It all begins with an idea...
Have you always dreamed of starting a food business? Are you ready to take your entrepreneurial dreams to the next level? Whether you're just starting with a seed of an idea or you're already in full swing with production, we've got a membership option that’s perfect for you!
Why Become a Member?
At Fork Food Lab, we’re more than just a shared kitchen space—we’re a vibrant community of like-minded foodies who support and inspire each other. Here’s why joining Fork Food Lab could be the best decision for your food business:
Access to Top-Notch Facilities: From state-of-the-art kitchen equipment to specialized spaces like a fermentation room and our upcoming USDA-certified meat manufacturing area, we’ve got everything you need to bring your big ideas to life!
Unmatched Support and Resources: Need help navigating the ins and outs of starting food business? Enjoy 1:1 start-up assistance, mentorship, educational resources, and promotional support!
Networking & Collaboration Opportunities: Connect with other passionate food entrepreneurs, engage in networking events, and explore collaborative endeavors.
Exclusive Perks: Gain direct access to Maine-grown food, take advantage of collective buying programs, and benefit from various opportunities within our expansive network. Plus, with upcoming additions like our demo kitchen and event space, the sky's the limit as far as workshops, parties, and more!
So that we can best asses your needs, please fill out a new member inquiry form. After you have submitted a form, we will reach out to schedule an introductory phone call.
Before you start cooking…
We’re excited to cook with you! These requirements must be in place before you can schedule your first kitchen shift. This document is provided for guidance only and it is your responsibility to meet all of the regulatory requirements for your business.
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Complete an ANSI-approved Food Safety Manager course. ServSafe is the most popular but any ANSI-recognized manager level certificate is acceptable.
While ServSafe is the most well known Food Protection Management Course, there are many alternatives, such as the 360 Training Course.
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General Liability & Product Liability
All businesses producing in the shared commercial kitchen facility must provide a certificate of insurance covering themselves and their business for $1 million per occurrence and $2 million in aggregate for both general and product.
Annual policies with Food Liability Insurance Program (FLIP) start at $299. Fork Food Lab members receive a $10 discount at checkout with proprietary code.
The following entities must be listed as additional insureds:
Fork Food Lab
95 Darling Ave.
South Portland, ME 04106
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The Maine Allergen Awareness Certification is a comprehensive training and certification program that equips food service professionals with the knowledge and skills to safely handle allergenic ingredients, reduce the risk of cross-contamination, and cater to customers with allergies effectively. This initiative helps to ensure that individuals with food allergies can dine out with confidence, knowing that their dietary needs will be met with the utmost care.
The following are not requirements but are important to consider before getting started. If you are unsure of how to create a business plan, there are many free local resources available to support you.
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A business plan is a great way for you to identify potential obstacles that may arise in your journey. A good business plan will address not only the basics of what you plan to make, but also will investigate who your competitors are, where you will sell, who you are selling to, where you will source your ingredients, and so on. Taking the time to do the legwork ahead of time will save you time and money later.
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Starting a food business costs money! Between equipment, ingredients, web hosting, packaging, labels, storage containers, specialized smallwares, licensing fees, etc., it can be more expensive than many people expect.
Set yourself up for success by doing your research and planning for these expenses ahead of time. At Fork Food Lab, we offer flexible tiered pricing to meet a variety of needs, and offer much of the most commonly required equipment, but every business has different needs, and it's important to understand where you will need to spend and plan accordingly in order to succeed.
Follow one of the following processes based on your business type…
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If you make ready-to-eat food (caterer/prepared meals) you are likely licensed by the Department of Health and Human Services (DHHS) and the City of South Portland.
Apply for the Eating and Lodging License here. This will trigger an inspection for your business at Fork Food Lab that the DHHS health inspector will arrange for.
The inspector will provide an inspection report to you, which you will provide to Fork Food Lab as proof of passing. This inspection report allows you to operate legally. Later, you will provide your license certificate to Fork Food Lab once it is issued.
A City of South Portland business license is required if you are manufacturing food in the City of South Portland. If you have a mobile vending unit, an additional inspection of that space may be required prior to commencing operations.
The inspector will provide this inspection report to you, which you will provide to Fork Food Lab as proof of passing. Once received, this inspection report allows you to operate your vehicle/cart legally.
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Fill out one of the following licenses:
Food and Fuel License Application: There are several different license types that you will have to specify based on the type of food that you produce. You must add Mobile Vending to your license so that you may participate in Fork Food Lab markets.
A City of South Portland business license is required if you are manufacturing food in the City of South Portland (unless you are exclusively wholesaling). If you have a mobile vending unit, an additional inspection of that space may be required prior to commencing operations.
Get inspected by the Department of Agriculture (they will arrange this directly with you)
The inspector will provide an inspection report to you, which you will provide to Fork Food Lab as proof of passing. This inspection report allows you to operate legally. Later, you will provide your license certificate to Fork Food Lab once it is issued.
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Mobile unit licensing is currently undergoing a few significant changes at the state level. Please stay tuned as we create a new resources to reflect these changes!
Permits & Licensing…
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Whether you’re looking to sell direct to customers (farmers’ markets/online), sell your product wholesale to smaller retail markets in Maine, or sell your products commercially (regionally/nationally) the Department of Agriculture regulates most packaged and wholesale products. You can call (207) 287-3841 for assistance.
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Foodservice Businesses (Restaurants, Caterers, Food Trucks and Food Carts) are regulated by DHHS. You can call (207) 287-5671 for assistance.
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If you are located in the City of South Portland, they have their own licensing and inspection program. Please contact the city clerk at (207) 767-3201. (You do not need to contact the City of South Portland if you’re planning on national distribution).
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Making sure your food product is safe is essential to running a successful business. UMaine provides low cost testing and process review to do just that.
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If you are selling a packaged product, labeling is essential to get correct. If you have any questions, please contact the Department of Agriculture at (207) 287-3841.