This document provides lessons and best practices for starting a food business. It discusses why the author got into the food business, noting that food is a sustainable business model and lifestyle changes are increasing food preferences. It also discusses how the author got into it, highlighting the need to specialize and understand the target market. The document emphasizes the importance of benchmarking competitors, innovating while building on existing concepts, managing costs while maintaining quality, and striving to build a great brand that keeps customers loyal.

1. Lessons and Best Practices in starting a Food Business

2. 3 MAIN QUESTIONS
• WHY DID I GET INTO
THE FOOD BUSINESS?
• HOW DID I GET
INTO IT?
• WHY AM I STILL
IN IT?

3. WHY DID I GET INTO THE FOOD BUSINESS?

4. FOOD is a SUSTAINABLE BUSINESS

5. Fast Food is the dominant sector in the food industry

6. lifestyle changes & food preferences

7. HOW DID I GET INTO IT?

8. Universal
concept
Specia
lize



9. How will you STANDOUT?

10. know your target market then find out their needs and wants

11. Ask

12. Ask Observe

13. Ask Observe Research

14. BENCHMARK: What’s available?

15. players

16. cheap and filling

17. gourmet fast casual

18. gourmet FULL restaurant

19. specialty gourmet

20. Regional

21. New Players

22. Be updated on what your competition is offering

23. Ask yourself: How can you be/do BETTER?

24. know the trends but be wary of fads

25. Food Trend: Healthy, Functional Food

26. INNOVATE but…

27. …sometimes you do not have to reinvent the wheel

28. Research on products and suppliers

29. Make use of available resources

30. Sustainability is key

31. MANAGE COSTS but MAINTAIN QUALITY

32. GOLDEN RULE NEVER compromise QUALITY in your quest to cut costs.

33. Create RELEVANCE for your PRODUCTS and BUSINESS

34. WHY AM I STILL IN THIS BUSINESS?

35. Be be your business’ #1 fan

36. strive to build a GREAT BRAND

37. invest in good people

38. great brand = profit manage your finances

39. Aside from the four
P’s…
Always remember
3 burger sizes…

40. offer something GOOD.

41. then try to be BETTER than everyone else.

42. and always put your BEST food forward.