An Introduction to Shared-Use Commercial Kitchens
Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerat...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2020-10-01
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| Series: | EDIS |
| Online Access: | https://journals.flvc.org/edis/article/view/121676 |
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| _version_ | 1825198328819744768 |
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| author | Matthew Krug Sarah M. Ellis |
| author_facet | Matthew Krug Sarah M. Ellis |
| author_sort | Matthew Krug |
| collection | DOAJ |
| description |
Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. Written by Matthew Krug and Sarah Ellis and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs400
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| format | Article |
| id | doaj-art-fa73f45f22564a969918fad744da7dcd |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2020-10-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-fa73f45f22564a969918fad744da7dcd2025-02-08T05:47:36ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092020-10-0120205An Introduction to Shared-Use Commercial KitchensMatthew Krug0Sarah M. Ellis1University of FloridaUF/IFAS Extension Citrus County Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. Written by Matthew Krug and Sarah Ellis and published by the UF/IFAS Food Science and Human Nutrition Department. https://edis.ifas.ufl.edu/fs400 https://journals.flvc.org/edis/article/view/121676 |
| spellingShingle | Matthew Krug Sarah M. Ellis An Introduction to Shared-Use Commercial Kitchens EDIS |
| title | An Introduction to Shared-Use Commercial Kitchens |
| title_full | An Introduction to Shared-Use Commercial Kitchens |
| title_fullStr | An Introduction to Shared-Use Commercial Kitchens |
| title_full_unstemmed | An Introduction to Shared-Use Commercial Kitchens |
| title_short | An Introduction to Shared-Use Commercial Kitchens |
| title_sort | introduction to shared use commercial kitchens |
| url | https://journals.flvc.org/edis/article/view/121676 |
| work_keys_str_mv | AT matthewkrug anintroductiontosharedusecommercialkitchens AT sarahmellis anintroductiontosharedusecommercialkitchens AT matthewkrug introductiontosharedusecommercialkitchens AT sarahmellis introductiontosharedusecommercialkitchens |