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Blue Lake EDC plans business-outreach survey; members discuss shared kitchen and recruitment with SBDC and Chamber
Summary
Commissioners agreed to pursue a business-outreach survey using the city's business-license list and to coordinate with the Chamber and SBDC. Discussion included demand for commissary kitchen space, certification and hood costs, and ideas to drive sales tax revenue locally.
Commissioners debated a business-outreach survey intended to identify local registered businesses, their needs and pain points, and whether outreach should be by phone, in person or online. One commissioner said the aim is to learn what types of businesses exist and to support them: "Because how can we plan if we don't know some of the struggles?" (speaker 3).
Members proposed using the city's business-license roster, partnering with the Chamber and the Small Business Development Center (SBDC) for resources, and recruiting volunteers to perform outreach. The commission discussed potential supports ranging from marketing help to funding pathways and suggested bringing SBDC to a meeting to present services and possible funding referrals.
They also discussed demand for a shared commercial kitchen or commissary space and the practical barriers — certification and expensive ventilation hoods — that affect whether commercial kitchen space is readily rentable. Commissioners noted some food entrepreneurs rely on cottage-industry rules and that costs such as a proper hood and certification can reach tens of thousands of dollars, which affects feasibility for small local businesses.
