From its initial space in one of the Clopton Siteworks buildings, Hatch Kitchen is now expanding into two other buildings next door to the first one. It will have a total of about 50,000 square feet with the expansion.
Besides opening a new cafe’ in its first building at 2600 Maury St., Hatch also has opened six new, private kitchen suites, along with a new kitchen space designed specifically for bakery operations. The site also includes private offices and a conference room.
Next door to the first Hatch Kitchen building, construction crews are putting the final touches on renovations of the second building, which houses a new temperature-controlled butchery area, a USDA certified facility to process meat-based food products that will be sold in stores.
Currently, the closest short-term rental for small producers in the meat business is in Maryland, according to Lynx Ventures.
The new facility also has a commercial wood smoker for meats.
“We have a client that is very serious about their barbecue and wood smoking, so we decided to get this for them to use,” Green said. “You can smoke something like 250 pounds of meat in here at a time. A lot of the indoor smokers that you see use pellets or sawdust, but not this guy. This is the real deal.”
Another room in the second building includes a new bottling and labeling operation for Hatch’s subsidiary business, Hatch Packaging. That room also includes a 150-gallon kettle for cooking, with room for additional kettles in future expansions.