* Serial entrepreneur with 5 businesses started, 4 failures, and 1 growing success
* Advising dozens of founder’s teams on how to utilize financial reporting to further their businesses
* 3 startup experiences as an employee
* 1 love of personal budgeting using YNAB
* 1 Bachelor of Interior Design, the foundation for Jacinthe’s people-centric approach.
In her role as a small business CFO, Jacinthe’s expertise (and passion) lie in the health and wellness, design, education, nutrition, and lifestyle spaces. She gravitates towards women-led ventures and organizations that occupy these spaces. Among the clients she’s worked with are a bespoke wedding and engagement jewelry company, a marketing strategy and services agency, an online tarot school and tarot deck publisher.
This is a tough one.
When I started my prepared meal delivery service in Toronto, there was no way to make it legit working from home. I also was a vendor at a farmers' market and the only prepared products that were able to legit be made in a home kitchen were products made on a farm. Otherwise, everything needed to be made in a commercial kitchen.
Most small food businesses start out of a home kitchen until a time when they can kitchen-share with a restaurant or it becomes worthwhile to rent commercial kitchen space at a commissary.
My gut says that there likely isn't a way to make it legit, but it could depend on what city you live in.
If you were doing in-home/private chef services, this is a different story, as the food is being made onsite. This type of service requires a standard business license and food handling certifications. A permit would be required if you had a food cart or truck, as well.
I'd be happy to answer any other questions relating to this with a complimentary call. Contact me if you're interested.
Jacinthe