A Lifelong Love of Food

Olivia has been working as a food stylist and recipe developer for over 15 years. She’s even authored two cookbooks! Her passion for food began in childhood and took her to Le Cordon Bleu for her culinary education. When she moved to Maplewood with her family a few years ago, she befriended many other parents of small children who struggled to find time to cook wholesome meals for their families, but dreaded the existing takeout options. Olivia shared some of her home cooking with friends, and the excitement over her dishes kick-started her desire to bring a dinnertime solution to more families. 

Balancing Niche with Wide Appeal

Meal prep is definitely trending, so how does a new entry into the market carve out a place for themselves? One key to building and retaining a customer base is finding a niche audience while offering enough variety to keep them coming back. For Olivia’s, that niche is family-friendly meals. Comforting but healthy. Familiar but with a flavorful twist. And they alway ensure there’s something on the menu to suit choosier kids. 

Keeping It Real

If you’ve seen Olivia’s website and social media, you’ll have seen her skills as a food stylist. Her dishes look drool-worthy and are great advertising. But pretty pictures don’t keep customers coming back. Olivia’s recipes are solid, and so is her business management. Beyond the delicious food and the convenient and reliable delivery service, is Olivia’s down-to-earth attitude. The tone of Olivia’s website and social media is friendly and a bit cheeky. Olivia welcomes us as family. And Olivia listens to her family of customers. She checks in with her audience to learn what they have a hankering for and makes the effort to meet those requests. 

An Eye on the Environment

With two young children, Olivia is mindful of the earth their generation will inherit. Olivia’s uses compostable, biodegradable, and recyclable packaging. And they source their produce and meats locally when possible. Garden State Kitchen has employed a composting company since we opened, so all of the food scraps produced in our space are collected and composted. 

Starting Up at Garden State Kitchen

As in demand as Olivia’s is, they don’t need commercial kitchen space seven days a week (yet!). Garden State Kitchen keeps their costs down to what they need and use. We have the ranges, the ovens, the charbroiler, the mixers, the sheet pans, and almost all the other appliances and gear you need to start cooking on Day One in our kitchens. We have dry, cold, and frozen storage available. And best yet, we do the dishes and the cleaning. Whether you’re going home for the night or going on vacation, you won’t have a facility to worry about or repairs to arrange. We take care of the kitchens so that you can create!

The post Launching a Food-Based Business, Even With a Full Plate appeared first on Garden State Kitchen.

Brick City Candy is a social enterprise with a powerful goal: to provide training, support, and employment opportunities to previously incarcerated individuals, helping them forge a new path forward. Inspired by Homeboy Industries in Los Angeles, they spread their message by creating, producing, and selling delicious candy creations. We at Garden State Kitchen couldn’t be more proud to provide the kitchen they need to support their important work.

The post Sweet Second Chances appeared first on Garden State Kitchen.

Latisha Thornton, CEO/Owner of Sweet Tee’s Catering and Event Planning, started cooking professionally more than a decade ago. She opened a restaurant, tuned up her business model during the pandemic, and she’s now busier than ever. Here’s how renting one of our commercial kitchens helps her cater large events and keep her customers coming back for more.

The Day Starts Early

Latisha’s phone starts ringing early in the morning. Sometimes she takes a quiet moment to focus and get ready for the day because she knows once it starts, she won’t stop. Every day, Latisha takes about 20 calls from clients, vendors, and the members of her team who make her catered events happen. Then there are the follow up texts, emails, and everything else that comes with running the show. She’s busy this spring, but every season is busy for Sweet Tees’s Catering and Event Planning. And she couldn’t be happier.

A Family Tradition Turns Into a Business

This year, Sweet Tee’s is celebrating 10 years with a big anniversary party, but her story starts much earlier. Latisha started cooking for her family when she was eight years old. She learned from her mother, watching and prepping by her side. Fast forward to adulthood and she started cooking for friends. She loved the connections that happen when people gather over food to celebrate and share their lives.

In 2012, she took it a step further with a special New Year’s Day brunch for her family. The event instantly became a tradition. The following year, she included friends too, widening the circle. The year after that, word got out – and she had a line out the door of people waiting to come in. That’s when she realized she had a food business waiting to happen. And maybe more.

Great Food + Excellent Customer Service

Today, Latisha describes herself as a serial entrepreneur who’s always run small businesses in addition to her career in finance. Food and hospitality remain at the core. She now leaves the cooking to her staff, but Sweet Tee’s is still known for incredible food. Her menu features American fare with many influences. You’ll find soul food, southern cuisine, and flavors that cross the map from the Caribbean to the Mediterranean with tastes of Asia.

In addition to her delicious meals, Latisha’s known for her professionalism, attention to detail, and the responsive communication that keeps her events business humming. Her customers enjoy her casual contemporary style and say she listens to them. She’s creative and easy to work with. This is how she consistently exceeds expectations and guarantees everyone gets the party they really want.

Pandemic Closure Brings Time to Focus on the Future

Sweet Tee’s started as a restaurant in Clark, NJ. Latisha built a solid business, but when the pandemic hit, she was forced to pivot like everyone in the industry. She immediately moved her business online and focused on delivery. She also started experimenting with new revenue streams such as meal prep. During the shutdown, she took time to hone her ideas and tighten her offering. This laid the foundation for her to scale into the comprehensive events business she runs today.

Over the years, she’s built relationships with venues, musicians, bartenders, DJs, servers, cooks, bakers, anyone she can hire to fulfil any client request. This suite of services, combined with stellar food and customer relations, has proven successful. It also allows her to keep all the pieces of the business under her umbrella and offer clients a one-stop shop.

Commercial Kitchen Space Is Key

Behind the scenes in the kitchen, she has two options for commercial cooking. For events of up to 50 guests, her staff preps out of a small kitchen in Linden. For heavy catering events of up to 500 people, she relies on Garden State Kitchen. Our catering kitchens are built for high volume cooking and come with the professional equipment she needs to get big jobs done. Since we rent space on demand, she can book a kitchen when she needs it, for as long as she needs it. She also rents dry, cold, and frozen storage shelves, so her ingredients are ready when she is.

Takeout + Delivery Based at GSK

A new, growing part of Latisha’s business is Sweet Tee’s To Go. She runs this takeout and delivery service at Garden State Kitchen on Friday and Saturday. Customers order from a set menu of her specialties – mains like crab cakes, fried whiting, Rasta pasta, and sides of string beans, potato salad, cabbage and collards, to name a few. Lemonade and southern sweet tea round out the beverage menu. When it’s ready, customers can pick up their meals in Garden State Kitchen’s designated takeout area. Or they can use one of the delivery apps such as Door Dash to have it brought to their home.

Latisha says her takeout business has been slow to start because her core customer base lives in Union and Middlesex counties. However, as a veteran of the industry, she knows it takes time to build momentum and get established in a new area. She also knows how to get the word out. To increase awareness, she passes out flyers in the neighborhood and posts on social media. She says it’s paying off and that word of mouth is working too. To further maximize her time in the kitchen during this startup phase, her crew simultaneously preps for catered events, whenever it makes sense.

Government Contracting Brings More Bookings

Government contracting is another way she gains customers. She took the time to get Sweet Tee’s certified, a paperwork intensive process, with state and federal governments. Being a preferred vendor helps her win big catering bids and connect with local municipalities for corporate events.

In addition to corporate, municipal, and private parties, Sweet Tee’s partners with entertainers to host themed events in local eateries. On weekends, she brings Soulful Sunday Brunch, a delicious buffet with cocktails and a DJ, to an upscale lounge. She also produces comedy shows and special nights out. Next month, she’ll present Sweet Tee’s 10^th anniversary celebration, an elegant food and wine tasting with many special guests. (Mark your calendars for April 28!)

The Future is Bright

With this big milestone achievement, Latisha is excited about the future. And she’s turning up the heat on her business even more. She plans to one day have a multipurpose venue of her own. It will be a space with a commercial kitchen where she can host events, parties, cooking classes, and serve as a headquarters for her business. Until then, we are here for Sweet Tee’s, on demand and ready to get cooking the next time her phone rings.

If you want to hear more about what it’s like to cook a Garden State Kitchen, text or call (201) 589-1456.

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Our members who run meal prep companies cook for families, vegans, fitness trainers, and more. They say access to an affordable commercial kitchen is important, but there’s more to it than that. We checked in and put together a list of the top 10 things they need to succeed. Here’s how our members save time and money when it’s time to cook for their customers.

#1 – Fully Loaded Catering Kitchens

Meal prep companies tell us our large kitchens have everything they need to fill weekly orders – and then some. They also use them to prep for parties or cater weddings or other special events. Flow and functionality is what they appreciate most. Our kitchen layout is efficient and all the equipment you need is right there in the space you rent. There’s a sink, refrigerator, 6-burner range, flat top, 5-rack convection baking oven, and two stainless steel prep tables. There’s also a deep fryer if you need one, or a char broiler – the best way to grill all those chicken breasts just the way your customers like them.

Our members also tell us it feels like you’re working in your own kitchen, even if just for the day. While there are other kitchens in the building, the one you rent is yours – no competing for space or equipment.

There’s also plenty of room when it’s time to portion and pack up your food. You can rent a speed rack at the last minute, too, if you need temporary storage. This means you can roll large orders into the walk-in and chill them overnight. They’ll be ready to go when you return in the morning to start delivery.

#2 – We’re Open 24/7

Are you a night owl? Come in and prep all night. Early birds, we’ve got you too. Garden State Kitchen is open 24 hours. We are ready when you are, no matter what time it is, or what you’re cooking up for your customers.

#3 – On-site Dishwashing!

Yes, we do the dishes – your dishes! All our members tell us that working in a full-service kitchen – the only one in NJ – is a huge perk. They say the convenience of on-site dishwashing saves them time, and even reduces stress. After cooking for customers all day, the last thing they want to do is wash dishes. We get it. That’s why we take care of it. Our professional cleaning staff washes all the pots, pans, equipment, utensils, and more. They also make sure everything is sanitized, organized, and ready to go for our members. It’s a no-brainer.

#4 – Collaboration and Community

We take pride in our collaborative community of food entrepreneurs. While each meal prep company that cooks here has its own specialty, they share one thing in common: They are all growing food businesses cooking to keep their customers happy.

Since our kitchens are next to each other, members can meet and work together if they want to. This happens all the time. We see companies share tips on suppliers, staffing, food packaging, and more. We’ve even seen companies team up to bring their customers something new. One made dinners that featured a member’s special spice mix. Another offered seasonal desserts as an add-on. They cross promoted to boost customer awareness and strengthen both businesses. It’s a classic win-win situation.

#5 – A Big Selection of Small Wares

Sometimes you forget to bring a peeler. Or maybe you just need another one to get the job done faster. We have a large selection of kitchen tools ready for you to use while you’re here. Our shelves are filled with knives, spatulas, tongs, funnels, measuring spoons, just about any type of small ware, just in case. These are clutch for that time you didn’t know you’d need a grater. Or when your employee forgot their chefs knife. It’s all here if you need it.

#6 – No Monthly Fees

We understand the importance of flexibility when you’re starting to grow your business. Our kitchen on demand model means you don’t have to commit to monthly fees or a certain number of hours. You pay only for the time you need, starting with our four-hour minimum. This works well for our member meal prep companies who have different needs on different days. When their filling orders for family dinner, they spend a full day in one of our catering kitchens. Later in the week, they may just need four hours to prep and pack light lunches. At Garden State Kitchen you pay for what you need, when they need it. Nothing more and nothing less.

#7 – Storage Shelves

Since meal prep companies tend to make many types of meals on the same day, they like to store their spices and staples at Garden State Kitchen. Some also use our dry storage area to hold to-go packaging, bulk ingredients, special tools, whatever they need to cook and fill orders. They say it’s worth it to not have to store everything at home and then move it back and forth each time they come to cook. To save even more time, some rent space in our walk-in refrigerator. They say it’s nice to have everything ready and waiting for them.

#8 – Coworking Space

Sometimes you need professional space that isn’t made for cooking. Our coworking loft with desks, wifi, and a printer, is yours to use at no extra cost. Bring your laptop and confirm orders or reconcile billing. Or just take a quick break and have a snack.

#9 – Member’s Pantry

Did you forget your salt? No problem. We have a box and you can use some at no extra cost. We keep a selection of basic items on hand for our members to use in a pinch. They tell us this is a true convenience. It’s much easier and cost-effective than running to the store while you’re paying for kitchen time.

#10 – Maintenance and Repairs Are Covered

When a Vitamix breaks, we fix it. When it snows, we plow the parking lot. And if a scale stops working, we replace it. We take pride in maintaining our space and making repairs as quickly as possible. We also cover these hidden costs of doing business so you don’t have to. Our meal prep customers tell us they prefer to spend time cooking instead of worrying about equipment and repairs. We’re happy to make sure everything works when it’s supposed to.

Come See What We Mean

If you’d like to learn more about any of our kitchens, or the services we provide, we’d love to show them to you. Why not take a tour? You can check out our video here. Even better, book a time to come see us in person. It’s the best way to decide if Garden State Kitchen is the right place for you to grow your food business.

The post 10 Reasons Meal Prep Companies Love Us (and You Will Too) appeared first on Garden State Kitchen.

Meet Molli Dowd, architect of Edible Estates, a luxury craft gingerbread house company. Molli bakes her special cookie kits in our shared rental kitchen and prepares the icing and decorations. While she designs gingerbread houses for any occasion – including sweet renditions of her customers’ summer homes – winter is go time. Now, she’s busy scaling her business in our professional baking kitchen – and celebrating a recent feature in New Jersey Monthly! Congrats Molli!

Cake Jars also books extra hours at Garden State Kitchen during the colder months. This purpose-driven business spends a few days a week crafting their desserts in our professional baking kitchen. This winter, they’re at the Union Square Holiday Market with some sweet new offerings. Owner Dawn Estrada donates part of proceeds to two non-profit children’s health organzations. She’s also showcasing her new 100% vegan menu, a bonus her customers appreciate. If you want to see what it’s like to vend at a big festive market, stop by the Cake Jars booth. While you’re there, pick up a jar and treat yourself!

If you’re inspired by these stories, we’ve got the perfect place for you to grow your food business. Take the first step. Sign up for a virtual tour or come see us soon.

The post Members Make the Most of the Holidays appeared first on Garden State Kitchen.

#1

Your Food Is Delicious

Whether you have a family recipe, a catering operation, or a special secret sauce, you love cooking and make a great product. Why not share it with the world? Everyone eats, and everyone craves delicious food. Get started now before you see someone else run with your idea.

#2

The Local Economy Needs You

Small food businesses tend to keep capital in the neighborhood and boost local economies. They also create community because food brings people together. This means your business could have a positive impact right in your own town.

#3

You Don’t Need a Storefront

Buying our leasing cooking space is a big commitment, but you can launch your business without it. If you bake, you may qualify to run a home-based business as a licensed cottage food operator. If not, don’t worry. You can rent space by the hour in a licensed commercial kitchen like ours.

#4

Be Your Own Boss

As a food entrepreneur, you’ll work hard, but you can do it on your own terms. You’ll be the person in charge which means you decide when, where, and how you work. You’ll also hire employees, buy ingredients, and choose which suppliers will get your business – and which ones won’t.

#5

Bring Your Passion to Work

Since it’s your company, you can make your passion part of your business model from the very beginning. If you are committed to sustainability, choose to compost your food scraps (like we do at GSK). Or, donate a percentage of sales to a great cause. Your customers will appreciate your efforts.

#6

Because You’ve Always Wanted To!

There’s never going to be a perfect time to launch, but there will be a good time, and it might be sooner than you think. Don’t let fear, procrastination, or imposter syndrome keep you from your dreams. If you want to take one small step toward making it happen, come tour Garden State Kitchen and see what’s possible.

Want to see what it’s like to cook in a licensed professional kitchen? Watch our video here, or schedule a tour!

The post 6 Reasons to Start a Food Business in NJ appeared first on Garden State Kitchen.

We’d just opened when Erica Leahy of Three Daughters Baking Co. rented our commercial baking kitchen for the first time. It was 2018, and renting a professional kitchen by the hour was just what she needed: a low-risk way to scale her start-up food business. She could vend at local farmers markets while she built a small bakery and cafe inside the General Store Co-op, a shared retail space in Maplewood.

This year, she traded the co-op for a proprietary storefront in a brand-new building in downtown South Orange. Three Daughters Baking Co. opened on Valentine’s Day with a line down the block.

Erica and her husband Chris Leahy, also a chef with decades in the business, run their sparkling new bakery together. They knew it was a big step, but one worth taking. A few months in, they are expanding their menu, attracting new customers, and often close with an empty display case.

While opening a bakery isn’t easy, Erica and Chris bring deep culinary experience. He’s on the savory side and has run professional kitchens for trendy restaurant groups. She’s led high-volume commissary baking and production kitchens. Their new place is much larger than the co-op and holds bigger opportunities.

In the glass display case, Erica’s elevated desserts stand beside Chris’s inventive sandwiches and egg dishes. Diners sit indoors or out, enjoying espresso with a perfect slice of cake or a wedge of seasonal ramp and goat cheese quiche.

We salute Three Daughters Baking Co. and are proud to have played a small part in their success. If you find yourself in South Orange, stop by and see what’s in the case. We’ll see you there!

The post Three Daughters Baking Co. Opens Beautiful New Bakery appeared first on Garden State Kitchen.

Budgeting isn’t the fun part of running a food business, but it’s as necessary as a great recipe, especially in shaky economic times. With inflation and the threat of recession dominating headlines, join us for a discussion of tactics you can use right right now to boost the financial health of your company.

We’ll cover the top 5 budget mistakes food entrepreneurs make just as their business starts to grow, and how you can fix them or avoid them in the first place.

UCEDC‘s Kevin Chu (Loan Officer) and Ellen McHenry (Senior Director of Financial Programs) lead the conversation and Jewell Domino of BelleJohns’ Soul Food will share strategies she used to scale her business and open a place of her own.

Take this one-hour workshop if you:

• own a small food business and have been operating for two years or more
• understand the concept of cashflow but your bookkeeping could be better
• need to boost resilience against inflation, fluctuating prices, and recession
• want to understand how business lending works and what the opportunities are
• have an idea of your breakeven point
• want to fully understand how pricing, recipes and operating costs impact profit
• want real-world answers from industry experts who can help your business succeed
• want to see your numbers in a powerful new way

Hope to see you there!

The post New – Financial – Workshop Alert! appeared first on Garden State Kitchen.

While there are many Black-owned food businesses at Garden State Kitchen, we want to highlight two members who cooked in the kitchen this month. In honor of Black History Month, meet vegan chefs and lifestyle coaches Plant Based Planet, and Bro-Ritos, a growing company with iconic green food trucks and incredible burritos.

Plant Based Planet

Plant Based Planet is a famliy-run business that helps customers transition to and maintain a vegan lifestyle. With an eye toward health and longevity, they focus on the Black community, though they work with everyone. They prepare meals at Garden State Kitchen that are delicious and nutritious, and support new vegan clients with cooking classes, guidance on grocery shopping, and private holistic health coaching sessions.

Bro-Ritos

The guys at Bro-Ritos run a Mexican fast-casual food truck business, but when they need room to prep for a large corporate event, they work at Garden State Kitchen. Renting additional space gives them the ablility to quickly reach new customers in more locations without the expense of immediately opening a kitchen of their own. When the weather warms up, look for their bright green trucks at festivals and events across the state, but be willing to wait. There’s always a line.

Want to learn more about the entrepreneurs who cook at Garden State Kitchen? Check out our blog. 

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