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Free monthly webinars and conversations with operators, partners, and food system leaders on shared kitchen operators' most requested topics.
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Live monthly sessions covering operations, compliance, financial health, and more.
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Watch at your own pace. New recordings are added after every event.
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Inside Specialty Food Association
Strong partnerships not only make your job as an operator easier, but provide meaningful connections and sales opportunities for the entrepreneurs in your kitchen. The Specialty Food Association has a reputation for producing one of the largest and best curated trade shows in the country. Trade shows can be intimidating for small businesses, but SFA’s programming and dedicated floor space soothe nerves and coach for success. Their industry data reports and online learning community are indispensable tools for operators and food businesses to glean what’s next in the industry.
July 2026 · 38 min
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The Shared Kitchen Summit with Ashley Colpaart
We welcomed The Food Corridor Founder and CEO, Ashley Colpaart on this episode of Whisked to get into all things Shared Kitchen Summit. Hear how the Summit was born, how's it's evolved, and what we're most excited for in Providence. Discover our favorite memories of Summits past, and what you absolutely can't miss this year.
July 2026 · 37 min
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Ederique Goudia of In the Business of Food
Most shared kitchens start because they see a need to support local food entrepreneurs with a low barrier to entry space. But where is the line between a hobby and a business set-up for growth and sustainability in an industry that romanticizes the hustle? How do you help your members recognize the difference? We got real with Ederique “Chef E” Goudia, owner of In the Business of Food and manager at Shed 5 Incubator at Eastern Market to dig into these nuances of supporting food entrepreneurs. She laid out where operators’ time is most impactful, why a safe space to fail is a luxury, and what to consider when developing equitable programming for under-resourced entrepreneurs.
June 2026 · 47 min
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Training, Leading, and Growing your Team
Growing your shared kitchen means growing your team, but knowing when to hire, who to bring on, and how to lead them is easier said than done. In this Ask the Operators panel, Jan Tusick (Mission West Community Development Partners) and Andrea Abedi (The Kitchen Table Santa Fe) share real lessons from two different operations at two different stages of growth.
May 2026 · 60 min
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Erika Tebbens of Taste the Local Difference
In this episode of Whisked, Ashley sat down with Erika Tebbens, Director of Impact at Taste the Local Difference, a marketing agency for purpose-driven food and farm businesses operating since 2004. The conversation covered what strong marketing actually looks like for shared kitchens and the food businesses inside them, including why storytelling is not just a branding exercise but the foundation that everything else, from your website copy to your member communications, is built on. Erika also shared early data from TFC's Food Business Survey, including that 64% of food entrepreneurs in shared kitchens source from local farms, and that survey respondents reported $2.9 million in direct local food spending in the past 12 months alone.
May 2026 · 49 min
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Sarah Delevan of The Good Food CFO
Shared kitchens are built on community, but community alone won't keep the lights on. In this episode of Whisked, we sat down with Sarah Delevan, founder of The Good Food CFO, to talk about the financial realities of running a purpose-driven food business. From knowing your margins to raising your rates without losing your members, Sarah breaks down the numbers side of shared kitchen operations in plain language that actually makes sense. Whether you're an operator trying to figure out if your pricing is working, a food business navigating your first real look at your finances, or somewhere in between, this conversation is for you.
Apr 2026 · 42 min
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Safety by Design: Food Safety Standards
In this webinar, Nick Eastwood, President of Always Food Safe, walks shared kitchen operators through the core food safety challenges unique to multi-tenant kitchen environments and the practical standards that address them. Nick covers the three biggest food safety risks in shared kitchens: consistency of standards across multiple businesses, translating certification into daily practice, and cross-contamination, and offers actionable guidance on how to tackle each one.
April 2026 · 59 min
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Qualifying and Onboarding New Members
Bringing a new food business into your shared kitchen is more than a tour and a handshake. It’s risk management, culture-building, and setting everyone up for success. In this webinar, we’ll walk through how to qualify and onboard food businesses with intention, from first inquiry and concept vetting to documents, tours, red flags, and post-onboarding follow-up. We’ll show how education flows into practical integration using TFC tools, then open it up for real-world Q&A and peer solutions from operators in the room. You’ll leave with a clearer, more confident process that protects your kitchen, supports your members, and saves you time.
Mar 2026 · 52 min
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Erik Ibarra of Magnolia Fund
On this episode of Whisked, we sat down with Erik Ibarra, co-founder of Magnolia Fund and the community investment vehicle behind Ox Street Kitchen in Houston's East End. Erik's model flips the traditional kitchen funding script: rather than relying on outside capital or nonprofit grants, Magnolia Fund tapped into the neighborhood itself, raising money through a WeFunder crowdfunding campaign that allowed local residents to invest for as little as $100. The goal wasn't just to build a kitchen, it was to give the community an ownership stake in the economic development happening in their own backyard. Erik talked through the challenges of shifting neighbors' mindsets from "this must be a nonprofit" to "this is something I can actually invest in," and why he believes community-funded shared kitchens are just getting started.
Mar 2026 · 36 min
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MSU Center for Regional Food Systems
Michigan's food system runs deep, and a big part of why is the intentional collaboration happening between the Michigan Food Hub Network and the Michigan Incubator Kitchen Network. How do two statewide networks build real working relationships across regions, resources, and organizational missions? What does that coordination actually look like on the ground, and how can other communities replicate it? Tune in to hear Jamie Rahrig and Lewis Hughes of Michigan State University Center for Regional Food Systems and Product Center, and Michigan State University Extension, and dig into what makes cross-network collaboration work, and what it takes to build it where it doesn't exist yet.
Feb 2026 · 45 min
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Setting the Tone: Policy Enforcement
In this Ask the Operators webinar, experienced shared kitchen leaders Molly McCracken of Memphis Kitchen Co-Op, Nissa'a Stallworth of Greater Catapult Pittsburgh, and John Vadnais of Cherry St Kitchen dig into one of the hardest (and most requested) topics in our industry: setting the tone, having difficult conversations, and enforcing policies without burning bridges. You’ll hear candid, real-world perspectives on what actually works when managing kitchen members, especially in high-stress, shared environments. The conversation goes beyond theory and into the messy middle where expectations, communication, and accountability collide.
Feb 2026 · 48 min
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Food Business Survey Operator Roundtable
Join The Food Corridor (TFC) CEO Ashley Colpaart and Northbound Ventures CEO Holly Fowler for an Operator Roundtable to align on what shared kitchens should measure, why it matters, and how we can collectively tell the story of our impact.
Feb 2026 · 60 min
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New England Food Business Advisors
Specializing in hands-on, experience-driven consulting, New England Food Business Advisors are no strangers to shared kitchens and culinary entrepreneurship. How can shared kitchens help create successful food businesses? Where is the industry headed? How do you forge trust with your health department? Tune into our first monthly Whisked conversation to hear what co-founders Sherie Theriault and Nick Schonberger have learned through their experience working with operators and entrepreneurs, and how shared kitchens can best support their members.
Jan 2026 · 40 min
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Demystifying Shared Kitchen Insurance
Shared kitchen insurance is rarely straightforward. In this webinar with Veracity Insurance Solutions (creators of FLIP), we break down real-world insurance scenarios operators face and preview a first-of-its-kind insurance program designed specifically for shared commercial kitchens.
Jan 2026 · 55 min
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