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Commercial Kitchen Survey - Sno-Valley Tilth

By John Hughes,2014-07-09 10:37
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Commercial Kitchen Survey - Sno-Valley Tilth ...

    Survey

    Commercial Kitchen/Licensed Public Kitchen/Community Kitchen

    Return to: Sno-Valley Tilth, PO Box 48, Carnation, WA

    Bring to an outreach meeting; or to: hbohan@peoplepc.com

    Note:

    ? Locally grown includes the state of Washington for these purposes

    ? ‘Resident of Carnation’ refers to those who live within city limits ? Discussions with city council for a commercial kitchen in Carnation Market Square are no longer in progress, and is not the focus thof this survey. However, we are including questions about it, as it was still a topic of discussion at our November 18. We are

    seeking information to help us decide the best way to move forward with creating a commercial kitchen for agricultural

    processing and value added business incubation and the development of community kitchen resources.

1) Select the answer that most closely describes you (select one only)

    ? A potential user of a commercial/community kitchen

    ? A potential customer of the products from a commercial kitchen (go to question #6)

    ? Not a potential user or customer, have other concerns (go to questions #7)

POTENTIAL USER OF A COMMERCIAL KITCHEN

    2) If you are a potential user of a commercial/community kitchen select from below the description which

    most closely describes how you might primarily use the kitchen: Select up to three

    ? Farmer/ gardener who would like to process their own and other produce into value-added product for

    sale or distribution.

    ? Entrepreneur/small business who would like to start or expand a business making a product using

    locally grown produce as a primary ingredient (jams, sauces, mixes, dried food, etc)

    ? Entrepreneur/small business who would like to start or expand a business in the food industry primarily

    using product other than locally grown (baked goods, candies, ready to eat sandwiches, etc)

    ? Community group use: group meal preparations, canning parties, food focused classes

    ? Volunteer /organization supporting Farm to School efforts by processing locally grown foods for ready-

    to-eat in school cafeterias (washing, cutting, bagging)

    ? Food preparation for use as a vendor at Carnation Farmers Market

    ? Food preparation for special events/ Catering business

    ? Other:

    3) Which most accurately describes you (select all that apply): ? I have ideas for food products which would require a commercial kitchen to sell.

    ? I already have a food product and I need better access to a commercial kitchen.

    ? I would like to be a small scale producer (part time, part of another business).

    ? I could like to become a large scale producer (full time, large sales volume, etc)

    ? I would use primarily locally grown produce.

    4) If you are a potential user of a commercial kitchen what equipment are you most likely to need? (to your

    best knowledge, we know you may not have all this information, but this will help refine further questions).

    ? Produce washing sinks/produce preparation area

    ? Range

     ? 4-6 burner ? 8 burner or more

    ? Grill

    ? Rotisserie/broiler/roaster

    ? Oven/convection oven

    ? Industrial food processors

     ? Juicer

     ? Pulp extractor (remove skin, seeds as in tomatoes)

     ? Dicing/slicing/cubing (cabbage, potatoes, cheese, etc)

    ? Weight/packaging equipment dry ingredients

    ? Bottling/capping equipment for drinks

    ? Large scale canning

     ? Jars ? tin cans ? water bath ? pressure canner

    ? Large scale cooker/mixers (20 gallons +)

    ? Freezer

     ? For freezing/ packaging/distribution ? For storage

    ? Walk in Refrigeration

     ? For temporary storage ? For long-term storage ? For ongoing use ? Dehydrator

    ? Smoker

    ? Pickling/ferment equipment and area

    Other:

    Other:

    5) When/ and for what duration would you likely need access to a commercial kitchen:

    ? Seasonally (mark all that apply)

     ? Spring ? Early summer ? Late summer ? Fall ? Winter Generally for how long each season?

     ? A few hours ? several blocks of 3-4 hours ? several all day blocks of time

     ? Dehydrator/smoker for days at a time ? Freezers/coolers for days at a time ? Other: Describe

? Regularly (other than seasonally)

     ? Daily ? Weekly ? Biweekly ? Monthly ? Every few months

     ? Once or twice a year Explain: _________________________________________

    Generally for how long during these periods?

     ? A few hours ? All day ? Several all day blocks of time

     ? Use of dehydrators for days at a time ?use of freezers for days at a time

    POTENTIAL CUSTOMER

    6) If you are a potential customer of the products from a commercial kitchen select from below which most

    closely describes your potential use:

    ? I am a business who would like to sell locally produced product

    ? Retail store ? Mail order (gift baskets, etc.) ? Restaurant ? Fairs/shows

    ? Distributor ?Other:

    ? I am a local resident who would like to purchase a wider range of locally produced value added product

    (catsup, pickles, sauces, soups, etc.)

     ? All products ? Locally grown product

    ? Other: _______________________________________________

    GENERAL QUESTIONS All survey participants answer

    7) Your primary concerns about a public licensed kitchen located in Carnation Market Square or on other city lands: (mark top two)

    ? Will require subsidies from the city

    ? Not enough use allowed for residents of Carnation

    ? Not enough use allowed for local community members/groups

    ? New business will compete with local businesses/restaurants

    ? Not enough interest by farmers/new businesses

    ? Facility not large enough for potential use

    ? Do not have major concerns

    ? Other:

    8) What do you see as the most important use for a kitchen located in the Carnation Market Square location? Please circle or highlight a number from 1-5: 5 being the most important use, 1 being the least.

    Regional use for education/community kitchen projects 1 2 3 4 5

    Carnation resident use for education/community kitchen 1 2 3 4 5

    Business incubator for local food products businesses 1 2 3 4 5

    Business incubator as above by Carnation residents 1 2 3 4 5

    Expanding existing food product businesses 1 2 3 4 5

    Farm to School food processing 1 2 3 4 5

9) What is your primary concern regarding a commercial kitchen in general?

    Please circle a number from 1-5; 5 being the most concerning, 1 the least concerning:

    Location 1 2 3 4 5

    Source of funds 1 2 3 4 5

    Who gets to use 1 2 3 4 5

    Low fees for use 1 2 3 4 5

    Profitabality 1 2 3 4 5

    10) If it is determined that a new commercial kitchen facility is needed, which is the most important to you regarding location:

    ? That it be part of the Carnation Farmers Market Square

    ? Someplace in Carnation

    ? Some place in the Snoqualmie Valley

    ? Within 15 minute drive

    ? Within 30 minute drive

    ? Other: ________________________________________________

11) Based on what you know about potential use which seems to be the ideal scenario;

    Number in sequence your top three choices: 1 _______ 2 _______ 3 _______

    A) Create a small commercial kitchen in the downtown Carnation Market Square for shared use by the

    community, agricultural processing and new business incubator with low hourly rates, expecting to need

    Note that the Carnation Farmers Market operates under this to subsidize through grants, volunteerism, etc.

    system and does not seek or require funds from the city.

    B) Create a small commercial kitchen in the downtown Carnation Market Square for shared use by the

    community, agricultural processing and new business incubator at rates that fully fund the project, with a

    timeline to determine viability/profitability; otherwise the building converts to other uses.

    C) Do not build a new commercial kitchen; research and promote use of available commercial kitchen/

    packing houses in the area (Senior Center, Wolf Pack, other private commercial kitchens, and support

    development of 21 Acres agricultural processing center in Woodinville, seek other potential resources;

    SVT organizes for this effort.

    D) Find another location in a nearby town or private lands to build a commercial/community kitchen; offer

    new incubator business training, possibly tie to another farmers market/or retail sales.

    E) Create a full scale agricultural processing center in the area (large truck access, large coolers, freezers,

    processing areas, storage areas) (note: this may exclude use by community members who do not require a licensed kitchen;

    12) I have knowledge about this Commercial /Community Kitchen Project because I: check all that apply:

    ? Attended Public Outreach meeting #1- November 18, 2009

    ? Attended Public Outrach Meeting #2- December 2, 2009

    ? Attended Carnation City Council Meetings

    ? Receive the Carnation Farmers Market E-Newsletter

    ? Attend Sno-Valley Tilth Meetings

    ? A member of the Sno-Valley Tilth

    ? Have talked to other people/ member of the community

    ? Have talked with Sno-Valley Tilth/ Carnation Farmers Market board/staff members

    ? Went to Sno-Valley Tilth website

13) I live

    ? In Carnation city limits

    ? With a Carnation address

    ? In a nearby city limits

    ? In the Snoqualmie Valley (not a Carnation address)

    ? Outside the Snoqualmie Valley

14) I have a business/farm

    ? In Carnation city limits

    ? With a Carnation address

    ? In a nearby city limits

    ? In the Snoqualmie Valley (not a Carnation address)

    ? Outside the Snoqualmie Valley

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