For our Interactive Qualifying Project, we worked in collaboration with the Worcester Regional Chamber of Commerce and the Regional Environmental Council of Central Massachusetts to analyze the profitability of a commercial kitchen located in Worcester. A commercial kitchen is a facility with space that can be used to produce large quantities of food. The kitchen can be rented to entrepreneurs as well as culinary training programs. The commercial kitchen is a component of a overarching project of establishing the Worcester Regional Food Hub. A food hub is an association that actively manages all the processes involved in facilitating food from producers to consumers. Ultimately, the hope is to expand the access to affordable local healthy food in the Worcester community.
| Sponsor | Student Researchers | Goals & Objectives | Executive Summary | Report |
Contents
Project Sponsor: Worcester Regional Chamber of Commerce
Our primary sponsor was the Worcester Regional Chamber of Commerce (WRCC). The WRCC is the lead organization for economic development serving the region’s business community. For more information about the WRCC, their website can be found here here.
The Regional Environmental Council of Central Massachusetts (REC) also served as a sponsor for our project. The REC serves the region’s environment by collaborating with local organizations to promote healthy and sustainable communities. For more information about the REC, their website can be found here.
Below is a photo of the commercial kitchen announcement at the Worcester County Food Bank:
Student Researchers:
From left to right:
- Ashley Rae Nistler: Mechanical Engineering ‘17
- Michael Vaitkunas: Civil Engineering ‘17
- Nicholas Comei: Electrical and Computer Engineering ‘17
- Thomas Danko: Actuarial Mathematics ‘17
Goals & Objectives:
Our goal was to determine the profitability of a commercial kitchen located in the Worcester community. Moving forward, the commercial kitchen will be a catalyst to the Worcester Regional Food Hub.
Objective 1: Contacted and interviewed commercial kitchen and food hub stakeholders
Objective 2: Collected and organized data into a financial report
Objective 3: Provided pricing schemes
Objective 4: Presented findings to sponsors with recommendations