NOCK Operations Specialist
Natalie Guenther brings energy, empathy, and expertise to her role as the NOCK Operations Specialist at CIFT. With a background in food service and a passion for helping entrepreneurs, Natalie plays a vital role in supporting food businesses at the very beginning of their journey. From navigating licensure to perfecting production workflows, she ensures that every tenant at the Northwest Ohio Cooperative Kitchen has the support and tools they need to succeed.
How do you make an impact at CIFT?
At the Northwest Ohio Cooperative Kitchen (NOCK), I work alongside food entrepreneurs, often at the very beginning stages of their journey. I provide the tools and resources to not only utilize our commercial kitchen and food processing space, but also to take the steps necessary for their business growth: from obtaining proper licensure to product building to technical and food safety training.
What drives your passion for this industry?
I love the community and educational side to the food industry, especially at the start-up level. Coming from the food service world, I know firsthand how crucial it is to have programs like the NOCK that will guide your path to success as a food entrepreneur.
What do you find most rewarding about your role at CIFT?
My role is a great mix of working right alongside tenants to solve issues in their production as well as looking at the big picture of food in Northwest Ohio with the team at CIFT. I talk to people every day about their dreams—it is a privilege for me to take part in those first steps. It is beyond rewarding to give someone the freedom to actually invest in their idea.
If there’s one thing people should know about your work, what would it be?
My best work is done in service to others. I believe that relationship-building on an individual level is foundational to creating outstanding things—and let’s have fun with it!
What’s a fun fact or unique talent you bring to the team?
Coffee! I’ve been a barista for many years and just love learning about and creating all sorts of coffee/tea/concoctions; I have even consulted for a few beverage start-ups!
What industry challenges do you enjoy solving the most?
The operations side of the NOCK is something I do really enjoy. I like finding and creating efficient systems for the program that provide simplicity and accessibility for the tenants. So much more goes into producing a food product than most realize, but it does not have to be overwhelming; anyone can do it.
How does your work contribute to the growth and innovation of our clients?
My work provides the commercial kitchen space that is necessary to sell food products outside the cottage food level. It also provides start-up and micro food businesses with access to storage, proper licensure, training, and equipment. When tenants are ready to expand into a new product or venture, I provide additional tools and training. When tenants outgrow the NOCK, I point them in the right direction!
How do you stay ahead of trends in the manufacturing or food processing industries?
One big way I stay ahead of trends is by simply making it a point to start conversation. The entrepreneurs at the NOCK are experts in their niche industry that I can always learn from. From there, I take note of anything new to me, then do my research! Social media and newsletters are excellent sources of information on the food world too.