![]() These incubators allow entrepreneurs to be in business without having to secure and pay for their own commercial kitchen space – an expense that would be prohibitive for most. Small, but not simpleįor many of us, when we picture a kitchen incubator, we think of a certified, fully equipped commercial kitchen that food entrepreneurs can rent on an hourly basis to produce their goods. According to the National Business Incubation Association, 87% of businesses that have graduated from an incubation program are still in business within five years, versus 50% of those that have not had this support. Regardless of which came first, kitchen incubators have undoubtedly helped to sustain the rise of specialty products, making it significantly easier and less expensive for aspiring entrepreneurs to enter the market. In a classic chicken or egg problem, this explosion of small food businesses was either fueled by or paved the way for the evolution and growth of the kitchen incubator. ![]() In fact, as I write this I am enjoying a “ Real Dill Bloody Mary” whose spectacular mix is made right here in Denver. We are now flooded with artisan products (or specialty, local, small batch – insert your favorite food movement here!) and have unparalleled access to unique food trucks and food services - and I think we are all better off for it. Since then, the food landscape has evolved pretty dramatically. Ten years ago, the kitchen incubator was a novel concept.
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