#141 Commercial Kitchens 101: Mott Smith, Amped Kitchens

The Startup CPG Podcast

This episode was sponsored by Hummingbirds. Go to hummingbirds.com/startupCPG
This episode was sponsored by Cin7. Go to cin7.com/startupcpg
This episode was sponsored by Grassroots Marketing. Schedule a call at https://calendly.com/grassrootsmarketing/grassroots-x-startupcpg-intro-call)

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Mott Smith, co-founder of Amped Kitchens and a Startup CPG partner. Together, they delve into the benefits of utilizing commercial kitchens for small food businesses, emphasizing regulatory compliance, control, and flexibility in manufacturing.

From product development challenges to staffing solutions, they explore various aspects of operating in a commercial kitchen, illuminating seamless transitions between spaces and the importance of community interactions.

Drawing parallels between music production and food formulation, they discuss the significance of clear communication, feedback, and decision-making in the development process, while also addressing challenges like perfectionism. They also discussed the industry trends, touching on the potential decline of ghost kitchens and the rise of delivery-optimized food halls.

Ready to take your food business to the next level? Tune in now!

Listen in as Mott shares about:

• The Need and Ideal Customer for Commercial Kitchens
• Benefits of Commercial Kitchens vs. Comans
• Examples and Case Studies
• Facilities and Offerings of Commercial Kitchens
• Equipment Needs for Different Types of Food Products
• Consultation, Expertise, and Cost Considerations
• Community and Networking
• Certifications and Licensing
• In-Person vs. Online Interaction
• Services Provided by Amped Kitchens
• Relationship Between Food and Music
• Future Plans and Expansion of Amped Kitchen
• Ghost Kitchens and Food Halls

Episode Links:

Amped Kitchens Website

Mott Smith’s LinkedIn

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