Economy makes commercial kitchens food for thought

For entrepreneurs with an idea and some recipes, home kitchens won’t cut it, and building one often is prohibitively expensive. What’s a thrifty business owner to do? Rent.

By Mary MacVean / The Bulletin
May 5, 2009

LOS ANGELES — In one kitchen, Bob Suchyta perfects his muffins and brownies, trying to build a business in case the economy costs him his radio job. In another, Chelsea Britt, a recent college graduate, bakes in hopes of keeping her dad’s “panforte”....

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