WHAT IS NEWMARKET KITCHEN?Newmarket Kitchen provides shared-use commercial kitchen space for food businesses. Combining our knowledge of the food industry

and our passion for food, we work with a community of producers, caterers and independents chefs to bring their vision to life.

THE PROBLEM: High start up costs

SMALL FOOD BUSINESSES

30% of food businesses fail in year 190% of food businesses fail by year 5

40%

30%

30%of food businesses are profitable

are continually losing money

break even

“There are lots of start-ups but few survivors. Yet, despite the costs and the risks, food entrepreneurship remains remarkably open to an incredibly diverse range of people. A revolution in the economics of food entrepreneurship is happening.”

Nesta & Kitchenette - A Steak in The Economy, 2013

BARRIERS TO ENTRY

START UP COST

PREMISES & EQUIPMENT

CERTIFICATIONS

TRAINING & MENTORSHIP

MINIMUM START UP COSTS

€14,000RENT

+EQUIPMENT

€4,500

Market Stall

€41,000RENT

+EQUIPMENT

€25,000

Food Truck

€67,000RENT

+EQUIPMENT

€23,000

1 year pop-up

53%FEMALE OWNED/OPERATED

THE SOLUTION: Newmarket Kitchen Food Incubator

MONTHLY COSTINCLUDING EQUIPMENT,

ELECTRICITY, WASTE, MARKETINGHSE Approved Facility

1

OPEN 24/7365 DAYS

30+MEMBERS &

ALUMNI IN 2016

HELP WITH MARKETING

REGULATIONS+

52NUMBER OF PEOPLE EMPLOYED INDIRECTLY THROUGH MEMBER BUSINESSES

10NUMBER OF FOLKS COMING FROM OTHER INDUSTRIES

AVERAGE MONTHLY SAVINGS

€1,500

THE RESULT: Growth

220STORES SERVICED NATIONWIDE

150,000MEALS SERVED IN 2016

80+FEATURED MEDIA

ARTICLES

PEER NETWORKING &COLLABORATION

“As a brand new business, we had a lot of foundational work to do in order to get up and running. Because the facilities at Newmarket Kitchen are HSE-compliant, we were able to hit the ground running - literally producing on our very first day. Any issues that arose during our time at Newmarket Kitchen were promptly addressed by Shane and his team, which allowed us to remain focused on growing our business. An unanticipated benefit we got from working in a shared-kitchen environment was the instant networking. From day one, we were working alongside other food producers, both seasoned professionals and newbies like us. It proved tremendously helpful, especially in the early days, for us to be part of this small information-sharing community where we often got practical advice and tips from others experiencing similar challenges. For any budding food producer who doesn’t want to go it completely alone, I couldn’t recommend Newmarket Kitchen more.”

Kelli Marjolet - The Proper Chocolate Company

WWW.NEWMARKETKITCHEN.COM