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Why Your Farm-to-Table Restaurant Needs a 2nd Commercial Kitchen

Posted by OAFVC on Aug 15, 2018 9:00:00 AM

You have an exciting farm-to-table restaurant, which means you already have a commercial kitchen and the future looks bright for you. There couldn’t be a better time for farm-to-table experiences from tourism, health, and environmental perspectives. It’s also a foodie trend in Ontario.

But if you already have a kitchen, why would you need access to another one? The answer is simple: your kitchen is busy doing what you already do, making great food. But you can’t always use your space for what you may want to do due to the restrictions of time, the space itself, labour, and what the market can bear.

In short, if you have a restaurant, you can only sell the hours which you are open; it’s not profitable for you to be open when you aren’t selling your product. To grow your brand, you could benefit from a take-home product. And imagine that product in store shelves — you can take your brand to the next level! This is similar to what San Francisco’s Moosewood restaurant — and closer to our Ontario home —what Kingston’s Chez Piggy restaurant did.

So you might have started your business in in Belleville, but a trans-Canada enterprise could be the story you grow into. You wouldn’t be the first company to experience exponential growth like this. Ever heard of Nice Cream, a dairy-free ice cream product popular at Whole Foods Markets? Nice Cream started at the OAFVC facility!

3 Reasons Why a Second Commercial Kitchen Could be Critical to your Farm-to-Table Future Success

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  1. Limitless Innovation: you can’t interrupt production in your restaurant, and it’s hard to find quiet hours and staff who can do the processing you need to create your take-home product (at least in the time frame you want to show investors and customers your aptitude for growth). An off-site commercial kitchen is a quieter place for you to experiment, create, and package your product.

  2. Prove your value: Chefs are artists. A take-home product is a perfect way to show your perfectionism, consistency, experience, — and your ability to consistently appeal to your market. But you already know from your own commercial kitchen that food safety is critical to your success. Renting or borrowing a church basement to get ahead on your take-home food product is not an option for you. But renting a 100% food-safe facility, like OAFVC’s commercial kitchen, is.

  3. Avoid extensive investment: Keeping up with the technologies, equipment and maintenance required to process your foods can get expensive. Much like when you rent a home and the landlord is responsible for upgrades, so it is with OAFVC’s commercial kitchen rental. So before you consider buying a new piece of equipment, test out the equipment at a commercial kitchen first to see if it can meet your needs.

  4. Avoid hiring extra workers to make your new product: The OAFVC has experienced, food-safe-certified staff to help you create and package your product so you don’t need to go through the hiring process, which can be time consuming.

  5. Decrease your commitment: Rent your second commercial kitchen at OAFVC only for the production days you need. In the worst-case scenario, if you make a product that you cannot commit to, with a rented commercial kitchen you wouldn’t have spent very much. Instead, you have a minor, subsidized expense and an exponentially greater opportunity to grow — especially considering all the other benefits you would receive for free.

Do Your Research on Renting a Second Commercial Kitchen

Will these commercial kitchen facilities meet your high standards? Check out what you’d have access to in renting a commercial kitchen at OAFVC:

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Topics: Food Production