Get out of your home kitchen and grow your business quicker by becoming a core Production Member of The Cook’s Nook.
By becoming a Production Member, you have access to the shared kitchen (with at least 40 hrs), with your own prep area, temporary day refrigeration, and multiple ovens and burners to get your production done faster.
Your business can scale so that it remains manageable longer with a single cook (likely you), until you are ready to grow with additional help or shifts. The kitchen is clean, and at The Cook’s Nook you are compliant with the City of Austin.
Additionally, as a Production member, you can take advantage of networking with others who are at the same stage as you, have access to chefs and others in the industry for help and guidance as you plan and grow.
Potential clients can visit your production area, meet you in a designed meeting space, and have confidence that you should be their vendor.
At The Cook’s Nook, it’s not just about production kitchen rental, it’s also about helping you grow your artisan food company.
You’ll need to meet with The Cook’s Nook team during regular business hours, and complete:
- Completed Food Enterprise Application from the City of Austin website
- City of Austin Food Handler’s / Manager’s Permits. These and other compliance requirements by the City of Austin must be maintained throughout the membership.
- The Cook’s Nook Membership Application
- Security Deposit
- The Cook’s Nook Membership Agreement
- Certificate of Insurance, with a minimum of $1m commercial general liability insurance, with The Cook’s Nook as an additional insured. This must be maintained throughout the membership.
As you grow, you can remain at The Cook’s Nook, and expand your Membership hours and participation as you expand your business.
Startup Disaster Stories and What We Can Learn
Monday, March 2, 2020, 6:30 PM – 8:30 PM CDT
Join Marc Nathan, VP of Client Strategy at Egan Nelson LLP, Joi Chevalier, CEO of The Cook’s Nook, Andrew Eisenberg, Partner at Lee & Hayes, P.C., and April Riggs, Digital Brand Manager at Still Austin Whiskey Co. as the panel shares startup disasters and lessons learned. Click here to register.
The Cook’s Nook at SXSW: The Future of Food
Saturday, March 14, 2020 – 11 AM to 4 PM
WeWork Food Labs in the SXSW Building at 1400 Lavaca St.
Join a diverse group of experts, influencers, leaders and visionaries for a taste of how technology, innovation and social issues are revolutionizing the future of food. Free to public (limited tickets available), SXSW badge holders will be given priority access. Click here to register.
Cook’s Nook at SXSW: The Data-Driven Food System: From Soil to Supper
Saturday, March 14, 2020, 3:30 PM – 4:30 PM
JW Marriott, Salon FG
Google has convened the Refresh Working Group—40 farmers, nutritionists, retailers, researchers, and consumers—to collectively examine how AI is helping to improve the U.S. food system. Click here to register.
Cook’s Nook at SXSW: Empowering Minority Founders in a Food Revolution
Sunday, March 15, 2020, 3:30 PM – 4:30 PM
Fairmont Hotel, Congressional B
Join Joi Chevalier, Roman Gonzalez, Tam Hawkins, and Edwin Marty to discuss how under-represented business founders in the natural CPG, mobile food vendor, food entrepreneur, and food growing space find resources and communities. Click here to register.