PREPatx

PREP® is expanding again this time to Houston, marking our third location in Texas.
This isn’t just about adding more kitchen space. It’s about meeting the momentum of one of the most diverse food cities in the country with infrastructure that can actually support it.

PREP Houston will be built for food entrepreneurs across every background and cuisine—catering companies, CPG brands, food trucks, bakers, and family-run concepts all working to grow something real.

We’re especially excited about Houston’s diversity. Different cultures, different flavors, different stories—all scaling under one roof. That’s exactly what PREP® is designed for: giving food businesses equal access to the space and tools they need to grow, no matter where they’re starting from.

Texas is growing fast, and we’re building with it.
More updates coming soon.

One of the biggest slowdowns for food businesses is navigating permits, inspections, and compliance requirements on their own.
PREP® kitchens are already built to meet commercial food production standards, which helps operators reduce setup delays and focus on production instead of paperwork.

Texas food businesses scale differently—but the bottleneck is usually the same: space.
Whether you’re producing in Austin, Dallas, Houston, or expanding across markets, at some point your kitchen setup stops matching your demand.

That’s why PREP® commercial kitchens exist across Texas—built for operators who need reliable, compliant production space without the cost and commitment of building their own facility.
Private and shared kitchen options designed for catering, meal prep, and CPG brands that are ready to increase output and stay consistent.

If your current setup is slowing you down, you don’t need more workarounds—you need more room.

In Texas, growing a food business usually comes down to two things—space and support.
That’s where Katy Mabee and Melinda Hudson come in.

As PREP® Texas sales agents, they work directly with food entrepreneurs every day to help them find the right kitchen setup for how they actually operate, whether that’s meal prep, catering, food trucks, baked goods, or CPG brands scaling into retail.

Their role is simple: connect you with the right PREP® space so you can focus on making money, not figuring out infrastructure.

From your first walkthrough to getting set up and producing, they’re there to help you make the move into a commercial kitchen that actually supports growth not limits it.

If you’re serious about turning your food business into real revenue, you’re not doing it alone in Texas.

👉 Reach out to Katy Mabee or Melinda Hudson to get started at PREP®.

CPG brands don’t usually struggle with demand.
They struggle with keeping up with it.

Orders grow, retail interest builds, wholesale conversations start…
and production becomes the limiting factor fast.

That’s when most brands outgrow home setups and patched-together kitchen time.
PREP® offers commercial kitchen space built for CPG and packaged food production—so you can scale output, stay compliant, and keep fulfillment consistent without jumping into a full facility.
Private and shared kitchens available for rent depending on your production needs.
If demand is moving faster than your space…
it’s time to upgrade it.

Most food businesses start in a home kitchen.
That’s where the product gets proven, the first customers come in, and the brand starts to take shape.

But eventually, growth runs into limits
production caps, permitting restrictions, inconsistent output, and missed opportunities you can’t fulfill from home.
Moving into a permitted commercial kitchen is the point where things change.
PREP® provides licensed, compliant kitchen space designed to help food businesses transition out of home production and into a setup that can actually support scale, larger batches, consistent workflows, and the ability to sell into more formal channels like retail, catering contracts, and wholesale.

If your home kitchen is starting to feel like the ceiling instead of the launchpad… it’s probably time for the next step.

It’s not just space,it’s momentum.
Better production flow, more output, less stress, and actual room to scale.
Most brands don’t fail from lack of demand… they fail from lack of space.

Let’s fix that