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V O L . X X V N O. X I X S E P T E M B E R 2 , 2 0 1 9 22 S TA R T U P S / E N T R E P R E N E U R S H I P F O C U S One of the few Fork Food Lab members that's not a producer is Maddie Purcell's Fyood Kitchen, which organizes social cooking competitions. Currently at six employees, Fyood hosts 10 to 15 events a month and is starting to think about its next steps, particularly for larger groups. "We've now hit our stride and considering what we do when we need additional space," Purcell says. Tweaking the recipe Complementing Fork Food Lab's manufacturing profile are retail sales at its home base, through markets and other events organized by general manager Jenn Stein, as well as the Yarmouth Farmers' Market and pop- ups at local craft breweries. "We will definitely continue to work with both Foundation and Rising Tide on pop-ups," Stein says, "and I would love to expand what we're doing to a full-time snack option when we aren't there, too." As Seretta focuses on finding a new production facility, he plans to introduce a structured incubation program this fall with funding from the Maine Community Foundation, Bangor Savings Bank and others. ough details are still being finalized, the plan is to offer workshops on practi- cal aspects of running a business to two cohorts a year of six to eight. To keep current members happy, Setetta plans to embark on the $150,000 capital raise right after Labor Day and hopes to leave membership rates unchanged.He'd also like to stay in Portland as he hunts for bigger space though with a host of non-negotiable requirements in terms of size, water access, parking and price. "If you want to charge current retail pricing or Class A office pricing," he underscores, "we don't talk to you." Regardless of where Fork Food Lab moves he's all-in for the long term, relishing an atmosphere he calls "organized chaos." Renee Cordes, Mainebiz senior writer, can be reached at rcordes @ mainebiz.biz » C O N T I N U E D F RO M P R E V I O U S PA G E Our focused teams put you first. Perkins Thompson can help turn your business ideas into a reality with tailored solutions and practical advice for a variety of industries. Let our experience and perspective simplify your next new business venture. Portland | Biddeford perkinsthompson.com Start-Ups 20251422 PT_3/8.ad4.indd 1 3/11/19 8:36 AM STRAIGHT TALK BANKING SHOOT STRAIGHT. NO NONSENSE. This is how I bank. This is where I bank. 800.303.9511 Skowhegan.com Shari Hamilton – Hello Good Pie BANK SKOWHEGAN Seeing what other people are doing, and what works, is a good business aspect for us. — Chris Fawcett Plucked Fresh Salsa

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