Offering commercial kitchen space, inspiration,
and support for local food entrepreneurs
Putting Your Best Food Forward
WHAT WE DO
9
YEARS HELPING
ENTREPRENEURS
250
COMPANIES SERVED
60
CURRENT CLIENTS
180
JOBS ANNUALLY
2+mil
>
ANNUAL RETAIL
VALUE
>
>
>
>
SINCE 2018, OVER 75% OF OUR CLIENTS ARE STILL OPERATING
FROM FIRST TIME FOOD ENTREPRENEURS TO EXPERIENCED FOOD INDUSTRY PROFESSIONALS
ARE YOU A FEMALE FOOD ENTREPRENEUR?
Hear What People Are Saying
Founder: Carolina Caramel
Tara O'Donnel
PFPC is not just a logical place to find reasonably priced kitchen space and storage, but also a place where you can find support for every aspect of your business. The staff at PFPC go above and beyond to provide anything that you might need to help your business grow.
Founder: Seal The Seasons
Patrick Mateer
Piedmont Food
Processing Center is an amazing place! It gave us a low risk way to get started.
Founder: Nellino's Sauce
Neil McTighe
We couldn't have done what we did without PFPC. They were instrumental in getting Nellinos up and going.
Maria Pacheco
Founder: Cilantro Artisan Foods
Gail Jennings
Founder: King's Pepper
FREQUENTLY ASKED QUESTIONS
Do you charge any annual fees or contract?
No, we do not require our clients have annual contracts or charge annual fees.
What are your hours?
The facility is open 24 hours a day, seven days a week.
Do I have to share kitchen space?
We have four kitchens to choose from and you will be the only one in the kitchen during your reserved time.
Can I bring my own equipment?
We provide the big things, you provide your own small-wares (pots, pans, spoons, knives, etc.). Equipment must be commercially rated (NSF certified or equivalent). Click here for more info.
Can you provide help with my business?
We are here to help you grow your business. We have the expertise and resources when you need them.
Can we take a tour?
Tours are by appointment only. We will schedule a tour once we have reviewed your on-line application.
What can I store at your facility?
We offer dry, refrigerated, and frozen storage meeting the standards of GMP (Good Manufacturing Practices). We will work with you to find the storage solutions that match your needs.
What regulatory agencies do you work with?
We work closely with the regulatory agencies for food safety and production. This includes, but is not limited to, the NCDA, Orange County Health Department, USDA, FDA, OSHA and The Department of Homeland Security.
STORIES & UPDATES
James Jones
Founder: The Debonair Chef
Tammy LeMoine
Founder: Starfish Bakery
05/10
Using Shared Infrastructure to Scale your Business: Sue Ellsworth is interviewed by Justin Minott live from Provident1898
Join Justin Minott live from Provident1898 for a conversation with the inspirational Sue Ellsworth on how to use collaborative approaches to grow your business and increase resiliency. Click here for full Interview.
10/25
Entrepreneur Exchange: Let’s Start a Food Business!
A lively conversation between small business owners, entrepreneurs, and business experts sharing tools and tips to assist new businesses get up and running and existing small business grow and prosper in this challenging economy.
https://themesh.tv/2019/10/25/entrepreneur-exchange-lets-start-a-food-business/
02/04
NC IDEA FOUNDATION Awards Eight NC IDEA ECOSYSTEM Grants to Partners Throughout State
NC IDEA, a private foundation committed to supporting entrepreneurial ambition and economic empowerment in North Carolina, announced today, that the organization is awarding eight grants, totaling nearly $300K, to organizations throughout the state that support the Foundation’s vision to empower North Carolinians to achieve their entrepreneurial potential.
04/03
Apex High Culinary Team Wins N.C. Jr. Chef Competition
The Apex High School culinary team from Wake County won first place in the second North Carolina Jr. Chef Competition, held Monday at the Piedmont Food & Agricultural Processing Center in Hillsborough.
04/20
Hillsborough incubator dishes advice for food entrepreneurs
OUR SUPPORTERS
&
PARTNERS
