Page 1

DRAFT Takoma  Park  Silver  Spring  Community  Kitchen  (TPSSCK)   Interim  Business  Plan   December  11,  2014     1. Executive  Summary 2. Kitchen  Overview a. Developing  Local  Food  Systems   b. The  Takoma  Park  Silver  Spring  Community  Kitchen  (TPSSCK)   i. Quick  Facts   ii. Impact   iii. Key  Organizations   iv. Collaborating  Organizations  and  Consultants   v. Prospective  Kitchen  Users   3. Programming a. Microenterprise  Development     i. The  Need   ii. Fee  Structure   b. Cooking  and  Nutrition  Classes  &  Community  Rental i. The  Need   c. Food  Recovery  and  Donations i. The  Need   4. Operations   a. Usage  (hours) b. Management c. Kitchen  Staff d. Community  Relations e. Membership  Contracts f. Trash/Compost  Collection  and  Janitorial  Services g. Parking  and  Traffic  Flow h. Pest  Control i. Licensing  and  Insurance j. Noise  and  Odor k. Sample  Kitchen  Schedule  

1 2  


8 9   9   11   12   12   13   13   12   15   15   16   16   17  

Attachments:   I. II. III. IV. V. VI.

LOI between  TPPC  &  CCFN   Letters  of  Intent  from  potential  users   TPSSCK  User  Code  of  Conduct   Budget   Kitchen  Fee  Scenario  Spreadsheet   Cupcake  production  example  


Contact Information:       Takoma  Park  Silver  Spring  Community  Kitchen  Coalition:  Jean  Cavanaugh,   tpssck@gmail.com     Crossroads  Community  Food  Network:     Christie  Balch,  Executive  Director,  cbalch@crossroadscommunityfoodnetwork.org,   608.843.0580     Takoma  Park  Presbyterian  Church:  Vicki  Warren,  max2allie@aol.com       1.  Executive  Summary   The  Takoma  Park  Silver  Spring  Community  Kitchen  (TPSSCK)  will  be  a  key  piece  in  building   economic  opportunity,  environmental  sustainability,  and  community  health.    By  creating  the   infrastructure  for  local  food  production,  the  kitchen  will  support  microenterprise  development,   cooking  and  nutrition  classes,  and  food  preparation  for  food  insecure  community  members.         This  business  plan  represents  the  current  thinking  of  the  TPSSCK  Coalition.    This  plan  is   based  on  significant  research  and  demonstrates  the  ability  for  kitchen  operations  to  produce   income  to  meet  expenses.    The  Coalition  intends  to  continue  its  research  and  refine  this  plan   further  between  now  and  when  kitchen  construction  is  complete.    The  updated  plan  will  be   shared  with  neighbors,  funders  and  other  stakeholders  upon  request.       2.  Kitchen  Overview   a.   Developing  Local  Food  Systems:  Organizations  such  as  the  United  States   Department  of  Agriculture  (USDA)  in  addition  to  several  other  agricultural  research  agencies   recognize  the  need  for  the  processing  component  in  the  development  of  local  food  systems.   Healthy  Food  Systems,  A  Toolkit  for  Building  Value  Chains,1  identifies  the  three  essential   components  of  value  chains  –  supply,  processing  and  distribution,  and  markets.    The   processing  and  distribution  components  include  commercially  licensed  kitchens.    In  the   Takoma  Park/Silver  Spring/Long  Branch  area,  there  are  agricultural  suppliers  and  markets  to   distribute  agricultural  and  locally  produced  foods,  but  processing  opportunities  for  local   agriculture  are  limited.    Healthy  Food  Systems  states,  “the  primary  reason  to  build  or   strengthen  a  healthy  food  value  chain  is  to  move  more  organic  and  sustainably  produced  farm   products  into  larger  markets.    There  are  several  additional  benefits  that  accrue  to  local   farmers  and  the  economy,  once  an  aggregation  and  distribution  hub  is  in  place:   Jobs…Business  Development…New  Healthy  Food  Products....”  (page  10).      

Healthy  Food  Systems,  A  Toolkit  for  Building  Value  Chains,  Anthony  Flaccavento  of  Appalachian   Sustainable  Development,  July  2009,   http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5091499   1


b. The  Takoma  Park  Silver  Spring  Community  Kitchen  (TPSSCK):  The  TPSSCK  is  to   be  used  as  a  resource  within  the  community  to  alleviate  economic  inequality  by  providing  a   haven  for  local  food  production.  The  Kitchen  Coalition  has  worked  with  the  Takoma  Park   Presbyterian  Church  and  Crossroads  Community  Food  Network,  along  with  many  other   vested  community  partners  to  help  this  kitchen  come  through  fruition  and  create  a  food  secure   community.     Quick  Facts:   ● A   community/shared-­use   kitchen   is   a  kitchen  that  is  licensed  and  inspected  to  meet  all   zoning   and   food   safety   laws.   A  shared-­use  kitchen  is  available  to  rent  by  budding  food   businesses.   Additionally,   shared-­use   kitchens   are   available   for   community   food   programs,   such   as   Meals   on   Wheels,   food   recovery   and   community   cooking   and   nutrition   classes.   A  shared-­use  kitchen  cannot  be  used  as  a  restaurant  or  soup  kitchen   because  it  is  not  licensed  to  serve  meals,  only  to  prepare  food.   ● The  TPSSCK  will  be  located  at  310  Tulip  Avenue,  within  the  existing  footprint  of  the   Takoma  Park  Presbyterian  Church  gym  building.  Currently,  a  kitchen  exists  there   already,  but  needs  renovations  to  bring  it  up  to  current  City,  County  and  Historic   Preservation  codes.  The  kitchen  will  be  1,083  square  feet.     ● The  kitchen  is  projected  to  open  in  summer  2015.     Impact:  The  Kitchen  Coalition  has  outlined  the  following  objectives  for  the  TPSSCK:   ● Economic  Opportunity:  By  meeting  all  local  health  and  safety  requirements  that  apply   to  food  produced  for  sale,  the  kitchen  facility  provides  small-­scale  food  entrepreneurs   the  space  to  prepare  value-­added  food  for  public  sale.    Small-­scale  and  low-­income   food  entrepreneurs  lack  the  capital  to  invest  in  their  own  production  facility  or  to  pay   high  rates  for  commercial  kitchen  rental  at  the  few  available  facilities  in  the  area.    In   addition  to  creating  income  for  entrepreneurs  and  their  families,  the  kitchen  can   provide  a  location  to  process  locally  grown  food,  thus  increasing  economic  opportunity   for  neighboring  farmers.     ● Environmental  Sustainability:  This  community  kitchen  strengthens  the  local  food   system  by  increasing  the  volume  of  locally  grown  food  that  can  be  processed  in  the   community.    Shortening  the  supply  chain  in  any  aspect  of  the  food  production  process   ultimately  decreases  the  food  miles  travelled,  thereby  lessening  the  carbon  footprint  of   our  meals.   ● Health  Benefits:  Locally  produced  products  are  likely  to  be  fresher  and  less  heavily   processed  than  mass  produced  and  heavily-­traveled  food.    Increasing  our   community’s  access  to  these  foods  is  better  for  our  physical  health.     ● Food  Security:  A  kitchen  that  can  process  food  locally  strengthens  our  food  security  by   increasing  the  availability  of  locally  grown  foods  throughout  the  year.    This  is  especially   important  in  times  of  crisis.   ● Hunger  Alleviation:  The  community  kitchen  will  support  volunteer  preparation  of   healthful  food  for  distribution  at  shelters  and  to  needful  community  members.   3    

Meeting these  objectives  will  be  carried  out  by  a  number  of  community  partners  coming   together  to  meet  the  holistic  vision  of  the  kitchen  in  order  to  better  serve  the  community  and   create  a  more  vibrant  and  sustainable  food  system.  When  operational,  the  kitchen  will  host   three  components:  microenterprise  development,  cooking  and  nutrition  classes  &  community   rental,  and  preparation  of  food  for  distribution  to  low-­income  individuals.  The  kitchen  will  also   play  a  critical  role  in  developing  a  healthy,  safe,  and  secure  local  food  system.   Key  Organizations:     ● Takoma  Park  Presbyterian  Church  (TPPC):  TPPC  is  an  active  church  in  Takoma  Park,   Maryland  working  for  social  justice  from  Silver  Spring  to  Jinocuao,  Nicaragua.    TPPC   is  known  as  "a  church  for  all  people"  because  the  congregation  is  made  up  of  people   of  many  races,  cultures,  occupations,  ages,  and  sexual  orientations.  Renovating  the   kitchen  will  allow  TPPC  to  better  serve  the  community  and  provide  needed   infrastructure  to  eliminate  food  insecurity  and  hunger  in  the  area."   ● Crossroads  Community  Food  Network  (CCFN):  CCFN  is  a  501(c)(3)  with  the  mission   to  improve  access  to  fresh,  local,  and  healthy  food  through  innovative  programs  and   models  mutually  supportive  of  those  who  grow  our  food  and  those  who  eat  it.  While   CCFN’s  models  are  replicated  in  communities  throughout  the  country,  their  primary   focus  is  on  the  residents  of  Maryland’s  Takoma/Langley  Crossroads,  a  diverse,  largely   immigrant  area  at  the  Montgomery  County  and  Prince  George’s  County  border.  By   working  with  TPPC  to  manage  the  microenterprise  program  and  the  kitchen  space,   CCFN  can  better  educate  the  community  on  healthy  eating  choices  with  a   community-­based,  culturally-­appropriate  framework;;  and  provide  support  for   unemployed  and  underemployed  area  residents  planning  to  start  food-­related   businesses.   ● Kitchen  Coalition:  an  all-­volunteer  group  of  local  citizens,  some  representing  TPPC,   some  representing  CCFN,  and  other  interested  parties,  that  is  guiding  the   development  of  the  community  kitchen  including  fundraising,  program  development,   and  kitchen  design.   The  TPPC  has  placed  management  of  the  kitchen  with  CCFN  as  outlined  in  the  attached   Letter  of  Intent.     Collaborating  Organizations  and  Consultants:     ● The  City  of  Takoma  Park   ● GrowingSOUL   ● Empowered  Women  International   ● Enterprise  Development  Group   ● Maryland  Small  Business  &  Technology  Development  Center   ● University  of  Maryland  Extension   ● Montgomery  County  Health  Department   ● BabySLOP   4    

● ● ● ● ● ● ●

The Food  &  Wine  Diva   Takoma  Park  Silver  Spring  Co-­op   Silver  Spring  Whole  Foods   IMPACT  Silver  Spring   Food  Works  Group   Bilingual  Hospitality  Solutions   CentroNia  

Potential  Kitchen  Users  Include:   ● Cheryl’s  Kitchen  -­  gourmet  roasted  nuts   ● Kieran  Sante  -­  vegan/gluten  free  meals  and  desserts   ● Livity  Drink  Co.  -­  healthy  juices  &  smoothies   ● Capital  City  Sweets  &  Treats  -­  gluten-­free/nut-­free  baked  goods   ● Roy  &  RT’s  Kitchen  &  Garden  -­  prepared  foods  -­  spring  rolls,  fritters,  tofu  wraps,  &   smoothies*   ● Nancia’s  Antojitos  -­  prepared  foods  -­  tostadas,  taquitos,  and  drinks*   ● Candy’s  Pupusas  -­  prepared  foods  -­  pupusas  and  elote,  and  drinks*   *  denotes  Crossroads  Farmers  Market  Vendor     3.  Programming     a.   Microenterprise  Development  (85%  of  Kitchen  Use):  The  kitchen  creates  the   needed  infrastructure  to  support  small-­scale  food  production  businesses.    These  businesses   will  process  locally  grown  food  and  distribute  food  for  sale  through  local  retail  outlets  and   farmers  markets.    Farmers  markets,  the  Takoma  Park  Silver  Spring  Food  Co-­op,  and  the   Whole  Foods  in  Silver  Spring  have  already  indicated  an  interest  in  stocking  food  produced  in   the  kitchen.       The  Coalition  is  exploring  opportunities  for  membership  to  include  joining  in  bulk  purchasing   and  participating  in  other  business  services,  such  as  product  labeling.  The  Coalition  has  been   in  discussion  with  Union  Kitchen,  a  for-­profit  kitchen  incubator  in  Washington,  D.C.,  where  the   director  has  expressed  openness  to  the  TPSSCK  joining  their  purchasing  and  service   contracts.    This  would  be  an  added  benefit  to  members.       CCFN’s  Microenterprise  Training  Program  will  recruit  individuals  who  have  passion,  food   preparation  skills,  and  a  business  concept  with  potential,  but  need  some  assistance  to  turn   the  concept  into  a  reality.    The  Microenterprise  Training  Program  is  targeted  to  entrepreneurs   who  are  just  starting  businesses  with  the  need  to  test  their  product,  and  those  who  are   producing  at  a  small  scale  in  their  home  kitchen  in  need  of  a  licensed  kitchen  to  sell  to  the   general  public.  Selling  prepared  foods  produced  in  a  home  kitchen  is  an  illegal  and  unsafe   endeavour.       The  Microenterprise  Training  Program  provides:   5    

● Ten, free  2.5  hour  workshops  on  the  necessities  of  starting  a  food  business  in  the   DC  Metro  area.  Workshops  cover  food  safety,  licensure  and  permits,  insurance,   financial  management,  marketing,  federal  nutrition  labeling,  packaging  and  more   ● Referral  to  one  of  our  partner  organizations  for  further  business  development   ● One-­on-­one  coaching  with  the  Microenterprise  Technical  Assistant   The  Microenterprise  Development  Program  will  be  offered  every  year,  bringing  in  new  cohorts   of  entrepreneurs.   Within  3  years  after  opening,  the  kitchen  will  develop  a  plan  for  joint  marketing  for  items   produced  in  the  kitchen.    This  may  include  a  joint  label  which  all  food  produced  in  the  kitchen   can  use.       The  Need:  The  impetus  for  the  microenterprise  development  component  came  directly  from   the  community  itself.  Over  the  course  of  CCFN’s  pilot  year  of  Healthy  Eating  programming   with  the  parents’  group  at  Rolling  Terrace  Elementary  School,  the  participants  frequently   expressed  an  interest  in  generating  much-­needed  income  for  their  families  through  the  sale  of   value-­added  food  products,  such  as  salsas,  jams,  breads,  baked  goods,  canned  goods,  and   prepared  ethnic  foods.  To  glean  input  from  the  target  audience,  23  potential  participants  were   surveyed  on  how  they  might  use  a  shared  use  kitchen.  The  vast  majority  of  those  surveyed   were  Latino,  low-­income,  and  female.  100%  indicated  strong  interest  in  using  a  shared-­use   commercial  kitchen;;  70%  indicated  interest  in  support  with  small  business  development;;  57%   indicated  interest  in  accessing  loans  and/or  credit;;  and  only  30%  had  experience  running  a   small  business.  These  numbers  highlight  the  significant  interest  in  food-­related   microenterprise  among  the  target  population.    Furthermore,  these  individuals  indicated  that   the  availability  of  a  kitchen  and  support  could  improve  the  financial  situation  for  their  family.   100%  agreed  or  strongly  agreed  with  the  statement,  “A  shared-­use  commercial  kitchen  could   make  a  real  difference  in  my  ability  to  provide  for  my  family.”     The  attached  Letters  of  Intent  from  local  food  entrepreneurs  demonstrates  the  need  for  the   kitchen  and  the  interest  among  potential  users.       There  is  almost  no  commercially  licensed  shared  use  kitchen  space  available  in  the  Takoma   Park  Silver  Spring  area.    Below  are  the  nearest  shared  use  commercial  kitchen  spaces   available:   1. Union  Kitchen  in  Washington,  DC  has  memberships  between  $800  and  $1000  per   month.    Union  Kitchen  is  currently  full  and  not  available  for  new  memberships.   2. A  vegan-­only  commercial  kitchen  in  Kensington  charges  clients  $650  a  month  to  use   their  kitchen  15  hours  a  week.    They  offer  no  refrigerated  storage  space.    Users  who   need  refrigeration  must  provide  their  own  refrigerators.    The  kitchen  does  have  dry   storage  space.    However,  they  are  hesitant  to  take  on  any  additional  users  at  this  time   as  their  space  is  limited.     6    

3. Creative Cakes,  a  bakers-­only  commercial  kitchen  in  Silver  Spring  charges  clients   $250  a  month  to  use  the  kitchen  5  hours  a  week.    Anything  over  5  hours  is  charged  at   $20  per  hour.    They  offer  no  refrigerated  storage,  although  vendors  can  bring  in  their   own  refrigerators.    Vendors  can  rent  dry  storage  space  at  an  additional  cost.   4. A  Grand  Event,  a  commercial  kitchen  in  Gaithersburg  has  two  payment  options.    A   client  can  pay  $510  per  month  for  15  hours  of  use  each  month,  or  a  client  can  pay   $350  for  month  and  then  $50  per  hour  to  use  the  kitchen.    Under  this  option,  clients   must  rent  the  kitchen  at  least  7  hours  per  month  with  a  minimum  of  3  hours  per  time   slot.    Cold  storage  only  is  provided  during  a  client's  rental  time.    The  shelf  used  must   be  emptied  and  cleaned  before  the  client  leaves.    The  kitchen  has  a  limited  number  of   spots  available.     Montgomery  County  recognizes  the  need  for  licensed  kitchen  space  to  ensure  the  public’s   safety,  given  the  growing  number  of  small  food  businesses  starting  out  of  people’s  homes.   For  this  reason,  churches,  synagogues  and  fire  halls  can  now  license  their  existing  kitchens   for  food  production  to  make  sure  there  is  adequate  infrastructure  for  this  new  growing   economy.  These  spaces  are  zoned  as  an  ‘accessory  commercial  kitchens.’       Additionally,  looking  one  step  ahead,  Montgomery  County  will  be  building  a  kitchen  incubator   to  support  businesses  when  they  outgrow  accessory  commercial  kitchens.  This  kitchen   incubator  will  be  modeled  after  Union  Kitchen  and  Mess  Hall.  The  Montgomery  County   Kitchen  incubator  has  made  it  clear  it  is  not  for  hobbyist  businesses  that  only  desire  to  sell  at   a  weekly  seasonal  farmers  market.  That  does  not  remove  the  need  for  licensed  kitchen  space   for  weekly  farmers  market  vendors,  part  time  caterers  or  small  scale  vendors.     Through  an  ongoing  needs  assessment  study,  the  kitchen  will  accommodate  businesses  still   too  premature  in  operating  scale  and  capital  to  apply  and  be  accepted  to  commercial  kitchens   like  Union  Kitchen  and  the  new  County  incubator.    Prospective  participants  are  coming  to   CCFN  with  enterprises  that  barely  break  even  or  make  <$200  in  profits  per  week.  Union   Kitchen’s  $800-­$1000/month  membership  is  a  significant  barrier  to  entry  for  individuals  who   are  looking  to  support  themselves  and  their  families  with  their  food  business  for  weekly   markets,  or  small  scale  vending.  Most  commercial  kitchens  are  available  24/7,  accommodate   businesses  with  a  greater  capital  demand,  and  are  double  the  size  of  TPSSCK.       TPSSCK  is  not  a  space  that  will  compete  with,  or  match  other  commercial  kitchens  -­like  the   ones  listed  below-­  in  size  or  users;;  rather  the  kitchen  will  provide  wraparound  services  and   business  support  for  an  underserved  population.       Name  

Square Footage  



Hot Bread  Kitchen   (NY)  

2,300 (exclusively  cooking   space,  storage  excluded)   7    

La Cocina  (SF)  


Taos Kitchen  (NM)    


Union Kitchen  (DC)  


Mess Hall  (DC)  


L.A. Kitchen  (LA)  


The  Takoma  Park  Silver  Spring  Community  Kitchen  serves  two  populations  of  entrepreneurs.   Those  who  keep  their  food  business  part-­time,  such  as  a  weekend  farmers  market,  and  those   who  want  to  become  the  next  Schmuckers  Jelly  but  need  to  test  their  products  in  small  local   retail  markets.     The  Microenterprise  Training  Program  will  help  everyone  become  more  savvy  business   person  and  a  food  safety  expert.  Additionally,  it  will  give  entrepreneurs  a  clear  course  on   every  license,  permit  and  standard  required  for  your  business  depending  on  product,  profit   scale,  and  consumer  outlets.  Each  person  will  be  geared  with  the  knowledge  of  legal   requirements  for  selling  their  food  at  a  farmers  market,  selling  their  product  online  or  selling   wholesale.  This  is  why  CCFN  prides  themselves  on  their  relationship  with  the  County  and   State  Health  Department  and  other  kitchen  incubators,  so  businesses  will  be  well  supported     when  they  have  enough  capital  and  stable  retail  contracts  graduating  them  to  state  and   federal  licensing  and  a  larger  kitchen  incubator  space.       Fee  Structure:  The  Kitchen  Manager,  employed  by  CCFN,  will  oversee  the  operation  of  the   kitchen  and  ensure  that  all  members  abide  by  the  rules  of  the  facility.    Members  will  schedule   their  time  in  advance  so  that  there  are  no  scheduling  conflicts.  Rules  and  scheduling   procedures  are  outlined  in  the  Kitchen  User  Code  of  Conduct.     There  will  be  two  rental  rates.    Program  rates  will  be  offered  at  a  lower  cost  to  those   individuals  who  are  active  participants  in  CCFN’s  Microenterprise  Training  Program.  The   Kitchen  Coalition  is  already  overwhelmed  with  interest,  and  given  the  size  of  the  kitchen  it  will   be  impossible  to  accommodate  all  interested  parties.    All  interested  kitchen  users  will  submit   an  application,  where  an  advisory  panel  will  decide  which  applicants  can  use  the  kitchen   given  their  business  potential.  Microenterprise  program  participants  who  are  admitted  into  the   kitchen  need  to  show  enrollment  for  the  approved  ongoing  trainings  to  remain  eligible  for   program  rates.       General  rates  will  be  paid  by  those  who  do  not  participate  in  the  Microenterprise  Training   Program.  We  anticipate  these  clients  will  be  users  who  already  have  a  clear  business  plan   and  sell  a  Cottage  Food,  but  need  more  kitchen  space  or  equipment  that  their  home  kitchen   can’t  provide.Kitchen  rates  vary  based  on  the  number  of  hours  admitted  users  plan  to  use  the   kitchen  per  month.  Note:  10  hours  is  the  minimum  number  of  hours  per  month  for  which  the   kitchen  can  be  rented.     8    

Program Rates  

General Rates  

10-­30 hours  per  month  



31-­60 hours  per  month  



60+ hours  per  month  



Though  kitchens  like  Union  Kitchen  and  Hot  Bread  Kitchen  can  charge  general  users  much   higher  fees  for  hourly  rentals,  those  kitchens  offer  more  services  to  members.  Typically,  these   kitchens  are  available  to  rent  24/7  and  include  retail  space.  Given  what  TPSSCK  is  offering,   pricing  general  rates  on  par  with  other  kitchens  would  be  unfair  to  general  users.       b.   Cooking  and  Nutrition  Classes  &  Community  Rental  (10%  of  Kitchen  Use):     Takoma  Park  Recreation  Department  Cooking  Classes:  Takoma  Park  Recreation  Department   will  coordinate  some  of  the  cooking  and  nutrition  classes  offered  at  the  TPSSCK.    The  TP   Recreation  Department  expects  to  offer  the  following:   ● Adult  Cooking  Classes  –  2  hours/week  for  an  8  week  session,  3  sessions  per  year;;   ● Youth  Cooking  Classes–  2  hours/week  for  an  8  week  session,  3  sessions  per  year;;   ● Specialty  Classes  (such  as  Ethiopian  Cooking  or  Cake  Baking)  –  4  hours  on  a   Saturday  afternoon,  quarterly;;   ● Culinary  Camp  for  Youth  –  Two  1-­week  sessions  in  the  summer,  coordinating  efforts   with  a  nearby  youth  garden  so  that  youth  can  grow  food,  process  food,  and  bring  the   waste  back  to  the  garden  for  compost.     Takoma  Park  Recreation  Department  programs  bring  in  income  per  person  and  divide  the   income  among  the  instructor,  the  department,  and  rental  costs.    Scholarships  and  lower  fees   are  available  to  low  income  individuals.    Therefore  income  will  depend  on  number  and  income   level  of  participants.       Estimated  income  from  Takoma  Park  Recreation  Department  programs  =  $3,450  per  year  or   an  average  of  $287  per  month.       Montgomery  County  Recreation  Department  Cooking  Classes:  The  Montgomery  County   Recreation  Department  has  expressed  interest  in  using  the  kitchen  for  Saturday  cooking   classes.    The  County  would  pay  $40  per  hour  for  4  hours  of  class  and  2  hours  of  cleanup.    We   estimate  that  they  would  use  the  kitchen  for  two  Saturdays/month  for  an  income  of  $480  per   month.       Projected  Rental  Income  from  Takoma  Park  and  Montgomery  County  Recreation   Departments  =  $767/month       9    

The Need:  Both  the  Takoma  Park  Recreation  Department  and  the  Montgomery  County   Recreation  Department  have  been  in  contact  with  our  Coalition  establishing  the  need  and   their  intent  to  use  the  kitchen  as  outlined  above.     CCFN  may  also  partner  with  additional  organizations  to  provide  educational  classes  for   community  members  who  want  to  increase  their  cooking  skills  and  nutrition  knowledge.  CCFN   already  has  strong  partnerships  with  nutrition  educators,  from  University  of  Maryland   Extension,  Young  Chefs,  and  ECO  City  Farms,  who  perform  cooking  and  nutrition   demonstrations  each  week  at  the  Crossroads  Farmers  Market.       Community  Rental  of  the  Kitchen:  For  special  occasions,  community  members  who  are  not   part  of  the  Microenterprise  Training  Program  may  be  able  to  rent  out  the  kitchen  for  special   events  such  as  holiday  baking.  This  will  require  a  Certified  Food  Manager  to  be  on  site  and   will  be  arranged  through  the  Kitchen  Manager.       The  Need:  Many  people  have  expressed  interest  in  using  the  kitchen  for  special  uses.   Neighbors  of  the  kitchen,  Takoma  Park  Child  Development  Center,  and  other  community   individuals  or  groups  could  rent  the  kitchen  for  special  occasions  periodically.  The  TPSSCK   will  make  arrangements  for  these  and  other  events,  such  as  the  Boy  Scout  Pancake  Supper,   Girl  Scouts  Daughters’  Dance,  The  Alternative  Gift  Fair,  and  the  TPPC  Bazaar,  all  of  which   are  already  held  annually  at  TPPC.         c.   Food  Recovery  and  Donations  (5%  of  Kitchen  Use):  The  kitchen  will  serve  as  a   location  to  prepare  fresh,  healthy  food  to  distribute  offsite  to  individuals  at  risk  of  hunger  in  our   community.    This  will  allow  food  banks  and  pantries  to  provide  more  nutritious  foods,  as   gleaned  fruits  and  vegetables  can  be  blanched,  preserved  or  canned  for  future  use.  The   kitchen  will  work  with  local  nonprofits  to  support  these  efforts.  There  will  be  no  cost  to  the   programs  providing  this  service.         The  Need:  According  to  the  USDA,  12.5  percent  of  all  households  in  Maryland  were  food   insecure  in  2009-­2011  and  among  the  12.5  percent  of  Maryland  households  struggling  with   hunger,  5.6  percent  were  considered  to  have  "very  low  food  security."    The  USDA  report   defines  food  insecurity  as  "the  food  intake  of  one  or  more  household  members  was  reduced   and  their  eating  patterns  were  disrupted  at  times  during  the  year  because  the  household   lacked  money  and  other  resources  for  food."2     4.  Operations  Plan   The  TPSSCK  is  located  in  the  Takoma  Park  Presbyterian  Church  at  310  Tulip  Avenue  in   Takoma  Park,  MD.    The  downstairs  kitchen  space  is  593  square  feet  and  the  upstairs  kitchen   space  is  490  square  feet,  for  a  total  of  1,083  square  feet.    A  maximum  of  six  separate  kitchen   2

Household  Food  Security  in  the  United  States  in  2011;;  by  Alisha  Coleman-­Jensen,  Mark  Nord,  Margaret   Andrews,  and  Steven  Carlson;;  Economic  Research  Report  No.  (ERR-­141)  37  pp,  September  2012   10    

users can  operate  in  the  space  at  the  same  time,  with  storage  space  on  the  first  and  second   floor.       a.  Usage:   Number  of  Hours:  Monday  to  Saturday:  11  hours/day  (excluding  janitorial  time),  specific  hours   to  be  determined;;  Sunday:  2pm  -­  6pm  (excluding  janitorial  time).     Legally:  in  Zoning  Text  Amendment  No.  14-­07  Concerning:  Accessory  Commercial  Kitchen  -­   Standards,  Section  1,  Division  59  -­  C  -­  1  3  -­  the  kitchen  can  operate  from  6:00  am  to  9:00  pm   on  weekdays  and  8:00  am  to  9:00  pm  on  weekends  (15  hours/day  and  13  hours/day   respectively).       To  make  the  kitchen  a  viable,  self-­sustaining  enterprise,  while  considering  the  neighborhood   impact  and  kitchen’s  mission,  the  kitchen  will  be  open  for  rental  11  hours/day,  6  days/week.       Following  are  the  reasons  for  an  11  hours/day  6  days/week  and  a  grid  which  considers   several  of  the  possibilities:   ● Many  producers  in  the  value-­added  industry  are  starting  their  businesses  in  addition  to   jobs  they  already  hold  in  order  to  earn  additional  income  their  family.  Understanding   this,  and  having  letters  of  interest  from  future  clients,  we  know  there  is  a  need  among   M-­F  working  professionals  who  can  only  use  the  kitchen  on  Saturdays.   ● Many  farmers  markets  and  festivals  occur  on  Saturdays,  and  therefore  vendors  need  a   licensed  kitchen  to  prepare  foods  on  the  day  of  the  event.   ● In  order  for  the  TPPC  to  continue  to  be  a  space  for  education,  support  and  service  in   the  community,  there  is  a  value  to  offering  cooking  and  nutrition  education  classes  on   Saturday  to  include  M-­F  working  professionals  and  engage  youth  constructively   outside  the  school  day.     ● The  11  hours/day  of  operation  may  not  be  a  consecutive  block  of  time.  In  order  to   ease  traffic  pressure  and  be  inclusive  to  different  user’s  schedules,  the  kitchen  may  be   open  and  available  to  rent  for  one  part  of  the  day,  close,  and  then  re-­open.  The  11   hours  of  operation  will  still  be  required  to  fall  within  the  ZTA  mandated  hours  of   operation.     ● The  kitchen  will  only  be  open  on  Sundays  to  organizations  that  are  overseeing  food   recovery  and  food  donation.  TPSSCK  is  reminded  of  this  urgency  as  Shepherd's  Table   no  longer  has  the  capacity  to  accept  all  of  the  gleaned  produce  from  the  Takoma  Park   Farmers  Market  and  prep  it  for  emergency  food  relief.     ● As  outlined  in  the  budget,  TPSSCK  has  researched  comparable  sized  kitchens,  other   licensed  kitchens  and  called  local  contracting  services  to  get  the  best  estimate  for  the   kitchen’s  annual  expenses.  The  majority  of  those  costs  will  be  paid  by  the  income  from   rental  fees,  supplemented  with  income  from  storage  fees,  and  the  Takoma  Park   Recreation  Department  and  the  Montgomery  County  Recreation  Department  classes.   3

http://www.montgomerycountymd.gov/COUNCIL/Resources/Files/zta/2014/20140722_17-­51.pdf     11    

We expect  approximately  $200/month  in  storage  fees  with  varying  rates  according  to   space  needed.   ● In  order  for  the  kitchen  to  break  even  annually,  $121,500  will  need  to  be  brought  in   through  rental  fees  from  users.  Given  the  current  fee  structure,  a  number  of  scenarios   were  modeled  given  differences  in  hours  of  operation,  days  of  operation  and  number   of  kitchen  users.  The  results  listed  below  assume  the  kitchen  is  at  75%  capacity  and   50%  of  kitchen  users  are  Microenterprise  Development  Program  participants  ($3/hour)   and  50%  are  general  users  (average  rate  of  $15/hour).     Hours  of   Operation  

Days of  the   Week*  

Number of  cooking   stations  in  use  



11 hours/day  (8   am  -­  7pm,  7am  -­   6pm  etc.)  


Both first  floor  and   second  floor     ~6  cooks~  



Maximum legal   hours  of   operation  (as   defined  by  ZTA)  


First floor  for  cooking,   second  floor  for  storage   ~3  cooks~  



9 am  -­  5  pm  


Both first  and  second   floor  are  used  for   cooking   ~6  cooks~  



9 am  -­  5  pm  


First floor  for  cooking,   second  floor  for  storage   ~3  cooks~  



10 hours/day  


Both first  and  second   floor  are  used  for   cooking   ~6  cooks~  



6 am  -­  9  pm  M-­F,  8   am  -­  9  pm  Sat-­Sun  

The  analysis  summarized  in  the  chart  above  led  to  the  decision  to  operate  11  hours  per  day   and  6  days  per  week.    For  more  details  on  the  complete  analysis,  please  see  the  attached   Kitchen  Fee  Scenarios.     b.   Management:    The  TPPC  and  the  Kitchen  Coalition  have  agreed  through  a  Letter  of   Intent  (LOI)  that  CCFN  will  manage  the  the  TPSSCK  on  the  following  grounds:   ● TPPC  will  engage  CCFN  as  the  exclusive  manager  of  the  kitchen.  The  kitchen   shall  be  a  fully  licensed  and  operable  shared  use  community  kitchen  used  for   12    

● ● ● ●

microenterprise development,  educational  programs,  and  feeding  programs   affecting  low-­income  individuals,  and  shall  serve  as  a  hub  for  nutrition  and   education  classes.   The  term  of  the  agreement  will  begin  effective  October  1,  2014  and  will  continue   until  the  third  anniversary  of  the  effective  date  of  the  agreement.     TPPC  hires  CCFN  as  the  Kitchen  Manager  and  CCFN  will  collect  a  fee  of  $1/year   for  service.   The  aim  is  for  the  kitchen  to  be  financially  neutral  to  TPPC,  incurring  neither  debt   nor  income.     Full  terms  and  conditions  outlining  TPPC’s  responsibilities  and  CCFN’s   responsibilities  are  in  described  fully  in  the  attached  Letter  of  Intent.  

c. Kitchen  Staff:  CCFN  will  hire  a  staff  member  to  serve  as  the  Kitchen  Manager.  When   the  Kitchen  Manager  is  not  on  site  there  will  be  an  emergency  on-­call  system  in  place.      The   County  requires  that  there  be  a  Certified  Food  Manager  on  site  during  all  operating  hours;;   however  TPSSCK  will  require  that  every  user  obtain  this  qualification  rather  than  just  some   users.     The  ServSafe  Food  Protection  Manager  Certification  Examination,  which  is  required  to   become  a  Certified  Food  Manager,    is  given  after  a  16-­hour  training  course  covering:   prevention  of  foodborne  illness,  proper  procedures  for  discarding  trash,  and  integrated  pest   management  strategies.       A  Kitchen  Manager  will  manage  scheduling  and  operations  of  the  kitchen,  but  will  not  need  to   be  on  site  during  all  hours  of  operation  because  each  user  will  be  a  Certified  Food  Manager   and  therefore  will  conduct  themselves  according  to  the  highest  standard  of  hygiene  and   safety.    Kitchen  users  who  fail  to  conduct  themselves  appropriately  will  not  be  allowed  to  use   the  kitchen.     d.   Community  Relations:  TPSSCK  is  committed  to  having  positive  relations  with  all   residents  in  the  neighborhood.    The  community  kitchen  staff  and  leadership  team  will  work   with  neighbors  on  a  pro-­active  basis  to  ensure  that  the  kitchen  is  a  good  neighbor  to  all.  The   kitchen  will  engage  members  of  the  larger  Takoma  Park,  Silver  Spring,  Langley  Park,  Long   Branch  area.  Funding  for  the  TPSSCK’s  construction  has  been  made  possible  through  private   donations,  City  of  Takoma  Park  funding,  Montgomery  County  funding,  and  a  State  Bond  Bill.   The  goal  is  to  build  a  kitchen  and  build  it  sustainably,  to  serve  as  a  valued  community   resource  well  beyond  the  15  years  required  by  the  Bond  Bill.  Serving  Prince  George’s  County,   Montgomery  County  and  D.C.,  we  hope  to  harness  the  power  of  diversity  across  lines  to   foster  a  warm  environment  for  all  of  those  who  use  and  live  around  the  kitchen.     Should  conflicts  arise,    they  will  be  resolved  through  collaborative  dialogue  and  mediation.   The  Conflict  Resolution  Center  of  Montgomery  County  can  be  used  if  necessary.    The   13    

membership contracts  with  all  of  the  users  highlight  the  kitchen’s  commitment  to  working  with   the  community  and  will  highlight  ways  that  kitchen  member  users  can  be  good  neighbors.   Business  training  for  member  users  will  include  discussion  about  the  importance  of   businesses  working  collaboratively  with  neighbors.    The  contract  will  also  outline  the  parking   policy,  noise  policy,  trash  policy,  and  any  other  policies  that  ensure  positive  relationships  with   the  community.    Violation  of  these  policies  may  result  in  users  losing  their  membership.     e.   Membership  Contracts:  Each  user  will  be  held  to  the  behaviors  and  procedures   outlined  in  the  Kitchen  User  Code  of  Conduct.  All  users  must  attend  a  kitchen  safety   orientation  before  allowed  to  use  the  kitchen.  Failure  to  comply  will  result  in  a  terminated   contract.     f.   Trash/Compost  Collection  &  Janitorial  Services:  Trash  collection  will  be  done   through  a  private  waste  collection  service.  TPSSCK  will  prioritize  trash  collection  companies   that  service  business  in  the  area  to  eliminate  extra  trucks  in  Takoma  Park.  For  a  kitchen  of   this  limited  size,  we  have  been  advised  to  have  2  yd3  for  trash  a  week.       Due  to  the  nature  of  the  kitchen,  most  of  the  waste  will  be  organic  food  scraps,  and  require   compost  pick-­up,  contracted  to  GrowingSOUL.  GrowingSOUL  predicts  we  will  need  ten,   5-­gallon  buckets/week  that  are  twist  sealing.  These  twist-­sealing  lids  are  particularly  desirable   because  they  are  designed  to  keep  out  vermin  and  odors,  unlike  typical  garbage  cans.   GrowingSOUL  will  pick  up  5  buckets,  2  times  a  week,  at  a  cost  of  $10  per  bucket.       Based  on  the  prediction  that  we  will  need  2  yd3  for  trash,  that  amounts  to  about  4,  96  gallon   trash  cans  available  a  week.  TPSSCK  will  be  contracting  Tentleytown  Trash  for  it’s  trash  and   recycling  needs.  For  good  measure,  Tentleytown  will  provide  the  kitchen  with  3,  96  gallon   toters,  and  pick  these  up  twice/week.  This  gives  the  kitchen  added  assurance  that  we  will   have  plenty  of  space  for  trash  while  the  kitchen  begins  operations.     ·            2  yd3  =  54  ft3   [1  yd  =  3  ft]       ·            64  gallon  trash  can=  8.5568  ft3   [1  gallon  =  0.1337  ft3]   We  would  need  6.311,  64  gallon  trash  cans       ·            96  gallon  trash  can=  12.8352  ft3   We  would  need  4.207,  96  gallon  trash  cans       Tenleytown  Trash  will  also  provide  the  kitchen  with  1,  96  gallon  toter  for  recycling,  which  will   be  picked  up  once/week.  Should  the  kitchen  need  more  recycling  space,  we  can  ask  for   another  recycling  toter.      


There will  be  an  enclosed  area  on  the  parking  pad,  for  hidden  storage  of  trash,  recycling  and   compost  containers  when  they  are  not  placed  for  curbside  pick-­up.  The  trash  enclosure  will  be   open  on  the  top  and  have  doors  to  open  in  the  front.       In  the  architectural  drawings,  there  will  be  an  enclosure  for  trash  that’s  12’  x  8’.  In  that  space   we  need  to  ensure  we  can  accommodate  2  yd3  of  trash  a  week,  recycling  and  compost  bins.   The  space  can  comfortably  fit  5,  96  gallon  toters.  Therefore,  should  the  kitchen  need  another   recycling  toter  it  will  fit,  or  we  can  add  trash  collection  to  2  days/week.     96  gallon  toter=   26”  wide  (2.167’)   35”  deep  (2.917’)   46”  high     2  cubic  yard  dumpster  = 6’  wide   3’  deep     3’  high     5  gallon  compost  buckets  = 12”  wide   12”  deep   15”  height     Janitorial  services  will  be  provided  regularly;;  the  Kitchen  Manager  will  hire  and  supervise   service  providers.  It  is  difficult  to  determine  how  long  the  cleaning  service  will  be  in  the  kitchen   each  day  before  the  kitchen  is  physically  built.  What  is  known,  is  that  the  annual  budget   accounts  for  a  cleaning  service  to  come  through  everyday  the  kitchen  is  open.  $5,000/year  for   daily  janitorial  services  is  in  line  with  the  price  comparably-­sized  kitchens  pay,  though  there  is   no  janitorial  company  currently  contracted  yet.       g. Parking  and  Traffic  Flow:     ● Clients  will  be  encouraged  to  use  public  transportation  when  possible.     ● Deliveries  will  be  directed  to  the  current  Church  parking  pad  (the  existing  pad  will  no   longer  be  used  for  parking  once  TPSSCK  is  open).   ● For  clients  who  need  their  vehicles,  the  parking  pad  will  be  used  for  loading  and   unloading  ONLY.  Seven  parking  spots  will  be  rented  in  the  Takoma  Business  Center   (TBC)  for  kitchen  users  and  the  Kitchen  Manager.   ●  A  parking  plan  will  be  submitted  to  Montgomery  County  Director  of  Permitting   Services  before  the  kitchen  opens  as  required  by  Montgomery  County  Zoning  Text   Amendment  permitting  this  use.   ● The  parking  plan  includes  the  parking  pad  for  loading  and  unloading,  and  states  the   kitchen  will  provide  kitchen  users  with  parking  in  the  Takoma  Business  Center.  Rental   fees  for  TBC  garage  parking  are  accounted  for  in  the  budget.   ● The  Kitchen  Manager  will  enforce  limited  kitchen  traffic  during  peak  commuting  hours   and  early  mornings.   15    

● Classes will  be  held  outside  the  peak  parking  and  traffic  time  (5  to  6  pm,  Monday  to   Friday).  Attendees  will  be  asked  to  use  public  transportation  or  commercial  parking   nearby.     Management  of  the  Kitchen  Hours:  Given  the  results  of  a  recent  traffic  survey,  users  will  not   be  allowed  reserve  kitchen  space  beginning  at  8  am  or  beginning  at  5  pm  to  reduce  the  traffic   in  the  neighborhood  during  heavier  traffic  times.  Users  will  be  able  to  sign  up  for  3-­hour  or   longer  shifts  at  a  time,  but  no  shift  will  begin  at  8  am  and  no  shift  will  begin  at  5  pm.  For   instance,  a  user  could  reserve  the  kitchen  from  7-­10  am  or  9-­noon,  but  not  from  8-­11  am.       h. Pest  Control:  Preventive  pest  control  will  be  provided  annually  by  Home  Paramount.   Home  Paramount  currently  performs  all  of  the  extermination  and  pest  control  services  for   Takoma  Park  Child  Development  Center.  Home  Paramount  is  familiar  with  the  property  and   uses  practices  that  are  safe  around  children  and  environmentally  friendly.     Once  the  kitchen  is  renovated,  but  before  rented,  a  Home  Paramount  inspector  will  help   TPSSCK  devise  an  Integrated  Pest  Management  Plan  that  includes  the  best  preventive   procedures.  This  inspection  will  begin  TPSSCK’s  yearly  contract.  Services  additional  to  the   yearly  inspection  will  be  added  to  the  next  month’s  payment,  depending  on  the  nature  of  the   service.       Should  the  kitchen  attract  unwanted  pests,  as  a  certified  food  service  facility,  production   would  pause  until  pests  are  exterminated,  and  the  proper  time  has  been  allotted  before  users   can  resume  in  the  kitchen.  Therefore,  it  is  in  the  kitchen’s  best  interest  to  strictly  adhere  to  the   Integrated  Pest  Management  Plan.  Integrated  Pest  Management  and  Pest  Control   Procedures  are  topics  covered  in  National  Restaurant  Association’s  Food  Manager’s   Certification  course,  and  since  all  users  are  required  to  be  licensed  Food  Managers,  each   user  knows  the  best  practices  for  creating  a  pest-­free,  sanitary  environment.         i. Licensing  and  Insurance:  CCFN  will  carry  general  liability  insurance  for  the  kitchen   and  will  require  that  users  also  carry  their  own  insurance,  naming  CCFN  and  the  kitchen  as   additional  insured.  TPPC  also  carries  general  liability  insurance.  Before  the  kitchen  can  be   used,  the  kitchen  as  an  entity  itself  must  obtain  a  Food  Service  Facility  License  from  the   Montgomery  County  Department  of  Health  and  Human  Services.  As  required  by  the  County,   the  kitchen  will  renew  this  license  every  year  after  it  expires  on  December  31st.       To  ensure  the  kitchen  building  passes  the  correct  building  and  safety  codes,  the  kitchen’s   architect,  Matthew  Corell  with  DBMC  Designs,  has  worked  to  design  the  building  by  following   the  County’s  Guidelines  for  Building  or  Remodeling  A  Food  Service  Facility.4     4

Guidelines  for  for  Building  or  Remodeling  A  Food  Service  Facility,  Montgomery  County  Department  of  Health  and   Human  Services,  Licensure  and  Regulatory  Services,   http://www.montgomerycountymd.gov/HHS-­Program/Resources/Files/LandRdocs/planreviewguide12-­09.pdf     16    

Not only  is  the  kitchen  certified  as  it’s  own  entity,  each  Microenterprise  participant  must  also   obtain  a  Food  Service  Facility  license,  stating  that  they  use  the  space  for  business  production.   In  order  to  receive  the  Food  Service  Facility  License  each  user  must  be  a  Certified  Food   Service  Manager,  and  have  their  menu,  Hazard  and  Critical  Control  Points  (HACCP)  Plan,   and  Workman’s  Compensation  Insurance  reviewed  and  approved  by  the  Health  Department.       j.  Noise  and  Odor:  Air  conditioning  and  ventilation  noise  will  meet  code  of  less  than  55  dB.  At   the  property  line  of  the  closest  neighbor  the  sound  is  calculated  to  be  48.91  dB,  which  is   within  weekday  and  weekend  limits.  (Normal  conversation  ranges  between  50-­65  dB).   The  current  kitchen  fan,  which  is  an  outdated  model,  cannot  be  heard  from  more  than  a  few   yards  away.  The  new  fan  will  be  even  quieter,  producing  a  steady  white  noise  and  will  be   within  the  acceptable  range  per  code  for  residential  areas,  County  code  measures  sound  from   the  property  line,  which  must  be  at  or  below  60  dB  for  day  use,  55  dB  on  weekends.  Local   noise  ordinances  apply  for  the  kitchen  and  the  exact  model  of  the  kitchen  fan  will  comply  with   weekend  regulations,  since  the  kitchen  will  operate  on  Saturdays  and  Sundays.  All  fans   together  will  be  about  70  decibels.  Sound  is  calculated  to  be  48.91  decibels  from  property  line   closest  to  the  nearest  neighbor.     The  kitchen  ventilation  systems  meet  and  comply  with  all  industry  standards  and  local  codes   required  by  Montgomery  County  regulations  for  kitchens  of  this  use.  The  exhaust  fans  are   located  on  the  roof,  roughly  22'  off  the  ground,  and  40'  from  the  street  and  30'  from  the  closest   neighbor.        


LOI between  TPPC  &  CCFN   Letters  of  Intent  from  potential  users   TPSSCK  User  Code  of  Conduct   Budget   Kitchen  Fee  Scenario  Spreadsheet   Cupcake  production  example  



Dear Takoma Park Silver Spring Community Kitchen Coalition, I’m ready to start creating a business for myself, and I’d love to join your kitchen. I have been cooking since I was little. I have always loved the way food brings people together and the satisfaction it brings to please a whole crowd. As an adult, I worked in catering until I had my first son over 12 years ago. I have three children now and our diet has grown into one filled with farmers’ market goodies, including fruits, veggies, and sustainable meats. I have been working for the past 2 years at the Takoma Park Farmers Market for Smith Meadows, a farm that supplies pork, lamb, beef, and eggs. I’ve learned much about the market. I interned at a glutenfree bakery last summer and since then I have been teaching myself how to bake gluten free products for retail sale. I am in the process of filing to work this winter at the Takoma Park Farmers Market to switch from helping a vendor to being one, but I wonder where I can cook and bake. My home kitchen simply cannot handle the amount of goods I would need to produce in order to make a reasonable profit. I researched community kitchens and kitchen rentals and found that none fit my budget. Then a friend passed along information about the Takoma Park Silver Spring Community Kitchen, right in my hometown. I am thrilled at the possibility of being involved with you! I’m ready to start my own business. I hope to work part time to produce products for the weekend market. I will also be looking into selling baked goods at local stores and restaurants, and partnering with the community to teach children about healthy food and how to make it taste great. I already have so many people who are ready and willing to buy the food I make, but since my house kitchen is all I have, I have resorted to making cakes for friends as birthday gifts. I have just entered my kids in school this fall, having homeschooling my children for the past several years. This commitment came from a desire to support the community by raising healthy, independent, community-oriented children. I chose not to pursue a job because the sacrifice seemed too great. Now they are ready to become active community members and so am I. My business would not only help support my family but also educate my community on healthy eating habits and provide healthy food options for busy people. This kitchen would fulfill my needs because it would allow me to work part time and still be able to pay for the monthly rental, and you are committed to the things that are important to me— small businesses, community outreach, and community programs, all while keeping it local. I am planning on my business being up and ready in about 6 months, and I understand that the projected time frame for the kitchen to open is 9 to 12 months. I will be ready at that time to make a commitment to use it. Please contact me when you are ready to rent the space. Thank you for your time. Sincerely, Jamie Griffin 611 Ethan Allen Ave, Takoma Park MD!


! !

! No!Wheat!!Still!A!Treat!!!



September 20, 2013 Dear Takoma Park/Silver Spring Community Kitchen Coalition: I am writing to express my interest as a potential user of the Takoma Park/Silver Spring Community Kitchen. Capital City Sweets & Treats LLC is a home-based, gluten-free/nut-free baked goods company located in Silver Spring. We have a few potential clients for our products, however, we are required to bake out of a commercial kitchen in order to secure these clients. I have searched and searched for a commercial kitchen in Montgomery County, with no success. An alliance with the Takoma Park/Silver Spring Community Kitchen would allow my business to grow quickly. This growth would also spur the hiring of employees, which would help our local economy. I understand that the kitchen may be up and running in 9 to 12 months. As such, I cannot sign a contract with the Takoma Park/Silver Spring Community Kitchen at this time. However, please know that if the kitchen were available now, I would make a commitment to use it. Please contact me when you are ready to sign people up to use the space. Sincerely,


Mona McKenzie Founder/CEO Capital City Sweets & Treats LLC 301-318-3129 mckenzie@capitalcitysweets.com !



-DRAFT 12.12.14Takoma Park Silver Spring Community Kitchen (TPSSCK) Kitchen User Agreement Form Takoma Park Silver Spring Community Kitchen (TPSSCK) is a shared-use, fully licensed, commercial kitchen facility. It provides kitchen space for those in the community who wish to start or expand their food business along with those who are participating in Crossroads Community Food Network’s Microenterprise Training Program, cooking and nutrition classes and food recovery. The following document details what due diligence each kitchen user must take to ensure all food safety requirements are met and there is a clean, warm and cooperative environment for all those who use the kitchen. A clean, warm and cooperative environment not only applies while in the kitchen, but while around the kitchen property, as the kitchen will be a good neighbor to all of those around the Church. All kitchen users are required to read the site guidelines and sign them to signify their agreement to the terms and conditions of using the kitchen as of ___[date]_____. Any questions or concerns about the agreement should be directed to one of the following on the Kitchen coordination team: [To Be Determined] Christie Balch Kitchen Manager Executive Director Crossroads Community Food Network Crossroads Community Food Network (###) ###-#### 608.843.0580 Email cbalch@crossroadscommunityfoodnetwork.org By using the TPSSCK all users agree to follow the established rules both inside the kitchen and the surrounding area to create an agreeable environment around the kitchen and in the community. User Prerequisites: • Successful completion of the Kitchen Food Safety and Sanitation Orientation • Food Service Facility License • Copy of General Liability/Product Liability Insurance • Copy of ServSafe Certification • Copy of Food Manager’s License • Copy of HACCP Plan TPSSCK must insist on the following guiding principles for the safety of all parties: Operations and Procedures: 1) Scheduling:

a) The kitchen is open from HOURS. During specified allotted times, cooking classes and other programs will be using the space. Given the activities going on in the kitchen, the number of available rental slots may differ from day to day or hour to hour. b) Members are required to schedule their time online or by phone at least 24 hours in advance of desired use. This time must be cleared with the Kitchen Manager, and they will confirm your appointment. c) Fees can be paid by check or online and should be prepaid whenever possible. If this is not possible, users must pay within 30 days of kitchen use. d) A minimum of 2 hours needs to be reserved per session OR reservations must be made in X hour blocks. e) Time scheduled should be of appropriate durations to processing time requirements. (i.e. If you schedule 6 hours and consistently use and report a process time of 3 hours you are over booking your kitchen use time.) You will be charged for time you book. f) Users are only permitted to use the kitchen during their pre-determined scheduled times. g) If the space is available, users may book additional time if they realize they have not booked sufficient time? h) Consequences for running over booked time? 15 min grace period? i) If you are unable to keep your scheduled time, you must notify the Kitchen Manager as soon as possible. Cancellations made less than 12 hours prior to scheduled time will be charged $25. If a cancellation is made with 12 or more hours notice and the reservation was paid for, a refund will be issued. j) No more than 6 users can be in the kitchen at one time with the exception of a cooking class or special event. k) During specified allotted times, cooking classes and other programs will be using the space, kitchen users are not allowed to use the space for production during those times. Users are of course welcome to sign-up for classes offered in the space, should they sign up through the appropriate channels. l) Kitchen time cannot be reserved starting at 8 am or 5 pm. Users will be able to sign up for 3-hour or longer shifts at a time, but no shift will begin at 8 am and no shift will begin at 5 pm. For instance, a user could reserve the kitchen from 7-10 am or 9-noon, but not from 8-11 am. 2) Fees: a) Kitchen rates will be dependent on the amount of time used per month, using the following structure: Member Rates 10-30 hours per month


Tenant Rates $17

31-60 hours per month



60+ hours per month



3) Arrival and Departure: a) Show the utmost respect to the community members, and our immediate neighbors. TPPC has been a part of the Takoma Park Community for as long as Takoma Park itself! Since 1890, the Church has served this community, and kitchen users should be aware of the collective attitude they contribute to all of those in the area. b) Carpooling or taking public transit is encouraged whenever possible. c) Kitchen users who need a vehicle they are only to park in their car in the Takoma Business Center. i) Unload using the parking pad to the right of the kitchen. Do not unload in the street. ii) Obtain the key fob for the parking garage from the hook in the kitchen iii) Park your vehicle at Takoma Business Center. The Takoma Business Center garage is located .4 miles from the kitchen. iv) At the end of your reserved kitchen time, retrieve vehicle and bring back key fob when re-loading. d) Vehicles are not permitted to idle in the street during loading and unloading. e) Entering Facilities? Locked? Key pad? f) Staying on the Church property or outside the kitchen well beyond closing hours is considered loitering by Maryland State Law and it’s illegal. 4) Services and Storage (glean answers to this question from questionnaire) a) What equipment does the kitchen currently have? b) On site the kitchen will have c) What shared materials will be stocked in the kitchen (aluminum foil? etc.) d) Will users have access to all equipment? e) Kitchen supplies provided at the Kitchen cannot be taken to an event or leave the kitchen. Disciplinary action? f) Does the kitchen have a mechanical dishwasher? Is it available? i) Equipment has been provided to TPSSCK’s users as part of the hourly rate. They are: o Electric mixer …. ii) There are a number of items and supplies that while widely used, due to a high variance in use between customers, TPSSCK does not provide. These items should not be considered available for use even if they are in the kitchen. They could be used for food recovery efforts or a cooking class. These items are: iii) Plastic wrap

iv) Aluminum foil *Opportunities for buying these materials in bulk with other kitchen users will be worked out through the Kitchen Manager. Note: There will be an equipment list at each workstation to keep track of materials you are taking and must return. g) Do not store anything on the kitchen floor. h) TPSSCK is not responsible for any equipment, food, clothing, etc. left out in the kitchen. i) Do not store anything in storage space, unless you have already made arrangements with the Kitchen Manager j) Do not store anything in shared equipment (such as mixing bowls, pots etc.) k) If equipment is improperly stored, TPSSCK staff can move the items and/or discard them. l) All food stored in refrigerators must be clearly labeled and dated, otherwise they will be discarded. TPSSCK has different personal storage options available for regular kitchen users who would like to keep materials at the kitchen. Should proper reservations, labeling and cleaning be inadequate, users lose their privilege to reserve space. Rates are as follows: • Rental per Shelf – dry storage: $8 per month • Rental per Shelf –refrigerated storage: $15 per month • Rental per Shelf – frozen storage: $20 per month 5) Cleaning Procedures: Users of the TPSSCK facilities are expected to follow all proper sanitation requirements as well as keep the kitchen in a clean and professional state. Users are expected to properly clean and sanitize before leaving the kitchen at the end of their shift. The following is an overview of lessons from the ServSafe Manager Course and Kitchen Food Safety and Sanitation Orientation. If something is ever unclear, refer to labels and signage throughout the kitchen and check with the Kitchen Manager. If the Kitchen Manager is not on-site call the on-call number. Note: Any fines incurred by TPSSCK as a direct result of a user or user’s employee failing to abide by these policies will be charged to the user. a) Thoroughly understand all procedures that were outlined during the Kitchen Safety and Sanitation Orientation. Always ask the Kitchen Manager for clarification if you are unsure! b) Be responsible for your actions! c) Wipe up spills right away

d) Do not share equipment with anyone preparing another food before cleaning it first e) Clean and sanitize all shared use equipment to it’s proper place when finished f) Do not take any shared equipment home or put it in private storage g) Keep cleaning tools and chemicals in their designated area away from food prep areas i) Clean tools before storing ii) Use the utility sink for filling buckets and washing cleaning tools iii) Use the floor drain for dumping dirty water iv) Hang mops and brooms on hooks to air dry v) Clean and Rinse buckets and allow them to air dry over night h) Follow manufacturer instructions on use and storage of cleaning chemicals i) Follow manufacturer instructions for “clean-in-place” equipment j) Follow the following instructions for cleaning and sanitizing: i) Site specific sanitizer instructions ii) How to make sanitizer solution

5 Steps to Clean and Sanitize: • Scrape or remove food bits • Wash the surface with soap • Rinse to get all the soap off • Sanitize • Air-dry k) Clean and Sanitize all food contact surfaces: i) Before they are used ii) After they are used iii) Before working with a different food iv) After 4 hours in constant use v) Any time the food handler is interrupted and food items might have been contaminated l) Cleaning and Sanitizing Stationary Equipment: i) Unplug ii) Take off removable parts and wash, rinse, sanitize iii) Remove food from surfaces, then wash iv) Rinse the equipment surfaces with clean water v) Sanitize the equipment surfaces vi) Air-dry, then put back together m) Manual Dishwashing in a 3 compartment sink: i) ALWAYS clean and sanitize sink and drain boards before use o Rinse, scrape or soak items before washing them o Wash in soapy water at least 110°F

o Rinse in fresh, clean water at least 110°D, or spray rinse (remove traces of detergent) o Sanitize in hot water (171°F for 30 seconds) (i) OR ii) Sanitize with chemical sanitizers o Air dry (upside down so items will drain) n) Storing Tableware and Equipment: i) Store tableware and utensils at least 6 inches off the floor ii) Clean and sanitize drawers and shelves before storing clean items iii) Store glasses and cups upside down on a clean and sanitized shelf or rack with rims down iv) Clean and sanitize trays and carts to carry clean tableware v) Store flatware with handles up vi) Covered flatware/silverware must be completely covered. o) Procedure for cleaning up after someone who gets sick: KITCHEN ON-CALL NUMBER: 6) Safety and Health Procedures We are committed to the health and wellbeing of all those who use the kitchen as well as those who consume the products made in our kitchen, so we cannot allow anyone with the following symptoms to work at the kitchen: diarrhea, fever, vomiting, jaundice, sore throat with fever, or lesions on exposed body parts. Nor can we allow anyone with the following diagnosis to work in the kitchen: salmonellosis, shigellosis, Escherichia coli, Hepatitis A virus, or Norovirus. Also we require notification and proper Maryland Dept. of Health required action if you, or anyone you come into contact with, is exposed to, or suspected to be exposed to, an outbreak of the abovementioned illnesses. TPSSCK is a production facility; only those activities and items relevant to production should be in the kitchen and in production areas. 7) There is no eating or drinking in the production facility. 8) All users shall be clean and well groomed. Clothing should be made of washable fabric. No opened- toed shoes are to be worn. A clean or disposable apron is recommended. 9) Clean hands and fingernails are important in food handling. Hands should be thoroughly washed before starting work, after handling food, after using the toilet, after using a handkerchief or tissue, and after each absence from the work station. The hand sink located in the production area should be used for hand washing. Hands should be washed with hot soapy water for a minimum of 20 seconds and dried with paper towel. 10) Wear effective hair restraints; hair nets, caps, and beard covers. Wear clean outer garments.

11) Gloves must be worn when handling ready to eat food. No person afflicted with a boil, an infected wound, or any disease that is communicable can work in any capacity. 12) All cuts must be bandaged with waterproof protectors, and disposable gloves must be worn until cut is healed. 13) Personal belongings must be kept out of food preparation areas. 14) *Procedures for Allergens* The TPSSCK facility is used by multiple parties. We are not a peanut, tree nut, gluten, egg, or dairy free kitchen. If you have issues with particular foods, please let us know before signing an agreement so we can determine if our facility is right for you. Allergen information must be declared when labeling your product. Remember that proper sanitation of the kitchen and its equipment is vital in preventing foodborne illness and allergens. 15) Terms of Respect (Code of Conduct) a) User agrees that there will be no alcohol or illegal drugs allowed on the property. b) Smoking is not allowed in the building or on the TPPC Property. c) Chewing gum is not allowed in the kitchen, gum should be discarded in trash receptacles. d) Yelling and/or cursing is verbal abuse and will not be tolerated. e) Physically abusing of persons or equipment (i.eâ&#x20AC;Ś.throwing, slamming, breaking anything in the kitchen) will not be tolerated. f) The kitchen is required to follow the same noise ordinances as residential properties. Any noise produced in the kitchen(i.e. music) that violates the tolerated level will be asked to respectfully turn down the source of noise to an acceptable volume. g) Let the Kitchen Manager know immediately if there is a problem with any aspect of the facility so we can try to rectify the problem as soon as possible. This includes kitchen equipment, refrigeration, sinks, stoves, plumbing, bathroom, garbage collection, electrical, etc. We understand that accidents do happen and equipment does break down, so please let us know of any problems immediately upon discovery. Users will be held responsible for any equipment damaged by their actions. h) When receiving a bulk order, you may only take the amount you initially ordered, you cannot change your order once the package arrives. If you need more of a material, another order can be placed. i) Kitchen doors should not be propped open. j) The outside area around the kitchen should be clear of trash or any added waste users created while using the kitchen. Disposal procedures will be explained and performed under the direction of the Kitchen Manager. 16) Trash Procedures a) Garbage can attract pests and contaminate food. Remove from prep area as quickly as possible.

b) Avoid carry garbage around or over food prep area/countertops. c) Move the garbage cans close to your area for convenience and remove that bag from the kitchen and place in the garbage toter in the trash enclosure located on the parking pad i) Securely close the trash toter lids after depositing trash bags d) Trash and Compost will be placed on the curb on ______ and _______ evenings for next day pick up. e) All boxes must be broken down flat and placed in outside recycling bin for collection. All other trash must be bagged and also placed outside in bin/dumpster. f) Compost container lids should be screwed on tightly. g) Only waste generated while in the kitchen can be disposed of in the dumpster. Users are not allowed to bring large trash from off-site to the dumpster. 17) Permits and Insurance a) Every kitchen user is required to provide a copy of a Certified Food Mangerâ&#x20AC;&#x2122;s License. b) Every user must provide a copy of a valid Food Preparation, Catering, Retail or Event Permit. c) Proof of food liability insurance in the amount of X with Crossroads Community Food Network listed as the additional insured. d) HACCP Plans must be easily accessible at all times. e) Liability and Indemnification Waiver 18) Product Labeling Must comply with county (& state?) regulations 19) Termination: a) What happens to users who use more than their allotted time? b) fines? c) revocation of privileges? d) three strikes youâ&#x20AC;&#x2122;re out policy? This agreement shall continue unless terminated as provided in this section. Userâ&#x20AC;&#x2122;s obligations pursuant to the Confidentiality Section of this agreement and any financial obligation to the Partnership shall survive the termination of this agreement. I have read and understand the Kitchen User Agreement, and will agree to abide by these procedures. I also agree to accept actions taken for failure to abide by these rules. __________________________________ _________________ Signature Date

Profile for UMWCED

Community Kitchen Business Plan  

Community Kitchen Business Plan  

Profile for umwced1