Brand new here, and it's my first post. I am a cubicle rat at the moment, but saving money and doing my research in the hopes of getting out. I have seen a need for starting a commercial kitchen, to be used by caterers, weekend cooks who need extra space, people who sell their products at local fairs and festivals, and nonprofits who want to create food items to sell. I am looking at space now, and trying to decide on warehouse versus restaurant space: which is cheaper in the long run.
Also looking at other practicalities of this venture: equipment purchases, insurance, liability issues, etc. Any help from anyone else in this position would be most useful. Thanks!