I`d go with Nikole`s thoughts, and start with a truck. You`ll get all
the FDA licensing, ordinances, and so forth figured out, without all
the major expenses of leasing building space, utilities, and so forth.
In other words, if you want to sell what you cook, try to keep it as
simple as possible at the beginning. You can always get more
complicated as you succeed. Here in the Chicago area, lots of people
like "gyros" (yee-rohss), a Greek sandwich food made of lamb.
Lots of places start as a small stand, like a hotdog stand. Other
places start as a truck. If the owner understands business, can handle
the licensing and health requirements, they sell more and more from
that truck. In many instances, they then buy the lot where they have
the truck and put up an actual restaurant.
did the same
thing with hotdogs. It`s a way to develop a "phased" business plan,
rather than facing the massive amount of detail involved in a physical,
brick-and-mortar restaurant building.