The Kitchen Food Ventures Incubator (KFVI) program will seek to provide a central hub where various types of food-related networking can occur. To that end, the KFVI will serve as a physical site of food production, as well as a source of education and information about the specialty food industry. Much of the information-sharing and networking that will happen in the Kitchen is simply the result of one food entrepreneur rubbing elbows with another. This type of informal networking between businesses results in everything from simple "how to" information exchanges, to cooperative commodities purchasing, to more complex, reciprocal business deals. The KFVI will be a great place not only to learn from others, but to teach others what you have learned!

KFVI Program Areas & Staff In addition to the sorts of informal exchanges of information that will occur daily, KFVI, will also provide opportunities for more structured business networking and technical assistance. Staff assistance will be available across the following major program areas, and occurs in the form of classes, workshops, and one-on-one assistance.

• Business & Financial Planning. Starting and running a successful business requires careful planning, constant reassessment, and extreme flexibility. Kitchen Food Ventures staff can help specialty food businesses develop practical, working business plans that will help them to remain focused and goal-directed.  Guidance and assistance with financial planning, from preliminary costing analysis, to long-term financial projections will also be provided.   Program staff will link businesses to various sources of financial assistance, from traditional lending institutions, to other area resources, such as the Economic Development Administration (EDA) and the Small Business Development Center (SBDC).

• Product Development. Product development includes everything from "batching up" a home recipe for mass production, to selecting appropriate packaging materials, to sourcing commodities, to applying the basic principals of imaging and positioning to an emerging product. KFVI staff -- in the form of workshops and one-on-one assistance – will train business owners on technical and regulatory issues related to food processing, packaging, and labeling requirements. KFVI will also assist business owners in gathering direct consumer feedback by coordinating tasting events and focus groups

• Market Research & Access. KFVI is committed to helping area food businesses investigate, analyze and react to a wide variety of market opportunities. Program staff will stay abreast of current market trends by subscribing to various trade publications, attending regional and international specialty food shows, and networking with an array of specialty food retailers, consultants and practitioners. KFVI will provide practical, hands-on training to assist firms in developing those marketing strategies that are best suited to the long-term goals of individual businesses.  Perhaps most importantly, KFVI will directly link especially promising businesses to regional and national buyers, brokers, and distributors.

• Computer Technology Services

KFVI staff members will be dedicated to providing businesses with computer access and understanding of the technology essential for today's businesses. Computers can help businesses increase profits by managing their accounting and inventory, designing product literature, marketing their products over the Internet, tracking current market trends, and communicating with suppliers, customers, and other businesses. The Internet is also an inexpensive way to sell and advertise products nationally and internationally.  KFVI is developing several programs to help small businesses gain access and understanding of the technology essential to today's successful businesses.

KFVI will also be used as a:

• Test kitchen for entrepreneurs needing a place to test new recipes
• Film location for companies, organizations and individuals
• Offsite location for culinary schools partnering with Kitchen Food Ventures Incubator.  Each classroom [3] will have a fully equipped kitchen to be utilized with class instruction, and wired for live television

 For information concerning the Kitchen Food Ventures Incubator contact Cherie at (310) 537-1730 or by email cherie@kitchenfoodventures.com