Abby Jellinek - Cuisine Creations of Atlanta

Well first of all, with start up the major challenge was getting legal. What I mean by that, is that you must have liability insurance in place to cover the fact that you are preparing meals for people. Rather that getting my own kitchen to start with, I am starting out renting a commercial kitchen that is a restaurant during the day. Me and my partner are able to go in morning and use it before they open. This eliminates a)paying so much rent and overhead, b) insurance costs. As far as finding a target market, you must consider a) cost of your services b) type of foods c) location (what market is your location convenient to? With me, my prices are on the higher end due to the fact that I use all organic ingredients so my market is the health conscious upper middle class consumer.
Now with cutting down on delivery time, one thing you can do is form partnerships with other businesses where you could hold fridge there and deliver to those places and have your customers pick up from common locations that are no more than say 10 miles from any given radius of where your clients live. This is if your load were to become to large and you were spending too much time delivering. In preparation, I always go to the market the day before to purchase my ingredients and cut and divide all ingredients the day before so that all I have to do is cook that morning and deliver. Is this going to be run more like a take out or are people getting meals for the week or days at a time? I hope this helps to start with. You can feel free to call me. I am free today after 10 pm, and Thursday I will be done with my clients by 4:30. My cell is 404-447-8057 and my home is 678-587-9125.