Created a quarterly admissions process for new businesses, which will streamline the application process and onboarding, and will include a panel interview for each applicant. They also created a revised pricing model in which businesses purchase a package of kitchen hours at the start of each month, encouraging members to commit to time in the kitchen to grow their business.
Implemented a staging process for businesses, specifically creating a clearer structure,
with a path to graduation or moving from stage to stage (the stages being Emerging,Incubator, Accelerator, and Graduate). Businesses are required to check in with the Incubator team quarterly so that the team can assess the needs of the business several times throughout the year. The goal will be to accept new businesses who are in the Incubator stage and ready to make the most of the suite of services that they provide, rather than those still in the Emerging phase who have historically experienced less success in the program.
More tailored support at each level - this includes tailored financial supports, culinary and logistics advising through a new mentoring program, and appropriate Access to Market opportunities for each stage. They continue to provide tailored advising to member businesses, and the focus of
this advising was adapted to their needs during the pandemic.
They have also been monitoring the landscape of public and private relief for small businesses and as they move into the more prolonged recovery period and focusing their advisory services on helping entrepreneurs navigate the public and private resources available to them.