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The food industry is a notoriously difficult place for food entrepreneurs. Roughly 60% of restaurants close within the first 3 years of business, and artisinal food businesses are no different. Food startup incubators are popping up all over the country, from CropCircle Kitchen in Boston to FoodLab in San Francisco, started by food industry veterans and a sous chef from -- of all places -- Google.
SF FoodLab has played host to a cast of startups in its commercial kitchen and restaurant spaces. At FoodLab, entrepreneurs are nurtured and advised before they move to their own commercial space. The goal is to aid them in creating artisinal companies and small restaurants and along the way, nurture local food systems that enhance communities with jobs, vibrancy, and delicious food.