​TOPICS WE'RE LOOKING FOR:​

 

• Lessons learned in building out kitchens

• Food safety: compliance, audits, plans, staff training

• Helping food businesses scale

• Operating a kitchen 101 & 201

• Best practices for rural kitchens

• Macro trends in the industry

• Strategies for working with underserved populations

• Programming & incubation curriculum

• Regulatory landscape: laws & certifications

• Working with delivery services/ghost kitchens

• Access to funding/financing for kitchens

• Leveraging partnerships

• Facilitating distribution and co-packing

• Growing into 2nd locations, finding tenants, marketing

• Kitchen pivots and impacts of COVID

• Innovative approaches, solutions, and programs