EME’s Food Hall

The food service and hospitality industry often attracts culinary-minded entrepreneurs eager to be their own bosses and to share the food they love. Jamie Farnell is one such entrepreneur. With energy, creativity, and goodwill, he turned a novel restaurant concept into a thriving business in Clermont, FL: EME’s Food Hall & Commissary Kitchen. His journey, however, was not a solo effort. Alongside support from friends and family, Farnell turned to the Florida Small Business Development Center at the University of Central Florida (FSBDC at UCF) in Lake County for guidance.

EME’s Food Hall is distinctive a virtual food court and commissary kitchen serving multiple purposes under one roof. For the public, it offers a takeout-only food hall featuring multiple restaurant brands, including Beef Heads with smashburgers and chopped cheese, EME’s Chicken and Seafood, Spice Wings, and Fornaro Pizzeria. For food truck operators, caterers, and food manufacturers, the commissary kitchen provides professional-grade equipment and resources to prepare products and sustain their businesses.

Farnell takes particular pride in supporting fellow entrepreneurs. “The commissary side has been a very great blessing to our business because we’re meeting and guiding new entrepreneurs,” he explains. “We help them along the way with every process, whether it’s filing their LLC, acquiring their food permit, or getting their serve-safe certifications.” For Farnell, EME’s Food Hall is as much about giving back to the community as it is about serving great food.

When asked why he sought help from the FSBDC, Farnell reflects: “I was pretty much prepared with everything I needed. I had my business plan. I had my pitchbook. But I was lacking in certain areas, including my financials. I needed a little guidance. I reached out to the FSBDC and they had the resources for me. Not only did they help me with my financials, but they introduced me to disaster relief grants and helped me along the way to my SBA loan.”

The impact was immediate. “Since working with the FSBDC, I’ve seen a lot of improvements, economic changes, in my business,” Farnell continues. “For instance, we went through our books and found discrepancies. My food costs were off. I wasn’t really making any money. We went back, we came up with a game plan, and from there on we’ve been profitable.”

Central to Farnell’s success has been his collaboration with FSBDC consultant John Doramus. “My journey with the FSBDC has been great,” Farnell asserts. “Working with my FSBDC consultant John Doramus has been a great experience. He’s helped in every aspect — putting together my projections for the SBA loan, helping me access capital, providing business coaching, the list goes on and on. Anything I’ve ever imagined that I could ask from John and the FSBDC has been delivered. I would recommend to anyone that’s seeking any kind of help to come to the FSBDC.”

For information about EME’s Food Hal& Commissary Kitchen, please visit https://www.emesfoodhall.com/.