Guides on hiring chefs, starting a food business, and getting the most out of your culinary experience.
Thanksgiving is Thursday, November 26, so pickup is Wednesday. How to pick a short menu, set an order cutoff that gives you time to shop and cook, cap each dish at what your oven can do, and run one pickup window.
Read more →Fudge, brittle, chocolate-dipped pretzels, freeze-dried candy. How to read your state cottage food list, what goes on the label, how to sell by the box, and how to take pre-orders so you only make what sold.
Read more →Tamales are the home food people pre-order by the dozen every December. What the law says about selling them from your kitchen, how to price a dozen, and how to run pre-orders so you cook to a list instead of a guess.
Read more →Comparing apps for selling home-cooked meals? What Chefry costs, who controls your menu and schedule, how fast you get paid, and how long until you are selling.
Read more →The limited food establishment registration, the kitchen inspection, what you can and cannot sell, labeling, and why there is no sales cap.
Read more →Waiting on an invitation is time your food is not being sold. What it costs to list on Chefry, what you keep, how payouts work, and the straight answer on the MEHKO permit question.
Read more →Birthday catering in LA runs $18-$45 per person booked directly: taco carts, soul food trays, birria pots, and drop-off spreads, with real budgets for 15, 30, and 50 guests and how to skip the service-charge markup.
Read more →Every fee on Chefry in plain English: 0% commission on pre-orders, the flat 5% customer service fee, what founders pay on services, and what the money covers, from card processing to servers and cloud storage.
Read more →Instant payouts to your bank account or debit card. Set it up once with Stripe and your earnings are paid out automatically, with nothing to request or chase.
Read more →An honest 2026 comparison of platforms for selling homemade food online, Chefry, Homegrown, Bakesy, Square, Shopify, Cottage.menu, and Facebook, on monthly cost, seller fees, payments, and discovery.
Read more →Every food business runs on one of four platforms: cottage food, personal chef and catering, ghost and commissary kitchens, and mobile food. How each one works, what it costs, and which fits your idea.
Read more →You usually cannot sell cooked, perishable plates under cottage food. The four legal ways to sell meals from home: MEHKO permits, a commissary kitchen, a caterer license, and personal chef work.
Read more →Baked goods are allowed under cottage food laws in every state. What you can and can’t sell, the cake-frosting catch, labeling, pricing, and how to turn weekend baking into steady income.
Read more →Selling roasted beans is usually cottage food, the easy path. Selling brewed cups is food service. Here’s the difference, the licensing, pricing, and how to get paid.
Read more →Not getting enough orders isn't a sign you failed, it's a sign you need better tools. How to get found, get paid up front, and grow, even if you're just starting on weekends.
Read more →Start selling your food in LA this weekend, no website, no big budget. Get your first orders, get found locally, and learn where permits fit in when you’re ready.
Read more →Buried listings, comment-section orders, and chasing CashApp. Why home cooks are moving their weekly pre-orders off Facebook Marketplace to a real platform with menus, checkout, and instant payouts.
Read more →Bean and cheese tacos, yes, with a state registration. Meat tacos, no. What the 2025 Texas cottage food law allows, the $150,000 cap, labels, and the path for meat dishes.
Read more →Florida has one of the most generous cottage food laws in the country: no permit, no registration, and a $250,000 sales cap. Everything you need to sell from home in Florida.
Read more →New York has no cottage food income cap, but a different system. How the Home Processor exemption (Article 20-C) works, what you can sell, and how to get approved.
Read more →Since July 1, 2025, Georgia needs no cottage food license, fee or pre-licensing kitchen inspection. What HB 398 changed, what you can sell, the label statement, selling online and to stores, and Atlanta’s food scene.
Read more →Arizona’s cottage food law allows most foods, including perishable ones most states ban, with no revenue cap. Free registration, the delivery rules for perishables, and Sonoran favorites.
Read more →Catering runs $20-$150 per person depending on style and event. Real per-person prices for buffets, plated dinners, and events from birthdays to weddings, plus the hidden service charge to watch for.
Read more →A personal chef meal prep service costs $10-$25 per meal. See per-meal pricing by volume, how it compares to meal kits and delivery, and the subscription traps to avoid.
Read more →Run limited food drops with upfront payment, pickup windows, inventory caps, and clean prep lists for your home food business.
Read more →Validate demand before you spend a dollar on permits or equipment. A low-risk playbook for proving your food idea works first.
Read more →You don’t need a commercial kitchen to start earning from your cooking. Legal ways to make money from a home kitchen, and when to graduate to a commissary.
Read more →Cottage food permit or catering business? An honest comparison of revenue caps, restrictions, startup costs, and which path gets you earning faster.
Read more →Running your food business out of Instagram DMs? A better way to take orders, get paid up front, and stop chasing payments across apps.
Read more →The top platforms for home food businesses compared on fees, features, payouts, and who each one is really built for.
Read more →The complete guide to selling food from home legally in California, cottage food laws, Class A vs B permits, AB 626 for cooked meals, and income caps.
Read more →Start a home food business with this comprehensive guide covering cottage food laws, permits, pricing, marketing, and scaling your kitchen into a real income stream.
Read more →Everything you need to know about finding, vetting, and hiring a personal chef, from costs and qualifications to what to expect on the first day.
Read more →Private chefs cost $45-$150/hr or $50-$200 per person. Pricing for one-night dinners, weekly meal prep, monthly packages, and events, plus what affects your total bill.
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