New Commercial Kitchen, Bedford Collab, opens this Saturday

By Rasheedah Ajibade

This Saturday, Bedford Collab will open as Evansville’s first shared-use commercial kitchen that dually serves as a resource hub and rental space for local food entrepreneurs to launch, grow, and sustain their businesses. The project, co-founded by entrepreneurs and community advocates, DeAndre Wilson and Merrick Korach, both Evansville natives, is a vision that goes beyond the traditional certified commercial kitchen.

Bedford Collab is designed as a collaborative ecosystem where food businesses can access resources, mentorship, and partnerships needed to thrive. Together, Wilson and Korach have worked alongside a host of local and regional partners and funders to transform the historic 1919 Bedford Tavern in the Tepe Park neighborhood into a new kitchen.

Our Times sat down with Wilson to talk about the five-year journey to make Bedford Collab a reality, the challenges along the way, and what this investment means for the Tepe Park neighborhood, local entrepreneurs, and the broader community.  

Q & A: DeAndre Wilson on the Launch of Bedford Collab

Our Times: Can you share a little about yourself, how you got into the shared kitchen space and this project?

Wilson: My brother Jeff and I started a catering business around 2012. We needed kitchen space but couldn’t find one, so we started out of my house, which wasn’t ideal, but we made it work. Later we moved into PG, then Island Ice, which was like a prototype shared kitchen. That experience showed the concept of a commercial kitchen worked, but needed the right culture, investment, and leadership. In 2019, I met my business partner Merrick, and together we’ve been building Bedford Collab to provide the infrastructure Evansville’s food scene needs.

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Our Times: What makes Bedford Collab different from other shared kitchens?

Wilson: The difference is culture and support. A commissary kitchen is just space—someone rents it out, and that’s it. A shared-use kitchen like Bedford Collab provides resources, mentorship, and collaboration so startups can sustain themselves. We want to create an environment where food businesses can figure things out and grow, not just rent a stove.

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Our Times: Beyond support and collaboration, entrepreneurs are expected to pay for space. How does that work?

Wilson: Yes, there are rental fees. But we also provide resources that are free to anyone. On the first Tuesday of every month, we hold an informational session. Startups can learn directly from professionals: insurance agents, bookkeepers, and others. For example, many assumed commercial insurance costs thousands a month, but they learned it could be as low as $85. Those connections and insights help break down barriers.

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Our Times: Can you talk about the initial investment and why you chose Tepe Park as the location?

Wilson: In 2020, Merrick’s mom bought the building on contract because she believed in the project, and she believed in us. That was our start. We secured seed funding from Republic Services and CenterPoint, and through our nonprofit Impact Evansville, we raised more capital. It was a scrappy process with a lot of “no’s,” but we kept pushing.

As for Tepe Park—this is my neighborhood. I grew up walking past the old Bedford Tavern. To now own and repurpose it means a lot. It’s about inside-out investment. Neighbors are already pitching in, mowing the grass and cleaning the property on their own. That pride shows the impact before we’ve even opened.

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Our Times: What message would you share with young people about improving their community?

Wilson: Research, experiment, execute, and show what’s possible. Travel if you can, bring back ideas, and don’t be afraid of the no’s—you’ll get plenty. But if there’s a will, there’s a way.

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Our Times: What has been the biggest challenge in getting Bedford Collab off the ground?

Wilson: Three things: fundraising, advocating for the concept of a shared-use kitchen, and advocating for our neighborhood. Fundraising was hard, especially during the pandemic. Many people didn’t understand what a shared-use kitchen was, so we had to repeat ourselves constantly. And a lot of folks suggested we locate downtown or elsewhere, but we insisted on investing right here in Tepe Park.

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Our Times: Why do you think Evansville struggles to embrace innovation?

Wilson: New ideas are often rejected, especially if it’s not someone’s original idea. That holds us back. Too often, people in power hold on instead of creating space for new leaders. That’s why so many talented people leave for more progressive cities. We need to build a culture that welcomes new ideas and gives people permission to experiment.

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Our Times: Finally, why should people attend the launch party?

Wilson: Next Saturday, it all comes together at Bedford Collab. I want people to see where we’re located, meet the team, and step into Evansville’s first shared-use kitchen. This is more than a kitchen it is infrastructure for the city’s food system and an investment in a neighborhood that deserves it. Now is the time to change the game.

Bedford Collab will have a launch party Saturday, September 27^th 6:30-8:30pm. Guests can tour the facility, meet the staff, and learn how this shared-use kitchen will support local food entrepreneurs. The building is located at 1201 S. Bedford Ave., Evansville, IN.