Shared kitchen helps turn family recipes into burgeoning food-based businesses

Shared kitchen helps turn family recipes into burgeoning food-based businesses

BOWLING GREEN, Ohio (WTVG) – Stirring, churning, bottling and labeling. You might think that that level of production requires a factory.

However, if you are thinking of starting a packaged food business or even a food truck, the nonprofit Center for Innovative Food Technology (CIFT) outside Bowling Green on the Middleton Pike is here to help.

“When we decided we wanted to turn this into a business, they helped us every step of the way. Everything we need, all licenses and certifications, and they put us in a really good place. We are now in a position to succeed,” said Craig Wagner of Stateline Sauce Co.

“It’s just given us an invaluable place to grow the business and help the community meet, and there’s a lot of outreach,” added Sarah Ferguson, who works at the tea tray company The Shaman & The Bear.

Since it started 18 years ago, the Cooperative Cuisine in Northwestern Ohio (NOCK) has received support through the USDA Rural Development Program. It has helped start 46 companies and advised hundreds of others.

“Well, actually I was a man with a recipe, and I’m not kidding, the first seminar I ever attended was ‘How to market your family recipe,'” said Tim Campbell, owner of The Mustard Man. “And the beauty of this place, it’s an educational facility, plus, it’s the manufacturing facility. And it gives guys like me a chance because I didn’t have to buy a building. I had no overhead. I didn’t need to get a permit for my home or facility. I didn’t have to buy any equipment.”

“Our whole goal is to bring people in with essentially little more than a recipe and ambitions to do something great, and then get them to enter their own venues,” explains CIFT/’s Rebecca Singer. . NOK.

If you would like to contact the organization to talk about starting your own food business, Click here.

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