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Exit Survey
 
 
1. 
Please complete the following survey about your potential utilization of a proposed Shared-Use Kitchen facility located in the Cooperstown Area. The survey will take about 15 minutes to complete
 
 
2.  What food items do you now manufacture or want to manufacture in the future?
Now Future
Bakery Items
Candy, Confections
Canned Foods
Canned Seafood
Catered Goods
Cheese/Dairy Products
Convenience Meals
Dried Fruit
Dry Mixes
Essential Oils
Now Future
Fish
Frozen Fruit
Herbal Products
Honey
Jams, Jellies, Syrups
Juice or other Beverages
Value-added Produce (i.e. Salad Mixes, Cut Veggies, etc.)
Kosher Products
Organic Products
Pasta
Smoked or Cured Meats
Sauces/Salsa/ & Condiments
Other (please explain in question 26)
 
 
3. What equipment do you now use or might need in the future
Now Future
Standard Range/Oven
Convection Oven
Steam Kettle
Meat Smoker
Meat Slicer
Food Processor
Commercial Mixer
Freezer
Walk-in Cooler
Dish Washer
Now Future
Stainless Steel Table
Kitchen Utensils
Label Machine
Package Heat Seal
Wash and Bag Line
Filling and Packaging Equipment
Dehydrator, Drying or Freeze Drying Equipment
Flat Top Grill or Griddle
Fryer
Blast/Quick Chiller
Microwave
Scales
Other (please explain in question 26)
 
 
4. What storage do you now use or will you need in the future?
Now Future
Freezer Storage
Cold Storage
Storage Space for Personal Equipment/Supplies
Climate Controlled
Dry Pallet Storage
Cold Pallet Storage
Dry Storage
Other (please explain in question 26))
 
 
5. What production facilities do you now use or are you considering using in the future?
Now Future
None
Home/Farm Kitchen
Home - Inspected & State Licensed Kitchen
Church Kitchen
Rental Kitchen (i.e. Restaurant)
Co-packer
Shared-use Kitchen
My own production facility
Wash and Bag Line
Other (please explain in question 26)
 
 
6. What are your reasons for using a shared-use kitchen now or in the future?
Now Future
Start Up Business
Increase Production Capacity
Improved Distribution Options
Need larger/faster/better technology or equipment
Process & pack for others
Hot Meal Preparation
Storage and/or Distribution
Processing
Baking
Packaging
Food Preparation (i.e. Prepping Chickens for Smoking)
Food Preparation (i.e. Chopping Vegetables)
Other (Please explain in question 26)
 
 
7. What additional services do you use now or would you be interested in using in the future?
Now Future
Phone Answering
Copy Machine
Personal Computer
Printer
Office Space
Secretarial
Fax Machine
Postage Meter
Internet Connectivity
Marketing & Distribution
Now Future
Liability Insurance
Buying
Licensing/Certification
Shelf Life Testing
Conference Room
Other (Please explain in question 26)
 
 
8. What other business needs do you have now or anticipate in the future?
Now Future
Finding and Assessing Markets
Assistance with Transportation & Distribution
Estimating Market Size
Awareness of Market Trends
Assessing Competition
Forming Strategic Alliances
Sales Projections
Product Research & Development
Batch Consistency
Packaging & Labeling
Now Future
Pricing Products
Packing
Business Planning
Sourcing Ingredients (Local, Wholesale, etc.)
Food Photography
Social Media
Inventory Management
Financial Assistance/Funding/Credit
Managing Employees
Hiring Additional Labor
Now Future
Mentoring
Scaling up the business
Insurance (Business, Liability, etc.)
Food Safety
Compliance with Regulations
HACCP
Legal Advice
Accounting/Bookkeeping Advice
Nutritional Information
Microenterprise/self-employment
Other (Please explain in question 26)
 
 
9. What is the status of your business?
Now Future
Planning & Development
Testing on Friends & Family
Cottage Food Business
New Business (1st Year)
Growth Stage
Established Business
Other (Please explain in question 26)
 
 
10. How far would you travel to utilize a shared-use facility?
Now Future
Less than 10 miles
10 - 20 miles
20 - 30 miles
30 - 40 miles
50 - 75 miles
75 - 100 miles
More than 100 miles
 
 
11. What type of business do you now operate or plan to operate in the future?
Now Future
Caterer
Specialty/Gourmet Food Producer
Restaurateur
Farmer/Grower
Chef
Church/School/Civic Group
Cart/Street Vendor
Value Added Farm Producer
Baker
Specialty Meats
Specialty Cheeses
Natural Deli/Espresso
Food Blogger/Writer
Apple Producer
Other (Please explain in question 26)
 
 
12. What type of customers do you now have or would like to have in the future?
Now Future
Mail Order
Distributors and Brokers
Grocery Stores
Friends and Neighbors
Restaurants
Caterers
Farmers Markets
Retail Stores
Coffee Shops
Bed and Breakfasts
Tourists
Fundraising Groups
Boutiques
Other (please explain in question 26)
 
 
13. How do you market your products now and how do you plan to market them in the future?
Now Future
Word-of-Mouth
Retail/Grocery Store Displays
Wholesale/Distributors
Internet/Social Media
Radio/TV
Yellow Pages
Farmers Markets
Farm Stand
Direct Mail/Fliers/Brochures
Festivals
Locally
Nationally
Branding
Specialty Stores
Other (please explain in question 26)
 
 
14. What type of business do you want to build?
Now Future
Full-Time
Part-Time
Part-Time with business plan to go full time in 1-2 years
Part-Time with business plan to go full time in 3-4 years
Part-Time with business plan to go full time in 5+ years
Hobby/Gifts
Non-Profit
Other (please explain in question 26)
 
 
15. What are your annual sales goals now and in the future (5 years from now)?
Now Future
$1 - $1,000
$1,001 - $5,000
$5,001 - $10,000
$10,001 - $25,000
$25,001 - $50,000
$50,001 - $100,000
$100,000 - $250,000
$250,001 - $500,000
$500,001+
 
 
16. In what months do you do the majority of your production now and which months do you expect to do the majority of your production in the future?
Now Future
January
February
March
April
May
June
July
August
September
October
November
December
 
 
17. How many hours a week do you now use in a production facility or will you use in a production in the future?
Now Future
1-2
3-5
6-9
10-13
14-17
18-21
22-25
26-30
31-35
36-40
40+
 
 
18. How often do you imagine needing to use the kitchen?
Now Future
Daily
Weekly
Monthly
Occasionally
Other (please explain in question 26)
 
 
19. How many hours would you expect to use a kitchen during each session?
Now Future
1 - 2
3 - 4
5 - 8
8 - 10
10 or more
 
 
20. . What hours of the day would you expect to use the kitchen?
Now Future
7 AM TO 3 PM
3 PM TO 11 PM
11 PM TO 7 AM
Don't Know
 
 
21. How much do you pay per hour for a production facility now? (Start ups, use the dollar amount you have budgeted in your business plan
Now Future
$10 or less
$13.00
$15.00
$17.00
$18.00
$20.00
$24.00
$25.00
$30+
 
 
 
22.  Have you ever used a shared use kitchen facility before?
 
Yes
 
No
 
 
 
23. How much have you spent on a kitchen rental in the past 12 months?
   
 
 
 
24. Keep me informed about local food production facility progress
 
Yes
 
No
 
 
 
25. Would you be interested in attending a meeting to discuss future plans for a proposed shared –use facility?
 
Yes
 
No
 
 
 
26. If you answered "other" to any questions please explain here
   
 
 
27. Respondent Information
* First Name : 
* Last Name : 
* Address 1 : 
   Address 2 : 
* City : 
* State : 
* Zip : 
* Phone : 
Email Address : 
 
This survey was designed for entrepreneurs, companies, and organizations which might be prospective tenants of the proposed shared-use kitchen facility. If you know anyone who fits this category and may be interested in using such a facility, please forward this link to them. We would like to hear from interested parties. If you have other suggestions or comments regarding a shared use kitchen in our community please contact us. Otesgo 2000 P.O. Box 1130 Cooperstown, New York 13326 Email: [email protected] Thank you for your time and interest