Renting A Kitchen Vs Store Front

Business By varouna Updated 18 Jan 2013 , 9:30pm by -K8memphis

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varouna Posted 18 Jan 2013 , 4:44pm
post #1 of 5

AHi there. I'm new to the forums and have been quickly reading through your archives - so much information! Anyway, my question is that I'm wanting to start a gluten free vegan cake/sweet shop and I wasn't sure if I should start with a store front or with renting a kitchen first. I've been spending time developing recipes and I know there's a market here for gluten free and vegan baked goods, it's just where to sell from, I guess. Thanks.

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jason_kraft Posted 18 Jan 2013 , 7:23pm
post #2 of 5

AYour business plan and market research will give you a better idea whether or not a storefront can be profitable. I started a similar business (focusing on allergy-friendly cakes, the nut-free market is bigger than GF/vegan) in the SF bay area, and I concluded that a storefront would provide more revenue but less profit, so we decided to rent a commercial kitchen instead.

If your state has a cottage food law you can start there with a relatively small investment (after you get your business plan ready of course), then build up to a rented kitchen and eventually a storefront if and when the business grows to that point.

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-K8memphis Posted 18 Jan 2013 , 7:39pm
post #3 of 5

sometimes the local city and county regulations are interpreted much 'differently' than the cottage law directives of the state


so you might wanna check that out carefully as well


i knew jason would have great info for you

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varouna Posted 18 Jan 2013 , 9:16pm
post #4 of 5

AI've started writing a business plan and checked into my state's home baking laws - I have pets so I can't go that route, unfortunately. There's a vegan row of sorts downtown - stores and a restaurant but the restaurant doesn't do any baking. And I know there's a lot of gluten free people around and not many places for them to go (as I've been searching for myself!). I'm not ready to make the leap yet but it's good to get the advice from someone who's been there.

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-K8memphis Posted 18 Jan 2013 , 9:30pm
post #5 of 5

in my city--in order to share a kitchen--


the kitchen has to come all the way up to current codes --


for example if the place was a few years old and whatever codes changed in the interim--


the place would have to comply fully with the new codes before the new business could be established.


tons of stuff can be grandfathered for the original business depending on it's age


then a new business does not get that consideration


here maybe not true everywhere


they make it easy to pay tax but not to get the ball rolling softly/quietly

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