Do’s and Don'ts of Working in a Commercial Kitchen

Do’s and Don'ts of Working in a Commercial Kitchen. Ready to take make your delicious product in a commercial kitchen? Whether you are moving from cottage food into wholesale or your product can only be made in a #commercialkitchen or #commissary kitchen, there are lots of do’s and don’ts when looking for and working in a commercial kitchen. #foodbusiness
In this live episode of Unwrapped, I will share with you some tips for finding a great space and then once you have one, what to expect when you go in and work.
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[@automaton111]

Shared versus private commercial kitchen are two different beasts physically and legally. Pricing structures are also different. There are also different restrictions on what and how you can sell your products. Also consider given your predicted sales how much cost does it add per unit to rent the kitchen

[@bohogirlbalti]

oh, my goodness. This is so complete, so accurate, so well organized. Thank you for what you do!

[@FoodBizSuccess]

You're welcome!

[@servefood6624]

This is awesome! Any chance of splitting the video into the "what to look for" and the "do's and don'ts of a kitchen"? I'd love to share with my potential clients.

[@FoodBizSuccess]

Absolutely. Thanks for the suggestion. We are working on retooling this video anyways. Stay tuned.

[@mbrutus7886]

Is your program only available for U.S. residents? I’m based in Canada.

[@FoodBizSuccess]

I have in clients outside the USA. Please visit www.foodbizsuccess.com/ to get started. Thanks!

[@FoodBizSuccess]

Just to clarify, yes, I have worked with folks outside the US (Canada and the UK), but my expertise of food legality and licensing is rooted in US law. What is your product?

[@mbrutus7886]

Ok interesting! I’m looking to launch a spices and marinade sauce brand.