A Lesson in Entrepreneurship 2.0 – Innovative Business Model Helps ‘Would Be’ Competition
Posted by Plish on July 5, 2011
Barb’s Kitchen in Monroe, Wisconsin, is more than simply a state licensed kitchen that is well-known for its potato salad and Shaggy Dog marinade. It is a shared incubator, a place for culinary entrepreneurs to cut their teeth without having to invest in their own buildings, or their own equipment. By renting space in Barb’s Kitchen they obtain access to equipment, and perhaps more importantly: like-minded souls.
According to this article in the Monroe Times, nine different companies have used these shared resources, six of which have officially gone out on their own.
How many other businesses would share their labs, offices or resources with those who could become competition? Would you?
It’s brick and mortar, radical, social networking.
Business model innovation.
~Welcome to Entrepreneurship 2.0~
This entry was posted on July 5, 2011 at 10:30 am and is filed under culture of innovation, Entrepreneurship 2.0, innovation, Social Innovation, Social Networking, Social Responsibility. Tagged: Barb's Kitchen, creativity, Entrepreneurship 2.0, food innovation, innovation, shared kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
