Island Economics

San Juan Islands-specific considerations for this business:

• •Seasonality is significant — summer visitors triple population and demand, plan for 60-70% of annual revenue in tourist season
• •No direct competition — you'd be filling an unmet craving; nearest Indian restaurant is a ferry ride away
• •Spice sourcing requires planning — budget for bulk ordering from Seattle suppliers and 2-3 day shipping delays
• •Limited late-night traffic — focus on lunch and early dinner; the island rolls up early
• •Strong community support for local food businesses — word-of-mouth travels fast on the islands

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master a small core menu of crowd favorites: butter chicken, tikka masala, biryani, and samosas

   • •Fewer dishes means fewer ingredients to stock—lower expenses and less food waste
   • •Fewer specialty equipment purchases required when you focus your menu
   • •A compact menu enables a smaller kitchen footprint, reducing rent costs
2. 2
   Source quality spices and ingredients from local farmers or regional Indian grocers, importing directly for authentic flavor if needed

   • •Quality over quantity—you only get one first impression with customers
   • •Ingredient quality is the foundation of Indian cuisine; this is not where to cut costs
3. 3
   Consider starting with catering, pop-ups, or a food truck before a full restaurant

   • •Significantly lower initial capital investment reduces financial risk
   • •Flexibility to test different locations and menus before committing
   • •Build a loyal customer base and prove demand before signing a lease
4. 4
   Build relationships with local Indian communities for authentic recipes and feedback

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 with pop-ups and catering instead of a brick-and-mortar lease — test the market without $3,000+/month overhead
• •Use a shared commercial kitchen instead of building out your own — $25/hour beats $50,000 buildout
• •Focus marketing on word-of-mouth and local Facebook groups instead of paid advertising
• •Buy spices in bulk from Seattle Indian grocers (Mayuri, India Supermarket) — 50% savings vs. small packages
• •Reuse nice glass jars for packaging spice blends to sell — customers love the aesthetic and it's free
• •Partner with local farms for produce — trade visibility for slightly lower prices, plus 'farm-to-table' marketing angle

Cash Flow Considerations

Financial timing and planning notes:

• •Summer tourist season (June-September) generates 60-70% of annual revenue — plan your launch for late spring
• •Winter months require 3-month cash reserves — locals eat out less during dark, rainy season
• •Catering deposits (50% upfront) help smooth cash flow — require them for all events
• •Tiffin subscriptions provide predictable weekly revenue — aim for 20+ subscribers to stabilize winter income
• •Spice inventory ties up $300-600 upfront but lasts 2-3 months — factor into startup budget

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with catering while keeping your day job — prove demand before going all-in
• •All kitchen equipment has strong resale value on Facebook Marketplace if it doesn't work out
• •Partner with local venues for pop-ups — they bring the audience, you bring the food, risk is shared
• •Test recipes at small dinner parties before adding to your menu — free market research from friends
• •Build a following through farmers markets before committing to larger space — if market sales are slow, the concept needs work
• •Document everything with photos for social media — even if the business pivots, the content builds your personal brand

Island Economics

San Juan Islands-specific considerations for this business:

• •Seasonality is significant — summer visitors triple population and demand, plan for 60-70% of annual revenue in tourist season
• •No direct competition — you'd be filling an unmet craving; nearest Indian restaurant is a ferry ride away
• •Spice sourcing requires planning — budget for bulk ordering from Seattle suppliers and 2-3 day shipping delays
• •Limited late-night traffic — focus on lunch and early dinner; the island rolls up early
• •Strong community support for local food businesses — word-of-mouth travels fast on the islands

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master a small core menu of crowd favorites: butter chicken, tikka masala, biryani, and samosas

   • •Fewer dishes means fewer ingredients to stock—lower expenses and less food waste
   • •Fewer specialty equipment purchases required when you focus your menu
   • •A compact menu enables a smaller kitchen footprint, reducing rent costs
2. 2
   Source quality spices and ingredients from local farmers or regional Indian grocers, importing directly for authentic flavor if needed

   • •Quality over quantity—you only get one first impression with customers
   • •Ingredient quality is the foundation of Indian cuisine; this is not where to cut costs
3. 3
   Consider starting with catering, pop-ups, or a food truck before a full restaurant

   • •Significantly lower initial capital investment reduces financial risk
   • •Flexibility to test different locations and menus before committing
   • •Build a loyal customer base and prove demand before signing a lease
4. 4
   Build relationships with local Indian communities for authentic recipes and feedback

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 with pop-ups and catering instead of a brick-and-mortar lease — test the market without $3,000+/month overhead
• •Use a shared commercial kitchen instead of building out your own — $25/hour beats $50,000 buildout
• •Focus marketing on word-of-mouth and local Facebook groups instead of paid advertising
• •Buy spices in bulk from Seattle Indian grocers (Mayuri, India Supermarket) — 50% savings vs. small packages
• •Reuse nice glass jars for packaging spice blends to sell — customers love the aesthetic and it's free
• •Partner with local farms for produce — trade visibility for slightly lower prices, plus 'farm-to-table' marketing angle

Cash Flow Considerations

Financial timing and planning notes:

• •Summer tourist season (June-September) generates 60-70% of annual revenue — plan your launch for late spring
• •Winter months require 3-month cash reserves — locals eat out less during dark, rainy season
• •Catering deposits (50% upfront) help smooth cash flow — require them for all events
• •Tiffin subscriptions provide predictable weekly revenue — aim for 20+ subscribers to stabilize winter income
• •Spice inventory ties up $300-600 upfront but lasts 2-3 months — factor into startup budget

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with catering while keeping your day job — prove demand before going all-in
• •All kitchen equipment has strong resale value on Facebook Marketplace if it doesn't work out
• •Partner with local venues for pop-ups — they bring the audience, you bring the food, risk is shared
• •Test recipes at small dinner parties before adding to your menu — free market research from friends
• •Build a following through farmers markets before committing to larger space — if market sales are slow, the concept needs work
• •Document everything with photos for social media — even if the business pivots, the content builds your personal brand