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!)
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!
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?
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]
I'm looking for blogs that are basically first-hand accounts of starting a food business. [more inside]
How do I go about gathering statistics regarding vegan/vegetarians? [more inside]
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]
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]
How long would it take to become profitable with a fast food franchise? [more inside]
What sort of income levels do prepared-food stallholders at Farmers' Markets in the UK typically earn? [more inside]
How to become a small business food producer in CA? I am a LA bartender that has been creating my own syrups... [more inside]
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.
What could a small ice cream/frozen yogurt shop start selling in the colder months to keep business alive?
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]
Is it possible to buy pre made food in bulk to sell on to your own customers?? [more inside]
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?
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?