Let’s get you in the kitchen.
There are two ways to get started, depending on where your food business is today.
Already up and running?
If you run an established food business and you already know how you’ll operate out of a commercial kitchen, go straight to the application. It’s on our listing on The Food Corridor.
Still figuring it out?
If you still have questions about your business idea, your permits or what comes next, the best first step is a consultation with Crissy.
Find your consultationStart with a consultation.
Every consultation is a paid, one-on-one session with Crissy. Pick the one that sounds most like you.
1Business concept
“I haven’t figured out my business yet.”
You’ve cooked in other people’s kitchens for years and you’re ready to work for yourself. The menu is only one piece of it — start here to shape the whole business.
- Catering, meal prep, a food truck or packaged goods — which fits you
- Who your customers are, and how you’ll reach them
- Your menu, your prices, and what you’ll need from a commercial kitchen
2Licensing & permits
“I’ve got a solid idea. How do I make it legal?”
Your concept is ready and the paperwork is next. Crissy walks you through the legal side of running a food business, so you know what to file, where, and in what order.
- The permits and licenses your business needs
- Health department requirements and food safety certificates
- Which forms to fill out, and when
3Growth strategy
“My business is up and running. What’s next?”
You’re established, you’re legit, and you’re ready for the next step — but you want a sounding board before you take it. Bring your ideas and brainstorm with Crissy.
- Talking through where your business goes next
- Pressure-testing new products, customers or services
- Planning how your kitchen time grows with you