Where can you rent kitchen / food production space?

One question I’m frequently asked is where a food producer, who had outgrown their home kitchen or whose home kitchen isn’t suitable, or who wants to expand, can rent kitchen / production space. I put together a list last year which is still fairly up to date, but I’m wondering if there are any cafes or restaurants or community centres that are closed at the moment who might be willing to rent their kitchens out? If so, please get in touch.

A number of food units around the country can be rented by the hour, week or longer term. Local Enterprise Offices (LEOs), Councils, the Rural Development Companies and some community and private enterprises have built proper food units finished to food production standard that you can rent – contact your local council, community office or enterprise company to enquire. Here is a selection on the island of Ireland:

Northern Ireland

The only Food Business Incubation Centre at the time of writing is situated at Loughry Campus in Cookstown, Co. Tyrone. The Centre was opened in 1998 and provides the food supply chain with eight purpose-built food processing factory units finished to the highest standards in two sizes, 175mand 225m2 (www.cafre.ac.uk). At the time of writing last year, there were plans afoot to build a second food enterprise centre in Armagh, but I’ll need to follow this up and see where its at.

Republic of Ireland

Connacht

The Food Hub in Drumshanbo, Co. Leitrim is a shining example. Operational since 2004, the Food Hub provides 26,000 sq. ft. of premium food production space across 14 independent work units and the Community Kitchen is a timeshare production unit where start-up food businesses can make their foods in a fully-equipped kitchen, paying by the hour (currently €15/hour) with no commitment other than to bring your own ingredients (www.thefoodhub.com);

Moy Valley Resources IRD has clients occupying Enterprise Units at a number of locations around Ballina, Co. Mayo, for a mixture of both food and non-food producers (www.moyvalley.ie);

Enterprise Castlerea in Co. Roscommon is currently developing a new facility which will include a kitchen and units to rent, called An Chistin in the Enterprise Hub; (www.castlereaenterprisehub.ie)

Castlehill Foods is a 900 sq. ft. (84m2) kitchen and food production premises available to hire outside Killala, Co. Mayo (contact Clair O’Connor on (087) 652 6065);

There is a new community kitchen available to rent in Balla, Co.Mayo. Contact Seamus Caulfield ballacrdmanager@gmail.com

Munster 

The North Tipperary Food Works in Rearcross, Newport, Co. Tipperary was developed by North Tipperary Food Enterprise Centre (Rearcross) Ltd. An old creamery building was converted into a premium food workspace. There is a timeshare kitchen and production units for rental. At the time of writing, the cost of rental of the timeshare kitchen is €15 per hour + VAT for the fully equipped kitchen which includes gas, water and electricity. The Food Production units cost €550 per month + VAT and as a tenant, you kit them out yourself as well as taking over utility bills (www.northtippfoodworks.ie);

The Limerick Food Centre at Raheen Business Park provides food manufacturing and processing units for commercial letting. Contact Gerry Fitzmaurice, M: +353-86-6380596, T: +353-61-712860, Gerry.Fitzmaurice@shannonproperties.ie(www.shannonproperties.ie);

The Ferbane Food Campus in Co.Offaly opened in 2003. Contact Donal Egan, Business Development Manager, Mobile: 085 877 6098 Tel: 090 6453926 Email: donal@ferbanefoodcampus.ie www.ferbanefoodcampus.ie

Cork County Council operates Cork Incubator Kitchens and can be contacted via www.corkincubatorkitchens.ie

Leinster

Nutgrove Enterprise Park, Dublin has two high-spec food production units, each 59.45m2 with own-door ground floor access and parking (www.nutgrove-enterprisepark.ie / info@dlrceb.ie);

SPADE Enterprise Centre is a community-based enterprise centre in the converted St. Paul’s Church at North King Street, Dublin (contact Susan Richardson, Centre Manager, (01) 617 4830 www.spade.ie);

Terenure Enterprise Centre (Dublin) has 3 fully-serviced food units (01) 490 3237 / www.terenure-enterprise.ie;

Hour Kitchen is a well equipped facility in Churchtown, Dublin 14.Tel. +353 1 298 0839; E-mail. info@hourkitchen.ie

In Kilkenny, The School of Food offers a commercial Kitchen for small or growing food businesses, professional Chefs or home Cooks to rent on a daily basis. Costs are €90 + VAT @ 23% per day or €45 + VAT @ 23% per half day and includeWaste, Electricity, Sanitizing Solution for Cleaning, Gas, Cleaning Equipment. Contact them at https://schooloffood.ie/incubation-kitchen

Newmarket Kitchen has opened in Bray. Co.Wicklow and offers shared kitchen space on a membership basis. Full details are available on www.newmarketkitchen.ie

Wicklow Enterprise Centre has two food units, comprising 92sq.m. and 85sq.m. approx, over two floors. Contact 0404-66433 www.wicklowenterprise.ie

Ulster

Údarás na Gaeltachta has three food units in Co. Donegal (www.udaras.ie);

Ballybay Food Park, Co.Monaghan has 3 units and an existing Production/Test/Training Kitchen already in the building. Tel: +353 87 602 5291  www.enterprisingmonaghan.ie

NAMECOUNTYShared / Community KitchenFOOD PRODUCTION UNITS
Enterprise and Research Incubation Campus CarlowCarlow02
Limerick Food CentreClare03
Ballyhoura Food CentreCork01
BIM Seafood Development KitchenCork12
Cork Incubator KitchensCork10
Kickstart KitchensCork20
Base Enterprise CentreDublin20
Enterprise Centres Ireland EastDublin10
Hour KitchenDublin40
Nutgrove Enterprise ParkDublin20
SPADE EnterpriseDublin119
Teagasc Food Research CentreDublin02
Terenure Enterprise CentreDublin02
The Liffey Trust Food HubDublin010
Acorn KitchensKildare10
The School of FoodKilkenny10
Mountmellick Food HubLaois13
The Food HubLeitrim118
Limerick Racecourse KitchenLimerick20
Ballyhoura Food CentreLimerick02
North East Regional Food CentreLouth10
Clar IRDMayo10
St. Coleman’s Training CentreMayo10
Moy Valley ResourcesMayo0tbc
Ballybay Enterprise ParkMonaghan10
Ferbane Food CampusOffaly13
The North Tipperary Food WorksTipperary13
Food Business Incubation CentreTyrone18
Newmarket KitchenWicklow10
Wicklow Enterprise CentreWicklow02
THIRD LEVEL INSTITUTIONS with available kitchen Space   
Athlone ITWestmeath10
Cork ITCork09
GMITGalway72
IT TallaghtDublin20
IT TraleeKerry22
Letterkenny ITDonegal50
St. Angela’s CollegeSligo10
PLANNED    
An ChistinRoscommon 10
Bia Innovator CampusGalway 12
Ballybay Enterprise ParkMonaghan04
Cavan LEOCavantbctbc

Marketing your Food Business

Before you strike out and set up a food business, there are a few very important questions you need to ask, and you may not always like the answer. This is called Market Gap Analysis.

Questions to be asked include:

  1. Is there a gap in the market for your food / food business? Is there anyone doing locally / regionally / nationally what it is that you want to do?
  2. Is your food / food business Unique (how?) Different? Better?
  3. When did you last benchmark your food products? In other words, compare them to your competitors, honestly!
  4. When did you last assess the competition? What are they doing in terms of marketing, packaging, pack sizes, varieties etc.
  5. Have you segmented your target market? i.e., demographics – see below!
  6. When will they buy it and where will they consume it, i.e., on what occasions? and how does this impact on pack sizes, quantities, packaging?
  7. How can you help the retailers make more sales? In store demos and tastings, shelf ready packs, social media, competitions.
  8. Is the market big enough or is it too niche? Will enough people buy it or can you price it at a level that you can make a profit?
  9. What are consumers willing to pay for your foods? Benchmark against others, does the gap analysis and benchmarking indicate that there may be a gap for a cheaper / luxury / small / bigger version of what your competitors do?
Define and segment the target market: 

– Segmentation of Food Shoppers By Usage, Motivation and Needs; 
– Identify what your target customer wants;
– Who buys / will buy your foods? Families, couples, older people, singletons, children…?
– Determine when they will buy your foods, i.e., on what occasion – every day, special occasion, treat, parties etc;
– Determine what motivates them to buy it – price, quality, convenience, allergen needs, meets ethical considerations (Fair Trade, Organic, low air miles etc), local / Irish food, occasion etc.;
Identify gaps in the market not currently serviced – this will come from the Gap Analysis you’ve completed as described above

Marketing activities 

Many producers approach marketing in a haphazard way, not really thinking it through, or thinking they can do it on the side, or via social media on their phone in front of the TV! But really, you need some structure. So ask yourself:

Do you have a marketing plan? What marketing activities are you planning to do this year?

Do you have a marketing budget? Possibly no, but you really should budget for in store tastings, your time, travel, giveaways, attendance at trade fairs & shows (whenever they’re back on!), social media marketing, promotions etc.

Who is going to do your social media work? Which platforms are you going to use? (this will be dictated by your market segmentation, as different age groups and genders use different social media platforms – here are some tips as to which to choose), how often are you going to post? have you got a good image bank, i.e., great photographs you can use?

I hope you’ve found these tips useful. You can read more about Marketing in Chapter 6 (Routes to Market, Branding & Marketing) of my book Money for Jam – the Essential Guide to Starting Your Own Food Business, available to buy from any of the great book sellers listed here!

Calling Co.Mayo Food & Drinks Producers!

We are currently working on the development of a Mayo Food & Drinks Strategy 2020-2025 on behalf of South West Mayo Development Company CLG and Local Enterprise Office Mayo. The team has been very busy talking to food and drinks producers in Mayo and stakeholders including agencies, producers’ groups, support agencies, hotels, restaurants and consumers to get a good picture of what is going on in the county. 

At the moment the audit and database of producers is being finalised to try to make sure that everyone who is anyone in Food & Drink in Mayo in included. So, we want to talk to food and drink producers, producer groups (e.g., organic groups, bee-keepers, GIY, lamb and beef groups and others), food retailers and food and drink distributors to find out how you’re getting on, what you might need for the future of your businesses in terms of resources, funding, production space, staff, distribution, training and more to ensure that will be captured in the strategy. Three on-line workshops took place in April (via Zoom of course!) and were really well attended by food and drink producers across the county.

You can add your own details to the producers database (it’s not going to be published anywhere, it’s just to get the big picture for the purposes of developing the strategy)> it will take just a few minutes, and you can access it by downloading it here and emailing it back to me by Monday 22nd June.

We’re starting to wind down the Needs Analysis element of the project, so this is a last call out to anyone who is involved in producing foods in Mayo to complete our short (3 minutes!) survey. Please just click this link and complete it by Monday 22nd June.

For more details please contact 

Oonagh Monahan, Alpha Omega Consultants

086-1760496 or E-mail: oonagh@alphaomega.ie


Thank you!

Labels for selling foods online

Source: Food Safety Authority of Ireland

As more food producers move to selling their foods online, also called “Distance Selling” whether using their own e-commerce site, via facebook, taking orders via SMS, phone, interactive TV, or supplying via on-line shops such as Amazon and others, its essential that labelling compliance is not overlooked. In summary, the same rules apply to foods sold online as they would if your customer walked into a shop to buy it in person.

For foods that are normally pre-packed, i.e, in packaging, the following rules apply:

(a) mandatory food information is still required (I covered in a previous post about food labels back in April), except for the date of minimum durability or use by date, and it must be available before the purchase is concluded and must appear either on the packaging (or it can be provided somewhere else, but you cannot charge your customers any extra for sending them elsewhere to get the information!).

(b) all mandatory particulars, including the use by or best before date, must be on the foods when they are delivered to the customer, i.e, on their doorstep!

For non pre-packed foods, the law requires the food business operator to provide information of any allergen in that food. (Again, if there is more information available to your Customer elsewhere, you can direct them there, but cannot charge them any extra for doing so).

In my opinion, the best and easiest thing to do is ensure you treat your online sales the same way as you would for sales through any retail outlet.

The Food Safety Authority of Ireland has good information in this regard for Irish producers. The Food Standards Agency also has great information here for UK producers.

I am really encouraging small food and drink producers to set up their own e-commerce site. In Ireland, there is a 90% grant available at the moment for doing this, its called a On-Line Trading Voucher. Check it out today! And when you’ve got it set up, let me know and I’ll add you to the Directory on oonagheats.com !

A little history of bread in Ireland

Bread was first made by the ancient Egyptians as far back as the year 8000BC when grains, cultivated on the fertile banks of the River Nile, were ground by hand to make flat bread. Over the centuries, farmers across Europe started to grow grains for bread as it became a staple in the diet. The oldest record of bread in Ireland was also a flat bread, dating back to the Stone Age. As bread-making made its way west across Europe, the Norman invasion brought new bread making methods to Ireland. Sometime in the 11th Century, fine sieves were used to separate the bran and white bread was born, a privilege of the nobility. Thankfully nowadays, white bread is for everyone and is an everyday staple food. 

The first Bakers’ Guild charter in Ireland was granted in 1478 by King Edward IV, from which arose (no pun intended!) many Bakers’ Guilds or Societies in Dublin and elsewhere in Ireland. The Boot Lane Society and Little Britain St. Society were among the most prominent of these, starting in 1847. In Limerick, there are records from 1837 and records in Cork date from the 1860’s. In fact, there were a great many “journeymen” bakers who would travel around the country wherever the work brought them. 

Of course, in Ireland, we are very familiar with Irish Soda bread. While we might hink we invented it here in Ireland, there are varieties of soda bread found in many countries. What we do know is that baking soda was introduced into Ireland in the mid 19th Century. The origin of bicarbonate of soda (bread soda or baking soda), a key ingredient, is unclear, with claims that it was invented in France or Germany, depending on what you read. Long before this, potash was used in baking by the native Americans to make their version of soda bread. How it works is that the lactic acid in buttermilk reacts with the alkaline bread soda which creates tiny bubbles and so allows the bread to rise. According to some sources, the reason that soda bread was so popular in Ireland intially was that it didn’t require yeast, which was relatively expensive. Furthermore, yeast bread took time for the bread to prove and rise, whereas soda bread could be made very quickly. It was also better suited to the type of flour which was available at the time. 

During the Industrial Revolution, bread tins and milling and baking equipment were developed, meaning that bread could be made on a bigger scale. Other types of bread that grew in popularity over the centuries include the batch loaf and the turnover grinder, which was particularly associated with Dublin.

One of the things that all the bakeries have in common is that the bread is baked every day (well, every night really) for delivery across the country in the early morning so that you can have fresh bread on your table every day. The other, is that the love of bread in the Irish diet remains to this day and truly has stood the test of time. There are some things that just don’t change!

—————————————————————————————————–

FOR MORE INFORMATION ABOUT THE HISTORY OF BREAD YOU CAN VISIT 

New directory resource for food & drinks producers selling on line!

Good morning everyone,

Spring is Sprung and its a lovely day here. I hope it is where you are too, though I’m afraid we’re not able to go out too far to enjoy it. I’ve been thinking a lot over the past few days about how I might be able to help my food and drinks producer clients and others during these difficult times. I know there is a lot of information coming at us, it can be overwhelming. I’m not sure I can take another online seminar at the moment to be honest!

Resilience is a trait that I think we all need in spades, especially now. Rearranging our lives, our routines, our work, trying not to lose clients, trying to show agility, compromise, accommodation, its all a bit exhausting.

I wanted to do something practical, something useful and tangible, not more talking, and not just sending out more information as there’s a lot of noise already! So, I’ve set up a new page here on Oonagheats.com where you’ll find a directory listing food and drink producers around the country who are now selling online and delivering. So many have lost their routes to market over the past few weeks since farmers markets, country markets, cafés and restaurants are closed and this is just a little helping hand (I hope) to try and get the word out there.

So if you are a food or drinks producer who has had to move to online sales since farmers’ markets and many retail shops are now closed, or your distribution channels have stopped, please get in touch so I can include you. All I need is your business name, website shop link and the county you’re in.

You can email me on moneyforjambook@gmail.com

Hang in there, this too shall pass.

Oonagh x

Understanding food labels

Foods that are wrapped (or pre-packed) have lots of information for consumers printed on the packaging, including the list of ingredients, the nutritional information storage instructions, the weight or volume, storage instructions, cooking instructions and more. If the food isn’t pre-wrapped for sale, then the only information that’s required are the Allergens.

There might also be marketing information, pictures, offers, games, competitions….a lot to take in! In terms of knowing what is in the food you are eating, the two important pieces are the Ingredients List and the Nutritional Analysis.

So, what has to be on the label? According to EU law, the information that is mandatory and must appear on the label of a prepacked food is:

(a) the name of the food
(b) the list of ingredients
(c) allergens or processing aids used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form
(d) the quantity of certain ingredients (listed as a %)
(e) the net quantity (weight or volume)
(f) either the Best Before or Use By date

(g) any special storage conditions and/or conditions of use (temperature, time)
(h) the name or business name and address of the food business

(i) the country of origin or place of provenance, if applicable
(j) instructions for use, if required
(k) with respect to beverages containing more than 1.2 % by volume of alcohol, the actual alcoholic strength by volume
(l) Nutrition Declaration

The Ingredients List tells you what was used to make the food, and these are listed in order by weight from largest to smallest. In other words, the first ingredient listed is the largest amount, right down to the last ingredient which is the smallest amount.

The whole E number issue can be confusing, and sometimes people may think that E numbers are all bad. In fact, many naturally occurring foods have their own E number like seaweed (carrageenan or agar), silver and gold even! Many other e-numbers are given to the substances that are extracted from natural products like those from vegetable oils used in bread.

The Allergens (if any) are highlighted in the list of ingredients, usually in bold or italics or underlined.

Nutritional Labelling is required on all foods by law unless you’re a very small producer and only selling small quantities locally (i.e., within a 100km radius).

The nutrition panel has to show:
(a) The energy value (in KJ or kcal), and
(b) The quantities of fat (including saturates), carbohydrate (including sugars), protein and salt – in that order!

The food producer can also choose to give the amount of one or more of the following if they wish to: (a) Monounsaturates, (b) Polyunsaturates, (c) Polyols,
(d) Starch,(e) Fibre, (f) Any of the vitamins or minerals.

The Nutrients must be declared per 100g or per 100ml:

Mandatory Information / 100g or ml
Supplementary Information
(if desired)
Energy (kJ / kcal)
Fat
of which Saturates
of which Monounsaturates
of which Polyunsaturates
Carbohydrate
of which Sugars
of which polyols
of which starch
Fibre
Protein
Salt
Vitamins & Minerals (% RI)
All of these must be listed on the label
The producer MAY include all of these if they should wish to
(either all or none)

Some food labels also include an additional column to show the Nutrition information per portion. For example, per bag, per slice, per sandwich. This is useful for the consumer who may find it tricky to work it out for themselves, but it’s not a legal requirement.
Front of pack labelling is also voluntary – the pack can show the Energy on its own or the Energy, fat, saturates, sugar and salt (all of these).

The terms “Best Before” and “Use By” dates often cause confusion. It’s really important to note that these terms are not interchangeable! “Best Before” generally applies to foods that have a long shelf life and “Use By” applies to perishable foods or foods that, if you eat them after that date, might cause food poisoning. Never take chances with “Use By” dates! Safefood has a great phrase – Best Before is a guideline, Use By is a deadline!

For more information about labelling, check out https://www.fsai.ie/legislation/food_legislation/food_information_fic/general_fic_provisions.html
For more information about allergens: https://www.fsai.ie/legislation/food_legislation/food_information/14_allergens.html

IQFA Food Hero winner!

This post is long overdue, but back in October 2019 I was awarded the inaugural Food Hero award from the IQFAs (Irish Quality Food and Drink Awards), sponsored by Aldi Ireland. Needless to say I was absolutely delighted!

The 2019 Irish Quality Food and Drink Awards took place on Thursday 24 October at The Clayton Hotel on Burlington Road, Dublin. Hector O’hEochagáin was MC for the event. The evening was a huge success with food producers and retailers being recognised for their hard work.

Here I am pictured with John Curtin, Group Buying Director, Aldi Ireland and Hector O’hEochagáin.

Ten Top Tips for Starting Your Own Small Food Business – new course!

Hi everyone!

Just very quickly, having just finished training a great group of early stage food producers in Mayo in November and another group in Leitrim in January & February on the Food Starter programme from Bord Bia, I’m delighted now to bring you my new, very special, one day course which will be held in the Neantóg Kitchen Garden School, hosted by the fantastic Gaby & Hans Wieland.

So if you’ve ever wondered what’s involved, who to talk to, where to start, then take just one day to check out the potential for your food business by coming on this new course!

March 30th, Saturday: Top 10 Tips for starting your own small food business
**Guest Lecturer Series**

with Oonagh Monahan from 10:00am – 4:00pm, €100 per person
A unique opportunity to learn from one of Ireland’s leading small business mentors, in a small intimate setting. Get all your questions answered about the what where when and how to set up your own small food business, including the latest in legislation and registration requirements. Case studies will highlight the challenges and satisfaction of small food production.

I hope to see you there!

Oonagh

Meet the new Chartered Food Scientist!

Just a quick blog today to tell you some recent happy news!  Oonagh is delighted to have been awarded Chartered Scientist status by the Institute of Food Science and Technology.

The certificate arrived in the post the other day so it reminded me to let you know! The Chartered Scientist qualification is awarded to scientists who meet the high standards required and demands a commitment to continuing professional development. It is intended to ensure high and improving standards across all scientific disciplines and reflects best practice in science.

What is a Chartered Scientist?

Chartered Scientist (CSci) status is aimed at those practising science at the full professional level and at those for whom scientific knowledge or practice at that level form an essential element in the fulfilment of their role.

Chartered Scientist status provides valuable professional recognition among fellow scientists across all disciplines and the wider community. It demonstrates high levels of experience and competence to employers, other professionals, and, ultimately, providing reassurance to the consumer that high standards are being met within the industry, particularly on food safety. It is now a recognised title under the EU Directive 89/48/EC.

The IFST awards Chartered Scientist status under licence from the Science Council. The Chartered Scientist award is only available for professional level of membership (Member and Fellow).

YAY ME!! 🙂