Everything needs to start somewhere, and Tipping Cow started right on my living room floor. My "home office" currently consists of piles of papers, boxes of labels and pint containers, and a lot of patience from my roommate, Kaitee.
Tipping Cow is like a living creature, growing, and creeping across the apartment, slowly engulfing any available space.
It started in the kitchen:
-I monopolized the stove top as I first tested recipes.
-Then, naturally, these batches needed to be frozen (the successful ones, anyway, which didn't get chucked in the trash); so the freezer was packed with pints of ice cream, being made way faster than we could eat them.
-When the freezer just couldn't hold any more, and it was literally overflowing with ice cream, I had to get a box freezer...which had to go somewhere.
So it then moved to the living room:
-The box freezer set up shop right in the center of the living room, in the way of everything, and right next to the piles of labels and empty pint containers.
-Making the labels is also a whole process which spreads itself out ALL over the floor, making it impossible to walk around the apartment.
Not sure where Tipping Cow is going to find itself next, but it will surely find itself a new home soon, it is running out of space here!
My take away: A new business is like a gold fish. (Bear with me through this metaphor, it has a point.) When you put a gold fish in a small tank, it stays small, because it has no room to grow. Put it in a bigger tank, and it grows bigger to fill that tank. A new business is the same way. It wants to grow, but can't if you don't give it the space and attention that it needs. I am going to keep giving Tipping Cow more and more space and see where we can go. I'll keep you posted :)
About This Blog
Starting a food business has been exciting, rewarding, stressful, terrifying, and without a doubt the most fun I have ever had. I write here to share with you my struggles and successes in this journey.
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