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Early Start Food Incubator Application
Greater Chatham Initiative's is pleased to offer our foodservice establishing entrepreneurs the Early Start Food Incubator program. This Innovation FoodLab 12-months program will provide in-depth interpersonal insightful, educational program sessions designed for high growth/high impact chefs, restauranteurs, culinary artists, food truck vendors, bakeries, and caterers who are looking to take their businesses to the next level. The purpose of the Early Food Incubator is much needed, for it provides public facing commercial kitchen and learning lab on Chicago's south side. 

The Innovation FoodLab program will serve participants will the following:
  • Receive one-on-one high-touch individualized coaching
  • Group culinary innovation demonstration
  • An opportunity to develop/evolve your specialty plates or Consumer Packaged Goods utilizing professional kitchen equipment in a state-of-the-art commercial kitchen
  • Utilize the commercial kitchen as a foodservice participant can work on your own or collaborate with a teaching chef to uproot your kitchen management technique
  • Work with restauranteurs to make your food servings more nutritionally dense with fewer caloric intake but with the same taste efficiency, cultural legacy, while utilizing healthier preparation methods. 
At the end of the Innovation FoodLab 12-months program, GCI and the program will have experimented with diverse type of plates and African-diaspora cuisine to share its techniques and equipment Chicagoland chefs during four (4) stadium style teaching sessions. 

Additional, the Innovation FoodLab program will work with restaurant specialists with the purpose to establish the following:
  • Plates or consumer packaged goods priced analysis based on ingredient costs and the market
  • Plates or consumer packaged goods improved descriptions 
  • Consumer packaged good entrepreneurs nutritional and marketing consulting and support services to assist with expanding your product placement with its competitive market
  • Optimize participant's existence kitchen layout
  • Best practice in USDA healthy eating standards and guidelines
  • Stadium four-plate makeover demonstration sessions
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Email *
1)  Owner's First Name *
2)  Owner's Last Name *
3)  Owners Mobile Phone Number *
4)  Owner's Email Address *
4)  Age *
4)  Gender *
5)  Race/ Ethnicity/ National Origin *
Required
6)  Select the highest educational level you completed *
7)  Business Name *
8)  Business Service Address *
9)  Business Phone Number *
10)  Business Email Address *
11)  Business Website
12) Type of Business Structure *
Required
13)  Type of Food Service (Check all that applies) *
Required
14)  How long have you been in business? *
15)  Participation in our Early Food Incubator program requires a commitment of time to attend our one-on-one and group sessions. This requirement is to ensure you receive the maximum business development benefit.  Do you agree to commit the time to participate and deliver on assignments? *
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