West Louisville FoodPort - Kitchen Incubator Potential User Survey Question Title * 1. What best describes your business? Baking Catering Jams/Jellies/Sauces/Spreads Sandwiches Food Truck Pre-prepared Meals Chocolates Specialty Food Personal chef Other Other (please specify) Question Title * 2. Where are you currently producing your product? From my home Restaurant Kitchen Commercial Bakery Commissary Incubator Kitchen Other Other (please specify) Question Title * 3. If using a licensed commercial kitchen space, please tell us a bit about how you found it. Was the process easy or difficult? How so? Did you work in multiple locations before finding a good fit? Please share anything about your process that you feel is important. Question Title * 4. How many full-time employees do you have? It's just me 2-5 6-10 More than 10 Question Title * 5. How many part-time employees do you have? 1-5 6-10 More than 10 Question Title * 6. Where do you currently purchase your ingredients? Locally-sourced Non-locally sourced Online Online Locally-sourced Online Non-locally sourced Supermarket Supermarket Locally-sourced Supermarket Non-locally sourced Big box retailer/ wholesale club store Big box retailer/ wholesale club store Locally-sourced Big box retailer/ wholesale club store Non-locally sourced Small grocery/ corner store Small grocery/ corner store Locally-sourced Small grocery/ corner store Non-locally sourced Farm stand/ farm market Farm stand/ farm market Locally-sourced Farm stand/ farm market Non-locally sourced Question Title * 7. Where do you sell your product? Wholesale to independent retailers Wholesale to chain retailers Wholesale to restaurants Farm Market Public Market Food Truck Catering Online Other (please specify) Question Title * 8. Which (if any) are priorities for your business? Local Product Sustainable/Organic Product Healthy Product Gluten Free Allergen Free Kosher/Halal Hormone Free Other (please specify) Question Title * 9. Do you process meat products for wholesale or retail? Yes No Question Title * 10. Would you be interested in renting shared commercial kitchen space in Louisville? Yes No Maybe Question Title * 11. From what zip code will be traveling? Question Title * 12. What equipment do you or would you use in a shared-use kitchen? Prep Table Range Induction Cooktop Commercial Oven Kettle Tilt Skillet Fryer Convection Oven Deck Oven Rack Oven Mixer Griddle Dough Sheeter Food Processor Food Mixer Food Slicer Charbroiler Water Chiller Walk-in Refrigerator Walk-in Freezer Blast Freezer Dry Storage Canning Line Bottling Line Vacuum Sealer Designated room for gluten-free, allergen-free, Kosher or other specialty production Other (please specify) Question Title * 13. Do you require space for temperature-controlled processing? Yes No Question Title * 14. Would you be interested in flash freezing (also known as Individual Quick Freezing, or IQF)? Yes No Question Title * 15. Which of the following facilities would you be interested in using? Loading Dock Demonstration kitchen for cooking classes, etc. Space to park/clean/plug in food truck Pallet Jack Shared refrigerated truck Other (please specify) Question Title * 16. How many hours per month would you use a shared-use kitchen space? Less than 4 4-8 8-16 16-32 32-64 64-96 More than 96 Question Title * 17. Which times of day would you be interested in using a shared-use kitchen? 6 am-Noon Noon to 4 pm 4 pm to Midnight Midnight to 6 am Question Title * 18. Which days of the week are you interested in using a shared commercial kitchen space? Monday Tuesday Wednesday Thursday Friday Saturday Sunday Question Title * 19. Based on your specific kitchen usage, what is the MOST you would be willing to pay for shared-use kitchen space? This could include use of equipment (self-clean), storage in temp-controlled environment, etc. $6-$10/hour $11-$20/hour $21-$30/hour $31-$40/hour More than $40/hour Question Title * 20. About how much would you pay per month for the following? (Note: Storage containers are 2.5' wide X 5' long x 4' high lockable cages on wheels with three shelves each.) Less than $20/month $20/month $30/month $40/month $50/month $60/month $70/month More than $70/month Dry storage container Dry storage container Less than $20/month Dry storage container $20/month Dry storage container $30/month Dry storage container $40/month Dry storage container $50/month Dry storage container $60/month Dry storage container $70/month Dry storage container More than $70/month Refrigerated storage container Refrigerated storage container Less than $20/month Refrigerated storage container $20/month Refrigerated storage container $30/month Refrigerated storage container $40/month Refrigerated storage container $50/month Refrigerated storage container $60/month Refrigerated storage container $70/month Refrigerated storage container More than $70/month Walk-in freezer storage container Walk-in freezer storage container Less than $20/month Walk-in freezer storage container $20/month Walk-in freezer storage container $30/month Walk-in freezer storage container $40/month Walk-in freezer storage container $50/month Walk-in freezer storage container $60/month Walk-in freezer storage container $70/month Walk-in freezer storage container More than $70/month Question Title * 21. How many of the following would you use per month? (Container specs same as in question 20.) 0 1 2-3 3-5 more than 5 Dry storage containers Dry storage containers 0 Dry storage containers 1 Dry storage containers 2-3 Dry storage containers 3-5 Dry storage containers more than 5 Refrigerator storage containers Refrigerator storage containers 0 Refrigerator storage containers 1 Refrigerator storage containers 2-3 Refrigerator storage containers 3-5 Refrigerator storage containers more than 5 Freezer storage containers Freezer storage containers 0 Freezer storage containers 1 Freezer storage containers 2-3 Freezer storage containers 3-5 Freezer storage containers more than 5 Question Title * 22. How would you prefer to pay for your shared-use kitchen space? An entire month all at once Weekly By the hour or shift Question Title * 23. How would you prefer to reserve kitchen space? By phone Online In person Other (please specify) Question Title * 24. Rather than a shared kitchen, would you prefer to pay more for your own, dedicated kitchen that you could individually lease on a year-to-year basis? Yes No Maybe Question Title * 25. Which of the following support services might you be interested in? One-on-one business counseling Group learning on topics such as marketing/business/planning/finance/legal Access to low-interest loans Group purchasing of ingredients Assistance with obtaining labeling Assistance obtaining UPC Assistance obtaining product nutrition information Assistance obtaining sales venues/contracts Advice on emerging trends in the food industry Assistance with local product procurement Assistance obtaining affordable liability insurance Assistance understanding/navigating public-sector regulations/licensing Kitchen assistants(staff available at the kitchen incubator who you would pay by the hour to help you prep in the kitchen) Opportunities to showcase your product at high-visibility venues Question Title * 26. Other comments/ideas? Question Title * 27. Your name Question Title * 28. Your business name Question Title * 29. Your email address Done