Liz Stannard, owner of Waxed Crescent Grazing Co., faced a common challenge during her first year in business: a lack of space. To grow, she transitioned to a shared commercial kitchen.
“I had venues asking me to cater, but they needed a licensed kitchen,” she recalled. This prompted her investment in the shared space, which became crucial for her business’s success.
Shared commercial kitchens can be vital for food entrepreneurs who outgrow their home setups. In Akron, there’s currently one option: Akron Food Works. Local chefs believe that demand for these kitchens is increasing, and plans for more facilities are on the horizon.
Charly Murphy, co-owner of Stray Dog Cafe, had his own shared kitchen, Stray Kitchen, which he closed when his primary business expanded. He recalled that several up-and-coming chefs used the space to make and store their foods, gaining an essential foothold in the industry. Without that support, his own business might have struggled.
“We often hear from new entrepreneurs looking for kitchen space,” he said. “A community kitchen would definitely be welcomed.”
Akron Food Works is seeing a surge in interest, with around 55 food entrepreneurs expressing a need for more space. Erica Banks, the program’s coordinator, plans to expand into a third kitchen by 2026 to accommodate this growth. Currently, existing kitchens feature important equipment, making them attractive for chefs who need reliable workspaces.
The concept of shared kitchens isn’t new. Historically, many aspiring chefs used community kitchens to test their products before launching businesses. Chef Cat Alaimo started at Akron Food Works to share resources, noting that collaboration is key for success. “It felt great to be among other culinary talents,” she said. Yet, sharing space does come with its challenges, like booking conflicts and the need for careful planning.
Stannard expanded her operation further after leaving Akron Food Works, recognizing that her business had grown enough to warrant her own kitchen space. She was able to turn a sudden opportunity into a significant step forward for her venture.
As various chefs find their footing, some may opt for the security of shared kitchens while others aspire to achieve their own spaces. This trend mirrors a broader shift in the food industry, where flexibility and partnerships have become key components. Murphy pointed to examples of local food trucks operating out of established eateries on their off days, showcasing how collaboration can lead to mutual benefits.
Many culinary entrepreneurs begin their journey at home but often run into limits set by local cottage food laws. Those who transition to commercial kitchens like Kathy Wilkins, who serves free meals to the community, reveal a deeper commitment to both business and community welfare.
“Many people are looking to turn passion into a business,” Murphy noted. “There’s a gap in the market for more community kitchens.” This sentiment resonates across the industry, emphasizing the need for resources that can support culinary growth in Akron.
As opportunities in shared kitchens continue to expand, the local food scene thrives. Chefs are collaborating, learning from one another, and testing their ideas—laying the groundwork for a diverse culinary landscape that highlights community involvement and innovation.
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