You’ve outgrown your home kitchen — now what?

Moving into commercial production isn’t one-size-fits-all. For many food businesses, the next step comes down to three options: working with a co-packer, using a shared kitchen or developing your own facility.

In this episode of Food Files, we break down what each path looks like, the tradeoffs to consider and how to decide which option aligns with your product, your goals and your stage of growth.

Whether you’re building demand or preparing to scale, understanding these choices can help you move forward with clarity instead of guesswork.

This episode is designed for food entrepreneurs navigating commercial food production, co-packing, shared kitchen use and facility planning.

At FAPC, we work with businesses at every stage — helping refine products, strengthen processes and prepare for the next step toward commercialization.

Learn more at food.okstate.edu.