The Food Corridor Blog

November 19, 2018 Blog
5 Reasons to use a Shared-Use or Commissary Kitchen By Ashley Colpaart
Starting a food business is hard work. One of the first barriers a food entrepreneur will face is trying to find a commercial place or commissary kitchen to produce food legally. Fortunately, in the last 5 years, there has been significant growth in the number of shared-use kitchens available. Resources like the Shared Kitchen Toolkit and
April 10, 2017 Food Business Tips
Social Media Series: Creating a Strategy By Rachael Miller
Social media matters. But why? This is the sticking point for so many companies. It’s hard to invest resources in something that doesn’t have a clear return on investment, even if everyone seems to be doing it these days. If you don’t have an infinite amount of hours in the day or a bottomless budget, here
April 5, 2017 Food Business Tips
Cottage Food Laws – an Introduction By Rachael Miller
Often, for a food startup, the thought process goes like this: “I have a great idea for a food startup. I’ve tested my product and people LOVE it! I’m going to make and sell the best (insert awesome food idea here) EVER! Hmmm, I probably need some sort of licensing … but wait a second…do
September 1, 2016 Food Business Tips
So you want to start a food business? By Dan Moore
Starting a food business shares a lot with starting any other business. There’s all manner processes that are the same: sales, market research, accounting, hiring, insurance, and taxes, to name a few. Of course the product is unique, but if you spend all your time on the product, your business will fail. To paraphrase a