Operations
5 fast casuals receive grants, training to scale restaurants
November 14, 2023
Be Nimble Foundation, a social enterprise dedicated to creating diverse and inclusive tech ecosystems, released the second cohort of its Melon Kitchen accelerator, a one-year program that takes emerging food entrepreneurs from idea to test kitchen to revenue generation. Chefs in the program receive training on a variety of topics, including business planning, licensing and legal set-up, menu preparation, pricing and revenue strategy, hiring staff and pitching to investors, according to a company press release.
Melon Kitchen's second cohort includes the following Indianapolis-based brands, which do not yet have brick-and-mortar locations but operate out of ghost kitchens or sell products via farmers' markets:
- Ummi's Table.
- Mrs. Murray's Naturals.
- Samosas & Sauce.
- Stix.
- Juzen Juice Bar.
Upon starting the program, each entrepreneur receives a $5,000 grant. At the end of the program, they are eligible for an investment of up to $50,000 from The Nile Capital Fund to scale their business. The Nile Capital Fund is a recently launched fund from Be Nimble providing revenue-based equity loans and traditional equity investments for Black founders.
"Seeing this program continue at 16 Tech, and looking back on the success our first cohort has had, is incredibly rewarding," Jeff Williams, co-founder of Be Nimble, said in the release. "We're starting to see things really take off through our different accelerators. And now with The Nile Fund, we're able to support founders, entrepreneurs, chefs and creators of all kinds here in our community beyond that first step. This second cohort has some truly unique concepts that go beyond meals, touching food products/retail. I can't wait for them to take shape."
The second cohort of Melon Kitchen is made possible due to investment from JPMorgan Chase, the City of Indianapolis and The Meridian Foundation. Specifically, JPMorgan Chase recently invested $300,000, which supported Black Innovation Week earlier this year, and will be used to continue the success of the Melon Kitchen accelerator program.
"This program provides emerging entrepreneurs with the resources and support they need to launch and scale their businesses. It's a concept in equity we're passionate about supporting," Phylicia Manley, VP and program officer in Global Philanthropy at JPMorgan Chase. "Black and Brown founders face significant obstacles in accessing the capital and support needed to grow their businesses. Programs like the Melon Kitchen accelerator help provide equity in leveling the playing field to create more opportunity."
Kadeesha and Antoine Wiggins, graduates of the first Melon Kitchen cohort, recently opened a brick-and-mortar location of their plant-based burger concept, Burgeezy, on the canal in Indianapolis. The duo also received a $50,000 investment from The Nile Capital Fund.
"The Melon Kitchen accelerator was a game-changer for us," Kadeesha Wiggins said in the release. "We had the concept down, and we knew the food was good thanks to early feedback, but the accelerator allowed us to formalize our business concept, plan for expansion and scout locations. The investment from Nile will allow us to continue to scale and bring delicious vegan food to Indy and our neighboring states."
"I've never been more confident in the future of Indianapolis and that's because groups like Be Nimble are leading the movement to make a more prosperous city for Black and Brown entrepreneurs," Mayor Joe Hogsett said in the release. "Our City needs to make sure every chef and entrepreneur can have access to the tools they need to add their own flavor, and we're proud to invest in the continued impact of Melon Kitchen."
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