Building a Business through Food Incubators

Starting a commercial kitchen from scratch is a costly endeavor for food entrepreneurs, but necessary if you want to scale your business. The high cost and challenge of transitioning from a home kitchen to a commercial one can serve as a barrier for many, particularly those from underresourced communities. However, in California, more than 40% of new businesses are founded by immigrants (in contrast to just 25% nationally). How can California support these businesses?