PREP Dallas

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®.

Not every food business runs the same and your kitchen shouldn’t either.
Flexible memberships built to match how you actually produce, scale, and sell.

Come in when you need it. Grow when you’re ready.

BradyPLUS is coming to PREP Dallas! 🔥

Join us on June 3rd from 2–4 PM for a live product showcase featuring disposable foodservice products designed to help streamline kitchen operations for PREP members. From packaging solutions to everyday essentials, come check out products that can help support and grow your food business.

Network with fellow food entrepreneurs, explore new products, and connect with the BradyPLUS team at PREP Dallas. 🚚🍴

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