This incubator business is giving Norwood's newest residents the recipe for success

 

When Louise Mathwin and Georgie Christensen decided to start their own food businesses, they knew there would be challenges.

They just didn't expect them to start with the very first step. 

“When we were looking to see where we could test our own ideas, there was nowhere,” recalls Louise, who is a nutritionist by trade (Georgie is a food scientist).

“We don't really have kitchens in Adelaide that people can just access for short-term use.”

Their solution was to create a new type of business.

Located at 59 Queen Street, Norwood Commercial Kitchen is a space where budding chefs can test out ideas without blowing the budget.

After a six-month fitout that included specialised plumbing, flooring and walling to ensure food safety compliance, the 100-square-metre kitchen opened in February 2023.

With space and access to commercial equipment, “it's phenomenal what people can do in a few hours,” says Louise. 

“Our ovens are much bigger than a home oven, and they're also much more efficient. 

There's a 50-litre Bratt Pan that can replace 10 saucepans and 15 metres of bench space to spread everything out on. 

That means you can really work on volume, which is where you make money in the food business.” 

When they started, both Louise and Georgie assumed that customers would use the space as an incubator before expanding to their own premises. 

Instead, Norwood Commercial Kitchen has become a long-term solution for a host of small food businesses. 

A perfect example is Masa Bakery, which sells South American baked goods at markets and only needs the kitchen when there's an upcoming event. 

“Before we were in existence, they would have to ask people to use their home kitchen each time,” says Louise.

“But that wasn't a sustainable model, so they've really been able to grow with us.” 

_{Image above: Hirers using the space for cooking classes.}

Most customers use the kitchen for three to six hours a week, and because they only pay when they use it, they're not spending money if they go on holidays or get sick. 

Add in the fact that utilities, equipment maintenance, kitchen inspections and trade waste fees are taken care of, and it's easy to see why it's such an attractive proposition. 

“Because our customers can control their costs, they can start a business with us and make money from day one,” says Louise. 

“You can literally start for $148 including GST – which you can get back – and make a product that you can take to a market or sell in your neighbourhood.” 

All clients need to do is book the space (which is open 24/7), get the necessary certifications and then start selling their products. 

And Georgie's background in food science means she often helps with labelling and the practical side of things. 

“If they book with the kitchen, then our business succeeds,” Louise says. 

“And we want them to succeed, so we support them in any way that we can.” 

The majority of the clients use the kitchen to prepare ready-to-eat meals, but it also serves as a venue for people to make batch sauces and granola, package tea and bake sourdough. 

Some customers have even made body care products. 

“As long as you have the correct hygiene,” says Louise, “you can use a  commercial kitchen for it.” 

The low costs mean that Norwood Commercial Kitchen is unlikely to turn a profit any time soon, but Louise and Georgie both have day jobs and view this as a social enterprise. 

“It's a business that needs to be in the community,” says Louise. 

“A lot of our clients are migrants who are doing this to supplement their family income, and you see the difference it makes in their lives.” 

We really want to support women, often migrant women, who are looking to stand on their own two feet and get their lives on track. 

These people wouldn't have a place to cook if we weren't open, and we can see the difference it makes in people's lives.”

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59 Queen Street
W: Norwood Commercial Kitchen