Interest survey for a shared-use commercial kitchen, pop-up retail, and business development center

The Red River Regional Council has the potential to create a licensed commercial kitchen and incubator space on Hill Avenue in Grafton. North Valley and the City of Grafton are partners working alongside us to develop this project while we are still cultivating other local and regional partners.

 
A shared-use commercial kitchen is a licensed commercial kitchen that can be rented by people who are developing their food businesses, used for food classes, or rented by people or organizations in the community.  People who want to meet state regulations and licensing for food sales could get that certification – and – people who want to develop their business ideas could get coaching and assistance.  This is a space that offers technical assistance and business development programming so that local entrepreneurs can launch and grow their businesses and creative people, ideas, and community can gather.

 
We want to know what you think! Currently, there is a 80% federal grant opportunity for renovations & equipment/furnishings due Jan 31, 2022.

 
Please take a few minutes to respond to this survey, and please share the link with others you know!

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* 1. On a scale of 1 to 5, where 1= not at all interested and 5 = very interested, to what extent might you be interested in using a shared-use commercial kitchen? 1 2 3 4 5

i We adjusted the number you entered based on the slider’s scale.

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* 2. The building we have in mind for the shared-use commercial kitchen would also have room for several businesses to hold pop-up stores and a pop-up restaurant for food or other products or rent a small retail space at an affordable rate. On a scale of 1 to 5, where 1= not at all interested and 5 = very interested, to what extent might you be interested in this kind of retail space? 1 2 3 4 5

i We adjusted the number you entered based on the slider’s scale.

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* 3. Tell us how a shared-use commercial kitchen might benefit you. (Check all that apply.)

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* 4. What potential products would you be interested in processing in a shared-use kitchen? (Check all that apply.)

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* 5. Do you currently own/operate a food-based business or are you a current farmers market vendor? No Yes

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* 6. Typically, the rental fees for using a commercial kitchen range from $10 to $50 per hour. Some shared-use spaces offer monthly memberships for regular users at $300 to $500 a month. What would be a reasonable rate hourly or monthly from your perspective?

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* 7. Estimate which months of the year your business would use the kitchen. (Check all that apply.)

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* 8. If money/user fees were not an obstacle, how often would you anticipate using the shared-use commercial kitchen?

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* 9. If you anticipate using the commercial kitchen regularly (once a month or more), how many hours a week would you anticipate using it?

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* 10. What time of day would you anticipate using the facility? (Check all that apply.)

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* 11. If money/fees were not an obstacle, what type of equipment would you need in a commercial kitchen to prepare your food product? (Check all that apply.)

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* 12. If money/user fees were not an obstacle, what other types of food business services/assistance would you be interested in? (Check all that apply.)

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* 13. There are training and licensing requirements by the state for different kinds of food businesses. What training or licensing would you be interested in? (Check all that apply.)

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* 14. How far would you be willing to go to access the facility?

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* 15. Additional comments:

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* 16. Would you like continued updates on the status of this project or participate in a focus group? If so, please provide your name and contact information here:

0 of 16 answered
 

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