The Rise of the Kitchen Incubator

NEXT CITY

08/08/2013
NANCY SCOLA

Winging it around your kitchen table may be a fine way to get your plans for a world-changing app or non-profit off the ground. But when your start-up dream is instead for, say, artisanal charcuterie? Things quickly get complicated.

Let’s assume you can get your hands on the professional-grade equipment needed to produce at any sort of scale, without going into significant debt. You will still have to contend with a bevy of local and state health regulations, some of which outright ban wide commercial sale of food stuffs made in home kitchens. As more people dive into grassroots economic experimentation, either as side projects or work done outside the traditional ways of doing business, making a go of it in food remains enough of a challenge that it can convince many to not even bother trying.

That’s the problem that the "kitchen incubator" is meant to solve. More...