Many people dream of selling food items. This may be bakery, canned goods, a food truck or a restaurant. Many communities have “community kitchens.” A community kitchen has professional kitchen equipment that a person can rent by the hour so their products are produced in a licensed facility. The expense of setting up a licensed kitchen is the biggest obstacle to starting a food business. Capital costs are also the biggest obstacle to an aspiring restaurant owner.

We could invest in a community kitchen and also have a food hall for restaurant start-ups in the same facility. Aspiring restaurateurs come together in a common facility to share the expenses of rent, maintenance and equipment. There is a common dining space. Each restaurant features a different and limited menu. Diners have choices!

This allows aspiring restaurateurs to test and refine their ideas with much less capital invested and thus much less personal risk. Concepts that might be too risky to open a stand alone restaurant can be tested. This results in a much broader range of food choices. Local diners are introduced to foods that they might not otherwise get a chance to try locally.

Having several restaurants in one facility eases the marketing burden. Their efforts combine synergistically. The restaurateurs naturally learn from each other. Their combined efforts contribute to the success of the group.

This variety also help surrounding businesses by providing a unique dining experience that will draw people to the area for something other than a chain restaurant. It gives the area a different and vibrant feel. We know people congregate around food. Fondue Fest? Taste of Fond du Lac? Chili Crawl? All those events are about food.  We need a permanent food attraction that is unique and innovative.

The two models I’ve visited are Global Cafe and Puck’s Food Hall, both in Memphis TN. In both cases, unused commercial space was repurposed into a restaurant cooperative.