Commissary Kitchen Market Research Survey
We are planning a shared commercial kitchen, food truck commissary and small-scale food manufacturing facility in the Powell River region. Your feedback will help determine facility design, equipment purchases, services, and membership pricing.
What best describes your business?
Food Truck
Baker
Catering Company
Specialty Food Producer
Meal Prep Business
Restaurant Startup
Farmers Market Vendor
Beverage Producer
Indigenous Food Producer
Other
What stage is your business at?
Idea Stage
Product Development
Startup (0-2years)
Established Business (5+ years)
Growth Stage (2-5 years)
Where are you currently operating from?
Home Kitchen
Food Truck
Existing Commercial Kitchen
Other
Shared Kitchen
Would you use a licensed commercial kitchen in Powell River?
Definitely
unlikely
likely
no
Maybe
Prefer Not to Answer
How many hours per month would you likely use in the kitchen?
Less than 10 hours
10-20 hours
20-40 hours
40-60 hours
60+ hours
What time would you most likely use the kitchen?
Weekday mornings
Flexible
Weekday afternoons
Overnight
Weekday Evenings
Weekends
Which membership plan would best fit your needs?
Hourly Access Only
Startup Plan (20 hrs/month)
Scaleup plan (40 hrs/month)
Mature Plan ( 60 hrs/month)
Unsure
What equipment would you use regularly?
Walk-In Cooler
Walk-in Freezer
Commercial Range
Convection Oven
Planetary Mixer
Blast Freezer
Vacuum Sealer
Commercial Blender
Packaging Equipment
High Temp Commercial Dishwasher
Food Truck Service Station
Bakery Equipment
Commercial Meat Grinder
Other
Please list any specialized equipment not listed above.
Would you require storage?
Dry Storage
Refrigerated Storage
Frozen Storage
Equipment Storage
Other
How much DRY storage would you require if shelf size is 18in x 48in?
Small 1 shelf
Medium 2-4 shelves
Large dedicated rack 6 shelves
Other
How much EQUIPMENT storage would you require if shelf size is 18in x 48in?
Small 1 shelf
Medium 2-4 shelves
Large dedicated rack 6 shelves
Other
How much COLD storage would you require if shelf size is 18in x 48in?
Small 1 shelf
Medium 2-4 shelves
Large dedicated rack 6 shelves
Other
How much FROZEN storage would you require if shelf size is 18in x 48in?
Small 1 shelf
Medium 2-4 shelves
Large dedicated rack 6 shelves
Other
Food Truck Operators
Do you own or operate a food truck?
Yes
No
Would you use a secure food truck parking with commissary kitchen access?
Yes
No
Maybe
What services would you use for your Food Truck?
Secure overnight parking
Fresh water fill
Gray water disposal
Waste disposal
Commissary kitchen access
Cold storage
Frozen storage
Dry storage
Packaging room access
Dishwashing
Electrical hookup
Other
Market Demand and Business Support Services.
Would you sell your products in a market store attached to the commissary kitchen?
Yes
No
Maybe
What are the biggest challenges facing your business?
Lack of commercial kitchen space
Equipment Costs
Storage Space
Packaging
Regulatory Compliance
Distribution
Staffing
Marketing
Financing
Other
What is your estimated annual food sales volume?
Less than $10,000
$10,000 - $20,000
$20,000 - $30,000
$30,000 - $40,000
$40,000 - $50,000
$50,000 - $100,000
$100,000 +
Which additional services would be valuable to you and your business?
Food labeling development
Packaging assistance
Business coaching
Grant application assistance
Distribution support
Retail placement
Food safety workshops
marketing and branding workshops
Recipe Costing support
Co-Packing Services
Other
Community Impact
How important is it to have a commercial commissary kitchen in the region?
Extremely Important
Important
Somewhat Important
Not Important
Would you support a commissary kitchen that helps euntrepreneurs launch and grow their food businesses?
Yes
No
Maybe
Comments, suggestions, and feedback is welcome.
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