We all start somewhere, and for most in people in CPG it starts in a kitchen. I started in a small neighborhood commercial kitchen. If you’re starting a food company find someone like @CherylMunoz5 or better yet if you’re in Chicago just go there yourself.

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1.)When I had the Idea for Joy I had no idea where to start, I just knew I needed to make the product. I scoured the internet for shared commercial kitchen space and found big institutions, and big structured incubators that didn’t see the potential in me and what I was doing.

2.) I was referred to this small neighborhood kitchen in my own home town that I never knew was there. @CherylMunoz5 was willing to lease me space and time in the kitchen. The lesson: Find alternative routes, don’t be dissuaded by incumbents and structure.

2 continued.) What's amazing about what she has created is the community around food and people and the flexibility and understanding of what it takes to start a food business. You won't find this with big incubators.

3.) I meet a lot of people who want to get into the CPG space but don’t know where to start. Sometimes it’s they need investors, or they need co-packers. Whatever the case, the best thing to do is just get started and people like Cheryl and her kitchen are exactly what you need.

If you’re in or around Chicago and noodling with the idea or are in the process of starting a food business, please reach out to me so I can connect you with her and get you on your way.