Licensing

Episode 28 – Catalyst Ranch, Creative Meeting and Event Space in Chicago Loop

Eva says doing business in Chicago is “challenging.” That’s putting it lightly! This founder of Catalyst Ranch, a creative meeting and event space in historic downtown Chicago, has run around in circles and jumped through hoops many times for everything from expanding their physical location, to getting the proper licensing to offer catering at their events, to getting a sign that people can actually see from the street. Find out why, despite these obstacles, Eva has no plans to leave Chicago and how she made the leap from corporate employee to thriving entrepreneur.

Episode 27 – The Silver Room, Eclectic Retail and Sound System Block Party in Hyde Park

Eric describes doing business in Chicago as “exhilarating.” Despite being a natural entrepreneur who loves his city and his community, it isn’t always easy to navigate the city’s codes and licenses. How exactly did Eric go from peddling Bart Simpson t-shirts on the street, to a lifestyle retail space in Wicker Park and a move to Hyde Park, to starting a block party in Hyde Park that attracts thousands of people, to pop-up shops around Chicago?

Episode 26 – StellaLily, a Mobile Business based in Ravenswood

Juana describes doing business in Chicago as “frustrating”. She spent much of her life savings outfitting a truck for mobile retail, but how’s it going?

Episode 25 – Yolis Tamales in Gage Park, a Tamale Vendor

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.

Episode 23 – Revolutionary Care, a traveling Message Therapist

Rezna describes doing business in Chicago as “determination”. She’s determined to help Chicagoans understand their power to heal themselves. But how does she do it?

Episode 22 – Lobster Gram of Mayfair Park, a Food Distributor

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?

Episode 21 – IntoxiCakes

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?

Episode 20 – Moon Meals of Hyde Park, a Food Producer

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?

Episode 19 – Friendly Wash Throughout Chicago, a Laundromat

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?

Just Ice in Back of the Yards, a Craft Ice Producer

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?