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Culinary Incubators are perfect during tougher economic times, as they allow businesses to cut back on hours of kitchen use, but still stay in businesses with reduced costs to meet reduced demand.
First, these facilities are not usually licensed, thereby they do not receive regular health department inspections, and may not meet the department’s specifications for commercial food production. Second, and equally important, is that these are non-profit organizations and therefore cannot legally rent out kitchen space for a for-profit business.