If you are considering starting a food business and are interested in renting space in one of the Detroit Kitchen Connect Licensed Kitchens, here's what you"ll need:
- Register for and attend one of the DKC Informational Workshops held at Eastern Market. You cannot apply for MCHCS (DKC partner kitchen) space until you have completed the workshop.
- You’ll also need to complete ALL of the following BEFORE applying:
- Complete a ServSafe Food safety course and receive a ServSafe Certificate. You will need to attach your ServSafe Certificate to you application.
- Register your business (cost varies depending on what type of business you establish; application can be found at http://www.michigan.gov); this process will provide you with the necessary EIN/Tax ID Number you will need for your business; you will need to attach a copy of your registration (i.e. LLC, DBA, etc.) to your application.
- Acceptance into a MCHCS Community Kitchen requires:
- First, you will need to fill out the application and pay the $200 deposit required (you will pay this AFTER your application is accepted but before you begin working in a MCHCS kitchen).
- Purchase insurance (MCHCS requires a $1 Million general liability policy that names whichever Macomb County as co-insured. You will need to attach a copy of your insurance policy to your application.
- You will apply for and be inspected for your Food License through Michigan Department of Agriculture and Rural Development or the County Health Department; you cannot utilize any MCHCS kitchen space until you have been inspected and approved by MDARD.
- Finally, you must create Standard Operating Procedures and Critical Control Points for making your product; you will need these for your MDARD inspection/licensing.
ADDITIONAL THINGS TO CONSIDER:
- You will need an email account
- You will need a business bank account
- You will need packaging
- You will need MDARD approved labels on your packaging
- You may need nutrition facts on your packaging
- You will need to know:
- Who will make the product?
- What is the shelf life of your product?
- What is the cost of your product(s)?
- What is retail or wholesale asking price?
- Who is your target market? (Retail or Wholesale)
- How will you distribute your product?
- How are you planning on sourcing the ingredients?
- You will need NFS approved equipment for making/storing products.