Serving Up Resilience: Inside Dayton’s 6888 Kitchen Incubator

Courtesy of 6888 Kitchen Incubator

In the heart of the historic downtown Dayton Arcade, a new kind of culinary revolution is simmering. The 6888 Kitchen Incubator is more than a collection of stainless-steel prep tables and commercial ovens; it is a launchpad for regional economic mobility and community health.

Named in honor of the 6888th Central Postal Directory Battalion – the only all-Black, all-female battalion sent overseas during World War II – the incubator carries a legacy of breaking barriers that informs every dish prepared within its walls. By combining commercial infrastructure, business education and hands-on mentorship, this specialized kitchen incubator in Dayton, OH, is doing more than supporting small businesses – it is cultivating long-term economic resilience.

A Legacy of Service: Honoring Historic Roots

The battalion, led by Dayton native Charity Adams Earley, famously operated under the motto “No Mail, Low Morale.” For Jamaica White, co-founder and chief operating officer of 6888 Kitchen, those words remain a guiding force.

“When I hear the motto, it reminds me of a moment where these women faced every obstacle stacked against them yet were still tasked with accomplishing something critical. It speaks to resilience, discipline and the responsibility of carrying a mission that’s bigger than yourself,” White says.

That spirit is reflected in the entrepreneurs who walk through the incubator’s doors. For Nakia Ard, owner of N’Dulge Pastry Café, the journey began with a simple online search.

“I found out about the program through Google,” she says. “I was looking to find some culinary mentorship in the Dayton area.”

Devanae Mitchell

As part of the inaugural cohort, Ard quickly became immersed in a culture rooted in discipline and support.

For chef Devanae Mitchell, owner of DeVour Catering, the connection was more personal. She learned about the 6888 Kitchen Incubator through Dabriah Rice, one of the founding members.

“I had known her for years through church and watching her grow was truly inspiring,” says Mitchell, who has been part of the incubator for two years and calls it “a valuable part of my business journey.”

Filling the Market Gap: Accessible Commercial Space

The incubator grew out of a clear market need. When White and Rice struggled to find accessible commercial kitchen space, they created their own – only to discover how many others faced the same barrier.

“Within about three months, we realized the space was sitting idle. Within six months, we were completely booked,” White recalls. “Accessible, affordable infrastructure for food entrepreneurs to grow and scale simply wasn’t available.”

For Mitchell, that access proved critical.

“One of the biggest tools the program provided was access to a top-of-the-line commercial kitchen,” she says. “When I was launching my business, commercial kitchen rentals were very limited. That support gave DeVour Catering a strong foundation.”

Beyond the Recipe: Building Back-End Business Acumen

While kitchen talent is abundant, White emphasizes that business acumen is often the missing ingredient.

“Many of the food entrepreneurs we work with have phenomenal products. What’s often missing is the back-end foundation,” she says.

Ard credits the program with delivering exactly that – preparedness and resources that helped her be prepared for more. And Mitchell points to the incubator’s collaborative environment as equally important.

“The mentorship component of the program has been extremely valuable,” she says. “They were open to sharing knowledge and not gatekeeping information. Some of the founding members came in and supported my business directly. That has been a major part of my growth.”

A Vision for a Healthier Dayton

As the 6888 Kitchen expands, its mission remains focused on long-term community impact. “Instead of residents in underserved areas having to travel outside their community for quality food, they’ll be able to access it right where they live,” White says.

For entrepreneurs like Ard and Mitchell, that vision is already taking shape. Ard plans to launch a mobile pastry café, while Mitchell looks ahead with ambition.

“My future goals for DeVour Catering are limitless,” she says. “What excites me the most is the continual growth and seeing how far the business can go.”

For more information on business resources in Dayton, visit daytonchamber.org.