A shared-use kitchen is a legally licensed commercial kitchen space that is certified for the production of value-added food products. These spaces are most often used by local culinary entrepreneurs. Shared-use kitchens can create positive economic, environmental, social, and health effects for communities.
The purpose of this project is to determine the key features of a successful shared-use commercial kitchen, especially in areas demographically similar to the Lewiston/Auburn community. Since shared-use kitchen success is highly dependent on demographic considerations (population, racial diversity, per capita income, education level, non-English languages spoken), examining these features can exhibit how kitchens can best cater their development to specific populations.
Through analyzing literature focused on past kitchens, creating criteria based on key indicators of kitchen success, and conducting case studies on eight specific kitchens in the United States while keeping in mind community demographics, we have determined the following key aspects of success:
a. Ownership and Management Structure
c. Facility Size and Features
d. Membership and Usage
e. Community Networking
f. Community Impact
Conover, Emma; Rubchinuk, Elyse; Smith, Suzannah; and Cortez, Yarisamar, "History of Shared-Use Commercial Kitchens: A Case Study Analysis of Kitchen Success" (2015). Community Engaged Research Reports. 30.