Local non-profit helps food entrepreneurs start their own businesses

BOSTON — Launching a food business or a restaurant is a dream shared by many people who love to cook. But figuring out how and where to start can be overwhelming.

Commonwealth Kitchen is a non-profit in Dorchester that works with entrepreneurs to make sure they've got the right ingredients for success.

Jen Faigel, executive director, said "We provide a tremendous amount of technical support and business support. Recipe development, permits, license, insurance, packaging, all the things, food packaging, food safety, all the things you need, to be able to start a food company."

In addition to the industry knowledge, Commonwealth Kitchen also provides access to commercial grade equipment.

"Our work is really about helping people take a dream of starting a food company and turning it into an actual business," added Faigel.

Adam Hirsh is the owner of Exodus Bagels and will be graduating from food trucks and farmer’s markets later this month when he opens his first store in Jamaica Plain. Even after participating at the Commonwealth Kitchen, he’s the first to admit starting a company isn’t easy. Still, he believes the facility can provide a solid foundation.

So how does it work? Aspiring cooks submit a simple business plan and pay a $75 application fee. If they’re accepted, they pay subsidized fees to use the equipment as they tap into all that professional knowledge.

Faigel believes they are a mission-based organization, focusing on economic opportunities for people who might not otherwise know how to get started. "Really the work is about breaking barriers to start a business. It’s a way to create assets and wealth."

Sherie Grillon is using the kitchens to develop NOLA’s Fresh Foods, a company that produces condiments. Grillon learned to make growing up in the southwest.

"It’s really helpful for businesses that aren't producing 5 days a week, or 7 days a week, that you are able to come in and just do what you need to do, and then leave and pay for only for the time that you are here," Grillon said.

As Hirsh reaches for the next level, he knows he picked up a few good pointers from his time at the Commonwealth Kitchen. "You can’t be too strict about your original plan, is what I am learning," he said as he stood over a steaming kettle of bagels. "There’s a lot of parallels with having kids."

Commonwealth Kitchen subsidizes its operations with commercial food contracts, but still relies on donations for about half its budget.

The Boston Foundation recently awarded the facility $70,000 for its work with communities underrepresented in the economy. More than half of the current clients are minority or women-owned businesses.

Cox Media Group