SF Underground Market

Creating an incubator kitchen : A rough guide #1

As you may have heard, we have embarked upon an adventure to start a forageSF incubator kitchen.  This yet to be named space will most likely be in Soma, and if all goes to plan, will open within the year. Someone recently suggested that I start blogging about our process, as a resource for others that are thinking of starting similar projects around the country, so as we work on getting the space open, Ill be talking here about what we’re up to. Everything from what kind of contractors we hire, to licensing, to more interesting fare, like what classes we’re organizing and what the first months rooftop movie programming will be.

My hope is that these posts will serve as a rough guide to others working on similar projects around the country.   I am by no means an expert in the construction of a million dollar shared use kitchen, but if you have questions please ask them here, and I will do my best to answer them.

The idea process:

Opening this kitchen has been something we’ve been thinking about for a while now. The popularity of the underground market definitely shows a need for this kind of space. There is a surging community of would be good makers in this city that the just need the chance to start their businesses. They are searching for help, financial certainly, but also emotional. They need to be shown they can, not only by being given a space to work, but by being provided a road map, and support along the way.

In addition to hard core producers, I also saw a real need on the non-professional/eater side.  People don’t wait in those lines the The Underground Market just to eat, but also to be a part of something. They want to connect with the people cooking their food.  In a food centered town, where going to the next new restaurant means you may glance the chef through a swinging kitchen door, talking to the person who cooked your food, and seeing how excited they are to make it, is a revelation. When conceiving our kitchen, I had both of these group in mind.  So how to create a space that engaged both of these groups, without losing focus of our core mission?

A straight rental kitchen wouldn’t do it. We needed to bring in more than just people starting businesses, especially if we wanted to offer reduced rates to producers, we would need several income streams. That is how we arrived at the model of having several different arms simultaneously of the same business.

Next post : Deciding what to include in the kitchen