How Voodoo GF Provisions Plans to Grow
Growth will follow customer demand, operating capacity, food-safety requirements, and sound economics. The phases below are options to evaluate—not promises about timing or space.
Phase One: Establish the market and house-made foods
Our first phase is a dedicated gluten-free specialty market with a focused assortment of Voodoo-made baked goods and foods, curated gluten-free groceries, and qualified producer products. The current first-location plan is based on a proposed Elm Street site; lease, possession, approvals, and buildout still need to be confirmed.
Possible next step: Add capacity where it is needed
If sales and production show that more space is needed, we will evaluate practical ways to add cold storage, dry storage, production capacity, and producer support. If the adjacent salon-side unit becomes available on workable terms, it is a potential lower-cost first expansion for storage, production, shared-kitchen support, and a separate producer or delivery flow. Another appropriately equipped location is also a valid option.
Shared-kitchen access can grow as the facility, approvals, schedule, and operating systems support it. We will expand producer use in a controlled way that protects gluten-free and allergen practices.
Optional hot-food expansion
A hood-equipped space or a properly approved hood installation may make sense later if customer demand supports hot café foods, frying, or other grease-producing processes. A neighboring restaurant space is one possible route, but its higher ongoing cost would need to be compared with other buildout and location options. Existing restaurant infrastructure alone does not make that the automatic next step.
How we will decide
- Customers are asking for the products and convenience we would add.
- Current production, staffing, storage, and retail space are reaching a real limit.
- The proposed expansion has a workable rent, buildout, and operating cost.
- Regulatory, building, ventilation, and food-safety requirements are understood.
- The change strengthens the business without forcing premature investment.
Expansion is optional. Voodoo does not have to become a full-service restaurant or large traditional bakery for Phase One to succeed.