Food incubators and commissaries are necessary for growing markets. The shared space/shared idea model not only eliminates overhead but allows entrepreneurs to take a chance with more security and less financial burden on themselves. Fostering food service establishments, especially in markets with raging commercial real estate prices, make shared kitchen spaces more appealing both in the smaller overall footprint but also in shared rent pricing structures. In addition, many commissaries and incubators are building “food hall” spaces (mixed retail/ restaurant / consumer packaged goods) which directly contribute to growing food/bev markets but also allow growing businesses the same model of the shared kitchen in a retail space (less overhead, less initial financial burden, less barriers to entry).
Chef Space is a food business accelerator located in Louisville’s West End that provides commercial kitchen space and business training for entrepreneurs to start food‐related ventures
https://www.chefspace.org/
