Just realized this thread is super old, but I already typed my reply, so...
Do you have any experience working in or managing a professional kitchen? A shared space/incubator gets 10x the wear and tear of a restaurant kitchen, and running one successfully ends up being all about logistics and details. Without an industry background, I think it would be extremely challenging to do well.
My business is based in an incubator, and the founder/director seems like a superhero to me. He knows literally every food person in the city and is constantly helping us find opportunities to increase our sales. He answers emails within minutes, even at 1 AM, so we never feel worried about issues with the space impacting our ability to produce. He can personally fix almost every piece of equipment in the kitchen, so the 40+ businesses that work in the kitchen don't have to put projects on hold or fight over access to working equipment. But all of those things are what it takes to create a space that really works for food businesses and attracts businesses that treat the space and each other respectfully. There are several other incubators in the city that do not do nearly as good a job, so it's definitely not an easy business.
Also, many health departments don't really understand shared kitchens and are not set up to inspect them, so definitely have a very long and extensive talk with the health department before getting started. Our health department's confusion and constantly changing policies have made life extremely difficult for some of the other business owners I know who work out of the same kitchen as my business.