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CITY OF SOUTH BEND REDEVELOPMENT COMMISSION REGULAR MEETING – July 10, 2025 <br /> <br />6 <br /> <br />turning to food-based businesses as a first step toward <br />entrepreneurship. In 2023, La Casa began receiving frequent inquiries <br />from individuals asking where they could legally prepare food, how to <br />navigate health department requirements, and how to launch food <br />trucks or sell baked goods. The idea of a commissary kitchen emerged <br />as a response to this growing need. With due diligence Mr. <br />Constantino stated that we’ve developed a flexible model: long-term <br />partners can pay a monthly fee for storage and access, while others <br />can rent the kitchen hourly—starting as low as $25—for occasional <br />use. To manage increased utility demands, we installed a 106-kW <br />solar panel system that offsets 100% of our electricity use and <br />generates 30% surplus annually. This helps keep operating costs low <br />and supports long-term sustainability, making the kitchen both <br />accessible and efficient for the community. Ideally, based on <br />assessments of the kitchen’s size and layout, we estimate it could <br />support up to 60 unique vendors annually. On a monthly basis, we <br />could see around five different users, with the space accommodating <br />two vendors at a time with a keypad system to accommodate <br />necessary hours for vendors. <br /> <br />Caleb Bauer explained that if we were building a new commissary <br />kitchen from scratch, the cost would be significantly higher—likely in <br />the seven figures just for the hood system. Since this is an existing <br />commercial kitchen with a functioning hood already in place, it offers a <br />cost-effective opportunity to create a community-focused commissary <br />kitchen. That’s why we believe it’s a smart investment for the <br />Commission. Matt Barrett asked if this was a donation agreement and <br />if revenue or a percentage was coming back. Mr. Bauer explained that <br />the agreement would include conditions ensuring that revenue from the <br />commissary kitchen is reinvested into its operations, keeping rental <br />rates low and accessible for the community, in line with La Casa’s <br />mission. Additionally, as food businesses and food trucks grow, we <br />expect to see a positive impact on local income tax revenue, though <br />we haven’t formally projected those figures yet. Commissioner <br />Gooden-Rodgers asked if everyone with a food truck can access the <br />kitchen and Mr. Constantino confirmed they would, and he would like <br />to complete the project by mid-September. <br /> <br />Commissioner Shaw asked if there will be coaching or mentorship for <br />food entrepreneurs who may be hesitant to get started. Mr. <br />Constantino stated absolutely. That’s part of La Casa’s wraparound <br />support. They offer access to a pro bono attorney for legal help, <br />guidance from the county health department, adult education and <br />financial literacy programs in partnership with two financial institutions, <br />and curriculum resources from the Hatchery in Chicago to help people <br />learn how to run a food business.