Mike...where in michigan are you opening a kitchen??? are you renting out space or is this just for you??? inquiring minds...
It's in my upstairs apt. Now that being said. It's not as easy as poof I have a comm. kitchen ready for inspection. It took a good two months of phone tag with the city. Then waivers had to be filed. Two weeks ago I was "at" the Dept. of AG, and HD telling me no. My Senator's office took care of that hurdle. I still don't have clearence from AG, or HD, but I at least have documentation that it can be done under the right circumstances. After I get some more tile down I'll get after the AG again. Then it's how long will the paperwork take.
Mike
Good luck, Mike! We are lucky here in Ohio; from what I read from other CCers I don't think we have as many hurdles getting licensed.
You know, I had a breakthrough a few minutes ago reading an email from a customer, and with the prices I quoted her (AFTER I raised a bit), she is getting an 11x15 sheet cake and 4 dozen mini-cupcakes for $65!! That is insane!! Looking at all that cake all together and seeing it for so little made it clear to me that I need to do some actual hard-core math!! How can the talented lady in town with a very nice website charge only $1.75 for a bc serving?! Does she make up for it in quantity?
Remember the poster some time back who said her mom always encouraged her to price higher by saying "try going out to a nice restaurant and ordering everyone a delicious, homemade specialty dessert for only $2 a serving!?" Well, I think that's going to be my mantra. I am SERIOUSLY going to take a long, hard look at my prices since I am getting a slight increase in business now. It will only be harder to change them later, right?
I feel like a fool. 
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