Sprout works one-on-one with food entrepreneurs to navigate the licensing and startup phase of business.
Expand your business
24-hour access to the equipment and resources you need to produce and sell value-added products.
Rent dry, cold, and frozen storage space so you can scale your production and meet wholesale and retail demands.
Rent dry, cold, and frozen storage space so you can scale your production and meet wholesale and retail demands.
Steps to rent1. Rental Application
Apply online. We will review your application and submitted paperwork within 7 days and contact you with next steps. 2. Certified food safety manager
Your business must have at least one certified Food Safety Manager. To get certified, attend either an in-person or online class and pass the exam. One option is ServSafe. After passing the exam, apply for the Food Manager Certificate through the Minnesota Department of Health ($35 fee). 3. Commercial insurance policy
Obtain general commercial liability (minimum $1 million). List Sprout MN as “additional named insured”, and send proof of policy to Sprout. 4. Submit Documents
If you didn't submit all documents with your application, send via email or via mail to our office. 5. Current Business License
After you submit your application, Sprout will contact you to learn more about your business and licensing needs. Sprout will then connect you with the appropriate inspector. You will set a meeting with the inspector to obtain a business license with Sprout listed as your business location. An inspector will work with you and can issue a temporary license which is sufficient to begin renting the Sprout Kitchen. Your inspector may require that you be approved by Sprout before issuing a temporary license. We may give you a pre-approval letter, but will require a security deposit and signed rental agreement. Once a temporary license is issued, you will be formally inspected and a permanent license granted. If you already have a current business license, you must add Sprout as a location for your business and may be reinspected at our facility. Submit your permanent license to Sprout when you receive it. 6. Policy Manual, Rental Agreement, Security Deposit, Facility Orientation and Equipment Training
Once approved, we will send you our policy and procedures manual for your review. You will then review and sign a rental agreement and provide a security deposit. The last step is to schedule an individual orientation and equipment training meeting. This is will familiarize you with all facilities, equipment and processes. This usually takes 1 hour. Then, we will set you up with your unique 24 hour pin code and our online schedule. *Additional Resources (SBDC, AURI)
The Small Business Development Center (SBDC) is a great resource for food entrepreneurs. Their consultants are able to work with businesses on a variety of issues including writing a business plan, creating a legal entity with the state, putting together a financial package for funding, growing the business, creating a marketing plan, etc.
All SBDC consulting hours are funded through the SBA and grants, so there is no fee charged. Entrepreneurs can request SBDC services online. Agricultural Utilization Research Institute (AURI) can help you with a variety of technical services from product and process development, product evaluation and testing, sourcing materials and equipment, etc. Check out their great list of Food Resources and connect with AURI about your food product or business idea. RatesUpdated Rates Effective March 3, 2023
Kitchen Rental: $18/hour ✈ Frequent flyers of 16 hrs+/month receive a reduced rate of $16.20/hour. ⚓ Anchor tenants of 30 hrs+/month receive a reduced rate of $14.40/hour. Storage: Rates by the month Dry: $25/shelf | $80/rack Cold: $45/shelf | $100/pallet | $80/5-shelf rolling rack Frozen: $45/shelf | $100/pallet | $80/5-shelf rolling rack |
Shared EquipmentTwo 6-burner restaurant ranges and gas ovens Convection oven Seven 6-foot stainless steel work tables Two reach-in refrigerators Reach-in freezer 3-compartment dish sink Two 2-compartment food processing sinks Two digital tabletop scales Two digital pricing scales Pressure Cooker / Canner - 30 Qt Capacity Robot Coupe CL52 with discs for dicing, grating, julienne, and slicing KitchenAid Commercial 8 Qt Mixer with stainless steel flat beater, spiral dough hook, and 11-wire elliptical whip attachments Bamix food processor/immersion blender Vitamix Drink Machine Advance 32 Oz Blender Rice Cooker/Warmer - 30 Oz Capacity Waring 2 Qt Compressor Ice Cream Maker 34 Qt Stock Pot 2000 Lb Capacity Floor Scale |