Findlay Market Kitchen Accelerator

 
1. Which best describes your business?
2. Where are you currently producing your product?
3. How many full-time employees do you have?
4. How many part-time employees do you have?
5. What is your annual gross revenue from your business?
6. Where do you currently source your ingredients?
7. How do you sell your product?
8. Where do you sell your product?
9. How do you package your product?
10. Do you have a HACP plan?
11. Do you belong to any professional/trade organizations?
12. Which (if any) are priorities for your business?
13. Do you have ServSafe certification?
14. Do you hold liability insurance for your business?
15. Do you process meat products for wholesale or retail?
16. Would you be interested in using a shared-use commercial kitchen?
17. Which of the following types of shared-use spaces would you be most likely to use?
18. What equipment would you use if it was a available in a shared-use kitchen?
19. Do you require space for temperature-controlled processing?
20. Would you be interested in flash freezing?
21. Which of the following facilities would you be interested in using?
22. About how many hours per month would you use a shared-use kitchen space?
23. Which times of day would you be interested in using a shared-use kitchen?
24. Based on your specific kitchen usage, what is the most you may be willing to pay for shared-use kitchen space?
25. About how much would you pay for a dry storage container per month?
(containers are 2.5’ wide x 5’ long x 4’ high lockable cages on wheels with three shelves each)
26. About how much would you pay for a refrigerated storage container per month?
(container specs show in question #25 above)
27. About how much would you pay for a storage container in a walk-in freezer per month?
(container specs show in question #25 above)
28. How many dry storage containers would you use per month?
(container specs show in question #25 above)
29. How many refrigerator storage containers would you use per month?
(container specs show in question #25 above)
30. How many freezer storage containers would you use per month?
(container specs show in question #25 above)
31. How would you prefer to pay for shared-use kitchen space?
32. How would you prefer to reserve kitchen space?
33. 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?
34. Which of the following support services might you be interested in?
35. Other comments/ideas?
36. Your name
37. Your business name
38. Your email address
Powered by SurveyMonkey
Check out our sample surveys and create your own now!