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.

Industry experts include Sophie Gilmour, co-founder of Bird On A Wire, Max Washer, co-owner and manager of The White Lady, Toss Grumley, director of new business and growth advisors Wolf & Fox, and John Evans, commercial director of Beverage and Food Gurus.  

By the end of the induction you will:

• Complete a food plan and business plan.

• Understand food regulations.

• Be familiar with commercial kitchens and equipment.

• Integrate sustainability, health, marketing, branding and sales into your business plan.

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.

By the end of the development programme you will:

• Start building your network with industry professionals.

• Gain confidence in dealing with procurement, suppliers and distribution lines.

• Be reaching your target market with your product, and increasing sales.

• Be tracking well against standard industry practice for food business.

• Have a solid foundation for your food business to succeed.

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.

The Kitchen Project is looking for entrepreneurs who are focused on building their business locally and are committed to healthy food processes and ingredients to improve access to healthy foods in the community. We also want candidates who are committed to sustainable business practices.

The programme is designed to help turn talented home cooks into successful food-business ventures.

The programme offers a mix of classroom and hands-on experience through our commercial kitchen space available to rent on site as well as access to a strong network of business experts and mentors with established careers in the food and beverage industries.

Participants must be willing to commit nine hours per week for the first six-weeks of the programme, and two to three hours per fortnight for the remaining 20 weeks of the programme.

Our West Auckland site is based at Te Manawa, 11 Kohuhu Lane, Westgate , and our South Auckland site is based at the Due Drop Events Centre, 770 Great South Road, Wiri. We are headquartered at 135 Albert Street, Auckland CBD. Applicants to the programme will need to ensure they can attend sessions at one of our locations.

Be business ready

• Have a food product or service that you want to commercialise.

• Be based in Auckland and plan to operate in the area, with a commitment to growing the food culture of the community.

• Be in a position to financially support your involvement in our programme.

• You will enter a contract with the Kitchen Project that outlines programme expectations, such as the hours you will be expected to commit and a publicity agreement.

• Be committed to:
  – The community (your employees and staff).
  – Environmental sustainability (production, packaging, processing, types of ingredients and food waste).
  – Healthy food (your ingredients and food processes).

Be personally ready       

• Be willing to learn and evolve the business to become commercially viable.

• Be hardworking, dedicated and able to work with others in a shared learning and work space.

• Be willing to share and be transparent about your business, including financial information.

• Be able to commit to the required hours for the programme.

• Have what it takes to grow and thrive in the food industry.

If your application is successful, the programme will cost $50 a month.

Over a 20-week period the total cost for food entrepreneurs is $250 plus kitchen time. This does not include insurance or business registration and verification.

Use of our commercial kitchen during the development programme will be charged at an hourly rate, reduced by half from commercial kitchen rates.

You can continue to use our kitchens after you graduate as long as you continue to pay your membership fee of $50 a month.

You will be responsible for all the costs your business occurs over and above this.