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Renting a kitchen vs store front

post #1 of 5
1/18/13 at 8:44am
Thread Starter 
Hi 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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post #2 of 5
1/18/13 at 11:23am
Your 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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My experimental blog: The Bakery Business Perspective
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My experimental blog: The Bakery Business Perspective
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post #3 of 5
1/18/13 at 11:39am

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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post #4 of 5
1/18/13 at 1:16pm
Thread Starter 
I'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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post #5 of 5
1/18/13 at 1:30pm

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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