A Place For Sustainable Businesses in Eugene
Incubator Kitchen Questionnaire
Do you have a Food Handler's card?
Do you have Liability Insurance?
What type of food will you be using the kitchen to produce?
How many people will be working at one time?
What kind of equipment will you need?
How long have you been in business?
Do you have a business plan, including a projected financial plan?
How many hours per week would you plan to use the kitchen?
When would you like to start using the kitchen?
To what extent do you use certified organic ingredients in your products?
To what extent do you use locally or regionally sourced ingredients in your products?
What is the mission or purpose of your food business?