TALENT

TALENT SOMEONE’S IN THE KITCHEN

Rachel DesRochers launched the Incubator Kitchen Collective in Newport in 2013 after starting her own food company, Grateful Grahams, a line of handmade vegan graham crackers. Her goal is to provide mentorship, support, business know-how, and occasionally funding for others looking to explore their own food or drink concepts.

BY THE NUMBERS

The 10,000-square-foot kitchen space has hosted almost 170 member concepts, 60 percent of which are women-owned and 40 percent minority-owned. About 50 different startups will utilize the space in a typical month.

SLOW AND STEADY

DesRochers says her goal is to help prospective startups differentiate between what’s a business and what’s a hobby. By using restaurant-grade equipment and learning from other incubator members, people figure out if they really can or want to start a business. “We provide time and space to explore,” she says.

HEALTHY COMMUNITY

The Newport incubator, as well as a smaller second space in Covington, is meant to be a positive, supportive space for entrepreneurs. “Healthy people build healthy businesses,” says DesRochers. “Kindness will always win.”

ONWARD, UPWARD

A number of former incubator members have launched their own storefronts or online businesses, including Boombox Buns, Mochiko, Pickled Pig, Sweet Jazz Treats, and Tuba Baking. “But we’re never in a hurry to push them out on their own,” says DesRochers. Jen Eisenstein (center) and Emily Lilley of Dinner to Doorbells work on their meal delivery service in the Newport space.