The Culinary Studio

In response to the Culinary Studio’s kind words — the problem is and will continue to be that their costs are too high and their requirements too stringent and expensive for the small entrepreneur that should be their bread and butter. The shared use kitchen in Ann Arbor charges $ 100/​day and does not require a kitchen manager’s certification; the kitchen incubator in Hart charges $ 15-​$ 18/​hour and not only is a state of the art facility — they are hands on in assisting small businesses in getting off the ground including getting their state certifications, etc.
If you insist on comparing prices from around the country, as opposed to getting local prices, you will naturally incorporate prices from Chicago, LA and New York, which are all considerably higher, as well as prices from Boston, and other cities.
To expect a failing local economy to support a brand new state of the art kitchen with high prices is unfortunately a flawed plan. Businesses trying to get off the ground need help, and I would suggest that if you truly want to be a kitchen incubator, that you should incorporate professional guidance for small businesses looking for guidance in getting their labeling and business licenses approved and eliminate outrageous requirements such as kitchen manager certifications. Unless of course you plan on catering to established catering kitchens that can afford your rates — and that may be a viable option.
Additionally, phone calls went unreturned, emails went completely unanswered (and it’s been months now) inquiring about the services and attempting to register to reserve kitchen space.
Best of luck — but you need to make some changes.