Spring Creek Kitchen
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For food entrepreneurs

Before you apply

A slot here means a licensed kitchen and a public counter in Ronan on the same days every week, for a month or two at a time.

Step 1 of 7

One business in the kitchen at a time

Spring Creek Kitchen is a licensed commercial kitchen in Ronan with a public counter, run by the Mission Mountain Food Enterprise Center. Only one business uses it at a time, so on your days the kitchen and the counter are yours.

Spring Creek Pizza cooks Thursday through Saturday until 5. The rest of the week can go to businesses like yours, and so can those evenings after the pizza closes. Each business holds the same days and hours every week, usually for a month or two.

Customers check this website to see who’s cooking that day, order ahead, and pick up at the counter.

Step 2 of 7

What MMFEC provides

The commercial equipment is already inspected, so you can cook at real volume and sell legally from day one.

You also get the counter, which sees lunch traffic, and a page on this website with your story, your menu, and online ordering in your own colors. People on the Kitchen List, the kitchen’s email list, hear about you when you join the schedule.

MMFEC staff help with licensing, food safety, costing, pricing, packaging, and marketing. When your slot ends, you leave with sales history from a real storefront, which is the first thing a lender or landlord will ask to see.

Step 3 of 7

What MMFEC expects from you

Customers plan their lunch around the schedule, so the most important thing is showing up for your days. If you can’t make one, tell MMFEC as early as you can so the website can say you’re closed.

On your days you run your own counter. You cook, serve, and take care of your customers, keep your menu and prices current on the site, follow food safety rules, and leave the kitchen clean for whoever cooks next.

Online orders pay straight into your own Stripe account, so refunds are yours to handle as well.

MMFEC goes over the kitchen rules, cleanup included, at your orientation.

Step 4 of 7

You don’t need a license to apply

This program is for people selling at farmers markets, cooking under cottage food rules, or holding on to a family recipe. Getting licensed is part of the work MMFEC does with you.

If you don’t have ServSafe food safety training yet, plan on getting it. MMFEC can point you to a class.

To take online orders you’ll need a Stripe account. It’s free to open, and you’ll set it up during onboarding.

You’ll also need insurance. The right coverage depends on what you store and how you run your business, and MMFEC helps you sort that out during onboarding.

Step 5 of 7

What it costs

The kitchen costs $110 a day. MMFEC will go over the details with you on your call, before you commit to anything.

Step 6 of 7

What happens after you apply

  1. MMFEC staff read every application as it comes in.
  2. If it looks like a fit, they’ll call you to talk about timing and what you need.
  3. You agree on your days, and they go on the schedule.
  4. You get a setup link to add your story, photos, and menu, and to connect Stripe.
  5. You cook your first day at the counter.

Step 7 of 7

Apply

Tell us about you and your food. About ten minutes, no essay questions you can’t answer from the kitchen of your house.