Recently I've been researching some potential locations for phase 2 of a business I'm close to starting up. I can't seem to find too many options with regards to affordable real-estate. While my needs are relatively small, there is a lack of places that I have found to lease. For reasons I can't explain, I can't have co-manufacturing relationships, so I have to go it alone.
This type of pressure on growing food businesses is a tough one, and I don't think there's enough discussion on strategies on how to increase the scale of production while managing costs. I've researched some leased kitchen facilities, but the equipment I will be using will be heavy and designated 'non-portable', while the facilities do not have storage options.
Does anybody have any options for such a challenge? Dicussion?
space is definitely a challenge, especially in the GTA.
We have had other posts on this topic, I did see a response previously from @Nicholas Ledra on how he has space for sublease but it is in London and may be now leased.
You can reach out to Stuart Metcalfe at Colliers if you have not been in touch with their group. Stuart himself deals in larger sites - 20,000 sq ft + however, he may have colleagues who deal with smaller locations. stewart.metcalfe@colliers.com
Rich, you should also reach out to Venturepark Labs and their Ops Manager Eric Woods. They have two options. Shared kitchen space with various types of commercial equipment for food manufacturing and also small 'accelerator units' of varying sizes to lease out by the month with shared storage spaces for clients. The size of the spaces go from the largest at over 1,000 sq. ft. to the smallest at 300 sq. ft. These are all municipally inspected food grade spaces. Good luck in your search.