Posted by Mimi on September 21, 1998 at 19:11:01 :
My partner and I have been doing small-town catering ( actually we are a "chef service" because we don't have our own kitchen yet.), and are doing well at building a solid reputation and repeat customers. Our long term plan is to have a retail shop which offers prepared party foods, catering, and cooking classes. My biggest quandry is how to "pull off" cooking classes in a 1200 square foot retail store. Has anyone out there done this kind of thing? Are we biting off more than we can chew? We have an opportunity now to get the space and the kitchen, so even though its in the business plan, I'm wondering if the "professionals" feel its a realistic plan. I'd appreciate any response from someone experienced in this area.