Common Table Fellowship Program

Welcome to the Common Table Fellowship Program!

The Common Table Fellowship assists aspiring chefs and restaurant owners in realizing their dreams of opening their own restaurant. This 10 month pop-up concept program focuses on business and technical skills training, individualized mentorship, networking and ultimately, a chance to test your concept in our very own restaurant space.


Interested in becoming a Common Table fellow? We are seeking quality businesses with a job creation plan in mind. Participants in the pop-up restaurant program will have to demonstrate their intent to create 10 or more full-time job opportunities with benefits, while also providing proper training support. Fellows will have the opportunity to launch a "pop-up" restaurant for a two month period while receiving support over the entire 10 month program.

Fellows will be expected to commit to:

• being on-site with their staff during open hours

• maintaining their space, including cleaning, stocking, set-up and break-down of any equipment

and signage each day

• generating daily minimum revenue of $600

• driving all strategic marketing efforts with support from the program


which includes:

• Equipment: 6-burner stove, two deep fryers, 2’ char broiler, 2’ griddle, convection oven, cold food table, dish washer, and reach-in refrigerator and freezers.

• Seating for 40

• Certificate of Occupancy and Health Permits from City of Philadelphia

• 1500 square feet of kitchen and dining space

• No cost space to the fellow during the pop-up period

• Opportunity for free labor with training and/or profit sharing

• Opportunity for support with food purchases and/or profit sharing

• Opportunity for a monthly operational stipend and/or profit sharing

Food entrepreneurs often lack business management skills and need access to capital. In addition, they have difficulty with the high costs associated with operating food-based businesses, due to food safety regulation. The  Common Table Fellowship program offers assistance in overall proof of concept, including menu development and business plan revision. In so doing, it will build off of the CCE’s preexisting food business incubator model by adding a restaurant-specific component that enables startup restaurants ample “practice” and opportunity to strengthen their concepts before opening a traditional brick-and-mortar.

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