Each year FEED Kitchens surveys the commercial businesses operating out of our facility to get a snapshot of their progress, successes, and challenges during the previous year of operations. One goal of FEED Kitchens is to provide space and services to start-up food entrepreneurs so that they can build a successful business, provide economic stability for their families, and help support our local economy. The annual survey helps measure their progress and our success.
Here are the numbers; they indeed tell a story:
At the end of 2025 there were 82 commercial businesses operating out of FEED Kitchens. These businesses include a mix of food carts, caterers, bakers, sauce makers, ice cream purveyors, cold brew coffee, and a variety of consumer packaged goods. Of those 82 businesses, 70% are owned by people of color and 48% are women owned or co-owned.
Total 2025 gross revenue reported by all commercial businesses at FEED Kitchens set an all-time high at $2,530,780 (this is the floor – we know the number is underreported), money that is being spent and circulated in our local economy. Despite a majority of businesses reporting that their biggest challenge was the rising prices of ingredients and supplies, 58% of businesses operating in the previous year reported that their revenue increased in 2025. To us this demonstrates the consuming public’s increasing support for local foods, and the shear hustle and tenacity of the entrepreneurs working at FEED.
Inflation is indeed a worry for local food business entrepreneurs. Along with the number one concern being the rising cost of ingredients, packaging and equipment, coming in closely behind that are cash flow worries and the high cost of labor. As businesses grow at FEED Kitchens there is a need to bring in help. While a major concern is actually finding that help, the hourly wage being paid to workers at FEED Kitchens rose to $19.53, an increase of $2.20/hr over 2024. Despite these pressures, 39 part time and 70 full time jobs were created by FEED Kitchens’ entrepreneurs in 2025.
While there is not enough room in this column to give you all the data points, the final concern for entrepreneurs at FEED is simply having enough space to operate. One drive down Sherman Avenue past FEED Kitchens reveals a parking lot full of food carts and storage trailers. That sight is a clue as to what is going on inside the facility. FEED is at capacity for membership and we do our best to fit as many food businesses in the building as is possible and still guarantee safe food production. While FEED is a 24/7 facility it is still difficult for members to find production time that fits their schedule and our cold storage (cooler and freezer) is completely maxxed out, leaving no room for new business to move in until someone moves out.
In the universe of problems we could have at FEED, pressure on our space is the best we could hope for. Growing pressure means that food entrepreneurs are finding success and that consumers are migrating toward local food options. With your help and that of the greater community, we’ll continue to figure it out. In the meantime, continue to support local food entrepreneurs, whether they operate at FEED Kitchens or elsewhere, to help them realize their dreams and to build a more sustainable food system.
