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* 1. What best describes your business or business interest?

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* 2. What types of products do you produce or plan to produce?

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* 3. Where are you currently producing your product?

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* 4. How do you sell your product?

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* 5. Where do you sell your product?

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* 6. How do you package your product?

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* 7. Where do you currently source your ingredients?

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* 8. Do you currently use locally-sourced ingredients in your products? (Local = 0-200 mile radius)

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* 9. If yes to previous question, what percentage of your ingredients are locally-sourced?
If no to previous question, would you consider using locally-sourced ingredients if they were available to you?

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* 10. Which of the following are priorities for your business? Check all that apply.

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* 11. How many full-time employees do you have?

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* 12. How many part-time employees do you have?

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* 13. What is your annual gross revenue from your business?

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* 14. Do you belong to any professional organizations?

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* 15. Do you have a HACCP plan?

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* 16. Do you have ServSafe certification?

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* 17. Do you hold liability insurance for your business?

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* 18. Do you process meat products for wholesale or retail?

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* 19. Would you be interested in using a shared-use commercial kitchen?

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* 20. Which of the following shared-use spaces would you most likely use? Please rank in order from most likely to least likely.

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* 21. How important is the location of the shared use kitchen?

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* 22. How far are you willing to travel to use a shared use kitchen?

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* 23. From what zip code will be traveling?

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* 24. What equipment would you use if it was available in a shared-use kitchen? Check all that apply.

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* 25. Which of the following amenities would you be interested in using?

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* 26. How many hours per month would you use a shared-use kitchen space?

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* 27. Which times of day would you be interested in using a shared-use kitchen? Check all that apply.

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* 28. Based on your specific kitchen usage, what is the most you may be willing to pay for shared-use kitchen space?

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* 29. Would you be interested in (check all that apply)....

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* 30. What would you be willing to pay to rent storage space?

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* 31. How many dry storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height)

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* 32. How many refrigerator storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height)

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* 33. How many freezer storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height)

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* 34. How would you prefer to pay for your shared-use kitchen space?

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* 35. How would you prefer to reserve kitchen space?

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* 36. 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?

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* 37. Which of the following support services might you be interested in? (Check all that apply)

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* 38. What do you see as barriers to achieving your goals? Check all that apply.

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* 39. Other comments/ideas?

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* 40. Your name

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* 41. Your business name

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* 42. Your email address

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