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What should I know and consider during/ before pursuing in culinary or starting a business related to foods & service ?
What are some things I should look out or be careful for in starting a food business?
How do I find out where to get materials or food supplies from?
How to consider locations?
What would be some tips for people starting a restaurant/ popoff (for someone without prior knowledge)?
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Peter’s Answer
If you’re thinking about pursuing a career in culinary or starting a food-and-service business, there are a few big things you should understand before you jump in.
First: this is a lifestyle, not just a job.
Food and hospitality require long hours, weekends, holidays, and a lot of physical stamina. The work can be incredibly rewarding, but it’s demanding. You have to truly enjoy serving people, solving problems in real time, and staying calm under pressure.
Second: talent matters, but business skills matter just as much.
Great food alone doesn’t guarantee success. You need to understand food costs, labor, pricing, cash flow, contracts, and margins. Many strong chefs fail because they don’t learn the business side early enough. If you don’t love spreadsheets, at least respect them—or partner with someone who does.
Third: start by working for great operators, not just great chefs.
Early on, choose environments where systems are strong and standards are high. Learn how kitchens are run, how teams are managed, how events or services are executed flawlessly, and how mistakes are handled. Those lessons are more valuable than any single recipe.
Fourth: the industry is evolving—be adaptable.
Today’s food businesses must think about sustainability, staffing challenges, technology, dietary needs, and changing consumer expectations. The people who thrive are flexible, curious, and willing to evolve instead of saying “this is how it’s always been done.”
Fifth: know your “why.”
Are you driven by creativity? Hospitality? Leadership? Independence? Income? There’s no wrong answer—but you need to be honest with yourself. Owning a business can offer freedom, but it also brings risk, responsibility, and stress. If your “why” is clear, the hard days are easier to push through.
Sixth: relationships are everything.
Your reputation—with staff, clients, vendors, and peers—will follow you forever. Be fair, be ethical, and treat people well. In food and service, people remember how you made them feel just as much as what you served.
Finally: play the long game.
Success rarely happens fast. Build skills, save money, learn from failures, and don’t rush ownership just to say you own something. The strongest businesses are usually built by people who took the time to learn deeply before leaping.
If you love feeding people, creating experiences, and building something meaningful—and you’re willing to work hard, stay humble, and keep learning—this industry can be incredibly fulfilling.