devastating to learn that Pilotworks abruptly closed their doors to 175 small businesses.
Our Food Business Fundamentals graduate and owner of Brutus Bakeshop, Lani Halliday, was one of the small businesses affected by the Pilotworks shut down. Halliday and her business partner, Woldy Reyes of food service company Woldy Kusina, were in the midst of planning Dominga, a cafe opening in 2019, when they were told about the news of the closing via an email. Lani, recipient of the Stacy’s Scholarship for Female Culinary Leaders, attended ICC’s program this fall on a full-tuition scholarship to formalize the business plan for Dominga.
Lani told us that “we aren’t sure what happened as it was so sudden and unexpected, but we are just trying to stay positive and use this as fire to launch Dominga.” She also shared that “it’s been beautiful to see the community coming together in such a short amount of time.” In an effort to reconcile all that they lost in the Pilotworks closing, our Food Business Fundamentals instructor, Alek Marfisi, started a GoFund Me to support Lani. Check out the fundraiser for Dominga here.
In support of the food business community at large, our Food Business Fundamentals program compiled a list of commercial kitchens, shared kitchen spaces and incubators in the NYC & Tri-State area that are available for businesses.
SHARED KITCHENS
MANHATTAN
Hot Bread Kitchen
1590 Park Avenue
New York, NY 10029
Phone: 212-369-3331
Email: Incubator@hotbreadkitchen.org
Website: www.hotbreadkitchen.org
City Cookhouse
1325 Fifth Avenue @ 111th Street
Manhattan, NY 10026
Phone: 646-580-1325
Email: info@citycookhouse.com
Website: citycookhouse.com
BROOKLYN
Hana Kitchens
34 35th Street
Brooklyn, NY 11232
Phone: 718-369-7594
Website: hanakitchens.com
NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: nyccommercialkitchen.com
BRONX
NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: nyccommercialkitchen.com
QUEENS
Mi Kitchen es su Kitchen
36-46 37th Street
Long Island City NY 11101-1606
Phone: 212 452 1866
Email: MiKitchen1866@aol.com
Website: MiKitchenEsSuKitchen.com
BAO Food and Drink Organic Food Incubator
23-23 Borden Avenue
Long Island City, NY 11101
Phone: 718-391-0009
Website: www.organicfoodincubator.com
Contact: Pete Herman
NYC Commercial Kitchens
Phone: 516-698-7087
Email: info@nyccommercialkitchen.com
Website: www.nyccommercialkitchen.com
Tiny Drumstick
48-18 Van Dam Street,
Long Island City NY. 11101
Phone: 718.392.9092
Email: info@tinydrumsticks.com
Website: tinydrumsticks.com
Entrepreneur Space
36-46 37th Street
Long Island City, NY 11101
718-392-0025
Website: entrepreneurspace-qedc.com
Industry City
industrycity.com
NEW JERSEY
Saveur Creole
131 Grove Street
Montclair, NJ 07042
Phone: 973-687-5612;
Contact: Magalye M.
Jersey Girl Cafe – Madeline’s Table
Hamilton, NJ
Phone: 908-421-6434
Contact: Chef Kathy
Bella Casa
2 Acme Street
Belleville, NJ 07109
Phone: 973-985-1224
Contact: Peter Norton
Cherry Street Kitchen
1040 Pennsylvania Ave.
Trenton, NJ 08638
Phone: 609-695-5800
Contact: John
Hesperides Kitchens
150 Florence Avenue
Hawthorne, NJ 07506
Contacts:
Albert (845) 216-1696
Lisa (845) 216-1282
Jesse’s Cafe & Catering
139 Brighton Ave.
Long Branch, NJ 07740
Phone: 732-229-6999
Contact: Jesse Novak
Puccini Foods
1 Morris St,
Paterson, NJ
(973) 796-7677
Contact: Anthony Salvator
NY - OUTSIDE NYC AREA
Battenkill Kitchen
PO Box 784
58 E Broadway
Salem, NY 12865
President: Will Lennon
Phone: 518-854-3032
Website: battenkillkitchen.org
Cook & Bake Center
360 C Mount Pleasant Av
Mamaroneck, NY 10543
Phone: 914-698-3663
E-mail: info@cookandbakecenter.com
Website: cookandbakecenter.com
Hometown Foods, LLC
362 Eichybush Rd
Kinderhook, NY 12106
Owner: Anna Dawson
Phone: 518-758-7342
Website: hometownfoods.net
ABOUT BUSINESS BITES
The BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.
See upcoming Meet the Culinary Entrepreneurs lectures at ICE.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
