Ready to commit to your food business dreams?

Eligible businesses must be owned by those from an underserved or marginalized group including those living or doing business in high poverty zip codes, BIPOC, women, LGBTQ+, immigrants and veterans.

Priority consideration will be given to businesses based in East Knoxville.

Attendance at an information session (2/3/26 or 3/24/26) is required to apply. During these session, we’ll review application requirements, including the feasibility study.

Ideal candidates should have:

• A desire to formalize and expand their food business and a plan for how to achieve that growth.

• Experience operating a food business, formally or informally, for at least 6 months and/or relevant work experience. 

• A personal support network. 

• An entrepreneurial spirit, enthusiasm, and persistence. 

• A vision for their business.

Applicants are asked to complete this application by 5/3/26. Applications will be reviewed, and finalists will be invited via email to participate in an in-person interview the week of 5/11/26.

Final decisions will be emailed the week of 5/18/26.

If you need assistance completing your application or have questions, email Director of Impact, Torrie Boggs, at torrie@realgoodkitchenfoundation.org

The application is the first stage of the process. The RGKF team will review applications and invite finalists to an in-person interview the week of 5/11/26.

We want to know not just about your business, but about who you are. Don’t be afraid to show your personality! Share your story, inspirations, and passions.

Final selections will be based on:

• A desire to formalize and expand their food business and a plan for how to achieve that growth.

• Experience operating a food business, formally or informally, for at least 6 months and/or relevant work experience. 

• A personal support network. 

• An entrepreneurial spirit, enthusiasm, and persistence. 

• A vision for their business.

All applicants will be notified of decisions no later than the week of 5/18/26.

In the course of the program, you will receive:

• Classroom sessions covering marketing, operations, product development, finances, and more

• Marketing, legal, and business advisory services from local program partners and advisors from Pathway Learn

• Commercial kitchen orientation and ongoing technical and production assistance

• Access to reduced-cost kitchen hours at Real Good Kitchen

• Small group support and learning alongside fellow incubator cohort members

There is no cost to participate in the classroom portion of the program (first 6 months), but there are costs associated with the kitchen portion.

Cost will vary by business, but will include the following:

Estimated Kitchen Startup Costs:

• General Business Liability Insurance - approx $300/yr, payable monthly

• City and/or County business licenses -$15 each

• ServSafe Food Handler’s Certification - $15

• Equipment - varies by business, but includes small wares such as bowls, spoons, etc, and any specialized equipment

Estimated Production Costs:

• Reduced cost of RGK kitchen up to 150 hours over the course of 6 months ≈ $2,250

• Additional Kitchen storage - dry, cold or frozen @ regular rate

• Ingredients

• Labor

Other Considerations (if applicable):

• Market vendor fees

• Product packaging

• TN Department of Agriculture license

During the first six months June-December 2026:

• Calendar of Classroom Phase

• Additional time as needed to become comfortable with the concepts and tools

• Preparation for the transitional interview

Kitchen Phase:

• Monthly meetings with program staff to set and review goals

• Monthly group learning sessions

• Kitchen production time (determined by you)

We are committed to providing the support that you need to complete this program. If you have concerns about your ability to commit to the requirements, please reach out by emailing torrie@realgoodkitchenfoundation.org.

We will hold selected participants to a high standard, reflective of the investment we are making in you and your business, and the investment you are making in yourself.

Licenses and certifications listed in the “Upfront Costs” section under “What is my estimated out-of-pocket cost?” must be obtained before working in the kitchen, which will be no earlier than December 2026.

Your first payment to Real Good Kitchen for kitchen production time will be due when you start working in the kitchen.

We’re so excited that you’re interested in our Food Business Incubator Program! If chosen to participate, you will continue to work in the kitchen under your current kitchen contract until you’ve completed the classroom phase of the incubator program & the transitional interview. If you’ve satisfactorily completed the required homework and kept up with milestones, you’ll be eligible for the reduced-cost hours at the kitchen starting no earlier than December 2026.