No More Empty Pots Food Hub: Shared use commercial kitchen Survey
No More Empty Pots is a local nonprofit that connects individuals and groups to develop self-sufficiency and economic resilience in rural and urban communities. We support local food systems through the development of a food hub that includes a shared-use commercial kitchen. Your food related business can use the Collaborative Community Centered Food Hub as a cost effective tool to start or expand your small business. This survey is being conducted by No More Empty Pots to assess the needs of potential kitchen renters. You may contact us at
info@nmepomaha.org
or 402.502.1642.
* Required
Please enter your first and last name.
*
Your answer
Please enter your email address.
*
Your answer
Please enter your phone number.
Your answer
Please enter your city, state and zip code of operations.
*
Your answer
Do you own a food related business?
Yes
No
Clear selection
Are you interested in starting a food business or food service?
Yes
No
Clear selection
Are you interested in renting space in the shared use commercial kitchen?
Yes
No
Maybe
Clear selection
Do you currently have a license or permit for your food business?
Yes
No
Clear selection
Which of the following services would you like available in the food hub?
Check all that apply
Business plan development
Office space
Office technology
Product pricing help
Packing
Business forecasting
Access to funding sources
Networking
Partnerships
Mentoring
Expansion plan development
Marketing assistance
Accounting help
Market data
Source ingredients
Permitting and licensing assistance
Dry storage
Cold Storage
Frozen Storage
Space to host catered events
Other:
What type of food business do you have?
Check all that apply
Catering
Food truck
Food cart
Value added products for farmers market
Product to be sold in stores
Recipe testing/Product development
Prep for an established food business
Canned foods
Packaged foods
Baked goods
Fresh produce
Prepared meals
Other:
Which of these specialty products do you create?
Check all that apply
Meat
Dairy free
Seafood
Nuts
Hypoallergenic foods
Raw foods
Vegan
Vegetarian
Organic
Kosher
Gluten free
Raw foods
Diabetic
Acidic foods
Other:
What equipment will you need in the shared use commercial kitchen?
Check all that apply
Meat slicer
Dehydrator
Drying racks
Food processing equipment
Mixers
Convection oven
Conventional oven
Utensils/Measuring
Pots/Pans
Steamer
Package sealer
Microwave
Freezer
Refrigerator
Fryer
Food processor
Other:
Briefly describe the product(s) or service(s) that your food business will provide?
Your answer
About how many hours per week do you plan to rent the commercial kitchen?
Less than 5
5-10
10-15
15-20
20-25
Greater than 25
Highly variable
Clear selection
During what hours are you likely to use the shared kitchen?
Overnight
Morning
Morning-afternoon
Late afternoon
Late afternoon-evening
Evening
Flexible
How long do you anticipate renting the shared use commercial kitchen?
Less than 1 year
1-2 years
2+ years
Clear selection
How far in advance can you forecast your need to use the kitchen at specific times?
Greater than one month in advance
One month in advance
2-4 weeks in advance
1-2 weeks in advance
3-6 days in advance
1-2 days in advance
Same day
Too much variability to predict
Clear selection
Do you plan to expand and relocate to a single occupant kitchen?
Yes
No
Uncertain
Clear selection
Are you interested in applying for the position of kitchen manager?
If so be sure to include your first and last name, email address and phone number. Please send a resume and letter of interest to
info@nomoreemptypots.org
.
Your answer
Is there anything else that you would like to share?
Your answer
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