I have a list, but someone else's start-up list isn't necessarily going to be what your start-up needs are. There are so many variables. I'd suggest making your own list from everything you've ever used that you plan on purchasing again, plus everything that you have on your "want" list. It's all part of the process when writing your detailed business plan.

Ditto on what Liely said. That will actually be more important and the first thing you should check into. A call to your local board of health will have the answers. You are in NY and so am I, but different counties. I think the only similiarity is that for a RETAIL business, you will be dealing with the board of health. If you are doing wholesale, it might be the board of agriculture. It is in my county, but that part will vary in your county. So I would call them and start there. I would also ask them point blankly if they include in their list anything that your local fire department recommends of is required. If the answer is no, try and get a phone number or department of who to contact.

Always ask, is there another department I need to contact for any more requirements. The person you talk to may or may not have the answer.

Here is an example why: In my county I can sell through wholesale or farmer's markets with a Home Processing Permit. I mentioned to the guy at the department of agriculture that I was looking for large cases to store the cupcakes in and then I would put them in other containers to give to the customers rather than individually saran wrap every item. It turns out that if I repackage a product then I am considered a retail bakery (just for putting from the container to a package!) and would no longer qualify for the permit I have. So be sure to ask, ask, ask. Nothing is a stupid question.

Having said all that, I was thinking yesterday of the bare bones I would need for a kitchen:

At least 1 convection oven, if not 2 -3 depending on the volume of business.
2 Stainless steel counters. One each for the various stages of cupcake prep. I currently use two different counters at home, so this is why I think two would work.
A refrigerator - commercial of some kind, a reach-in one is preferable
A small freezer - upright.
2 mixers - one for cake and one for frosting and again depending on the volume maybe more. Or a large Hobart too would work (I think).
This is for the prep area. This doesn't include the cleaning, washing up area, the store the cupcakes equipment, the display equipment (counters, display stands, etc.)

As you can see there is a lot to consider. What I would do is close your eyes and imagine what your work place would be like and what you would use. The imagine the same thing for the front of house. Search the web and look for commercial kitchen photos. Start writing everything down that comes to mind, right down to the spatulas you would use.

Hopefully this will be enough to get you started on your path to your own research. Good luck and enjoy!

I agree..and be prepared for some things you never thought of and are quite pricey. You will probably have to put in a grease trap if you dont have one already, and a hood. Both very expensive items. One thing I found for "hidden" costs is even if you have a sprinkler system in place, the fire marshal will require it to be serviced and inspected. Ours was about 1200 bucks. (they have to drain it to inspect it) We had to put everything in handicap accessible, even our hand sinks, because of the labor laws protecting the handicapped, which of course is more expensive. Make sure all your shelving is NSF, They will check that too. Our health department inspector also came on by for a "pre visit" and I showed him my plans and he gave me suggestions and changes...really really helped a lot! OH and another expense we had that was like Give me a break! Because we were using ovens, the adjoining walls to the buildings next door had to have special fire caulking in all the openings where pipes ran, etc, to protect next door (we are in a strip mall) Took my contractor 2 days to apply and the materials itself aint cheap. Luckilly we already had a firewall...but that would be required too. So as you can see, YES, invite these inspectors over FIRST.

Then of course, the oven, tables, triple sink, refrigeration, etc. (do get a 20 quart, with 2 bowls, you dont need two 20 quart mixers right off, and there are brands that are a LOT cheaper then hobart that very well made! ) I would also start with one oven, but leave room for a second, till you know your volume, and plan out your tables very well, as they are also expensive. Are you just doing private consultation, no store front? Remember a really nice table and chairs to talk over things on, and maybe a couch..the presentation is really important too. And don't forget your pans, spatulas, and shelving!!! That part of the list just depends on how you are doing things now....and what you have on hand.

Good luck!!!! And enjoy the excitement now, don't mean to damper things for you later, but this is NOT a fun experiences! haha!

The laws have changed SO much in the last couple of years, because of environmental issues. Some communities aren't even allowing garbage disposals put in houses anymore because of damage to rivers and lakes...We could have gotten away with a under sink grease trap too if we had done this like two years ago! We couldn't even put the door to our bathroom from the decorating area, because we were working with food! Its crazy the laws now! (we decided to put an office between the bathroom and the decorating area and that solved the problem) They require a hood now even if you aren't doing any kind of grease as it saves energy. (it helps reduce your A/C bill) Our area requires we put in all energy saving devices. So yes, you never know!!!!

Do you have a link where I can find the website you talk about here? I don't get WE channel so I can't see this show, nor do I know which website I should look at - the one for the show or the one for the shop. Thanks!

i hate hearing this....i'm planning on doing the oppisite of what ya'll did...i'm planning on building onto my home and closing the shop...sick of the overhead.....geeze i hope i don't have to put in a giant greasetrap...and hood....ugh...guess i got some asking to do too!

I was so glad to read your post, as I am still feeling so drained about our experience of getting the shop going (I went from a home bakery to a shop and I was trying to get weddings out while doing the uplift) 6 months of hell. We have been opened a couple of months now and we are still adjusting, but we are getting there. But I too sat and down and cried when it was all over..from the stress and exhaustion. You gotta be strong for this kind of thing and have a REALLY good marriage!

Hi, I would recommend getting one 20qt Hobart ($1500 to $2000 used) and two 6 qt Commercial grade (look for NSF label) Kitchenaids or smaller commercials mixers of another brand. Unless you are doing large batches of bread dough, you don't need the huge ones. You can fit a 10-12lb batch of icing or batter in the 20qt. That makes quite a bit of cake! Then if you need to flavor of color your icing, use the smaller mixers. Get extra bowls and attachments for more flexibility and productiveness. ~Rachel

Hi, I would recommend getting one 20qt Hobart ($1500 to $2000 used) and two 6 qt Commercial grade (look for NSF label) Kitchenaids or smaller commercials mixers of another brand. Unless you are doing large batches of bread dough, you don't need the huge ones. You can fit a 10-12lb batch of icing or batter in the 20qt. That makes quite a bit of cake! Then if you need to flavor of color your icing, use the smaller mixers. Get extra bowls and attachments for more flexibility and productiveness. ~Rachel

Hi, I would recommend getting one 20qt Hobart ($1500 to $2000 used) and two 6 qt Commercial grade (look for NSF label) Kitchenaids or smaller commercials mixers of another brand. Unless you are doing large batches of bread dough, you don't need the huge ones. You can fit a 10-12lb batch of icing or batter in the 20qt. That makes quite a bit of cake! Then if you need to flavor of color your icing, use the smaller mixers. Get extra bowls and attachments for more flexibility and productiveness. You can always get more later, but only get what you absolutely need to start. ~Rachel