Sussex kitchen incubator open for business
On Nov. 7, Sussex County officials formally opened a new kitchen incubator program aimed at small commercial operators in need of space to craft their cuisines. The kitchen on the Delaware Technical Community College Owens Campus in Georgetown is fully operational.
The 1,800-square-foot commercial-grade kitchen is the result of a years-long collaborative effort between the county, Del Tech and state officials to create a first-of-its-kind working space for caterers, food truck operators and other smaller businesses that need a commercial-grade kitchen.
Such a facility is a requirement for food preparation and sale under Delaware’s licensing requirements for vendors, and often means small businesses have to use space during off hours at restaurants, in fire halls and church kitchens or other licensed facilities.
“Lack of space and the tremendous overhead costs to create their own kitchen is something food vendors have told us time and again,” said Bill Pfaff, the county’s economic development director. “We believe the kitchen incubator is a way to help meet that need, to provide the catalyst, the yeast as it were, so these entrepreneurs can cook up their success.”
More than two dozen vendors will soon begin working through the space. Vendors using the kitchen must become members of the incubator, paying a minimal fee and a per-hour charge for kitchen use. Up to three businesses can operate inside the incubator space at any time.
Users pay a $300 security deposit and can choose from several rental options, including $300 monthly for 15 hours of time with $24 for each additional hour.
Those not needing that many hours can rent by the hour for $35 (three-hour minimum). Rental for dry storage will be $75 per month and cold storage at $45 and $75 per month, depending on the size required.
Removing obstacles
Pfaff said the program removes the barriers of high start-up costs and capital investment for small food businesses. “We already have the equipment. We will see caterers, bakers, food trucks, processors and farmers use the kitchen,” he said.
He thanked county council for supporting the project and Rep. Ruth Briggs King, R-Georgetown, for helping to obtain $150,000 in state funding. The county has budgeted $200,000 for the program.
He said the kitchen operation will also offer training and assistance with marketing, legal issues, insurance and financial options.
“This is a big deal for beginners who have an idea, who can eventually move to their own business,” said Sussex County Council President Mike Vincent.
King said she approached Pfaff to discuss the formation of a business incubator in the county. “He told me he had a better idea,” she said.
Kitchen manager Jim Richards, who has spent more than 40 years in the food industry, said he sees the passion in the eyes of those joining the program. He said he can assist members with permitting, safety certification, the board of health, price points and how too purchase foods. “Most have no idea what to do,” he added. “Now, most are working to open their own store.”
Operators who have signed on so far include Jam Session Jams, Beachin Bash Catering, Coastal Key Lime Pie, New Orleans Jazz Catering and Trendy Blend ice cream truck, which is using state-of-the art equipment from New Zealand.
Maria Boulder, operator of Jam Session Jams, said her husband, Ron, read about the program in the Cape Gazette. “He told me that I should do that and here I am,” she said.
“This is just the beginning, and I’m sure we will grow out of this space,” Pfaff said. “We are helping people develop sustainable pathways.”
For more information on the incubator, go to sussexkitchende.com.
