Starting a food business in Vancouver BC is exciting, but it can also be overwhelming. Many new food entrepreneurs jump in with passion but overlook important details that can make or break their success. From navigating health requirements to choosing the right commissary kitchen, small missteps can quickly add up.
Here are some of the most common mistakes we see — and how you can avoid them.
1. Skipping the Business Plan
Passion for food is essential, but it’s not enough. Too many new food entrepreneurs start selling without a clear plan. A business plan helps you understand your market, pricing, and costs so you can set realistic goals. Even a simple plan that covers your product, target customers, and financial projections can keep you on track and prevent costly surprises.
2. Choosing the Wrong Kitchen Setup
Finding the right space to cook is one of the biggest decisions you’ll make. Some entrepreneurs try to work from home or use temporary setups, only to run into health department issues later. The safer option is a commissary kitchen or shared kitchen.
By renting a commercial kitchen in Vancouver, you get access to licensed facilities, professional equipment, and storage space that meets food safety standards. This not only protects your business but also builds customer trust.
3. Underestimating Food Safety
Food safety isn’t just about passing inspections—it’s about protecting your customers and your reputation. Common mistakes include improper food storage, not labeling ingredients, or skipping sanitization steps.
Working in a licensed commissary kitchen means you’re already in a health-approved environment, but it’s still up to you to follow best practices. Train your staff, stay updated on food safety guidelines, and always prioritize hygiene.
4. Ignoring Branding and Marketing
You may have the best product in town, but if no one knows about it, your business won’t grow. A common mistake is waiting too long to invest in branding and marketing. From a simple logo to social media presence, consistent messaging helps customers remember and trust you.
Think about what makes your food unique and share your story. Vancouver is full of food lovers, but competition is strong—clear branding helps you stand out.
5. Going It Alone
Running a food business can feel isolating, but you don’t have to do it alone. Many new entrepreneurs don’t realize the value of community and mentorship. By joining a shared commissary kitchen in Vancouver, you not only gain access to space and equipment—you also join a community of food makers who share tips, resources, and encouragement.
Bottom Line
Starting a food business comes with challenges, but avoiding these common mistakes will put you on the path to success. Choose the right commissary kitchen in Vancouver, stay focused on food safety, and don’t skip the planning and marketing. With the right foundation, your small food business can grow into something much bigger.
