Maria describes doing business in Chicago as “amazing”. Her business was recently formalized with the passing a street vending ordinance. Learn more about what street food legalization means for her.
Dan describes doing business in Chicago as “entrepreneurial”. He built a market for shipping seafood from the trunk of his car. How has he handled the challenges of maintaining a potentially hazardous food business?
Kamilah describes doing business in Chicago as a “learning experience”. She began by experimenting with boozy cupcakes in her kitchen. What inspired her to transition into a full-fledged business?
LaForce describes doing business in Chicago as “interesting”. LaForce says you have to be patient when you’re getting all the correct licenses and permits. How much time does he suggest you allot?
Tony describes doing business in Chicago as “great”. He worked as a real estate broker before opening a laundromat business. How did he choose the locations that would support the kind of business he was seeking to launch?
Rosanna describes doing business in Chicago as “a new thing every day”. When she opened her craft ice business she had no competitors in Chicago. How did Rosanna go about navigating a new industry?
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?