Revolutionary Foodworks Shakes Up the Food Space with Digital and Physical Hub to Allow Anyone to Start a Food Business

A State-of-the-Art Platform to Launch the Next Great Food Businesses

NEW YORK–(BUSINESS WIRE)–Foodworks
is a unique platform bundling physical cooking space and digital
infrastructure to help nascent food entrepreneurs. The young company is
hoping to change how the food industry connects not just businesses, but
wholesale buyers, production facilities, and potential investors as
well. Foodworks is a next-generation platform empowering nascent food
entrepreneurs to succeed from concept to scale.

The company currently operates its first kitchen ‘Brooklyn Foodworks,’ a
10,000-sq. ft. incubator kitchen and commissary space in Bedstuy with
100+ businesses in it of all types: caterers, bakers, stall vendors, CPG
brands, meal preppers, ‘delivery only’ concepts, ice cream makers, and
ideators.

Founders Nick Devane and Mike Dee pivoted away from Homemade
after acquiring the cooking facility and bringing the existing Brooklyn
Foodworks
team on-board, including discovering a new principal in
Drew Barrett (formerly co-founder and COO of Dinnerlab). The company
rebranded as ‘The Foodworks’ and is now filling a distinct gap in the
market with full-stack physical and digital infrastructure, alongside
‘value-add’ services and resources.
Foodworks provides a platform to prototype, start, and grow
innovative food businesses:

  • Digital Network (business directory, wholesale purchasing, &
    storytelling)
  • Community (mentors, experts & events)
  • Commissary (beautiful kitchens, specialty equipment, & co-working)
  • Distribution

The group can help take nearly any idea and legally place it in
market for very little money. Foodworks has all the ingredients
needed to build an independent food business.

(On acquiring Brooklyn Foodworks while working on Homemade) “We saw an
unparalleled opportunity to further our mission of empowering people to
start food businesses and create ‘community through food,’ both in
providing amazing facilities and learning about how we can create value
with the right software solutions. More important than the
facilities though were the amazing team, community, and mentors
surrounding Brooklyn Foodworks,” said Nick Devane, Foodworks CEO
and former Homemade co-founder. “From cooking space to
distribution to adding wholesale accounts to connecting with service
providers and getting in front of the right people, we now want to be a
one-stop shop for food entrepreneurs.”

The Foodworks digital hub, application-only for food businesses,
is a beautiful network and access point for the growing
food community
to connect with one another. Need PR? Need branding?
Looking for next-generation products? Within their index, wholesalers
and investors can discover and patronize the next amazing brands;
entrepreneurs can find and discover one another; and businesses are
connected with facilities (co-packers and kitchens) as well as resources.

Now is the perfect time for Foodworks as the food industry
continues to unbundle, the maker movement explodes, and the costs of
traditional restaurants soar. Foodworks’ network of 55+ food industry
experts mentor new businesses through packaging design, web design,
video, photography, co-packing, distribution, fundraising, permitting,
and anything else needed. But mentorship is only the start to its
network, Foodworks retains advisors such as Chris Stang of the
Infatuation
, Tobias Peggs of Square
Roots
, Brand Hargreaves of Common
& General
Assembly
, and Camilla Marcus of Techtable.

With a skyrocketing demand for non-industrial food, the Foodworks
infrastructure is a natural catalyst and common foundation for a
heterogeneous network of food business. A 10,000-sq. ft. facility in
Bedstuy, Brooklyn Foodworks is a high-fidelity commissary space
for food businesses to operate with less friction, little upfront
capital, and limited risks. The space includes co-working, cold storage,
dishwashing service, a beautiful test kitchen, 12 separate cooking
stalls, a temperature controlled room (ice cream and chocolate making),
a baking center, and specialty equipment. The space is home to 100+
businesses that are 84% MWEB.

Envisioned to foster from the earliest stages of concept, it provides
staffing, sourcing, storage, dishwashing, specialty equipment, 24/7
access, and so much more! Since its inception, the space has proven to
foster job and business growth for food businesses. Some of the
businesses cooking from the facility Keepers
Coffee Soda
, Ando (David
Chang), Big
Mozz
, Ra
Bliss
, Dank ,
Stagg,
Genuine,
Festive (NY
Times today), and The
Awkward Scone
. For bakers, caterers, and ‘delivery only’
businesses this is fundamentally a better way to operate without the
need for leases, depreciating equipment, and other risky overhead.

Foodworks is the new way of food business. Experience the Foodworks
platform at www.thefoodworks.com.

Contacts

Krupa Consulting
Rachel Krupa, 323-656-6995
rachel@krupaconsulting.com