how it works
The Kitchen Project is designed for emerging food entrepreneurs in their first or second of business who need support to take their offering to the next level.
Entrepreneurs must be willing to commit nine hours per week for the duration of the programme (26 weeks). Based at 4 Henderson Valley Road, we also have a commercial kitchen available to book at a discounted rate on site. Learning will take place both inside and outside of the classroom and the kitchen, as well as from your fellow participants, mentors and partners of the programme.
We seek to support food entrepreneurs in west Auckland. Our aim is to celebrate the diversity of Henderson and the surrounding west Auckland community, which is a vibrant place with people from different cultures, backgrounds and countries of origin. In keeping with this, we are committed to reflecting the vibrancy of our community as we choose our applicants.
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induction (six weeks)
Our induction gives food entrepreneurs an overview of running a successful business. Topics will cover regulations, food safety, finance and fund sourcing, supply chain, quality, sustainability and health and marketing, including social media.
Past industry experts include Sophie Gilmour, co-founder of Bird On A Wire, Max Washer, co-owner and manager of The White Lady and Toss Grumley, director of new business and growth advisors Wolf & Fox.
By the end of the induction you will:
Complete a food plan and business plan.
Understand food regulations.
Be familiar with commercial kitchens and equipment.
Integrate sustainability, health, marketing, branding and sales into your business plan.
Food entrepreneurs will receive one-on-one mentoring with industry experts while developing their food product in the kitchen. Past mentors include: Chris Cullen, Founder and Director of Culley's, and Martin Smith, General Manager at Collective Hospitality.
By the end of the development programme you will:
Start building your network with industry professionals.
Gain confidence in dealing with procurement, suppliers and distribution lines.
Be reaching your target market with your product, and increasing sales.
Be tracking well against standard industry practice for food business.
Have a solid foundation for your food business to succeed.
after the programme
Because we are committed to ensuring the ongoing sustainability and success of our entrepreneurs’ businesses, we provide them with ongoing support after they have completed the programme.