Jacinthe KoddoI support women-led businesses to grow to $1M+
Bio

* Serial entrepreneur with 5 businesses started, 4 failures, and 1 growing success * Advising 5 founder’s teams on how to utilize financial reporting to further their businesses * 3 startup experiences as an employee * 1 love of personal budgeting using YNAB * 1 Bachelor of Interior Design, the foundation for Jacinthe’s people-centric approach As Co-founder and Director of Client Experience at Tandem Innovation Group, Jacinthe is devoted to building impact-based companies. She takes a hands-on people-centric approach to the portfolio of startups she partners with as both a contract CFO and COO. In her role as Director of Client Experience, Jacinthe excels in facilitating connections in the Tandem Network to help bookkeepers, controllers, and CFOs reach their next career highlight while providing much-needed finance and accounting support to Tandem’s clients. Jacinthe’s background in project management and entrepreneurship is a driving force behind the growing Tandem network. In her role as a contract CFO and COO, Jacinthe’s expertise (and passion) lie in the health and wellness, design, education, nutrition, and lifestyle spaces. She gravitates towards women-led ventures and organizations that occupy these spaces. Among the clients she’s worked with are a bespoke wedding and engagement jewelry company, a marketing strategy and services agency, an online tarot school and tarot deck publisher, and an online school for women to retrain in STEM-related careers.



Recent Answers


This is a tough one.

When I started my prepared meal delivery service in Toronto, there was no way to make it legit working from home. I also was a vendor at a farmers' market and the only prepared products that were able to legit be made in a home kitchen were products made on a farm. Otherwise, everything needed to be made in a commercial kitchen.

Most small food businesses start out of a home kitchen until a time when they can kitchen-share with a restaurant or it becomes worthwhile to rent commercial kitchen space at a commissary.

My gut says that there likely isn't a way to make it legit, but it could depend on what city you live in.

If you were doing in-home/private chef services, this is a different story, as the food is being made onsite. This type of service requires a standard business license and food handling certifications. A permit would be required if you had a food cart or truck, as well.

I'd be happy to answer any other questions relating to this with a complimentary call. Contact me if you're interested.

Jacinthe


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