Become a Member

How do I learn more about the Worcester Regional Food Hub Kitchen? The first step is to email Shon Rainford at srainford@feedingamerica.org to set up a tour and consultationWe will discuss your business needs, any fees and project information, resources and requirements to become a participant business, and the permitting/licensing process. We will also give you a tour of our facility and storage areas.

I think I would like to start a food business, but am not sure where to begin?
We are happy to meet with those interested in starting a food business for a tour and information sessionno matter if you are an established business or just have a great idea. We would like to help you as early in the process as possible so you can get on the right track from the beginning.  We will give you a lot of great information, resources, and help with a timeline to help with your planning and decision making.

Becoming a Member

Prior to actually using the Kitchen, we will guide you through the following steps:

What if I want to use the kitchen for a class or event?
If you are interested in using the facility for cooking classes or  events, you may not need to be permitted. Please contact us to discuss your options.

What fees are associated with use of the kitchen?

Small Business Member – $250 per month
○ Minimum 3 month commitment
○ 8 hours of kitchen use included with membership per month
○ Additional hours billed at $22.50 per hour (a 10% discount for members)
○ Use of specialized labor/equipment, (such as bottler, staffing) additional fees
○ Use of Reach In cooler in the kitchen, additional space for a fee
○ 1 free hour-long consultation with Kitchen Operations Manager, Neil Rogers
○ 1 free hour-long business consultation with Senior Project Manager, Shon Rainford
Promotion on Food Hub website and social media

Small Business Plus Member – $375 per month
○ Minimum 6 month commitment
○ 12 hours of Kitchen use included with membership per month
○ Additional hours billed at $20 per hour (a 20% discount for members)
○ Use of specialized labor/equipment, (such as bottler, staffing) additional fees
○ 2 shelves of dry or cold storage included, additional space for a fee
○ 2 free hours of consultation with Kitchen Operations Manager, Neil Rogers
○ 2 free hours of business consultation with Senior Project Manager, Shon Rainford
○ Promotion on Food Hub website and social media

Additional Storage Fees

Space

Daily

Monthly

Per Shelf Per Cage Per Shelf Per Cage
Dry Storage n/a n/a $15.00 $45.00
Cooler Storage n/a n/a $20.00 $60.00
Freezer Storage n/a n/a $25.00 n/a

Please email srainford@feedingamerica.org for more information.