WMED Expands Shared Kitchen Access for Food Entrepreneurs Across Northern Arizona

White Mountain Economic Development (WMED) is building on its momentum as a statewide leader for food entrepreneurs by expanding access to its network of shared-use commercial kitchens. With locations in Show Low, Winslow, Prescott, Kingman, Holbrook and Lake Havasu City, these kitchens provide certified entrepreneurs with affordable, professional-grade spaces to grow their businesses while reducing the upfront costs of starting their own facilities.

The new initiative is closely tied to WMED’s three recently launched programs—the 12-module Food Entrepreneurship Program, and the ServSafe® Food Manager Certification Program,  both designed to lower barriers for emerging food business owners. By linking training, certification, and kitchen access, WMED is creating a comprehensive support system for Northern Arizona’s food economy.

To qualify for kitchen use, entrepreneurs must:

• Hold a valid Food Protection Manager Certification (such as ServSafe®)

• Carry appropriate liability insurance

• (Optional) Complete one class of WMED’s Food Entrepreneurship Program

Those who complete one class of the Food Entrepreneurship Program will also enjoy added benefits, including up to $250 of covered kitchen time at one of WMED’s shared facilities and waived participation costs at three local farmers markets, providing a valuable on-ramp for testing and selling new food products.

The kitchens have already started to welcome entrepreneurs ranging from caterers and food truck operators to farmers market vendors and packaged goods innovators. For many, access to a certified commercial kitchen is the single biggest obstacle in turning a great idea into a viable business.

“Food entrepreneurs are some of the most creative, hard-working people in our communities,” said Russ Yelton, WMED Executive Director. “What often holds them back isn’t talent—it’s access. By opening doors to shared-use kitchens across Northern Arizona, we’re eliminating one of the biggest barriers and allowing local food businesses to take the next step forward.”

The shared kitchens are operated in partnership with local municipalities, senior centers, and community organizations, ensuring that each facility reflects the needs of its community. Localized partnerships have been essential in tailoring the program for success in each city. The initiative was originally launched as part of the Northern Arizona Good Jobs Network (NAGJN), led by Local First Arizona, which continues to provide vital support in building rural economic opportunities.

WMED and local partners are creating access to shared kitchen spaces for food entrepreneurs looking to grow their businesses

Yelton also recognizes that the success of this integrated model extends beyond the physical space of the kitchens.

“When we designed this program, we knew entrepreneurs needed more than just a kitchen—they needed a full ecosystem of support,” he noted. “By combining training, certification, mentorship, and market access, we’re giving them the foundation to not only start and expand but also to thrive in this industry.”

With the ServSafe® certification program underway, the Food Entrepreneurship Program expanding to new cities, and shared kitchens now linked to both, WMED is positioning itself as a statewide leader for rural food entrepreneurship. These efforts not only help individuals launch and grow businesses but also bring new vitality to local farmers markets, events, and dining options.

Interested entrepreneurs can learn more about eligibility and upcoming opportunities by emailing info@wmedev.org. 

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More info about Northern Arizona Good Jobs Network Grant:

The Northern Arizona Good Jobs Network (NAGJN), led by Local First Arizona, is working to create better job opportunities and support local businesses across five counties in Northern Arizona. They have partnered with White Mountain Economic Development, an established leader in supporting businesses and entrepreneurship, to help people get into and grow in the food industry—especially in rural and tribal communities. This includes offering access to resources like certification training, business incubation and mentorship, and commissary kitchen space.

Employers in the region have said that cooks and other food service workers are some of the hardest jobs to keep filled, with high turnover rates. At the same time, jobs like chefs and food service managers pay enough to support a family and offer room to grow. That’s why NAGJN, in collaboration with WMED, is focused on giving people a fast track to move up in food-related careers, including options to start their own food businesses.

Learn more here.