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OUR MISSION:
NCV seeks to help small-scale food entrepreneurs succeed by providing a low-cost, shared-use kitchen facility in order to create business opportunities, employment, and multicultural economic activity throughout Boston’s neighborhoods. |
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Frequently Asked Questions
Who can become a culinary entrepreneur at NCV?
Anyone can become a culinary entrepreneur at NCV, and potential participants include:
- Anyone who wants to start a catering, pushcart vending, baking, or specialty food business
- Specialty food producers in need of certified kitchen space and business support to increase production
- Caterers currently cooking out of their homes but interested in expanding their businesses
- Restaurant owners who would like to start catering or producing their famous salsa, salad dressing, marinade, or other product for re-sale
- Market or bodega owners, who would like to sell their own food products, such as baked goods and fresh dishes
- Cart vendors who need commissary space to store their food and their carts and a location to prepare their food
Is previous experience necessary?
No previous business experience is necessary, and Nuestra Culinary Ventures offers business development workshops to help individuals learn about small business management.
What are the typical business start-up costs?
The business start-up cost is around $800. This includes $135 for the NCV security deposit, $350 for one year of insurance, $100 for ServSafe certification, and $50 for business registration. In addition, the food business license costs between $50 to $325 depending on the type of business. Costs associated with product development are not included in the $800. In order to cover the start-up costs, some entrepreneurs take on partners to share the cost and work load.
How much does it cost to use the kitchen?
The cost of kitchen rental ranges from $15 to $35 per hour depending on type of use. Culinary entrepreneurs also pay a monthly membership fee of $50 to help cover NCV operating costs.
Do I need any special certifications?
All users of the kitchen must have their Food Safety certification before starting at the kitchen. ServSafe classes are offered monthly at NCV through a partnership with SnapChef.
What features does the NCV kitchen offer?
The NCV kitchen offers the following features to entrepreneurs:
- 1,600 square foot central production area containing one eight-burner range, two six-burner ranges, three convection ovens, four conventional ovens, two fryers, one 30-quart mixer, one char broiler, two proofing boxes, two slicers, multiple food prep tables, two three-compartment sinks, and two food prep sinks
- Almost 2,000 square feet of refrigerator, freezer, and dry storage space with individual lockable storage cages available to rent on a monthly basis
- 1,000 square foot pushcart commissary with individual storage units, three-compartment sink, and cart-washing area
- Two truck-height loading docks
What services does NCV offer?
As members of NCV, entrepreneurs receive the following free services:
- Assistance with navigating the process of starting a food business
- Workshops covering various aspects of small business development, such as marketing, lending, and financial management
- Networking opportunities with other food entrepreneurs
- Aid with business and product marketing
- Mailboxes for all entrepreneurs and voicemail services available upon request
- Access to a fax machine, photocopier, and computer with high-speed internet access
What business assistance does NCV provide?
NCV provides a variety of small business technical assistance. We offer a series of workshops on a variety of small business topics, such as marketing, financial management, and access to capital. We maintain a resource center at the kitchen with information pertaining to the multiple aspects of starting a business - from business planning to legal issues to food and equipment suppliers. We also refer entrepreneurs to several organizations that provide free technical assistance to small business owners.
For a list of upcoming business development workshops at NCV, please check our calendar.
Who is eligible to become a culinary entrepreneur?
The kitchen is open to all food businesses, with preference given to low and moderate-income residents of Boston with strong food experience and/or business ideas. If you are interested in becoming a culinary entrepreneur, please come to an information session at NCV to learn about the kitchen and to receive an application.
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