By Jim Berman, Foodable Industry Expert
Raising capital, finding a key location, insuring a business, and tackling marketing are only some of the demands that a new restaurateur must manhandle before even the first crawl into the kitchen. What if there were smart investors who were just unzipped enough to open a door or two for creativity? Or perhaps some cash, a place to sell food? What if business acumen, wrapped with just enough of an absurd bent on fiscal adventure to help a skilled kitchen hooligan, was a good qualification for an investor?
And the incubator was born. Up from the rubble of a deflated technology burst-bubble, the incubator evolved as a safe haven for the creatively inclined to nurture their idea using the resources — like money — of an investor without being strapped to a bank. Rather, the incubator offers guidance to usher new projects to market.
In the same vein, a restaurant incubator provides the physical space, along with other supports, to cultivate the growth of a spirited chef as they open their own place. Dotted throughout the country, like Chicago’s Intro and R. House in Baltimore, these incubators offer an opportunity for chefs that may otherwise be locked out of owning their own businesses. Brooklyn FoodWorks, for example, was created to cultivate creativity with a distinctly Brooklyn flavor. The New York iteration of the incubator employs a panel of industry experts and advisors to move the talent beyond the kitchen door.Read More