Partners in Progress Series: The Shared Kitchen

One of the most anticipated features at THE REYLECK is its 1,400-square-foot shared-use commercial kitchen – created to lower the barrier to entry for food entrepreneurs. Whether you are a cottage food producer, farmers market vendor, caterer, or aspiring restaurateur, the kitchen is designed to help launch or grow a business without the high upfront cost of building and equipping a private facility.

Starting a food business can be exciting – but it’s also expensive. Outfitting a commercial kitchen can exceed $250,000 in equipment alone, not including small wares, dishes, or ongoing maintenance and compliance costs. Shared-use kitchens provide an affordable alternative, giving entrepreneurs access to professional-grade space and equipment when they need it.

To ensure the kitchen truly meets the needs of its users, THE REYLECK partnered with Square One Kitchen in Fargo, North Dakota. Owner Casey Steele shared insights from more than a decade of operating a successful shared kitchen, helping shape both the equipment list and an operations model designed to support a wide range of food businesses. “It has been an absolute pleasure working alongside the minds behind The Reyleck and following its progress. I am SO excited to see this space come to life and the opportunities it will bring to the Grafton area and beyond!”

Steele also emphasized three key elements for success in a shared kitchen model:
1 – Continually strive to support the small businesses that utilize the space. Starting up is tough business and a guiding hand can go a long way.
2 – Evolve through new practices, procedures, and policies to continually improve the user experience and prepare users for growth.
3 – If you’re a little bit more excited than you are terrified – give it a go and start something!

This approach is especially valuable in regional and rural communities where access to commercial facilities can be limited.