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