Shared kitchens are licensed commercial spaces that provide an opportunity to food entrepreneurs to launch and grow their businesses. The “for-rent” spaces provide access to the infrastructure and equipment needed to produce food in compliance with regulatory requirements — without the risk & cost of investing in the ownership of a facility.
Shared kitchens offer amenities critical to commercial food production and distribution, such as preparation areas, ovens, grills, dry/cold storage, grease traps, laundry facilities, three compartment sinks, and more. Some shared kitchen models are structured much like a gym with membership access and packaged mentoring benefits (such as assistance in navigating health regulation and licensing requirements). Others operate more on a month-to-month, pay-as-you-use concept.
The City of Frederick is home to three shared kitchen businesses: The Cutting Board, The Cook’s Kitchen, and Maryland Bakes. Collectively, these three kitchen spaces currently accommodate nearly 50 budding food entrepreneurs! Over the years, these spaces have helped launch a number of successful businesses — including several that have now established their own ‘brick & mortar’ presence in the City.
We tracked down the owners of these neat local spaces— Mike Winder (The Cutting Board/ The Cook’s Kitchen) and Terri Rowe (Maryland Bakes), as well as a couple of their clients — Sara Kep (Sara Kep’s Kitchen) and Katrice Scott (Too Sweet LLC), to chat about the shared kitchen model experience.
Who should consider a shared kitchen space?
Terri: Anyone who has outgrown their home, "cottage" operations, or those who are making products that are not allowed under cottage laws (such as cheesecakes, items using fresh fruits and salsas.) It is also for those who want to sell to retail outlets, or ship out of state. We are not just for bakers.... we have catering companies, food trucks and production/manufacturing operations that are licensed by The State Of Maryland. Really, anyone who wants to take their business to the next level or make a dream of a food business a reality.
Mike: We are a great space to try out your small business before you go into your own brick and mortar building. The model gives you the ability to have a very low startup cost. We have bakers, ice cream makers, meal prep services, charcuterie board artists, food truck operators, juicers and more.
How does the shared kitchen model help encourage entrepreneurship?
Terri: The model allows a start-up the opportunity and support to create their product and "proof of concept," in an established kitchen while not having to bear the full cost of a "brick and mortar". We work in collaboration with our members, not in competition.
Mike: Again, the shared kitchen is a great low-cost place to try out your ideas, play with menu items, and build a customer base. Many of the users share experiences and ideas with each other.
What trends are you seeing in your clients or in the local food scene?
Terri: Trends we have seen include collaborations, CSAs, subscriptions, and ghost kitchens. People want to see who is making their food and meet them; and they are supporting locally-made products that use locally-source ingredients. Being in Frederick, members are fortunate to be able to source from local farms, breweries and distilleries when available and to cross promote in a collaborative effort.
Mike: Charcuterie Board makers are very popular right now and seem to be staying busy. The number of food trucks working in the County continue to grow and we have several of them that do work out of our kitchens. The other big trend is ordering a meal in advance for the weekend from a small business. We have a few people offering very high-quality meals made-to-order, but customers must order in advance.
Thoughts From the Kitchen
Maryland Bake’s Client: Katrice Scott, Two Sweet LLC
Katrice’s talents were showcased on the Food Network
Maryland Bakes has helped my business grow by keeping my overhead down. If I had to pay full rent for a brick and mortar, it would be four times what I’m paying at the Co-op. Here, you use what you need.
My advice to anyone who wants to start a food business is find your niche! There are so many food businesses find what is going to make you stand out. There is money and clients in it for everyone!
The Cutting Board Client: Sara Kep, Sara Kep’s Kitchen
This model has helped my business grow by allowing me to have access to a commercial kitchen without the full commitment of leasing or buying a space. Kitchen equipment, a lease and all of the plumbing/ventilation requirements are pretty pricey. This made it much easier to get my business off the ground, and to see if my business would even be successful in Frederick without putting tens of thousands of dollars in it.
My advice for someone who wants to start their own food business is to go above and beyond your customers! You can't have a successful business without them. Try to get to know them and make a genuine connection. If they mention a birthday, anniversary, upcoming surgery, whatever event is happening, do something extra for them. They will not forget the ways you cared for them and I think it's the best way to show them how much you appreciate their support.
Interested in starting a food business in The City of Frederick?
Contact the City’s Department of Economic Development at 301-600-6360 (business@cityoffrederickmd.gov) to discuss your business concept and get connected with local resources & steps to make your dream a reality.