2026 KitchenEDU Live Cohorts
All Cohorts are currently closed.
We’re focusing on the tools, resources, and events our community needs most right now. Visit our Upcoming Events page to see live trainings, workshops, and other ways to learn with the KitchenEDU community.
This is your chance to...
Connect
with other operators
Learn
from the TFC team and industry experts
Build
systems that
actually work
Leave With
immediately applicable tools & frameworks
Explore Cohorts
Participants must purchase the coordinating resource to join. Each purchase reserves one seat in the cohort.
Already purchased the resource?
Email tyler@thefoodcorridor.com to join the next cohort.
This is your chance to...
Connect
with other operators
Learn
from the TFC team and industry experts
Build
systems that
actually work
Leave With
immediately applicable tools & frameworks
What you'll get...
FACILITATED DISCUSSIONS
so you can focus on participating, not planning
COHORTS TAILORED TO STAGE & NEEDS
ensuring conversations and solutions that fit your unique challenges
GUEST MENTORS & INDUSTRY EXPERTS
who bring real-world, practical insight
A SUPPORTIVE OPERATOR NETWORK
of peers you can lean on long after the cohort wraps
Connect with other operators
Learn from the TFC team & industry experts
Build systems that actually work
Leave with immediately applicable tools & frameworks
This is
Your Chance to...
Find the course that's right for you
Paired with the Shared Kitchen Toolkit
A foundational cohort perfect for new operators, new team members, or anyone seeking a clear understanding of what it really takes to run a shared kitchen. Learn how to use the Shared Kitchen Toolkit to design efficient operations, informed policies, and early-stage procedures.
What You’ll Learn:
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How to choose the right business model
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How to assess community needs
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How to build realistic financial projections
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How to plan for compliance and food safety
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How to develop early-stage policies and kitchen culture
Ideal For: New operators, early-stage teams, facilities in planning
**Registration closed on December 31.
The 101 workshop is a must for anyone considering opening a shared-use kitchen. It offers invaluable guidance on key decisions like choosing the right business entity and lays out what you need to know before you get started. The insights shared are practical, experience-based, and will absolutely help set you up for success.
Sandra Martin
To Go Kitchen, LLC
Shared Kitchen 101 Cohort Schedule
Jan 7
Business Model Design, Assessing Community Needs, and Defining your Mission, Vision, and Goals
Jan 14
Financial Planning, Budgeting, and Diverse Revenue Streams
Jan 21
Consideration for Compliance and Food Safety in Facility Design and Planning
Jan 28
Policy and Procedure Development for Operational Efficiency and Positive Shared Kitchen Culture
Paired with the Prep & Prosper Workbook
A tactical, hands-on cohort built for operators opening in the next 3–6 months or those refining their operational procedures and business model. Together, we work through the Prep & Prosper Workbook to build pricing, policies, procedures, and operational workflows.
What You’ll Learn:
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How to strengthen your kitchen’s business model
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How to identify and onboard the right clients
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How to structure pricing and billing
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How to market your kitchen and offerings
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How to establish a strong kitchen culture
Ideal For: Kitchens opening soon, operators restructuring, teams ready to strengthen systems
**Registration closes on January 28, or sooner if the cohort fills.
The Prep Table Cohort accelerated my thinking, gave me tools to confidently move forward, and gave me a new network to tap in the future.
A'Laina Lyons
Foothill Kitchen
Prep Table Cohort Schedule
Feb 4
Getting Your Kitchen to the Next Stage, and Filling Your Kitchen: Identifying New Clients
Feb 11
Charging for Space: Building Your Billing Plans, and Additional Kitchen Offerings and Fees
Feb 18
Marketing Your Shared Kitchen and Services, and Onboarding: Getting Your Members Kitchen-Ready
Feb 25
Kitchen Culture: The Secret Ingredient to Kitchen Success
Paired with the Shared Kitchen Operations Manual
This cohort helps operators build or refine their full operations manual alongside peers. Participants should already have their pricing, billing plans, and core policies developed. We’ll focus on adapting the Operations Manual to your unique kitchen, enforcing procedures, and ensuring consistency across staff and clients.
What You’ll Learn:
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How to structure and create an operations manual
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How to enforce policies and billing consistently
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How to manage compliance, health & safety
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How to plan for emergencies and disruptions
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How to train and onboard a strong operations team
Ideal For: Established kitchens needing strong systems, teams ready to codify operations
**Registration closes on February 25, or sooner if the cohort fills.
The Operations Manual is clear, practical, and incredibly well-structured, providing real guidance you can apply immediately. It covers everything a shared kitchen needs to operate smoothly, sustainably, and professionally. For anyone running or planning a shared kitchen, this isn't just useful-it's essential.
- Basel Food Factory
Operations Manual Cohort Schedule
Mar 4
Onboarding Procedures, Setting Expectations, Compliance and Regulations
Mar 11
Enforcing Billing, Fines and Client Procedures
Mar 18
Health and Safety, Emergency and Disaster Planning
Mar 25
Training Your Team for Operational Consistency with The Team Member Handbook
Join a Growing Community of Operators Building Smarter, Stronger Kitchens
“The Prep Table Cohort accelerated my thinking, gave me tools to confidently move forward, and gave me a new network to tap in the future.”
A'Laina Lyons
Foothill Kitchen
"The 101 workshop is a must for anyone considering opening a shared-use kitchen. It offers invaluable guidance on key decisions like choosing the right business entity and lays out what you need to know before you get started. The insights shared are practical, experience-based, and will absolutely help set you up for success."
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Sandra Martin
To Go Kitchen, LLC
"Starting a shared kitchen is not for the faint of heart! The Food Corridor brings the resources, technical expertise, and referrals to lighten the lift and help bring your commissary concept to life."
Blake Lineweaver
Mission West Community Development Partners