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!)
How do I figure out what I can do with my weirdly zoned artist loft? [more inside]
Examples of organisations that begin with charitable motives that evolved into successful commercial enterprises? [more inside]
Have businesses suffered since DVRs became popular and everyone stopped watching commercials?
I have recently acquired a commercial property. I want to obtain a line of credit against the down payment I put on the property. Obviously, I have not done this in the past. But, I envision the transaction being similar to a home equity line of credit. Is there anyone out there that can point me to the right direction. FYI, the commercial property was acquired via a new LLC of which I own 100%.