The “U.S. Kitchen Incubators an Industry Snapshot” article gave the reader an idea of the purpose and differences of shared kitchens/incubators. The purpose of a shared kitchen/incubator is to give an entrepreneur who needs a commercial kitchen the opportunity to have access to one. The food industry is very regulated and many places require for wholesale food products to be prepped in a licensed commercial kitchen. Presently there are 135 shared kitchen facilities in the United States and due to its increased demand there presence is becoming more of a commodity. As of now there hasn’t been a lot of research performed on these shared kitchens/incubators, but this articles purpose was to inform and create a more in depth discussion about shared
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One of the major challenges that these facilities are faced with is the idea of sustainability. Their success is ultimately determined by the success of their business partners. A number of these entrepreneurs struggle with the management of a small business therefore they might not reach a point of success. This ultimately affects the shared kitchen/incubators because they are losing business. Another issue that affects these facilities is being able to find reliable entrepreneurs who are interested in their business. These and other factors can make it very difficult for these food facilities to stay afloat in the incubator …show more content…
One key idea that the report gives is for incubators to have automated systems in replace of manual labor. These systems are geared to taking care of scheduling, payment systems, and key-card access. The overall affect of these automated systems would be to allow for the incubators manual labor to be more focused on developing the entrepreneurs that they work with. This will in turn provide the small food businesses with the business developing training that they need in order to have longevity. The ESI report also suggests for the incubators to partner with regulatory agencies, link the entrepreneurs with local institutions, and invest into business support. Overall, I believe that incubators would be helping themselves if they were to put a major focus on developing the small businesses that they work
One of the major challenges that these facilities are faced with is the idea of sustainability. Their success is ultimately determined by the success of their business partners. A number of these entrepreneurs struggle with the management of a small business therefore they might not reach a point of success. This ultimately affects the shared kitchen/incubators because they are losing business. Another issue that affects these facilities is being able to find reliable entrepreneurs who are interested in their business. These and other factors can make it very difficult for these food facilities to stay afloat in the incubator …show more content…
One key idea that the report gives is for incubators to have automated systems in replace of manual labor. These systems are geared to taking care of scheduling, payment systems, and key-card access. The overall affect of these automated systems would be to allow for the incubators manual labor to be more focused on developing the entrepreneurs that they work with. This will in turn provide the small food businesses with the business developing training that they need in order to have longevity. The ESI report also suggests for the incubators to partner with regulatory agencies, link the entrepreneurs with local institutions, and invest into business support. Overall, I believe that incubators would be helping themselves if they were to put a major focus on developing the small businesses that they work