Date/Time
Date(s) - February 13, 2025
12:00 pm - 2:00 pm
Categories
Ready to take your food business beyond your home kitchen? Join Katy Mabee, Southwest Sales Director of PREP Kitchens, for an enlightening session on navigating the crucial transition from cottage food production to commercial operations. Drawing from nearly 20 years of food industry expertise and real success stories, Katy will walk you through the financial and operational considerations of scaling your food business.
In this practical virtual huddle, you’ll discover:
- The real costs and considerations when transitioning from cottage food to commercial production
- How to evaluate shared kitchens vs. private commercial spaces
- A detailed breakdown of equipment investments and operational expenses
- Key factors in selecting the right commercial kitchen for your business
- Inspiring success stories from CPG brands like Thanks Danks, Funky Mello, and other PREP Kitchen members who’ve successfully scaled
Whether you’re approaching the $50k Texas cottage food sales limit or planning your next growth phase, this session will equip you with actionable insights to make informed decisions about your food business’s future. Plus, get a sneak peek at PREP Kitchens’ new Dallas facility, opening in March!
Perfect for: Cottage food operators, small-batch producers, and food entrepreneurs looking to scale their operations professionally and sustainably.
This virtual huddle combines practical financial guidance with real-world success stories, helping you understand not just the ‘how’ but also the ‘why’ behind scaling your food production business. Join us to learn from someone who’s helped numerous food brands make this crucial transition successfully.
Register here.