GrowRaton Approves Shared Commercial Kitchen Plan
May 1, 2026—At its March 20, 2026 meeting, the GrowRaton Board of Directors approved the next major step in a project shaped by community input and focused on long-term economic opportunity: a shared commercial kitchen designed to serve Colfax County today while supporting future growth.
Over the past several months, GrowRaton has worked closely with kitchen consultant Courtney Rich of Rich Consulting LLC in Albuquerque and local architect Dave Little of Alpha Design in Raton to create a space that is both practical and adaptable. The goal is straightforward: develop a clean, safe, fully licensed commercial kitchen where local food producers can expand production, meet regulatory requirements, and grow their businesses.
Whether you’re a cottage food producer filling a large order, a baker preparing for a seasonal rush, or someone exploring a new food business idea, this kitchen is being built with you in mind.
Designed from Community Input
This project began with a conversation.
In November 2025, GrowRaton reached out to more than 80 individuals across Colfax County, including home-based food producers, restaurant owners, ranchers, and community members. Through an online survey, we gathered valuable input about local needs, barriers, and opportunities.
In December, that outreach continued through a public community meeting, where participants helped refine priorities and identify key features for the space.
That feedback directly shaped the kitchen’s design, equipment selection, and operational layout. The approved floor plan reflects what our community said it needs most.
Site Assessment and Environmental Review
As part of the City of Raton’s Brownfield Grant program, a Phase I Environmental Site Assessment was completed for the property at 300 S 3rd Street, the future home of GrowRaton’s shared commercial kitchen project. Brownfield funding helps communities evaluate older properties, identify potential environmental considerations, and support future redevelopment.
The assessment included review of historical records, regulatory databases, and site conditions. The report found that the property was not listed on environmental regulatory records, and surrounding sites were determined unlikely to impact the property.
This review is an important step in preparing the site for future investment and redevelopment. GrowRaton is also awaiting an updated parcel-specific report focused solely on 300 S 3rd Street.
Designed for Function and Flexibility
The approved floor plan is designed to support multiple users and a variety of food production needs at the same time.
Key features include:
- Dedicated cold storage in the former Sunday school rooms for ingredients and finished goods
- A large dry storage area for shelf-stable products and supplies
- A vegetable wash station supporting fresh produce preparation
- Central workstations, including:
- A baking station
- A catering prep station
- A soup and canning station
The plan also includes unisex restrooms and shared handwashing sinks centrally located between the kitchen and event center for accessibility and compliance.
To the east of the restroom area, a dedicated prep kitchen will support catered events hosted in the adjoining special events space. This allows caterers to prepare, stage, and serve food efficiently for weddings, community gatherings, and business events.
More Than a Kitchen
While the physical facility matters, the long-term value of this project extends well beyond equipment and square footage.
This shared kitchen is intended to:
- Support cottage food producers through access to a licensed commercial facility
- Reduce barriers to entry for aspiring food entrepreneurs and small businesses
- Encourage local value-added production, from baked goods to canned products
- Create a pathway from home kitchen to storefront for growing businesses
GrowRaton also envisions pairing kitchen access with business development support, helping users navigate licensing, pricing, packaging, and growth planning.
Looking Ahead
With the kitchen design and floor plan now approved, GrowRaton is moving into the next phases of development, including finalizing equipment, creating a mechanical, electrical, plumbing (MEP) plan and structural architectural drawings, drafting a HACCP food safety plan, and continuing outreach to future kitchen users.
This project reflects what is possible when a community identifies a need, builds consensus, and invests in practical solutions. We are proud of the progress made so far and even more excited about what this kitchen can create for the people of Colfax County.
If you are interested in using the kitchen, supporting the project, or learning more, we invite you to stay connected as this work moves forward.