When local cult barbecue establishment Eli’s BBQ was just starting out, they depended on existing restaurants to gain access to commercial kitchen space. Owner Elias Leisring would visit these businesses after they closed for the day to make his barbecue, lugging equipment and ingredients with him each time.
This process led to several obstacles, including not having room to stock inventory. Because of this, Leisring had to spend the bulk of his time at the grocery store to replenish supplies.
“You’re really just chasing your tail, big time,” he says.
After achieving success with his expanding barbecue empire, Leisring wanted to help other start-ups who were facing similar issues he did. Enter: Oakley Kitchen.
Leisring and Eli’s co-owner Drew Simmons, along with operators Tyler Martin, J. T. Underhill and Burke Schilderink, are currently working on opening Oakley Kitchen to act as both a food hall and a commercial kitchen space to help address this conundrum.
Commercial kitchen spaces or incubator kitchens are not a new concept. In fact, they’ve seen a surge in popularity nationwide. Between August 2013 and March 2016, there was a 50 percent increase in the number of these facilities, according to a 2016 report by Econsult Solutions. There are several in the Greater Cincinnati region, including the Incubator Kitchen in Newport and Findlay Kitchen in Over-the-Rhine. But where Oakley Kitchen breaks the mold is that it not only gives merchants an outlet to produce their food, it also gives them a space to sell it because customers are invited to shop in the kitchen.
This approach was inspired by the building’s previous use as the Duck Creek Antique Mall. Though the building was no longer filled with people perusing vintage goods, Leisring says he and his partners picked up on the retail vibe and decided to embrace it.
The first floor of the 20,000-square-foot building will have eight kitchen pods for rent, each of which will be equipped with a hood, ventilation and exhaust. The pods can be outfitted with more, but all additions will be reflected in the tenant’s lease agreement. Customers will be able to walk the perimeter of the room, watch their favorite food producers in action and grab some grub or merchandise.
One pod will be a pop-up for chefs around the city. Leisring compares it to an artist in residence, as the chefs can stay in the pod for a set period of time, such as four Fridays out of the month.
The walk-out basement floor will have covered seating, a kids’ play area, a fire pit and a bar. There will also be room for three food trucks and event space.
Oakley Kitchen tenants can stay long-term if they like the set-up. Or, they can use it as a transition space.
“Any restaurant entrepreneur’s goal is to move to a brick and mortar at some point because you don’t really have any stability or a way to build constant customers when you’re moving around,” Leisring says. “You’re at the whim of the event; you’re at the whim of the weather, you’re at the whim of other people too much. It’s kind of hard to stay in business that way.”
Eli’s will also have a pod, but you won’t be able to grab a pulled pork sandwich there — it’s solely for production purposes to satisfy their partnership with Kroger (which has already spawned carryout locations at Kroger stores in Newport, Louisville, Ky. and Jeffersonville, Ind.). You can, however, pick up catering orders there.
“Eli’s BBQ is really excited to be in Oakley Kitchen,” Leisring says. “As we continue our relationship with Kroger, the extra space in Oakley Kitchen will provide us with the opportunity to create new products and expand what we offer in the Kroger cold cases: think new sauces and barbecue dips.”
They plan to cut the ribbon for Oakley Kitchen in fall 2018, and while it will be open seven days a week, the hours are currently to be determined. Eli’s BBQ is also the only confirmed tenant. The team is still going through applications to decide which other businesses will join the facility.
“We’re looking for people that are starting out and they’re doing events and catering at farmers markets,” Leisring says. “Or, already established restaurants that want to add things to their menu that need space — like curing meats and creating a charcuterie program. And then they would have the ability to package and sell that retail within the kitchen.”
Oakley Kitchen will be located 3715 Madison Road. More info and updates: facebook.com/elisbbqcincy.
