thank you for joining #fislive21!
We are so glad that despite the global circumstances, we all managed to gather together virtually and discussed vital topics for the growth of shared kitchens! It was very exciting, with new experiences of virtual event platforms, hot topics, interesting discussions and panels, deep-dive workshops, virtual booths, and activities, networking lunch, and mentor madness, it was GREAT!
We can't even explain how happy we are to have all these great kitchens and organizations on board! We want to thank one more time all of our sponsors, speakers, and participants for making this event happen online and, hopefully see you next time in real life!
WHAT IS THE FOOD INCUBATION SUMMIT?
The only event of its kind, the 3rd annual Food Incubation Summit is a 3-day event complete with virtual education sessions, tours, and networking, and culminating in a celebration of all things food incubation.
Kitchens as a service (KAAS) are spreading around the country, propelled by America’s changing tastes, need for convenience, and an expanding market for healthy, fresh, local, and sustainable specialty foods. By providing entrepreneurs, producers, and food access programs with affordable commercial kitchen space, KAAS can help strengthen local food systems and build community prosperity.
Globally, KAAS are being embraced as tools to achieve a wide variety of community impact goals, from job creation to workforce training, healthy food access to nutrition education, farm viability to localizing the food economy, and neighborhood revitalization to tourism. Additionally, investments in KAAS can offer more inclusive economic opportunities. Because of this, the shared-use commercial kitchen has become a critical tool for overcoming obstacles entrepreneurs with limited resources face when entering the food industry.
The Network for Incubator and Commissary Kitchens (NICK), moderated by The Food Corridor, is the largest network of KAAS in the world. The NICK supports the food industry through sharing data, best practices, and technical assistance to build and grow successful shared-use kitchen businesses.
The Food Incubation Summit, produced by The Food Corridor, is designed to support this community in order to achieve their mission of enabing efficiency, growth, and innovation in local food.
who is this for?
Food Incubator Administrators
Commissary Kitchen Operators
Industry Service Providers
a look back
"Dynamic and engaging-- not your usual conference!"
"Good conversation with great people."
"Honest discussion about challenges, sharing of ideas, range of models represented among speakers and in the audience."
"I loved meeting all the other great folks working in the shared kitchen / incubator space!"
"There was such a variety of views, concepts, and experience. I felt I could find an answer to any question if I found the right person. Everyone was so open and honest, it created a very comfortable environment for sharing. It was also great to be in a room where I didn't have to explain what a food incubator is."
"This was such an incredible learning experience and I am so proud to be part of it."
"This was so valuable to me. The opportunity to hear what others are doing and how their businesses are run was eye-opening. There were so many variations of my small business model that I was not aware of. It inspired me to level up my game!"
INTERESTED IN BECOMING A SPEAKER THIS YEAR?
It takes just 5 minutes to apply. We want to know what knowledge you have to share in the world of shared use kitchens, food incubation, and/or food service.
TOPICS WE'RE LOOKING FOR:
Lessons learned in building out kitchens
Food safety: compliance, audits, plans, staff training
Helping food businesses scale
Operating a kitchen 101 & 201
Best practices for rural kitchens
Macro trends in the industry
Strategies for working with underserved populations
Programming & incubation curriculum
Regulatory landscape: laws & certifications
Working with delivery services/ghost kitchens
Access to funding/financing for kitchens
Facilitating distribution and co-packing
Growing into 2nd locations, finding tenants, marketing
Kitchen pivots and impacts of COVID
Innovative approaches, solutions, and programs