![]() “I’m approaching Larry Williams, the Chamber’s president, and I’m like, ‘Hey, we have to do something together,’” Harrison said. But after almost two years, her push to work with organizations such as the Indy Black Chamber to support Black entrepreneurs has come to fruition. Because of the pandemic, many of her collaborative efforts couldn’t leave the pages of her notebook. Harrison’s main goal when beginning her position was to curate meaningful partnerships with other Indianapolis businesses. Keisha Harrison has been the Executive Director of the Indianapolis City Market since Nov. This program for first-time Black business owners will supply retail space for trailblazing food prep and fresh business traction. ![]() (Supporting Our Unique Locals) of the City” kitchen incubator was born. Keisha Harrisonįunded by a $150,000 grant from Bank of America, the “S.O.U.L. 3.Įxecutives from Indianapolis City Market and Indy Black Chamber of Commerce converged when they caught sight of the substantial lack of Black vendors within the city, specifically in the service industry. To commence Black Business Month, a long-awaited partnered project focused on diversity in small start-ups was released in Indianapolis on Aug. of the City” kitchen incubator inside City Market. of the City Kitchen Incubator program is available on the Indy Black Chamber’s website.The “S.O.U.L. Information about how chefs can participate in the S.O.U.L. “To help a particular demographic right now be able to experience that and partake in that long history and tradition is just wonderful,” Harrison said. The city of Indianapolis recently announced plans to redevelop buildings around the City Market block bringing hundreds of new housing units.Įxecutive Director of the Indianapolis City Market Keisha Harrison said this new incubator space will only add to the market’s heritage. The City Market lost a number of vendors during the pandemic but is experiencing some revitalization. “That’s where we think there’s a great opportunity for us to tackle society’s big challenges together,” Crask said. The project is supported by a $150,000 grant from Bank of America as part of its five-year commitment to advance racial equality and economic opportunity for historically marginalized communities.īank of America Indianapolis President Andy Crask said working with local organizations furthers this commitment. The program’s goal is to help businesses move into a traditional brick in mortar space in a few years. Restaurants were hit hard during the pandemic and the cost of getting into the business can be a barrier for many. “So we’ll give them the education they need so they can get the information with how to grow your business, the financial literacy behind it.” “Not only putting them into a fully equipped station, but we’re also providing training for them,” Hicks said. It also provides a state-of-the-art kitchen for Black caterers and food truck operators to use.ĬFO of the Indy Black Chamber, Greg Hicks said the program offers more than ovens and mixers. The effort is a partnership between Indy Black Chamber of Commerce and Bank of America. “To help your company get to the next level and get there quicker without having a lot of the issues and financial hurdles of starting a business from scratch,” Brown said. Owner of Naptown Hot Chicken Chef Dave Brown said the opportunity is invaluable. (Supporting Our Unique Locals) of the City Kitchen Incubator program offers four entrepreneurs booth space at the historic Indianapolis City Market. Jill Sheridan/WFYIīlack chefs in Indianapolis now have a new opportunity to grow their business.
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