Juneau Shared Commercial Kitchen User Survey

Welcome!

The survey questions below are to help us gauge feasibility and potentially design a shared commercial kitchen to help foster and expand Juneau's food businesses. If you have questions or would like to participate in planning meetings, please email Margaret O'Neal moneal@jedc.org or call 907-523-2326.

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* 1. What products/food services do you make and sell now?

Baked goods

Beverages

Candy/Confections

Catering

Coffee/Tea

Jams/Jellies

Food Truck

Pickles/Fermented Produce

Other Processed Produce

Processed Meat/Fish

Processed Dairy

Not operating yet

Other (please specify)

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* 2. What products/food services will you add or expand production if you can use a shared commercial kitchen?

Baked goods

Beverages

Candy/Confections

Catering

Coffee/Tea

Jams/Jellies

Food Truck

Pickles/Fermented Produce

Other Processed Produce

Processed Meat/Fish

Processed Dairy

Other (please specify)

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* 3. Where/how do you sell your products/services now?

Community events

Corporate catering

Farmers/public markets

Institutions (schools/hospitals, etc.)

Online

Product/meal subscriptions

Restaurants

Small grocers/retailers

Supermarkets

Wholesale to distributor

Word of mouth direct sales

Other (please specify)

Question Title

* 4. What types of service/uses would you prefer in a shared commercial kitchen?

	Crucial	Very useful	Nice to have	Do not need/won't use	Don't know
Leasing shared space	Leasing shared space Crucial	Leasing shared space Very useful	Leasing shared space Nice to have	Leasing shared space Do not need/won't use	Leasing shared space Don't know
Leasing permanent/dedicated space	Leasing permanent/dedicated space Crucial	Leasing permanent/dedicated space Very useful	Leasing permanent/dedicated space Nice to have	Leasing permanent/dedicated space Do not need/won't use	Leasing permanent/dedicated space Don't know
Event space rental	Event space rental Crucial	Event space rental Very useful	Event space rental Nice to have	Event space rental Do not need/won't use	Event space rental Don't know
Classes/training	Classes/training Crucial	Classes/training Very useful	Classes/training Nice to have	Classes/training Do not need/won't use	Classes/training Don't know
Distribution/logistics	Distribution/logistics Crucial	Distribution/logistics Very useful	Distribution/logistics Nice to have	Distribution/logistics Do not need/won't use	Distribution/logistics Don't know
Retail/market for your products	Retail/market for your products Crucial	Retail/market for your products Very useful	Retail/market for your products Nice to have	Retail/market for your products Do not need/won't use	Retail/market for your products Don't know
Procurement	Procurement Crucial	Procurement Very useful	Procurement Nice to have	Procurement Do not need/won't use	Procurement Don't know
Leasing space for non-food operations	Leasing space for non-food operations Crucial	Leasing space for non-food operations Very useful	Leasing space for non-food operations Nice to have	Leasing space for non-food operations Do not need/won't use	Leasing space for non-food operations Don't know
Secure parking and/or wastewater disposal	Secure parking and/or wastewater disposal Crucial	Secure parking and/or wastewater disposal Very useful	Secure parking and/or wastewater disposal Nice to have	Secure parking and/or wastewater disposal Do not need/won't use	Secure parking and/or wastewater disposal Don't know

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* 5. What is the typical block of time (including cleanup) that you would use the kitchen in one session?

2-4 hours

4-8 hours

8-12 hours

More than 12 hours

Not sure/don't know

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* 6. How often would you likely use the shared kitchen

Infrequently

1-2 times a month

2-3 times a month

1-2 times a week

2-3 times a week

Not sure

Seasonally -- (please describe duration and frequency)

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* 7. How many people from your company do you expect will typically work in one block of shared kitchen time?

4-5

Don't know

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* 8. How much dry storage space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

While using the kitchen?

If you had a permanent / dedicated use agreement?

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* 9. How much cooler storage space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

While using the kitchen?

If you had a permanent / dedicated use agreement?

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* 10. How much freezer space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

While using the kitchen?

If you had a permanent / dedicated use agreement?

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* 11. Please describe any other storage needs.

While using the kitchen?

If you had a permanent / dedicated use agreement?

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* 12. What are the greatest needs of your business, other than access to kitchen space and equipment? Please rank in order of importance with 1=Most important and 6=Least/not important.

Access to operating capital

N/A

Access to affordable ingredients

N/A

Business planning

N/A

Market opportunities for selling product/services

N/A

Product development

N/A

Distribution/logistics

N/A

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* 13. What is the largest bottleneck to your business and how could it be removed within a shared commercial kitchen.

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* 14. Please indicate how important access to equipment (more in next question) is to your operation.

	Crucial	Very useful	Nice to have	Do not need	Don't know
Automatic Produce Washer	Automatic Produce Washer Crucial	Automatic Produce Washer Very useful	Automatic Produce Washer Nice to have	Automatic Produce Washer Do not need	Automatic Produce Washer Don't know
Bag-in-box Machine	Bag-in-box Machine Crucial	Bag-in-box Machine Very useful	Bag-in-box Machine Nice to have	Bag-in-box Machine Do not need	Bag-in-box Machine Don't know
Blast Chiller/Shock Freezer	Blast Chiller/Shock Freezer Crucial	Blast Chiller/Shock Freezer Very useful	Blast Chiller/Shock Freezer Nice to have	Blast Chiller/Shock Freezer Do not need	Blast Chiller/Shock Freezer Don't know
Capping Machine	Capping Machine Crucial	Capping Machine Very useful	Capping Machine Nice to have	Capping Machine Do not need	Capping Machine Don't know
Char-Broiler	Char-Broiler Crucial	Char-Broiler Very useful	Char-Broiler Nice to have	Char-Broiler Do not need	Char-Broiler Don't know
CombiTherm oven with Smoker	CombiTherm oven with Smoker Crucial	CombiTherm oven with Smoker Very useful	CombiTherm oven with Smoker Nice to have	CombiTherm oven with Smoker Do not need	CombiTherm oven with Smoker Don't know
Convection Ovens	Convection Ovens Crucial	Convection Ovens Very useful	Convection Ovens Nice to have	Convection Ovens Do not need	Convection Ovens Don't know
Conveyer Belt Heat Sealer	Conveyer Belt Heat Sealer Crucial	Conveyer Belt Heat Sealer Very useful	Conveyer Belt Heat Sealer Nice to have	Conveyer Belt Heat Sealer Do not need	Conveyer Belt Heat Sealer Don't know
Dough Sheeter	Dough Sheeter Crucial	Dough Sheeter Very useful	Dough Sheeter Nice to have	Dough Sheeter Do not need	Dough Sheeter Don't know
Electric Produce Spinner	Electric Produce Spinner Crucial	Electric Produce Spinner Very useful	Electric Produce Spinner Nice to have	Electric Produce Spinner Do not need	Electric Produce Spinner Don't know
Filling Machine	Filling Machine Crucial	Filling Machine Very useful	Filling Machine Nice to have	Filling Machine Do not need	Filling Machine Don't know
Flat-top Grill	Flat-top Grill Crucial	Flat-top Grill Very useful	Flat-top Grill Nice to have	Flat-top Grill Do not need	Flat-top Grill Don't know
Food Processors	Food Processors Crucial	Food Processors Very useful	Food Processors Nice to have	Food Processors Do not need	Food Processors Don't know
Fryolators	Fryolators Crucial	Fryolators Very useful	Fryolators Nice to have	Fryolators Do not need	Fryolators Don't know
Ice Maker	Ice Maker Crucial	Ice Maker Very useful	Ice Maker Nice to have	Ice Maker Do not need	Ice Maker Don't know
Induction Stove	Induction Stove Crucial	Induction Stove Very useful	Induction Stove Nice to have	Induction Stove Do not need	Induction Stove Don't know
Labeling Machine	Labeling Machine Crucial	Labeling Machine Very useful	Labeling Machine Nice to have	Labeling Machine Do not need	Labeling Machine Don't know
Maple tables	Maple tables Crucial	Maple tables Very useful	Maple tables Nice to have	Maple tables Do not need	Maple tables Don't know
Microwave	Microwave Crucial	Microwave Very useful	Microwave Nice to have	Microwave Do not need	Microwave Don't know
Mixer 10/+ quart	Mixer 10/+ quart Crucial	Mixer 10/+ quart Very useful	Mixer 10/+ quart Nice to have	Mixer 10/+ quart Do not need	Mixer 10/+ quart Don't know

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* 15. (Equipment access importance continued).

	Crucial	Very useful	Nice to have	Do not need	Don't know
Modified Atmosphere Packaging Machine	Modified Atmosphere Packaging Machine Crucial	Modified Atmosphere Packaging Machine Very useful	Modified Atmosphere Packaging Machine Nice to have	Modified Atmosphere Packaging Machine Do not need	Modified Atmosphere Packaging Machine Don't know
Photography/videography equipment/services	Photography/videography equipment/services Crucial	Photography/videography equipment/services Very useful	Photography/videography equipment/services Nice to have	Photography/videography equipment/services Do not need	Photography/videography equipment/services Don't know
Ware Washer	Ware Washer Crucial	Ware Washer Very useful	Ware Washer Nice to have	Ware Washer Do not need	Ware Washer Don't know
Range 6-10 burner	Range 6-10 burner Crucial	Range 6-10 burner Very useful	Range 6-10 burner Nice to have	Range 6-10 burner Do not need	Range 6-10 burner Don't know
Slicer/Dicer	Slicer/Dicer Crucial	Slicer/Dicer Very useful	Slicer/Dicer Nice to have	Slicer/Dicer Do not need	Slicer/Dicer Don't know
Root Vegetable Peeler	Root Vegetable Peeler Crucial	Root Vegetable Peeler Very useful	Root Vegetable Peeler Nice to have	Root Vegetable Peeler Do not need	Root Vegetable Peeler Don't know
Semi-automatic Dough Depositor	Semi-automatic Dough Depositor Crucial	Semi-automatic Dough Depositor Very useful	Semi-automatic Dough Depositor Nice to have	Semi-automatic Dough Depositor Do not need	Semi-automatic Dough Depositor Don't know
Semi-automatic Labeler	Semi-automatic Labeler Crucial	Semi-automatic Labeler Very useful	Semi-automatic Labeler Nice to have	Semi-automatic Labeler Do not need	Semi-automatic Labeler Don't know
Steam Kettles	Steam Kettles Crucial	Steam Kettles Very useful	Steam Kettles Nice to have	Steam Kettles Do not need	Steam Kettles Don't know
Still Ovens	Still Ovens Crucial	Still Ovens Very useful	Still Ovens Nice to have	Still Ovens Do not need	Still Ovens Don't know
Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment	Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment Crucial	Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment Very useful	Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment Nice to have	Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment Do not need	Utility Distribution System (plug-and-play gas, water, and electric connections) for your own equipment Don't know
Vacuum Sealer	Vacuum Sealer Crucial	Vacuum Sealer Very useful	Vacuum Sealer Nice to have	Vacuum Sealer Do not need	Vacuum Sealer Don't know
Vertical Cutter-Mixer	Vertical Cutter-Mixer Crucial	Vertical Cutter-Mixer Very useful	Vertical Cutter-Mixer Nice to have	Vertical Cutter-Mixer Do not need	Vertical Cutter-Mixer Don't know

Please assume steel counters, rolling carts, locking storage, etc. But let us know if there's any other equipment you need to operate at desired scale or that you think would have general use.

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* 16. Does your business need accomodation for...

Gluten-free

Vegan

Fermenting

Allergen-free

Kosher

Halal

Other (please specify)

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* 17. How likely is your business to regularly use a shared commercial kitchen if one opened within 6 months?

Very likely

Likely

Unlikely

Very unlikely

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* 1. What products/food services do you make and sell now?

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* 2. What products/food services will you add or expand production if you can use a shared commercial kitchen?

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* 3. Where/how do you sell your products/services now?

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* 4. What types of service/uses would you prefer in a shared commercial kitchen?

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* 5. What is the typical block of time (including cleanup) that you would use the kitchen in one session?

Question Title

* 6. How often would you likely use the shared kitchen

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* 7. How many people from your company do you expect will typically work in one block of shared kitchen time?

Question Title

* 8. How much dry storage space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

Question Title

* 9. How much cooler storage space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

Question Title

* 10. How much freezer space (in cubic feet) do you need at the facility? Answer none or not sure if appropriate.

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* 11. Please describe any other storage needs.

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* 12. What are the greatest needs of your business, other than access to kitchen space and equipment? Please rank in order of importance with 1=Most important and 6=Least/not important.

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* 13. What is the largest bottleneck to your business and how could it be removed within a shared commercial kitchen.

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* 14. Please indicate how important access to equipment (more in next question) is to your operation.

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* 15. (Equipment access importance continued).

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* 16. Does your business need accomodation for...

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* 17. How likely is your business to regularly use a shared commercial kitchen if one opened within 6 months?

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* 18. Is there anything we forgot to ask that you think is important to consider?

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* 19. Your Name

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* 20. Your Business Name

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* 21. Website

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* 22. Email address, if you'd like to receive survey results