Food startups to get access to top facilities on an hourly rental basis
The council says this novel, highly flexible route to accessing top-grade facilities will allow early stage food businesses to research new products, developing their commercial production at minimal financial risk.
The council will renovate incubation units in Carrigaline. Main contractor, Droumleigh Construction of Bantry, has started work on the site. The units will be available in the autumn.
Deputy county mayor, Cllr Tim Lombard, said: “The important thing here is to give these indigenous companies the opportunity to use research to develop from market stalls into hopefully becoming small businesses.
“Startup costs are the big issue for these companies. These units are all top-end in quality terms, stainless steel and washable. We have taken the cost out of it for these companies, in a bid to help them realise their potential and create jobs.
“Local government has changed over the years and become more involved in local development. We think there is huge potential out there for growth in the food market, both nationally and internationally.”
In recent years, the council has also brought Cork food companies to trade events in London and Amsterdam, in each case citing new exports of €250,000 up to €500,000 for participant food and beverage companies.
Cork is home to Ireland’s highest concentration of food and drinks businesses, with 500 around the city and county, including some of Ireland’s largest national and international brands. This figure includes Cork’s array of 444 food and drink SMEs and micro-businesses.
“Cork is very much the hub of the Irish food industry. Cork has developed a reputation as one of Europe’s leading food regions. Cork County Council is delighted to support a wide range of initiatives that help to ensure the ongoing development of the Cork food sector.”
The council currently has 17 longer-term units, typically used by food businesses for two to three years. These units vary in size from 1,000 to 3,000sq feet, designed to suit different food production needs.
Existing production units include: Innishmore Industrial Estate, Ballincollig (four units); Cloughmacsimon Business Park, Bandon (four units); Industrial Estate, Kilnagleary, Carrigaline (four units, same location as new, short-term flexible lease facility); Faber Castell Business Campus, Fermoy (one unit); Coolnanave Industrial Estate, Mitchelstown, Co Cork (one unit); Coronea, Skibbereen (three units).
Philip O’Connor, owner of Seymours Irish Biscuits, has been operating from a large unit in Bandon for the past six years. The company now employs three staff, with 90% of its output sold through Irish retail outlets and the other 10% exported to the US and Germany.
“The small incubator units are an ideal start for any food startup,” said Mr O’Connor. “To grow, you have to take the business out of your home kitchen, but you don’t want to crucify yourself by getting into some long-term lease too early.
“The council offers a very competitive rate, the units and the surrounding areas are all well maintained. There are a lot of overheads at the outset of any business, and you must try to keep your costs low.”
Controlling costs also proved invaluable in 2011, when Mr O’Connor feared Seymours might close. Business picked up again in 2012, and the past 18 months have been his best so far.
“There are four units in Bandon and we’ve learned a lot from the other tenants,” said Mr O’Connor.
