Q: Can I access more than one of the services?

 

A: Yes. All our offerings are open to any business, non-profit or community organization.

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Q: Are there sliding membership fees depending on what I access?

 

A: We offer full-time, part-time and seasonal memberships to accommodate your needs.

For more detail go to our facilities page on our website.

 

Please note that membership packages are optional and not required to rent space and equipment in the kitchen. Certain qualifications apply.

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One of our objectives is to assist local processing businesses to scale up and in that light, we expect our pricing model will reflect lower than market pricing for use of the kitchen.

 

If you are a non-profit, charity or community group please contact us to discuss pricing.

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Q: When will the kitchens become available?

A: We are open!

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Q: How many businesses do you expect to be using the kitchen at the same time?

A: Depending on scheduling and demand, there is room for five processing lines to operate at once.

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Q: Is there parking?

A: There is access for product and equipment loading and delivering through Bay 4. Parking in the front lot is first come first serve. We encourage cycling and car pooling when possible.

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Q: How soon would you expect to be open 24/7?

A: We will start with business hours and weekends, and then move to 24/7 as needs dictate. 

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Q: Any storage room for processors to keep our own equipment or bottles and/or dry ingredients?

A: Yes, storage is available as part of our services offered.  Please contact us for availability and pricing.

 

Q: What are the revenue streams for Kitchen Connect?

A: As a program of the VCFHS, any profit will be used to support our charitable programming. Kitchen Connect revenue streams include: training programs, business programs, kitchen and equipment rentals, and co-packing. Farmhub will include sales of produce and processed goods into the wholesale charity market and the home delivery and Farmhub branded line of product for the retail sector, washing and packing of local produce.