“We have a wide list of entrepreneurs who are looking to use the space, so it’s a matter of distilling down the best ideas and seeing where we can take them.
“A residency here can be anywhere from 2 - 6 months and then we work with them through a step by step process called HatchTrack to grow it into a stand-alone business.”
The Hatchery team includes entrepreneurs and advisors based in coworking incubator offices. They work with a community of F&B entrepreneurs and business to help guide restaurant concepts, packaged food and beverage products, from concept through to launch and beyond.
"We are open to anything, if the idea is solid we are keen to get involved. We are all entrepreneurs so we all have our own projects underway, with a few failures to learn from and share with others."
The first restaurant space in Tianjeihu has plenty of room for meetings, dining and events. The team researches new locations to test and uses their following on Chinese social media to keep patrons updated.
Kiwi Co-founder Alex Worker ensures there is a good selection of New Zealand wine and craft beer available.