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Food Service

This could be served in several different flavors:

  • Brick & Mortar

  • Food Truck

  • Food Trailer

  • Pop-up restaurant

1. Brick & Mortar

Brick & Mortar establishments can be really great for creating your brand and having it be attached to a certain area/neighborhood, but it is expensive and is the least flexible.



  • Plant deep roots in a specific area

  • Easily define target customers

  • Can bank on established traffic in that area

  • Can be used to build scalable blueprint


  • Expensive to build out

  • Money is mostly sunk into specific property

  • Likely locked into long lease

  • Least flexible option

2. Food Trailer/truck

Food Trucks are a good way to move the food service business to the next level without as much startup cost.



  • Less expensive to start up

  • Fewer logistical issues to complete buildout

  • Mobility allows for easy pivoting should the location not work out

  • Could move out of town and take the business with us


  • Still fairly expensive to build out

  • Equipment will depreciate over time

  • Can be difficult to get permitting and find location; permission to operate can be difficult to get from businesses/land owners

  • Harder to plant roots in one community

3. Artisan & Farmer's Markets

Markets have been a great way to test our recipes and make some tweaks, as well as collect data from customers about what they like and what changes they would make.





  • Proven track record of success

  • Consistency of clientel

  • Ease of operation & licensing

  • Easy to do part time

  • Advertising is mostly built in


  • Working outdoors in Houston is REALLY hot

  • Don't make consistent money

  • At the mercy of the weather and market organizers

  • Not as easily scalable

  • Doesn't feel very official

  • Setup and breakdown every day really sucks

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