Hatch recently launched a co-warehousing service called Hatch Logistics to provide storage space for food companies. Zach Trotta runs the 20,000-square-foot climate-controlled facility. (Courtesy of Hatch)
A food-and-beverage incubator recently expanded its offerings with a rentable warehouse space.
Hatch Logistics launched in the spring to provide storage services to small- and mid-sized food businesses out of a 20,000-square-foot climate-controlled warehouse.
The space is in Clopton Siteworks, where Hatch now leases a total of 80,000 square feet and also operates its flagship kitchen facility, Hatch Kitchen.
The warehouse has 10-15 users who utilize varying tiers of access, ranging from enough space for one or two pallets to a few thousand square feet of space. The warehouse also offers cold storage.
Services at the warehouse include shipping and receiving as well as 24-hour access plans. Physical space and services tend to come with individual fees, though users who want more square footage can take advantage of bundles.
“We’re like an a la carte menu but once you get into co-warehousing we like to bundle services and give a flat rate,” said Zach Trotta, director of operations at Hatch Logistics. “We’re catering to both sides because we see the demand for both sides.”
Hatch is owned by co-founders Austin Green and Brad Cummings. (BizSense file)
Lease periods depend on space and services utilized by a user. A user who wants 3,000 square feet and and services would likely need to sign on for a minimum of six months, while someone who wants to store a single pallet would need to make a one-month commitment, Trotta said.
Trotta declined to comment on the fee structure at the warehouse. He said the facility is currently at 35 percent occupancy.
Trotta said there’s overlap between Hatch Kitchen users and Hatch Logistics users, but membership at the former isn’t a prerequisite for the latter. Logistics users include baking kit company PastryBase, hot sauce maker Clark + Hopkins, Bloody Mary mix brand Back Pocket Provisions and vinegar maker Mother Shrub.
Previously, Trotta worked as buying director at Rudy’s Exotic Mushrooms and Produce and perishable purchasing manager at Relay Foods.
The concept is among the latest offshoots to spawn from Hatch, which recently introduced a packaged food boot camp aimed at restaurant operators who want to learn how to adapt their offerings into retail products. Hatch also has a food hall concept taking shape at The Current in Manchester, which is now expected to open in the fall.
Hatch was founded and is owned by Austin Green, Brad Cummings, and local development firm Lynx Ventures, which is also the developer of Clopton Siteworks.
Hatch recently launched a co-warehousing service called Hatch Logistics to provide storage space for food companies. Zach Trotta runs the 20,000-square-foot climate-controlled facility. (Courtesy of Hatch)
A food-and-beverage incubator recently expanded its offerings with a rentable warehouse space.
Hatch Logistics launched in the spring to provide storage services to small- and mid-sized food businesses out of a 20,000-square-foot climate-controlled warehouse.
The space is in Clopton Siteworks, where Hatch now leases a total of 80,000 square feet and also operates its flagship kitchen facility, Hatch Kitchen.
The warehouse has 10-15 users who utilize varying tiers of access, ranging from enough space for one or two pallets to a few thousand square feet of space. The warehouse also offers cold storage.
Services at the warehouse include shipping and receiving as well as 24-hour access plans. Physical space and services tend to come with individual fees, though users who want more square footage can take advantage of bundles.
“We’re like an a la carte menu but once you get into co-warehousing we like to bundle services and give a flat rate,” said Zach Trotta, director of operations at Hatch Logistics. “We’re catering to both sides because we see the demand for both sides.”
Hatch is owned by co-founders Austin Green and Brad Cummings. (BizSense file)
Lease periods depend on space and services utilized by a user. A user who wants 3,000 square feet and and services would likely need to sign on for a minimum of six months, while someone who wants to store a single pallet would need to make a one-month commitment, Trotta said.
Trotta declined to comment on the fee structure at the warehouse. He said the facility is currently at 35 percent occupancy.
Trotta said there’s overlap between Hatch Kitchen users and Hatch Logistics users, but membership at the former isn’t a prerequisite for the latter. Logistics users include baking kit company PastryBase, hot sauce maker Clark + Hopkins, Bloody Mary mix brand Back Pocket Provisions and vinegar maker Mother Shrub.
Previously, Trotta worked as buying director at Rudy’s Exotic Mushrooms and Produce and perishable purchasing manager at Relay Foods.
The concept is among the latest offshoots to spawn from Hatch, which recently introduced a packaged food boot camp aimed at restaurant operators who want to learn how to adapt their offerings into retail products. Hatch also has a food hall concept taking shape at The Current in Manchester, which is now expected to open in the fall.
Hatch was founded and is owned by Austin Green, Brad Cummings, and local development firm Lynx Ventures, which is also the developer of Clopton Siteworks.
Great idea. We were working a similar concept for several small contractors on Thurman Street in Manchester a few years ago before the building was burned down by arsonists.