StartUp Kitchen


Spring 2014 StartUp Kitchen Call for Until February 14

Apply Here

For more information email Stacey Price or Kera Carpender at

StartUp Kitchen is an eight-week rapid incubator for culinary entrepreneurs including formal mentorship with a DC based business owner and opportunity to partner with a local restaurant to temporarily operate their food concept in a restaurant setting without the risk and investment normally required.

Through a competitive process modeled on the Kauffman Foundation’s StartUp Weekend, food entrepreneurs will be given the opportunity to present their concepts before a panel of food industry veterans who will critique their business plans, offer constructive advice and review the general soundness of the concepts. The selected winner of the competition will be given access to an existing restaurant during its off hours, mentorship of the incubating business owner and team of experts as well as assistance marketing and running a ticketed Pop-Up of their concept for six weeks. The restaurateur will receive 75% of ticket sales from restaurant as well as feedback from the consumers dining.

The long-term goal is the growth of food entrepreneurs with lost cost incubation.

The first StartUp Kitchen concept launched a fast casual Indian Concept in Fall 2012 that later moved into two Wholefoods. In 2013 a wholesale and retail bakery business, ThunderPig launched and grew into a well-known Made in DC concept that has now hired staff. The third StartUp Kitchen, incubating a full restaurant concept will launch at Domku Spring 2014.

Check us out in The Washington Post

Read about the 2012 StartUp Kitchen Competition winner, Thunder Pig Confectionery, Here*

Read the full journals from the first StartUp Kitchen dcdosajournal

StartUp Kitchen is brought you by NURISH: Center for Creative Culinary Economy and Think Local First DC.