'Profitable product.' Six commercial kitchens with $100K grant to boost Nantucket businesses

By June, budding entrepreneurs hope to have access to six commercial kitchens in a facility at 5 Amelia Drive. That hope is fueled by a relationship between ReMain Ventures and Hive & Thrive LLC, and a $100,000 grant from the state Collaborative Workspace Program. The grant was one of 16 announced Dec. 13 by the state Executive Office of Economic Development to kickstart new businesses and job creation.

Karen Macomber, CEO of Hive & Thrive, intends to turn the grant funding into technology and equipment that will help an estimated 20 small-business owners create and scale production of value-added food products. Hive & Thrive will operate, plan and schedule all programming associated with the kitchens.

“The grant application was based on us purchasing equipment that would be used heavily for making products, and in particular farmers who have excess produce that they normally can’t sell or monetize,” she said. “The idea is to help them turn that into a profitable product.”

For someone like Dan Southey, owner of Washashore Farm, it might mean switching out one crop for another to extend his working season past the summer, keep workers employed, and add a revenue stream to his income. The trouble is Southey has no business experience. He’ll need help developing recipes and products, and getting his licensing in order.

Helping where help is needed

That’s where ReMain Ventures and Hive & Thrive come in.

ReMain Ventures owns the building and has transformed it into six commercial kitchens. The kitchens range in size from 175 to 565 square feet with most averaging around 250 square feet. Two will be large production kitchens suitable for caterers or professional chefs. These will be the financial backbone of the operation. Four kitchens will be smaller for those who need to mass produce one item at a time, according to Cecil Jensen, ReMain’s executive director.

ReMain will outfit the kitchens with ovens, stoves, refrigerators, and walk-in freezers. Hive & Thrive will lease the space and use grant funds to purchase equipment for making products that might be bottled or canned. There will be industrial size mixers, a large, jacketed steam kettle to process and pasteurize food, a mobile small-scale cook and packaging line on the lower level that can be stored when not in use.

Food and beverage management know-how

James Griffin, a professor in the food and beverage management department at Johnson & Wales University, was contacted by ReMain to serve as an independent consultant on the project. He’s been involved in site selection, kitchen design and equipment selection. He’ll also help individual entrepreneurs with his business experience.

The goal is to help farmers and small-business owners maintain staff past the harvest season, produce new, predictable revenue streams, and make use of produce that could otherwise go to waste when demand drops, according to Macomber. She plans to integrate technology into the operations, including recipe costing software to help entrepreneurs develop products, tweak recipes, and make their operations more profitable.

She said local farmers are working with limited acreage, a short growing season, and other factors that make it difficult, for them on the island. The ability to create value-added products will help, she said.

"The island has been losing shared kitchen facilities,” Macomber said. “A lot of these folks have been bounced around trying to share kitchens here and there. To have a dedicated, stable space....is huge.”

Macomber plans to use her business background to help entrepreneurs build financial and industry partnerships, acquire venture and angel capital, and to help scale production for those ready for regional or national distribution.

Entrepreneurs will have to sign contracts based on kitchen usage. Macomber will be the puzzle master, scheduling who gets what kitchen on what days. She’s had 21 applicants who want to be considered for the program.

All of the applicants will need proper health department, local, state and federal licenses and certifications depending on what they plan to produce. One maker at a time will be allowed in each kitchen.

“We’re trying to accommodate as many as we can, with the caveat that ultimately the health department will determine how many makers can share and use one kitchen.”

“These women are incredibly visionary and quietly the most powerful thinkers and community-oriented people I’ve worked with,” Griffin said. “I am privileged to work with them.”

Denise Coffey writes about business, tourism and issues impacting Cape Cod residents and visitors alike. Contact her at dcoffey@capecodonline.com.

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This article originally appeared on Cape Cod Times: Commercial kitchens give entrepreneurs leg up on business success