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Pittsburgh Public Market to open shared commercial kitchen this summer

The Market Kitchen at the Pittsburgh Public Market, a shared-use commercial kitchen, is set to open this summer.  Located on the campus of the Public Market in the Strip District, The Market Kitchen will be available to both market vendors and local chefs.
 
Kelly James recently came on as the kitchen manager for The Market Kitchen and addressed a group last week at a Farm to Table lunch and learn focusing on small business development. Many attending the event were interested in learning about the shared, commercial kitchen.
 
“I come here, to this project, as a chef,” James said to the group.
 
She shared her own experience of opening and running the Sugar Café in Dormont. Though the business closed, James says she learned how to help other entrepreneurs navigate the competitive food industry and consider other business models — instead of the traditional, and costly, brick-and-mortar store.
 
“I get to help other people in small businesses avoid the pitfalls,” she says.
 
The Market Kitchen is an economical way for startups to begin their business. James says that by having a space that provides a state-of-the-art kitchen — and is up to code ­­­­— entrepreneurs have the opportunity to start small, get noticed and grow into a shop. 
 
“We’re a nonprofit, so we are here to help people start,” James says.
 
She says a yearly membership of $100 and a $17.50 hourly rate for use of the kitchen — a nominal price compared to most new business costs — will provide Market Kitchen members with the opportunity to utilize the space and have access to Public Market customers. Members can schedule to access the kitchen 24 hours a day, 365 days a year.
 
This access to the Public Market is flexible. For extra costs, one could become a vendor; or, it could be as simple as providing samples to market patrons for product exposure.
 
James says she began accepting applications for the kitchen last week. Applicants must be businesses with proper food safety certifications. Fledgling and seasoned chefs are both welcome to apply, and those getting in on the ground floor will have priority, first-come, first-serve kitchen scheduling.
 
“Whether you are just starting out on the path or looking to expand and grow your food business, our goal is to provide you a service that is economically superior to building or leasing your own commercial facility. We offer a unique direct line to success with access to a retail space to sell and market your product within Pittsburgh Public Market. Pittsburgh’s historic Strip District is a perfect place to spread your wings,” the Public Market’s website states.

In addition to entrepreneurs, James says caterers, food truck owners, cart vendors, established restaurants seeking more space, bakers and personal chefs may find the kitchen attractive for its professional appliances and secured storage.
After this kitchen is completed, the market may build a second kitchen. James calls this demo-kitchen “phase two.” She says this installation will provide opportunities for cooking classes and events.
 
The Market Kitchen is expected to be open July 1, 2014, or a few weeks earlier in June. She invites those interested to follow construction progress on the Public Market’s website.

Source: Kelly James, the Pittsburgh Public Market
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