Commercial
Group Admins
Once you hit the limits of your cottage food law, it’s time to consider going commercial. When should you make the leap, how do you find a commercial kitchen, and what else do you need to know? Learn from others about moving beyond your home kitchen.
Cottage Oven joined the group Commercial 3 months, 2 weeks ago
ashley renee joined the group Commercial 7 months, 3 weeks ago
Denise Anthony joined the group Commercial 1 year, 2 months ago
Tyler Roberts joined the group Commercial 1 year, 7 months ago
David Crabill replied to the topic Cheeses made from commercially pasteurized milk? in the forum Commercial 1 year, 11 months ago
Angela, I’m sure your mom’s pimento cheese mix is amazing. However, I’m going to be straight up with you… if you or a family member is not willing to market the product, then it’s probably not going to get off the ground. Making amazing products is fairly easy; selling them is very hard — it took me years to learn this. Even Coca Cola still…[Read more]
Jamie Campbell joined the group Commercial 1 year, 12 months ago
-
David Crabill replied to the topic Anybody know of a good copacker that they can recommend for a dog treat company? in the forum Commercial 2 years, 2 months ago
John, could you provide some references to back up your claim? It’s not about the requirements being “more” or “less” — it’s just that the requirements are different because they’re managed by a different dept. I wouldn’t be surprised if some states allow homemade pet food, but I haven’t yet confirmed that any do. Many states require animal feed…[Read more]
Ruth joined the group Commercial 2 years, 3 months ago
-
David Crabill replied to the topic researching for start up business- hot prepared food question in the forum Commercial 2 years, 4 months ago
As long as you’re using a commercial kitchen, then you should be able to do this with the proper licenses. http://forrager.com/faq/#commercial
Michelle Freese joined the group Commercial 2 years, 7 months ago
-
David replied to the topic researching for start up business- hot prepared food question in the forum Commercial 2 years, 7 months ago
1) I don’t think customers can pick it up from your home. Probably the best thing would be to deliver the items.
2) It would depend on your local zoning laws, since that might increase foot and car traffic in a residential area. Since I just focus on the cottage food laws, I haven’t really tracked resources for commercial food businesses, but the…[Read more]
megan joined the group Commercial 2 years, 8 months ago
Lisa Davidsohn joined the group Commercial 3 years ago
Kim Ramos joined the group Commercial 3 years ago
-
David replied to the topic researching for start up business- hot prepared food question in the forum Commercial 3 years, 1 month ago
No, you can only sell food from your home if your cottage food law allows it. A few states do allow CFOs to use commercial kitchens if they want to, but the items you can sell from home would still be limited to those your cottage food law allows.
Felicia Hill joined the group Commercial 3 years, 2 months ago
James Nguyen started the topic How large is the cottage foods community in the US? in the forum Commercial 3 years, 2 months ago
Hi everyone
I was doing some research and one of the questions I wanted get an answer for was if anyone knew or if there have been any studies done on how many households participate in cottage foods production and sales?
Thank you!
James-
James Nguyen joined the group Commercial 3 years, 2 months ago
Lindsay Wood joined the group Commercial 3 years, 2 months ago
Ashley Colpaart posted an update in the group Commercial 3 years, 3 months ago
I think this prompt asks some important questions. If you want to scale your business, when should you make the leap? What is the process for looking for commercial kitchen space? What questions do you ask to find the right space?
- Load More
Actually someone just asked about this in the CA group: http://forrager.com/groups/california/forum/topic/commercial-kitchen/
I know that for some food businesses, scaling to commercial was exactly the right thing for them. A commercial kitchen is a much more professional environment to be working in and can make things easier. However, sometimes…[Read more]