Frequently Asked Questions
Business incubators are organizations geared toward accelerating the growth and success of startups and early-stage companies. They help entrepreneurs “hatch” new ideas and shape budding business ventures by providing an array of business resources like physical space, coaching and mentoring, training, education and networking. Incubators vary in their strategies – some function in physical spaces, others operate on a virtual basis. Many incubators provide capital funding or help link members to potential outside financial sources. No matter the approach, the goal is the same – to shape and nurture fledgling startups into successful business ventures.
Hope & Main incubates early-stage food/food-related businesses that are not yet ready to occupy professional facilities of their own. From food trucks and catering companies to specialty food manufacturers who want to bring their products to the market, our incubator program looks for the entrepreneur who has a strong concept and is ready to kick start or expand an early-stage food business. In short, we’re looking for people with a great idea and an appetite for entrepreneurship interested in growing a successful food-related company.
Interested startups are asked to submit a registration form, including a $50 non-refundable fee, describing their food-related business idea as well as early-stage thinking about their product, customer, and marketplace. Once the registration form is received, Hope & Main will review the materials and contact you to schedule an informational session.
Hope & Main accepts registrations on a rolling, year-round basis. Once an registration form is submitted along with the $50 fee, our staff will begin working with the applicant to explore the business concept and technical requirements of the product or service.
Visit our Get Started page for step-by-step instructions.
Our staff works hard to help you get your business up-and-running by walking you through the licensing process with the Department of Health, obtaining the requisite permits, and accessing valuable resources. Additionally, all new members participate in a educational program called First Course with other emerging food entrepreneurs. Together, these cohort participants walk through a series of classes that cover the nuts and bolts of starting a food business. Our staff also helps you get acclimated to our commercial kitchens and equipment so you can seamlessly make the transition from home kitchen to large-scale production.
Length of membership varies on the ultimate goals of the business. A typical food start-up may take up to three years to scale up to the point of investment in a stand-alone operation. We work with each of our companies to develop a viable “exit strategy” so that by the end of their membership at Hope & Main, each of our members is well-positioned to transition their food business to their own independent location.
At this time we only offer kitchen space to Hope & Main members. As a licensed commissary kitchen, we must have a full health permit, insurance, and food safety certificate on file for anyone who operates at our facility. We cannot support one-time events or occasional hobbyists.
Have more questions?
Reach out!
Connect with us at info@makefoodyourbusiness.org.