As a member of our culinary incubator, you are entitled to consultation with our in-house staff experts and have priority registration in any classes we offer, including our in-house ServSafe food safety class.

(1) Business development and planning.  (“Do I start an LLC or an S-Corp?” “What’s a business plan?”  “Where do I find these ‘investors’ I hear so much about?”)

(2) Permitting and regulatory guidance.  (“What’s the difference between a hawker and peddler’s license and a common victualler?  How many pieces of paper do I have to send to how many different governing agencies and how many fees are there?”)

(3) Finances and bookkeeping.  (“I think my dog ate the shoebox I keep my receipts in.  Is that a problem?”)

(4) Culinary and recipe guidance.  (“I make food for a living but people tell me it tastes bad.  How do I make it taste good?”)

(5) Marketing and sales support.  (“Do I have to get a Twitter?  What does it mean to Pinterest?  Is Instagram still a thing?  Will you re-Tweet me?”)  (The answer is yes, by the way.)

(6) Event and vending opportunities.  (“Okay, my social media looks great, but where…where do I physically go to sell my stuff?”)

 

Staff

Francis Gouillart
Francis GouillartCEO
Francis is a consultant and a teacher. As the President and Co-founder of the Experience Co-Creation Partnership (ECC Partnership), he works with a roster of global companies to implement co-creative, transformational programs, and processes. In January 2014, Francis lead the formation of Stock Pot Malden. Guru of: Business strategy, value innovation, and strategic partnerships.
Emily Gouillart
Emily GouillartDirector of Operations
Emily has a background in consulting and project management and holds a Master’s degree in international and public affairs from Columbia University. Guru of: Permits, regulatory compliance, permits, food safety, eating cheese, oh & also permits btw
Ben de la Cretaz
Ben de la CretazFinance Director / Development Partner
Ben de la Cretaz has always had a love of bringing people together through food and music. After earning his MBA at Babson as a Babson Fellow, he opened his own restaurant in Boston’s Mission Hill Neighborhood. After a brief experience working in the corporate setting, he is back at home in the world of food entrepreneurship with Stock Pot Malden. Guru of: Business finance, accounting, power tools, and scaleable growth.
Victoria Preston
Victoria PrestonCommunity Manager
Victoria, a native of Malden, recently graduated from Lesley University; originally an intern at Stock Pot, we eagerly snapped her up to oversee our front office and customer service responsiveness, and to help support new client recruitment. Guru of: Organizational management, customer outreach.

 

Welcome to Our Culinary Incubator!

Oh, hello there! Are you a food entrepreneur trying to launch a new business? Are you an existing food company looking for commissary kitchen space and, potentially, consulting services or investment opportunities to grow your business?  Do you need to rent a licensed kitchen space, or even just take a ServSafe course?

If so, our team at Stock Pot Malden would like to chat with you. Oh, but my goodness, how rude; we haven’t even introduced ourselves yet.  Here’s our deal:

Stock Pot Malden is an elaborate test, seeking to prove that delicious and culturally diverse food + world-class business training for new entrepeneurs + empowering underserved communities + local economic development = good (and lucrative) business. Mo’ money, less problems.

It’s a case study in co-creation, a management strategy (and fun buzzword to use at parties if you want to sound business-savvy) premised on the idea that everything from small business to major global corporations will be most profitable if they empower and engage with all their stakeholders, particularly the little guys who tend to get overlooked. We believe particularly in minority ethnic and cultural group empowerment without tokenism or exploitation.

The investment comes from our sister entity Co-Creation Ventures LLC.