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Ithaca Small Business Food Sector - Assessment of Needs

Problem: A lack of available commercial kitchen space in the Ithaca region is, by all accounts, an impediment to the growth of the food economy.
 
Goal: Ithaca Area Economic Development and the City of Ithaca Office of Economic Development are gathering information to analyze the feasibility of establishing shared-use commercial kitchens and food-business incubators in Ithaca, NY.
 
Locations: There are two potential locations for establishing shared-use commercial kitchens: one on the Ithaca Commons focused on food stalls and retail and one in the West End focused more on production/food manufacturing, culinary training and catering. Both would include full lines of cooking equipment, separated production cubicles, and cold /frozen /dry storage. The West End location also includes a loading dock.
 
Intentions: To assess the needs of food businesses in the area, their level of interest in shared-use commercial kitchens, as well as the types of food businesses, processes used, their growth goals, equipment they need, etc.
 
Proposition: Please take 10 minutes to share your input on the need for shared-use commercial kitchen facilities in Ithaca. 
1.Please indicate your level of interest in using or participating in a shared-use commercial kitchen in Ithaca, New York.
2.Why are you interested in participating in a shared-use commercial kitchen?
3.Do you currently run a food business?
4.Which, if any, kitchen facilities do you currently use for your business?
5.How well do the the existing shared commercial kitchen facilities in the greater Ithaca area meet your current or planned needs?
6.If existing facilities do not meet your current or future needs, where do they fall short? (click all that apply)
7.What is your type of food business? (check any that apply)
8.If your food business is a  product/manufacturing business, what are your potential or actual products? (check all that apply)
9.If your food business is retail oriented (catering, restaurant, food truck), what type of food do you make?
10.Did the last two years of the pandemic affect your current or planned food business?
11.How many years have you been in operation?
12.How many full time equivalent (FTE) employees do you employ? (full time is 35 hours per week or more; two half-time employees = 1 FTE)?
13.Would you need to hire additional staff or expand the hours of your current staff if you were to begin working out of a shared-use commercial kitchen?
14.Does your current kitchen facility meet your needs?
15.Do you have a business plan?
16.How aggressive are your plans for growth?
17.How interested are you in the following inputs or supports for your existing or potential food business?
Extremely interested
Very interested
Somewhat interested
Not very interested
Not interested at all
Assistance in developing or improving a business plan.
Expanding square footage available for food production / processing.
Accessing equipment that I don't currently have access to.
Support for pursuing outside funding/financing.
Connecting with external experts, consultants, mentors or potential business partners or investors.
Being part of a community of food product businesses.
18.What is the most in hourly fees your business would be able to afford for use of a shared commercial kitchen which meets your needs?
19.Is your business seasonal or year-round?
20.If seasonal, which months would you need to access a shared commercial kitchen? (click one or more)
21.Please estimate how many hours a week you would use a shared commercial kitchen.
22.Would you need storage space on a continuous basis? (check one or more)
23.Please indicate your level of need for the following types of equipment.
Essential
Convenient, but not essential
Don't need it
Tilt skillet
Steam jacketed kettle
Vertical cutter mixer (VCM)
Dough proofer
Blast chiller
Charbroiler
Convection ovens
Deck ovens
Gas ranges
Flat top griddle
Stand mixer
Piston filler
Deep fryer
Ice maker
Dough sheeter
24.Please indicate your level of need for the following types of business assistance.
Essential
Convenient, but not essential
Don't need it
Product Testing
Proof of Concept Dinners
Process Development
Accounting
Business Management
Marketing
Recipe Development
Inventory Management
Label Creation
Packaging
Labor Management
Distribution
Retail Strategy
Branding
Loans
Office Space
25.Would you like someone from Ithaca Area Economic Development or the City of Ithaca Office of Economic Development to follow up with you to further explore offering your business a place in a shared-use commercial kitchen?
26.Please share any additional issues, concerns, questions, opportunities, or comments.
27.Do you know any other food entrepreneurs who might be interested in our project? If so, please list their names and contact info.
28.Please feel free to share your contact information with us.
Current Progress,
0 of 28 answered