I'd like to explore leasing time in a "co-op" or shared commercial kitchen to start a small food business, making seasonal preserves and similar items in Washington State. Are there recommended blogs or books that discuss this from the business and planning ends, as far as what to look for, and well as how to deal with legal issues with bringing equipment and ingredients to and from such a facility (like fresh fruit, sugar, etc.). Do people store ingredients off-site, that sort of thing. (I'm mainly looking for non-state-official guides and written materials that deal with this subject from the producer end, just to focus questions away from the business itself or to Google search results to WA guidelines. Thanks!)
posted by Blazecock Pileon
on May 26, 2014 -
Hello, I am currently developing a small food business. I am interested in selling my food on weekends at outdoor markets across the city. I think this is a good way for me to get my feet off the ground and see how people respond to my product. What I can't quite figure out is if it is too soon to start thinking about registering the company name and logo? If so, would I register my small business as a LLC business or corporation? I am a bit confused. Would someone be able to help? Thank you!
posted by delasoull
on Dec 6, 2013 -
I know a woman who is extremely talented in making baked desserts. She wants to open a home-based business. How can she go about doing that in a city like Toronto? Are there any legal/accounting stuff that she needs to know about beforehand? Is there some sort of governmental health supervision program that needs to see the house where she does her work? Can you give me some tips on how she can go about selling her product legally?
posted by omar.a
on Sep 16, 2013 -
I live in California and cannot, for the life of me, find any documentation, web site, or book that defines this. I know that foods for public consumption (for the most part) have to be produced in a certified kitchen. Are there certain fixtures or appliances REQUIRED in a certified kitchen? [more inside]
posted by rybreadmed
on Aug 26, 2013 -
Short version: How many people can I feed at once before I'm legally required to register with some sort of governmental authority? [more inside]
posted by phrits
on Dec 31, 2011 -
Investing in a food business. How can we make sure that we're getting a fair share of ownership and a good return on our investment? [more inside]
posted by yellowcandy
on Nov 10, 2011 -
What sort of income levels do prepared-food stallholders at Farmers' Markets in the UK typically earn? [more inside]
posted by mooders
on Jan 31, 2010 -
How to become a small business food producer in CA? I am a LA bartender that has been creating my own syrups... [more inside]
posted by keame
on May 13, 2009 -
A friend and I would like to market Philippine cocoa in the U.S. How difficult is it to import food into the country? Digging around the FDA website got me awfully confused. The product is ready and delicious -- can somebody walk me through the steps for marketing it here? Thank you.
posted by muckster
on Feb 6, 2009 -
What could a small ice cream/frozen yogurt shop start selling in the colder months to keep business alive?
posted by logic vs love
on Feb 21, 2008 -
Have you ever taken a culinary walking tour? Might you be willing to share highlights and details? I'm planning to develop some tasting tours for my city and would appreciate hearing about your own food tour experiences. [more inside]
posted by Miko
on Apr 2, 2007 -
Seattle has crap Mexican food. Anyone have experience in the frozen food business? Because I want to start up a small business selling meals in local stores. We're talking 3-4 products, minimal ingredients. I think I have access to a rest. kitchen. Looking past legal/supplier costs, where can I go wrong?
posted by poodlemouthe
on Jun 15, 2005 -
So I'm thinking of starting a new small business... it involves food, though. My idea is to make a very small range of products -- say, baked goods -- and sell it at farmer's markets and upscale grocery stores. Since it involves food, I imagine I have to jump through more hoops than I might otherwise, but I don't even begin to know where to look about what all is involved. Health inspections? Licenses? Anyone have any experience in this sort of thing?
posted by crunchland
on Oct 14, 2004 -