Claire Kelly
Lunch With Crunch
With regular intakes, the part-time 20-week programme includes learning both in and out of the kitchen, covering everything from regulations, food safety and business planning to finance, branding and marketing, drawing on the vast experience of our mentors and partners. It also offers access to dedicated commercial kitchens at subsidised rates.
Inspired by La Cocina in San Francisco – one of the most successful kitchen incubators in the United States – The Kitchen Project is committed to celebrating the diversity of our vibrant Auckland community, supporting people from different cultures, races and countries of origin.
Our induction gives food entrepreneurs an overview of running a successful business. Topics will cover regulations, food safety, finance and fund sourcing, supply chain, quality, sustainability and health and marketing, including social media.
We work one on one with our food entrepreneurs, with support from industry experts to help develop and grow their businesses. Past industry mentors and experts include: Chris Cullen, Founder and Director of Culley's, and Martin Smith, General Manager at The Great Catering Company.
Because we are committed to ensuring the ongoing sustainability and success of our entrepreneurs’ businesses, we provide them with ongoing support after they have completed the programme.
