Shared Kitchen

Episode 30 – Autolyze Consulting, a remote Food Industry Consultant

January 21, 2020 howsbusiness Citations, Food Business, Health Inspection, Illinois State Regulation, Permitting, Shared Kitchen 00:06:17 Comments Off on Episode 30 – Autolyze Consulting, a remote Food Industry Consultant

Shelby describes doing business in Chicago as a “microcosm”. Learn more about his journey through Chicago’s food world on this week’s episode!

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

December 10, 2019 howsbusiness American Dream, Citations, Fees, Food Business, Health Inspection, Immigrant Entrepreneur, Licensing, Mobile Business, Red Tape, Shared Kitchen 00:12:39 Comments Off on 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 21 – IntoxiCakes

November 5, 2019 howsbusiness Licensing, My first trip to City Hall, Red Tape, Shared Kitchen 00:06:16 0 Comments

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

October 29, 2019 howsbusiness Access to Capital, American Dream, Fees, Food Business, Licensing, My first trip to City Hall, Red Tape, Retail, Self-funded Business, Shared Kitchen, Vegan, Waiting in Line, Wellness, Work-Life Balance 00:09:11 0 Comments

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 10 – Tea Squares of Englewood, a Food Manufacturer

August 13, 2019 howsbusiness Fees, Food Business, Growth, Hiring, Licensing, Permitting, Red Tape, Retail, Shared Kitchen, Social Enterprise, Wellness 00:09:34 0 Comments

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?

Episode 4 – Upton’s Naturals in Austin, a Food Producer

July 2, 2019 howsbusiness Access to Capital, Citations, City Programs, Food Business, Growth, Health Inspection, Licensing, Marketing, Permitting, Red Tape, Relocation, Retail, Self-funded Business, Shared Kitchen, Vegan 00:13:18 Comments Off on Episode 4 – Upton’s Naturals in Austin, a Food Producer

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?

Episode 2 – Jimmy’s Vegan of Auburn Gresham, a Food Producer

June 18, 2019 howsbusiness Access to Capital, Licensing, Marketing, Red Tape, Retail, Shared Kitchen, Vegan, Wellness 00:11:36 0 Comments

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?