Amy describes doing business in Chicago as “rewarding but frustrating”. When she began operating her food truck business Amy had no idea she would end up launching the Food Truck Association and advocating for new legislation. What advice would she now give to small business owners looking to engage with City Hall and influence policy?
Katherine describes doing business in Chicago as “hilarious”. When she first had the idea to support micro-retail, it was illegal. In what ways has Katherine worked with City Hall to create processes that support microbusiness owners?
Jordan describes doing business in Chicago as “aspirational”. He always wanted his business to benefit the local South Side community. What employment strategy has he chosen to further this mission?
Jera and Joslyn describe doing business in Chicago as “interesting”. This mother-daughter duo decided to open a mobile thrift boutique. What steps did they have to take to ensure they’re compliant with the city’s requirements?
Sean and Grant describe doing business in Chicago as “a dream come true”. They began their business from Sean’s backyard and faced a variety of zoning challenges. What advice would they now give to self-employed gym owners?
Nicole and Dan describe doing business in Chicago as “resourceful”. They saved thousands when bringing their food space up to code. How did they do it?
Pete describes doing business in Chicago as “optimistic”. He followed a Brew Pub model, but how did outsourcing the production of his beer make him feel?
Jimmy describes doing business in Chicago as “hard but fair”. His initial business model was inspired by a famous Black Institution in Chicago. Which one?
Cezar describes doing business in Chicago as “insane”. He wants to grow his moving business. What’s standing in his way?
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