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How Do You Take Your Agri-Food Business to a Commercial Kitchen?

Posted by OAFVC on Jun 25, 2018 9:00:00 AM

Congratulations! Your customer base is expanding and you’re filling larger and larger orders. Finally, all the hard work and sacrifice is paying off. But with bigger volume food production comes bigger volume problems, like: how do you know when to move your small-batch food production to a commercial kitchen?

As a start-up food production business, you’ve probably used the space you already had available — your kitchen, a church, or a community centre. But now you need more space, storage, and maybe even specialized equipment. The thought of expanding to a commercial kitchen might seem daunting because it seems:

  • Expensive
  • High risk
  • Overwhelming to learn how to use new equipment

But to be able to maintain your customer base and keep expanding you may need more than a commercial kitchen; you may need a space with:

  • Affordable rates
  • No obligation terms of use
  • Experts to educate you on how to use equipment
  • Networking opportunities

Ontario Agri-Food Venture Centre (OAFVC) Is the Commercial Kitchen You Need

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Once you’ve identified that your small-batch food production business has reached a tipping point, you’ll find that OAFVC has all the features of the kind of commercial kitchen you’ll need. OAFVC is:

  • Affordable: OAFVC room rentals start at as low as $150/half day
  • Low Risk: new clients are encouraged to do a trial run in the commercial kitchen at OAFVC, to test products, recipes, and processes, and to see if OAFVC is the right fit for your start-up food production business
  • Educational: OAFVC staff members have the expert knowledge required to train new clients on cooking, processing, packaging and testing services
  • A Networking Hub: a diverse clientele utilizes OAFVC services so you’re able to connect, partner with, and learn from other agri-food entrepreneurs

Are You Ready to Take Your Business to the Next Level?

Download this infographic to discover what you’ll need to take your small-batch food production even further.

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Topics: Food Business

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