PREPatx

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.

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.