This episode is a deep dive into one of the most frequent questions we hear about home-based production, “How can I get over the initial hump of starting a home-based production business?” We answer this question with personal reflections in starting up our own business earlier this year, focusing this discussion (the first of three episodes) on government permissions and requirements.

The first step is often the most precarious in any new venture. Some people feel so intimidated by it that they never put that first foot forward at all. Others move so quickly that they miss crucial pieces and put their businesses at risk in the long run. There is, however, a third approach, which includes reasonable research and action. This doesn’t have to be all-encompassing, but it does have to be thorough enough to protect yourself and your future customers.

Podcast host, Cory Heyman, discusses his experience in starting his home-based production experience earlier this year. He started by asking two questions, “What’s the best way to organize the business?” and “What do I want to produce, at least initially?” The answers to these questions then framed all his other start-up activities.

Cory created his business as a Limited Liability Company and a Pennsylvania Benefits Corporation, the latter of which emphasizes the desire to create a public good in addition to a private good. Given that he is preparing to produce food and personal care products, he also registered his home as a “Limited Food Establishment,” the state designation for an entity that is allowed to produce some kinds of foods from a home.

This episode details Cory’s exploration of rules and requirements at different levels of government to create his home business as well as the challenging new path that he had to negotiate in his community and township to gain necessary approvals. He discusses what he learned about the kinds of foods that can be produced from home as well as how to label his products to make sure there is no more governmental scrutiny than necessary. He also describes his recent home visit from a food inspector and how the inspection process has changed during the time of Coronavirus.

Next week’s discussion will then be able the other organizing steps he has taken to prepare his home for upcoming production.

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