Welcome to Kitchen Food Ventures!
KFV HOSTS KITCHEN UPDATE MEETING AT CARSON COMMUNITY CENTER WEDNESDAY SEPTEMBER 5TH, 2012 6PM CALL CHERIE AT (310) 920-7001 TO COMFIRM ATTENDANCE
If you have been “bootlegging food out of your residential kitchen for retail sale” please call Cherie @ (310) 920-7001 or email me at email@example.com, because help is on the way!!!
Kitchen Food Ventures (KFV) recently completed a feasibility study, and it is overwhelmingly clear 366 food entrepreneurs have need of a commercial kitchen to start and expand food related businesses!!!
Kitchen Food Ventures (KFV) is renovating a commercial kitchen facility in the South Bay area for farmers, caterers, students studying Culinary Arts or anyone in the specialty food industry who needs the opportunity and resources to grow and expand food production. The facility will house a fully approved USDA licensed kitchen that will provide you with all applicable commercial kitchen equipment, storage space including walk in refrigerators and freezers, 10-12 commercial office spaces, retail space so you can sell and distribute your food products, demonstration style classrooms for culinary classes and filming for television, and not to mention, all the support services any successful business needs. We’ve got scanners, fax machines, state of the art computers fully loaded with business, graphical, word processing and internet software. From food production to distribution and sales, KFV has what you need to get your business “up and rollin”.
The anticipated Kitchen Food Ventures (KFV) Commercial Kitchen will be one of only a dozen or so such time-shared food production facilities in the country. Designed specifically to help farmers and entrepreneurs start and expand their food-related businesses, KFV will be a one-stop source of services and information for the specialty food industry. In addition to rental offices and a retail space where area food businesses can showcase their products, KFV will also boast  classrooms each equipped with commercial kitchen equipment to be utilized for in class instruction, as an offsite location for partnering culinary schools.
Because the Kitchen will be licensed and approved by the local Department of Health, as well as by the California Department of Agriculture, most foods produced in the Kitchen can be marketed and sold in local, regional, and national markets. In short, KFV will free new and growing businesses from the need to invest in costly facilities and equipment by providing access to a commercially licensed kitchen.