Island Economics

San Juan Islands-specific considerations for this business:

• •No Greek food on the islands — clear market opportunity
• •Mediterranean diet appeals to health-conscious island residents
• •Fresh, simple ingredients align with island food values
• •Gyros are portable and work for tourist takeout
• •Summer events and weddings create catering demand

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master the gateway dishes first: gyros, souvlaki, and tzatziki

   • •These are what most customers expect from Greek food
   • •Perfecting these builds foundation for expanded menu
   • •Fast-casual gyro concept has lower startup costs than full taverna
2. 2
   Source quality Mediterranean ingredients — they define the cuisine

   • •Quality feta, olives, and olive oil make authentic Greek food
   • •These ingredients have long shelf life — manageable inventory
   • •Mediterranean diet positioning appeals to health-conscious diners
3. 3
   Consider fast-casual format before full-service restaurant

   • •Lower labor costs — no table service required
   • •Gyros and bowls work well for takeout and quick service
   • •Lower barrier to entry while building following

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Start fast-casual instead of full taverna — much lower investment
• •Test at farmers market or pop-ups before committing to space
• •Buy Mediterranean pantry items in bulk — long shelf life
• •Simple pita-based menu reduces prep complexity
• •Word-of-mouth marketing — Greek food has passionate fans
• •Shared commercial kitchen until demand justifies your own

Cash Flow Considerations

Financial timing and planning notes:

• •Mediterranean pantry items have long shelf life — less waste
• •Gyros require consistent protein prep — efficient batching
• •Summer tourist season and events bring peak demand
• •Fast-casual format has better margins than full service

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with fast-casual gyro concept — lower risk than taverna
• •Test at pop-ups while keeping your day job
• •Equipment (rotisserie) has resale value
• •Build following through markets and events first
• •Greek food has broad appeal — not niche cuisine
• •Catering provides steady income alongside retail

Island Economics

San Juan Islands-specific considerations for this business:

• •No Greek food on the islands — clear market opportunity
• •Mediterranean diet appeals to health-conscious island residents
• •Fresh, simple ingredients align with island food values
• •Gyros are portable and work for tourist takeout
• •Summer events and weddings create catering demand

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master the gateway dishes first: gyros, souvlaki, and tzatziki

   • •These are what most customers expect from Greek food
   • •Perfecting these builds foundation for expanded menu
   • •Fast-casual gyro concept has lower startup costs than full taverna
2. 2
   Source quality Mediterranean ingredients — they define the cuisine

   • •Quality feta, olives, and olive oil make authentic Greek food
   • •These ingredients have long shelf life — manageable inventory
   • •Mediterranean diet positioning appeals to health-conscious diners
3. 3
   Consider fast-casual format before full-service restaurant

   • •Lower labor costs — no table service required
   • •Gyros and bowls work well for takeout and quick service
   • •Lower barrier to entry while building following

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Start fast-casual instead of full taverna — much lower investment
• •Test at farmers market or pop-ups before committing to space
• •Buy Mediterranean pantry items in bulk — long shelf life
• •Simple pita-based menu reduces prep complexity
• •Word-of-mouth marketing — Greek food has passionate fans
• •Shared commercial kitchen until demand justifies your own

Cash Flow Considerations

Financial timing and planning notes:

• •Mediterranean pantry items have long shelf life — less waste
• •Gyros require consistent protein prep — efficient batching
• •Summer tourist season and events bring peak demand
• •Fast-casual format has better margins than full service

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with fast-casual gyro concept — lower risk than taverna
• •Test at pop-ups while keeping your day job
• •Equipment (rotisserie) has resale value
• •Build following through markets and events first
• •Greek food has broad appeal — not niche cuisine
• •Catering provides steady income alongside retail