Hi everybody! As some of you may know, I lucked out and I have a full kitchen in my Studio. Yesterday, I installed a 10 ft commercial grade stainless steel prep table and along with SS stools too! Now, I get to add to my marketing: Professional Catering & Demonstration Kitchen Unlike many small venues, Elysium features a dedicated 10-foot commercial stainless steel prep station with seating for demonstrations, tastings, and hands-on workshops. Caterers have a true prep area, allowing all included banquet tables to remain available for guest seating. — Also note, I purchased all of these from Facebook Marketplace for $425!! Table was $300 and stools $125. So it doesn’t cost a lot to improve your space!! I hope this helps for your future ideas!! I’m sharing an AI rendering of how I’m going to stage it for website images.

WELCOME to The Event Space Launch Accelerator™ Mentorship Welcome. You made the decision most people don’t. This is not a program where you sit back and watch videos. This is a 60-day execution process with a total of 6 months support,designed to help you structure your business, secure funding, find the right location, understand your lease, and prepare to launch your event space the right way. 📌 How This Works Each week, you will have: - A clear focus - Step-by-step guidance - A required action If you complete the work, you will move forward with clarity.If you don’t, you will fall behind. Keep it simple. ✅ Your First Assignment (Do This Now) Drop a comment below and introduce yourself: 1. Your name 2. What city/state you’re in 3. What type of event space you want to open 4. Where you feel most stuck right now ⚠️ Expectation - This is an active community - Ask questions instead of guessing - Post your progress weekly - Stay engaged 🎯 Final Note Do not rush through this process. Each week, you should go through a module in the classroom and watch the replay before class . all the modules are not open , one will open each week for you. You don’t need to know everything right now. You need to stay consistent and follow the process. We’re going to take this step by step and get you moving in the right direction. Let’s get to work.

https://us02web.zoom.us/rec/share/7XwnrDwherDVgt7AJBqv-THwy8PUpz8kRNfaBEW3_mqUf85S-opXqKdVWmgIcpkP.vmvUJXnn9Fsl-Chx - Business Structure for Funding: Proper business structuring is crucial for securing funding and leasing venues; many may need to redo filings. - Trademarking Guidance: Verify business names via USPTO; trademarking is recommended to avoid legal risks and safeguard brand identity. - Virtual Address Requirements: Secure a physical virtual address; PO boxes are unacceptable for banking purposes. - Business Banking: Use online banks like Blue Vine or Novo for ease; avoid major banks for startups. - Building Business Credit: Obtain a DUNS number early; timely payments and active trade lines will improve credit during the mentorship. - Community Engagement: Active participation in the mentorship community chat is essential for support and accountability. Notes Business Foundation and Structuring The foundation of the program focuses on properly structuring businesses to qualify for funding, emphasizing the importance of correct LLC formation and name registration. - Emphasis on Proper Business Structure for Funding (00:12) - Business Name and Trademark Guidance (00:23) - Virtual Address and Mailing Setup (00:36) - LLC Formation and Registration Process (00:56) - Business Banking Recommendations (01:04) Business Credit Building and Registration Follow-up Participants were guided on building business credit, managing amendments, and practical details of business setup. - DUNS Number and Business Credit (01:05) - Changing Business Name or Address (00:49) - Managing Multiple LLCs vs. DBAs (01:29) Digital Presence and Communication Setup The program included instructions on establishing an online brand presence and separate communication lines for the venue. - Domain and Social Media Handle Lock-in (01:17) - Business Phone Line Setup (01:20) - Document and Email Organization (01:10)