Howard County Food Hub - Kitchen Incubator Potential User Survey Question Title * 1. What best describes your business or business interest? Chef Baker Caterer Farmer Food Truck Owner Hobbyist (not yet a business owner) Other (please specify) Question Title * 2. What types of products do you produce or plan to produce? Baked Goods (cakes, pies, donuts, etc.) Pre-Prepared Meals Jams/Jellies/Sauces/Spreads Sandwiches Chocolates/Candies Produce (fruits, vegetables,etc.) Specialty Food Other (please specify) Question Title * 3. Where are you currently producing your product? From my home Restaurant Kitchen Commercial Bakery Commissary Incubator Kitchen N/A Other Other (please specify) Question Title * 4. How do you sell your product? Wholesale Retail/Direct to Public Catering I cook/bake for my friends/family/coworkers Other (please specify) Question Title * 5. Where do you sell your product? Wholesale to independent retailers Wholesale to grocery chain retailers Wholesale to restaurants Farm Market Public Market Food Truck Online I'm still looking for my first customers to sell to Other (please specify) Question Title * 6. How do you package your product? By hand Commercial Packing Equipment Co-Packer N/A Other (please specify) Question Title * 7. Where do you currently source your ingredients? Distributor/wholesaler Retailer (including supermarket) Aggregator Direct from Farm Question Title * 8. Do you currently use locally-sourced ingredients in your products? (Local = 0-200 mile radius) Yes No Question Title * 9. If yes to previous question, what percentage of your ingredients are locally-sourced? If no to previous question, would you consider using locally-sourced ingredients if they were available to you? Question Title * 10. Which of the following are priorities for your business? Check all that apply. Local Product Sustainable/Organic Product Healthy Product Gluten Free Allergen Free Kosher/Halal Hormone Free Other (please specify) Question Title * 11. How many full-time employees do you have? It's just me 2-5 6-10 More than 10 N/A Question Title * 12. How many part-time employees do you have? It's just me 2-5 6-10 More than 10 N/A Question Title * 13. What is your annual gross revenue from your business? Less than $25,000 $25,001-$49,999 $50,000-$74,999 $75,000-$100,000 $100,001-$250,000 More than $250,000 N/A Question Title * 14. Do you belong to any professional organizations? Yes No If yes, please list Question Title * 15. Do you have a HACCP plan? Yes No Not sure Question Title * 16. Do you have ServSafe certification? Yes No Question Title * 17. Do you hold liability insurance for your business? Yes No N/A Question Title * 18. Do you process meat products for wholesale or retail? Yes No Not yet but interested Question Title * 19. Would you be interested in using a shared-use commercial kitchen? Yes No Maybe (please specify) Question Title * 20. Which of the following shared-use spaces would you most likely use? Please rank in order from most likely to least likely. 1 2 3 4 5 Bakery w/commercial ovens, mixer, dough sheeter, prep tables 1 2 3 4 5 Kitchen w/range, conventional oven, kettle, tilt skillet, fryer, prep tables 1 2 3 4 5 Space with just prep tables and induction cooktop 1 2 3 4 5 Self-enclosed room designated for gluten-free, allergen-free, Kosher or other specialty production 1 2 3 4 5 Storage space (refrigerator/freezer/dry) Question Title * 21. How important is the location of the shared use kitchen? Not Important Somewhat Important Very Important Question Title * 22. How far are you willing to travel to use a shared use kitchen? 1-5 miles 5-10 miles 10-20 miles more than 30 miles Question Title * 23. From what zip code will be traveling? Question Title * 24. What equipment would you use if it was available in a shared-use kitchen? Check all that apply. Prep Table Range Induction Cooktop Kettle Tilt Skillet Fryer Convection Oven Deck Oven Rack Oven Mixer Griddle Dough Sheeter Food Processor Food Mixer Food Slicer Charbroiler Water Chiller Walk-in Refrigerator Walk-in Freezer Blast Freezer Canning Line Bottling Line Vacuum Sealer Temperature Controlled Processor Flash Freezing Other (please specify) Question Title * 25. Which of the following amenities would you be interested in using? Loading Dock Space to park/clean/plug in food truck Pallet Jack Shared refrigerated truck Other (please specify) Question Title * 26. How many hours per month would you use a shared-use kitchen space? Less than 4 4-8 8-16 16-32 32-64 64-96 More than 96 Not Sure Question Title * 27. Which times of day would you be interested in using a shared-use kitchen? Check all that apply. 6am-Noon Noon to 4pm 4pm to Midnight Midnight to 6am Question Title * 28. Based on your specific kitchen usage, what is the most you may be willing to pay for shared-use kitchen space? Less than $5/hour $6-$10/hour $11-$20/hour $21-$30/hour $31-$40/hour More than $40/hour Question Title * 29. Would you be interested in (check all that apply).... Dry storage Refrigerated storage Walk-in freezer storage Question Title * 30. What would you be willing to pay to rent storage space? <$20/month $20-$40/month $40-$50/month >$50/month Question Title * 31. How many dry storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height) 0 1 2-3 3-5 more than 5 Question Title * 32. How many refrigerator storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height) 0 1 2-3 3-5 more than 5 Question Title * 33. How many freezer storage containers would you use per month? (specs: 2.5' width * 5' length * 4' height) 0 1 2-3 3-5 more than 5 Question Title * 34. How would you prefer to pay for your shared-use kitchen space? An entire month all at once By the hour or shift Other (please specify) Question Title * 35. How would you prefer to reserve kitchen space? By phone Online In person Other (please specify) Question Title * 36. Rather than a shared kitchen, would you prefer to pay more for your own, dedicated kitchen that you could individually lease on a year-to-year basis? Yes No Maybe Question Title * 37. Which of the following support services might you be interested in? (Check all that apply) One-on-one business counseling Group learning on topics such as marketing/business/planning/finance/legal Access to low-interest loans Group purchasing of ingredients Assistance with obtaining labeling Assistance obtaining UPC Assistance obtaining product nutrition information Assistance obtaining sales venues/contracts Advice on emerging trends in the food industry Assistance with local product procurement Assistance obtaining affordable liability insurance Assistance understanding/navigating public-sector regulations/licensing Kitchen assistants(staff available at the kitchen incubator who you would pay by the hour to help you prep in the kitchen) Opportunities to showcase your product at high-visibility venues Assistance with business concept development Specialized services (product testing, market analysis, feasibility studies) Question Title * 38. What do you see as barriers to achieving your goals? Check all that apply. Access to processing facilities Market research Access to equipment Lack of funds Loan program Business planning and financial management Technical expertise Networking with others in the industry Distribution market Regulatory and licensing issues Lack of customers Other (please specify) Question Title * 39. Other comments/ideas? Question Title * 40. Your name Question Title * 41. Your business name Question Title * 42. Your email address Done