Shared kitchens help transform family recipes into emerging food businesses

Bowling Green, OH (WTVG) – Stirring, stirring, bottling and labelling. You might think that production levels require factories.

But if you’re considering starting a packaged food business or even a food truck, the non-profit Center for Innovative Food Technology (CIFT), located just outside Bowling Green in Middleton Pike, can help.

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

“It just gives us a valuable place to grow our business and help meet the community, and there’s a lot of outreach,” added Sarah Ferguson of tea company The Shaman & The Bear.

Since its inception 18 years ago, Northwest Ohio Cooperative Kitchen (NOCK) has received support through the USDA Rural Development Program. It has helped launch 46 businesses and has advised hundreds of others.

“Well, basically, I’m a cookbook guy, I kid you not, the first workshop I attended was ‘how to market your family’s recipes,'” says Tim Campbell, owner of The Mustard Man. “And the beauty of this place is that it’s an educational facility, plus it’s a production facility. It gives people like me an opportunity because I don’t have to buy buildings. I don’t have overhead. I don’t have to make mine The house or facility is licensed. I don’t have to buy equipment.”

“That’s what we’re all about, to get people basically just with a recipe and the desire to do something really great, and then get them into their venues,” explains CIFT/Rebecca Singer. Knock.

If you would like to contact the organization to discuss starting your own food business, please click here.

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