First Business day of the new year, time to get working on the support structure for our crepe cart. We’ve been planning, scheming, reading regulations.
Now We need a commissary. That is what they call a kitchen where we can store inventory, prep food and clean up after events and farmers markets. Several local restaurants and other enterprises are willing to talk with us, so we are planning and talking this week. Big Question – rent from others or build out our own place?