Farm & Food Production Commissary Kitchen Needs Assessment 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?
Vegetable Farm
Fruit Farm
Berry Farm
Livestock Farm
Poultry Farm
Dairy Farm
Egg Producer
Apiary (Honey)
Greenhouse
Herb Farm
Mushroom Farm
Grain Producer
Specialty Crop Farm
Aquaculture
Indigenous Food Producer
Wild Harvesting
Community Garden
Beverage Producer
Gleaner
Other
What products do you grow, raise, harvest, or produce? (check all that apply)
Fresh Vegetables
Fresh Fruit
Herbs
Flowers
Honey
Eggs
Beef
Pork
Poultry
Lamb
Seafood
Mushrooms
Dairy
Maple Products
Grains
Wild Foods
Other
What food products do you currently make? (check all that apply)
Jellies
Jams
Sauces
Salsa
Pickles
Fermented Foods
Baking Mixes
Baked Goods
Ready-to-Eat Meals
Frozen Meals
Soup
Dehydrated Foods
Freeze-Dried Foods
Snack Foods
Meat Products
Smoked Products
Sausage
Pet Treats
Candy
Chocolate
Coffee
Tea
Juice
Cider
Kombucha
Spirits
Wine
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
Farm Kitchen
Food Truck
Existing Commercial Kitchen
Other
Shared Kitchen
How often do you produce food?
Daily
Weekly
Monthly
Seasonally
As orders come in
Approximately how many batches or production runs do you complete annually?
Under 25
25–50
50–100
100–250
More than 250
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
Seasonally
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)
Seasonal
Unsure
Would you use Co-Packing services?
Yes
No
Maybe
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
Pallet Storage
Inventory storage
Other storage needs?
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
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 business challenges?
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
Shelf life testing
Co-Packing Services
Food Safety Documentation
Nutritional Label Creation
CFIA Compliance
HACCP Support
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
What would encourage you to use the facility? (Select all that apply)
Affordable hourly kitchen rentals
Monthly memberships
Access to specialized equipment
Co-packing services
Business incubation and mentorship
Shared cold and frozen storage
On-site retail opportunities
Distribution and shipping support
Product development assistance
Flexible scheduling
Convenient location
Comments, suggestions, and feedback is welcome.
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