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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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Aaron’s Answer
You asked quite a bit here so I hope I don't leave you too lacking in a response.
"What are some things I should look out or be careful for in starting a food business?" There are scammers everywhere. If it sounds too good to be true, it often is; do your due diligence in research. And that goes for everything in starting a business. There are many sites out there to aid you, some for free and many not. Always, always, always first and foremost go by what government sites and regulations say. It will prevent a lot of headaches down the road even fines or jail time. There are MANY out there who think they can operate against regulations and laws put into place in order to save money. Also your employees will see how you compromise their safety and workers will not stay where they do not feel safe. Those who will offer you advice will never mention this as they are most likely stealing from their employees in way or the other. It is a practice that runs rampant in this industry. Be above the rest and operate within the law otherwise those harmed by your actions can turn to sue you for creating hostile work environments.
How do I find out where to get materials or food supplies from? There are many options for suppliers. You will need more than 1 most likely. Each supplier has their pros and cons. Bigger suppliers as Sysco don't execute supplying produce well; it's typically unripe, colorless and tasteless. However, they handle dry good supplies quite well such as paper goods, flour, sugar, etc. Then you will find that some suppliers only offer certain items from 1 brand only (typically their own) and companies do not prep proteins the same. If you are looking for quality proteins you'll typically need specialty suppliers for higher end ingredients.
How to consider locations? This is probably the most complex question you asked. Typically the city you live in will have a business metric research tool. They take census info and offer tools to allow you to see the saturation of similar businesses as yours down to the neighborhood, areas that are lacking a service similar, the age of the population around where you would want to place your business, the average income of the area, etc. If you need help finding a spot, a commercial real estate agent will be fully versed how to research all this for you. Then you would be smart to have a good building inspector up your sleeve. They can tell you if the building is to code, even if you're only renting (NEVER use a suggested professional from the other party. It is the same as using the opposing party's lawyer in a deal; you will get screwed). Then your local health department is your next best friend. Despite what many think, they are there typically willing to assist you in your research and answer any specific questions you will have along the way. There are so many aspects to beginning a start-up, you WILL need help. Even if you think you can cover it all, missing that 1 small detail can potentially delay opening by months. Learn to keep a calendar if you don't. An inspector will get mad if you're late or worse leave if you aren't there, and they may not have time to come back for months (I've seen this happen with the initial opening health inspection to not pass and can't open until they can reinspect 2 months later...).
What would be some tips for people starting a restaurant/ popoff (for someone without prior knowledge)? Hire on some talent, one to help with operations and another to help with admin, otherwise I would caution you highly to gain some real world experience in the field. Working a similar concept first will teach you a lot that isn't in any textbook and give you valuable insight into how to setup stations, see the type of product their supplier provides, etc.
"What are some things I should look out or be careful for in starting a food business?" There are scammers everywhere. If it sounds too good to be true, it often is; do your due diligence in research. And that goes for everything in starting a business. There are many sites out there to aid you, some for free and many not. Always, always, always first and foremost go by what government sites and regulations say. It will prevent a lot of headaches down the road even fines or jail time. There are MANY out there who think they can operate against regulations and laws put into place in order to save money. Also your employees will see how you compromise their safety and workers will not stay where they do not feel safe. Those who will offer you advice will never mention this as they are most likely stealing from their employees in way or the other. It is a practice that runs rampant in this industry. Be above the rest and operate within the law otherwise those harmed by your actions can turn to sue you for creating hostile work environments.
How do I find out where to get materials or food supplies from? There are many options for suppliers. You will need more than 1 most likely. Each supplier has their pros and cons. Bigger suppliers as Sysco don't execute supplying produce well; it's typically unripe, colorless and tasteless. However, they handle dry good supplies quite well such as paper goods, flour, sugar, etc. Then you will find that some suppliers only offer certain items from 1 brand only (typically their own) and companies do not prep proteins the same. If you are looking for quality proteins you'll typically need specialty suppliers for higher end ingredients.
How to consider locations? This is probably the most complex question you asked. Typically the city you live in will have a business metric research tool. They take census info and offer tools to allow you to see the saturation of similar businesses as yours down to the neighborhood, areas that are lacking a service similar, the age of the population around where you would want to place your business, the average income of the area, etc. If you need help finding a spot, a commercial real estate agent will be fully versed how to research all this for you. Then you would be smart to have a good building inspector up your sleeve. They can tell you if the building is to code, even if you're only renting (NEVER use a suggested professional from the other party. It is the same as using the opposing party's lawyer in a deal; you will get screwed). Then your local health department is your next best friend. Despite what many think, they are there typically willing to assist you in your research and answer any specific questions you will have along the way. There are so many aspects to beginning a start-up, you WILL need help. Even if you think you can cover it all, missing that 1 small detail can potentially delay opening by months. Learn to keep a calendar if you don't. An inspector will get mad if you're late or worse leave if you aren't there, and they may not have time to come back for months (I've seen this happen with the initial opening health inspection to not pass and can't open until they can reinspect 2 months later...).
What would be some tips for people starting a restaurant/ popoff (for someone without prior knowledge)? Hire on some talent, one to help with operations and another to help with admin, otherwise I would caution you highly to gain some real world experience in the field. Working a similar concept first will teach you a lot that isn't in any textbook and give you valuable insight into how to setup stations, see the type of product their supplier provides, etc.
Updated
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.