Food Business Microgrant Program

Food Business Microgrant Program is sponsored by New Orleans Orleans Parish, Louisiana. Offers microgrants to support food businesses in New Orleans, including for-profit businesses and nonprofits.

Food Business Microgrant Program - NORA: The New Orleans Redevelopment Authority New Orleans Housing Investment Program (NOHIP) Early Childhood Education Facilities Applicant Information - Facilities Improvement Applicant Information - Expansion St.

Claude Revitalization Program Small Business Marketing Assistance Food Business Microgrant Program Esplanade Delille Apartments NOLA Public Schools Redevelopment Tulane Ave Non-Congregate Housing Release of Right of Reversion Affordable Housing Release Mortgage Cancellation/Payoff Affordable Homes for Sale Meeting Notices & Minutes Food Business Microgrant Program The Food Business Microgrant Program provides grant funding to support the rehabilitation and improvement of shared-use commissary kitchens in Orleans Parish, increasing access to safe, affordable, and code-compliant commercial kitchen space for New Orleans food entrepreneurs.

What Qualifies as a Shared-Use Commissary Kitchen? A shared-use commissary kitchen is a licensed, health department-approved commercial kitchen that provides multiple independent food businesses with access to commercial-grade kitchen space, equipment, and storage on a shared or scheduled basis. This Program is Designed For ✓ Organizations that currently operate a shared-use commissary kitchen in Orleans Parish.

✓ Organizations with a well-developed plan to establish a share-use commissary kitchen in Orleans Parish. ✘ This program is not intended to fund commercial kitchens used exclusively by a single business or organization for its own operations. Grant awards are based on the size, scope and demonstrated need of each project.

While eligible projects may receive awards of up to $400,000, final award amounts are determined through a competitive review process and available program funding. Applications open June 29, 2026, and close on August 3, 2026 promptly at 4:30 pm. Projects must be located within Orleans Parish and serve food entrepreneurs operating in New Orleans.

Eligible applicants must: Be a nonprofit or for‑profit entity that: Currently operates a commissary kitchen in Orleans Parish, or Has a well‑developed, actionable plan to establish one. Be in good standing with the City of New Orleans (no outstanding debts). Hold an Occupational License, if applicable.

Be authorized to do business in Louisiana and in good standing with the Secretary of State. Be authorized to do business with the Federal Government. What is a "well-developed, actionable plan"?

Applicants should provide enough information for reviewers to understand what they plan to build, where they plan to locate it, how they intend to complete the project, and how grant funds will help make it possible.

A strong application clearly describes the proposed commissary kitchen, the anticipated project timeline, major activities (such as site acquisition, design, permitting, construction, equipment, or operational planning, as applicable), and how the project will move toward opening a shared-use facility in Orleans Parish. Projects do not need to have every detail finalized at the time of application.

However, applications should demonstrate that the project has been thoughtfully planned and is reasonably positioned to move forward if funding is awarded.

Electrical, plumbing, and mechanical system upgrades Ventilation and fire safety improvements (hoods, suppression systems, ductwork, etc.) Sanitation upgrades, including sinks, dishwashing equipment, washable surfaces, and non-slip flooring Fixed commercial kitchen equipment, such as ovens, fryers, walk-in coolers, and freezers ADA accessibility improvements, including ramps, widened doorways, and accessible workspaces Shared-use infrastructure and equipment that support multiple kitchen users Funding Amounts & Structure Up to $400,000 per total project cost and is contingent upon project competitiveness, scope, location and overall program budget.

Program funds may cover up to 100% of eligible costs not to exceed the possible maximum grant amount of $400,000.

Program Steps & Requirements Applicant & business information Proof of kitchen operations or kitchen plan Owner consent or proof of ownership High‑level project description, cost estimate, request amount Disaster recovery/resilience background (if applicable) Certification of accuracy and non‑duplication of benefits Part 2: Technical Assistance Phase Applicants who pass the pre-application phase will be required to work with Technical Assistance (TA) providers to: Prepare the full application Strengthen business and operational plans Part 3: Full Application submission Full applications must include: Comprehensive business plan Proof of financing for any non‑grant costs Project Scope & Feasibility Two contractor estimates (10% contingency recommended) Project timeline & permitting plan Financial need justification Current & projected number of kitchen users Access for underserved food entrepreneurs Community benefit documentation Disaster Recovery Alignment Resilience measures (flood mitigation, drainage, etc.) This is a cost-reimbursement program.

All funds are disbursed on a reimbursement basis.

Participant contributions must be spent first Up to 4 reimbursement requests allowed Evidence of completed work Inspection & Payment Processing NORA inspects prior to reimbursement Payments processed within 45 days of complete request For projects over $50,000, up to $5,000 may be withheld until final verification (COO if applicable) All reimbursement requests due within 6 months of project completion Post-Project Requirements • Improvements must be maintained for 3–5 years (based on award tier) • NORA will conduct compliance inspections at Year 1, Year 3, and Year 5 • Kitchens must remain operational throughout the Regulatory Period • Non‑compliance may result in recapture of funds Operational Readiness, Maintenance, & Recapture of Grant funds Operational Readiness Requirements Facility must be occupancy‑ready within six (6) months of grant agreement execution.

Facility must obtain a Certificate of Occupancy from the City of New Orleans. Kitchens without tenants at project completion must begin accepting tenants within twelve (12) months. Failure to meet these readiness requirements may result in a 10% penalty, requiring repayment of 10% of the total grant funds disbursed.

Maintenance & Compliance Requirements All funded improvements must be maintained in good condition for a Regulatory Period of three (3) to five (5) years, depending on project scope and tier. The commissary kitchen must remain operational and in compliance with program guidelines throughout the Regulatory Period. NORA will conduct compliance inspections at approximately Year 1, Year 3, and Year 5.

Failure to maintain improvements or continue operations may result in grant recapture. NORA may recapture a portion or all the grant funds if: Improvements are altered, removed, destroyed, or not properly maintained during the Regulatory Period. The facility ceases operations in violation of program requirements.

The project is not completed according to the approved scope of work. A duplication of benefits is identified (e.g., another source also funded the same improvements). Recapture may be applied on a pro‑rated basis, reducing the recoverable amount by one‑fifth (1/5) for each full year the recipient remains in compliant operation during the five‑year period.

NORA may recapture funds if: Improvements are altered, removed, or not maintained The kitchen ceases operations during the Regulatory Period Duplication of benefits is identified The project is not completed according to the approved scope If you missed the Food Business Microgrant Information Session, you can access the presentation here . Economic Development Program Manager This email address is being protected from spambots.

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