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Arkansas Food Innovation Center at the Market Center of the Ozarks

Interested in learning about our shared-use kitchen, contract food processing services, technical support or our GLEAN program (food recovery)? Please select the right topic below to provide you with the most accurate answers possible.

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Preferred mode of communications

Shared Kitchen Tenant Intake Form

Tenant Information:

1. Business Name (if applicable)

2. Business Type or Concept

Food truck

Catering

Packaged Foods

3. Website

https://

Website

I don't have.

4. Social Media 4. Social Media

Business Stage:

1. What type of food products do you/plan to offer? Be as detailed as possible.

2. What stage is your business currently in?

Idea/Concept

In Development

Launched/Operating

- Years in operations:

3. If you are not open yet, what is your anticipated start date?

4. Do you currently have the following documents? If not, we can guide you through the process.

Business License

Health Department Certificate

Business Insurance

Kitchen and Business Needs:

1. What equipment or kitchen space do you anticipate needing?

Blast Chiller/Freezer

Blender

Char-broiler/Griddle

Commercial Ranges

Dough Sheeter

Food Processor

Fryer

Ovens

Prep Tables

Proofing Box

Rotating Rack Oven

Stand Mixer

Steam Oven

Vacuum-Pack Machine

OtherOther

2. Estimated Hours of Kitchen Use Per Week:

Kitchen Use Hours

I don’t know yet

3. Preferred Days/Times for Kitchen Use:

Monday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Tuesday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Wednesday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Thursday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Friday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Saturday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

Sunday

12am - 8am

8am - 12pm

12pm - 8pm

8pm - 12am

4. Will you need cold or dry storage space?

Dry Storage

Refrigerated Storage

Freezer Storage

5. Are you looking for assistance with the following? We'll guide you if you're not sure.

Marketing

Product Development

Licensing/Certifications

Business Planning

Packaging/Labeling

Distribution

OtherOther

Additional Information:

1. How did you hear about our shared kitchen? 1. How did you hear about our shared kitchen?

2. Any Additional Notes or Requests?

Food Contract Processing Intake Form

Client Information:

1. Business Name (if applicable)

2. Business Type or Concept

Direct to Consumers (Farmers’ Market, Events/Fairs, etc.)

Retail/Grocery Stores

Schools/Hospitals

Nonprofit (to raise funds)

OtherOther

3. Website

https://

Website

I don't have.

4. Social Media 4. Social Media

Business Stage:

1. What stage is your business currently in?

Idea/Concept

In Development

Launched/Operating

- Years in operations:

2. If you are not open yet, what is your anticipated start date?

3. If you have been operating, it is the product

A New Product Concept

An Existing Product

4. What type of food products do you/plan to offer?

Baked Goods

Condiments & Dressings

Dry-Goods

Dry Seasonings

Freshly Prepared Meals & Entrees

Fruits & Vegetables (dices, sliced, dehydrated & specialties)

Side Dishes

Shelf-Stable

Snack Foods

Soups & Sauces

OtherOther

Food Contract Processing and Business Needs:

1. What kind of food contract processing services do you anticipate needing?

Product Development

Ingredient sourcing

Testing & Recipe Experimentation

Blast Freezing

Fundraising Food Items

High Pressure Processing

Bags/Trays/Clamshells/Bottles/Jars/Bulk Packaging

2. Will you need cold or dry storage space? We offer lockable rolling cages to keep your items safe

Dry Storage ($46/ month)

Refrigerated Storage ($69/month)

Freezer Storage ($69/month)

3. Do you require any assistance with the following? We’ll guide you if you’re not sure

Marketing

Cost Containment

Licensing/Certifications

Business Planning

Packaging/Labeling

Distribution

Regulatory Compliance

Additional Information:

1. How did you hear about our food contract processing? 1. How did you hear about our food contract processing?

2. Any Additional Notes or Requests?

Technical Support Intake Form

Client Information:

1. Business Name (if applicable)

2. Business Type or Concept

Direct to Consumers (Farmers’ Market, Events/Fairs, etc.)

Retail/Grocery Stores

Wholesale

OtherOther

3. Website

https://

Website

I don't have.

4. Social Media 4. Social Media

Business Stage:

1. What stage is your business currently in?

Idea/Concept

In Development

Launched/Operating

- Years in operations:

2. If you are not open yet, what is your anticipated start date?

3. If you have been operating, it is the product

A New Product Concept

An Existing Product

4. What type of food products do you/plan to offer?

Baked Goods

Condiments & Dressings

Dry-Goods

Dry Seasonings

Freshly Prepared Meals & Entrees

Fruits & Vegetables (dices, sliced, dehydrated & specialties)

Side Dishes

Shelf-Stable

Snack Foods

Soups & Sauces

OtherOther

Food Contract Processing and Business Needs:

1. What kind of technical support services do you anticipate needing?

Product Development

Ingredient sourcing

Testing & Recipe Experimentation

pH Reading

Water Activity (Aw)

Brix (sugar level)

Acidified Product Paperwork

Nutrition Fact Panel(s)

Viscosity

Process Authority Certificate

OtherOther

2. Do you require any assistance with the following? We’ll guide you if you’re not sure

Marketing

Cost Containment

Licensing/Certifications

Business Planning

Packaging/Labeling

Distribution

Regulatory Compliance

Additional Information:

1. How did you hear about our food contract processing? 1. How did you hear about our food contract processing?

2. Any Additional Notes or Requests?

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