Projects must be located within Orleans Parish and serve food entrepreneurs operating in New Orleans.

Eligible applicants must:

• Be a nonprofit or for‑profit entity that:
  • Currently operates a commissary kitchen in Orleans Parish, or
  • Has a well‑developed, actionable plan to establish one.
• Be in good standing with the City of New Orleans (no outstanding debts).
• Hold an Occupational License, if applicable.
• Be authorized to do business in Louisiana and in good standing with the Secretary of State.
• Be authorized to do business with the Federal Government.

• Electrical, plumbing, and mechanical system upgrades
• Ventilation and fire safety improvements (hoods, suppression systems, ductwork, etc.)
• Sanitation upgrades, including sinks, dishwashing equipment, washable surfaces, and non-slip flooring
• Fixed commercial kitchen equipment, such as ovens, fryers, walk-in coolers, and freezers
• ADA accessibility improvements, including ramps, widened doorways, and accessible workspaces
• Shared-use infrastructure and equipment that support multiple kitchen users

Maximum Grant Amount

• Up to $400,000 per total project cost and is contingent upon project competitiveness, scope, location and overall program budget.

• Program funds may cover up to 100% of eligible costs not to exceed the possible maximum grant amount of $400,000.

Part 1: Pre‑Application

• Applicant & business information

• Proof of kitchen operations or kitchen plan

• Photos of existing space

• Owner consent or proof of ownership

• High‑level project description, cost estimate, request amount

• Financial documents

• Disaster recovery/resilience background (if applicable)

• Certification of accuracy and non‑duplication of benefits

Part 2: Technical Assistance Phase

Applicants who pass the pre-application phase will be required to work with Technical Assistance (TA) providers to:

• Refine project scope

• Prepare the full application

• Strengthen business and operational plans

Part 3: Full Application submission

Full applications must include:

• Business & Operations

• Comprehensive business plan

• Financial statements

• Proof of financing for any non‑grant costs

Project Scope & Feasibility

• Detailed scope of work

• Design/layout documents

• Two contractor estimates (10% contingency recommended)

• Project timeline & permitting plan

• Financial need justification

Community Impact

• Current & projected number of kitchen users

• Access for underserved food entrepreneurs

• Community benefit documentation

Disaster Recovery Alignment

• Resilience measures (flood mitigation, drainage, etc.)

This is a cost-reimbursement program. All funds are disbursed on a reimbursement basis.

• Participant contributions must be spent first
• Up to 4 reimbursement requests allowed

Documentation required:

• Invoices
• Lien waivers
• Permits
• Evidence of completed work

Inspection & Payment Processing

• NORA inspects prior to reimbursement
• Payments processed within 45 days of complete request
• For projects over $50,000, up to $5,000 may be withheld until final verification (COO if applicable)

Submission Deadlines

• All reimbursement requests due within 6 months of project completion

Operational Readiness Requirements

• Facility must be occupancy‑ready within six (6) months of grant agreement execution.
• Facility must obtain a Certificate of Occupancy from the City of New Orleans.
• Kitchens without tenants at project completion must begin accepting tenants within twelve (12) months.
• Failure to meet these readiness requirements may result in a 10% penalty, requiring repayment of 10% of the total grant funds disbursed.

Maintenance & Compliance Requirements

• All funded improvements must be maintained in good condition for a Regulatory Period of three (3) to five (5) years, depending on project scope and tier.
• The commissary kitchen must remain operational and in compliance with program guidelines throughout the Regulatory Period.
• NORA will conduct compliance inspections at approximately Year 1, Year 3, and Year 5.
• Failure to maintain improvements or continue operations may result in grant recapture.

Recapture of Grant Funds

NORA may recapture a portion or all the grant funds if:

• Improvements are altered, removed, destroyed, or not properly maintained during the Regulatory Period.
• The facility ceases operations in violation of program requirements.
• The project is not completed according to the approved scope of work.
• A duplication of benefits is identified (e.g., another source also funded the same improvements).

Pro‑Rata Recapture:

• Recapture may be applied on a pro‑rated basis, reducing the recoverable amount by one‑fifth (1/5) for each full year the recipient remains in compliant operation during the five‑year period.

NORA may recapture funds if:

• Improvements are altered, removed, or not maintained
• The kitchen ceases operations during the Regulatory Period
• Duplication of benefits is identified
• The project is not completed according to the approved scope

Applications should be submitted online via the Webgrants portal: https://nora.webgrantscloud.com/. First, you’ll need to register for a WebGrants account. Once your account is set up, go to Funding Opportunities and select the Food Microgrant opportunity. Please note that paper applications are not available and will not be accepted.