CommonWealth Kitchen
CommonWealth Kitchen (CWK) is a collaborative community working to strengthen the local economy, particularly for people who have been impacted by racial, social, and economic inequality. They offer shared kitchens with integrated business assistance, creating and growing dynamic food-based businesses and careers.
Recently, CommonWealth Kitchen was invited to join the Ujima Good Business Alliance, which consists of an interview process that verifies that local organizations are operationalizing social justice through our minimum 36 Good Business Standards.
Recently, CommonWealth Kitchen was invited to join the Ujima Good Business Alliance, which consists of an interview process that verifies that local organizations are operationalizing social justice through our minimum 36 Good Business Standards.
Following their acceptance into the Ujima Good Business Alliance, Paige Curtis, Culture & Communications Manager at Ujima, caught up with Bonnie Rosenbaum, Communications Director at CommonWealth Kitchen, to learn more about CWK’s commitment to inclusive entrepreneurship.
Paige Curtis: Can you talk about the need for an endeavor like CommonWealth Kitchen in Boston?
Bonnie Rosenbaum: On the surface, it seems like getting into the food industry is simple. If you know how to cook, have a passion, and some family recipes, it might seem like there are low barriers [to] entry. But the food business is incredibly complex. You need to know everything from permitting and regulations to knowing how to label your product; then there’s operating machinery, marketing, and access to markets.
The food industry is so complex, so we're here to address the first big barrier which is access to a commercial kitchen. But we also help with all the other aspects folks don’t think about when starting a food company, like business coaching, help with distribution, sourcing, etc.
Food businesses suffered during the pandemic. How did CommonWealth Kitchen adapt to meet the needs of the businesses you support?
When the pandemic hit, like everyone else, we were forced to shut down immediately. Then we realized that we had an incredible facility with the ability to cook large quantities of food, and we knew food access would be a challenge for people. So we started an emergency food program during COVID called CommonTable.
We partnered with the Boston Housing Authority and over 30 BIPOC-owned small businesses in Boston to supply meals to residents in need. That allowed us to both support our businesses, by compensating them for these meals which allowed them to keep their employees on while helping the broader community. We ran this program for a good portion of the pandemic and may operate a similar program over Thanksgiving.
The Ujima network is an extension of this philosophy we have around everyone chipping in. It’s not a zero-sum game; if everyone helps each other, we’re all in a better position.
What are you most excited about in regards to joining the Ujima Good Business Alliance?
Two things come to mind. First, the focus on procurement is directly aligned with what we're working on at CWK. There are so many large institutions in Boston that need to procure products, but so many people are left out of those opportunities. Healthcare and academic institutions are power players in Boston, so if they could support our businesses, we would be in good shape.
The second exciting aspect for us is Ujima’s broader network and ecosystem. Our kitchen has a similar ecosystem where everyone helps each other out. From very simple things like a new baker telling an older baker how to best use our ovens to make their cakes, to someone who maybe has a food truck, and wants to carry tea from another member business. There's all this nice cross-pollination, both in terms of teaching and sourcing products from other businesses. The Ujima network is an extension of this philosophy we have around everyone chipping in. It’s not a zero-sum game; if everyone helps each other, we’re all in a better position. And, it’s just good business.
Years ago, when we were talking about our organizational values and how we want to grow, we looked at Ujima’s 36 Good Business Standards and decided we wanted to shoot for those. We didn't know if we'd get there, but it was important for us to have that North Star.
What are some short and long term goals for CWK?
We move so fast that one year can feel like a millennium here. We want to keep growing our network so that every year we have more companies that graduate. We also just bought our building this year, which offers us more creative ways to support our businesses. We also want to keep growing our partnerships.
We have a partnership right now with MIT where three immigrant-owned businesses have kiosks in MIT’s student center. Instead of paying a fixed rent each month, these businesses pay a percentage of their sales. So if it's a slow month, the businesses aren't getting slammed financially. We view this approach as a more humane way of helping businesses get started. Ultimately, our vision is a Boston with a thriving business ecosystem that reflects the broader city.
Anything exciting upcoming for CWK that you’d like to share?
We plan on offering our gift boxes again this year, but bigger and better with more companies featured. These boxes make great holiday gifts, and it’s a tangible way for people and corporations to support small businesses. ■
Bonnie Rosenbaum is the Director of Communications at CommonWealth Kitchen. Learn more about Commonwealth Kitchen at commonwealthkitchen.org
Ujima Good Business Alliance is committed to advancing social and economic justice through the private sector. The Alliance is a powerful platform for local businesses to connect, cooperate, and shine. As a member, companies receive support and resources to help them thrive. Learn more about the Alliance at www.ujimaboston.com/ugba.