Ready to commit to your food business dreams?

Eligible businesses must be owned by those from an underserved or marginalized group including those living or doing business in high poverty zip codes, BIPOC, women, LGBTQ+, immigrants and veterans.

Priority consideration will be given to businesses based in East Knoxville.

Eligible businesses will be required to have successfully completed the Food Business 101 program or demonstrate strong understanding of food business fundamentals through industry experience or another business training course.

Up to five participants will be selected to move into the Food Business Incubator Program.

Selection will be based on program readiness, a clearly communicated business concept, market fit, growth potential, and coachability.

Applicants are asked to complete this application by 1/19/25. Applications will be reviewed, and finalists will be invited via email to continue the interview process with business advisors and a panel of RGKF Board members. Interviews will take place virtually the last week of January 2025.

Final decisions will be emailed in early February.

If you need assistance completing your application or have questions, email Director of Impact, Torrie Boggs, at torrie@realgoodfoundation.org

The application is the first stage of the process. The RGKF team will review applications and invite finalists to a virtual interview the last week of January 2025.

We want to know not just about your business, but about who you are. Don’t be afraid to show your personality! Share your story, inspirations, and passions.

Final selections will be based on program readiness, a clearly communicated business concept, market fit, growth potential, and coachability.

All applicants will be notified of decisions no later than the week of February 3, 2025.

In the course of the 9-month program, you will receive:

• Marketing, legal, and business advisory services and mentoring from local program partners and advisors from Pathway Learn

• Commercial kitchen orientation and ongoing technical and production assistance

• Access to reduced-cost kitchen hours at Real Good Kitchen

• Small group support and learning alongside fellow incubator cohort members

There is no cost to participate in the classroom portion of the program (first three months), but there are costs associated with the kitchen portion (final six months).

Cost will vary by business, but will include the following:

Estimated Kitchen Startup Costs:

• General Business Liability Insurance - approx $300/yr, payable monthly

• City and/or County business licenses -$15 each

• ServSafe Food Handler’s Certification - $15

• Equipment - varies by business, but includes small wares such as bowls, spoons, etc, and any specialized equipment

Estimated Production Costs:

• Reduced cost of RGK kitchen up to 150 hours over the course of 6 months ≈ $2,250

• Additional Kitchen storage - dry, cold or frozen @ regular rate

• Ingredients

• Labor

Other Considerations (if applicable):

• Market vendor fees

• Product packaging

• TN Department of Agriculture license

During the first three months (February 18th-April):

• At least 18 hours of mandatory classroom time held on Tuesday evenings

• At least 8 hours of optional working sessions

• Additional time as needed to become comfortable with the concepts and tools

During the final six months, May - October:

• Research and product development time

• Kitchen production time (up to 150 hours at a reduced cost)

• 2-4 hrs marketing, legal, and business advisory and mentoring per month

• Ongoing technical assistance

• One 2 hour cohort meeting per month

We are committed to providing the support that you need to complete this program. If you have concerns about your ability to commit to the requirements, please reach out by emailing torrie@realgoodfoundation.org.

We will hold selected participants to a high standard, reflective of the investment we are making in you and your business, and the investment you are making in yourself.

Licenses and certifications listed in the “Upfront Costs” section under “What is my estimated out-of-pocket cost?” must be obtained before working in the kitchen.

Your first payment to Real Good Kitchen for kitchen production time will be due in May 2025.