Planning Library · §6 Facility strategy
One well-designed room.
A single leased commercial space in the 1,500–2,500 SF range, serving multiple functions throughout the day. No onsite farm. The growing happens in the valley; the community connection happens in corridor towns.
§6.1 Facility concept
1,500–2,500 SF. Single room, three functions.
- →Open café with counter service, farm stand shelves and displays, bookshelf lending library, seating area.
- →Reconfigurable for education events, workshops, film screenings, and community table dinners (movable tables and shelving).
- →Farmers' market energy on event days — expanded farm stand and community events.
§6.2 Location targets
Local validation required: obtain current McMinnville asking rents and occupancy costs for several suitable spaces before using a rent figure in the operating model.
§6.3 Permitting & licensing
- →Food-facility and commercial-kitchen review with the responsible county authority — exact pathway to be verified.
- →City of McMinnville business requirements — exact licenses to be verified.
- →Oregon liquor licensing — license type, eligibility, timing, and fees must be verified before alcohol service is planned.
- →SNAP / EBT retailer authorization — eligibility and setup must be verified before opening.
- →General liability, property, and workers' compensation insurance (~$15K–$20K/year).
§6.4 Buildout scope
$75K – $125K for the kitchen, plus fixtures and inventory.
| Category | Estimate |
|---|---|
| Kitchen buildout and equipment | $75K – $125K |
| Lease deposit + first 3 months rent | $15K – $25K |
| Farm stand fixtures, shelving, POS, signage | $10K – $20K |
Commercial kitchen equipment
- Oven
- Flattop / griddle
- Hood vent
- Prep line
- Reach-in cooler
- Three-compartment sink
- POS system (Toast recommended)
- SNAP / EBT terminal
Bilingual signage and menus installed before opening. Option to lease a space with existing kitchen infrastructure to reduce buildout costs. Phased equipment purchasing if needed.
§6.5 Site & turnkey channels
Where the site itself comes from.
Two lanes: land-tenure organizations that make long-horizon tenure possible, and turnkey café-shell channels where an operating restaurant with hood, permits, and lease in place can beat a ground-up build. Anchors Phase 4 of the funding sequence.
| Channel | What it is | Why it matters / timing |
|---|---|---|
| Three Field Commons | The Rootstock nonprofit that may own and steward multiple corridor sites. | Test whether the Groundworks site belongs in its long-term land portfolio. |
| Agrarian Commons | National model that removes land from speculative markets and leases it to farmers on long, affordable terms. | Structural fit for a nonprofit food operator; slow-moving. |
| Iroquois Valley REIT | Farmland real-estate investment trust supporting organic and regenerative operators. | National reference only; Oregon fit has not been confirmed. |
| Local brokers + café-shell listings | Brokers and listings for operating café / restaurant spaces with existing hood, permits, and lease in place. | An existing permitted kitchen may reduce buildout risk; compare real McMinnville options. |
§6.6 What is not in the facility
No onsite farm.
No onsite farm or production agriculture. Demonstration beds or an herb garden for ambiance and education only. No agricultural land requirements. The growing happens in the valley; the community connection happens in corridor towns.