Foodienomics

Expensive Red Tape Can Hinder Openings

Some restaurateurs have used their home kitchens as a way to cut costs and get off the ground, but a Chicago law requiring food for sale to have been cooked in a pricey commercial kitchen throws that model out the window. Charvon Nicholson and Brandi Cousins temporarily gave up their dream of starting a cupcake business because of the cost of the commercial kitchen, but they got a third partner and are on track to open in September. [Crain’s Chicago Business]

Expensive Red Tape Can Hinder Openings