I started a summer food vending business in 2010 selling Hawaiian BBQ skewers, and now Kalua Pork sandwiches at special events (mostly street festivals/catering parties). It's been going really well so far, business is improving and our name is getting out there too. Eventually I would like to open up a Hawaiian BBQ QSR somewhere in a high traffic area and sell plate lunches.
This is my only food service experience and I would like to know how I go from being a street food vendor to restaurant owner? I want our biz to grow gradually (like it has) and minimize the risk.
At the current time I have a regular M-F office job, and we (me & wife) do this biz on weekends in the summer. We also got 2 kids (5 & 3) so I have more to risk if I quit my full time job. Eventually I know I'll have to take the risk and make the jump full time, but I want to do it gradually.
Right now the weekend only QSR's are in flea markets so I was thinking of starting that way in the winters.
Thanks for reading and hopefully you can help in in my venture!