Island Economics

San Juan Islands-specific considerations for this business:

• •Busy families on the island lack convenient meal options — delivery apps don't really serve here
• •Limited restaurant options — home-cooked quality meals fill a gap
• •Tight-knit community means word-of-mouth spreads quickly
• •Commercial kitchen space is limited — may need to share or be creative
• •Seasonal population affects demand — summer brings visitors who rent houses and need meals

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Understand licensing requirements before cooking your first paid meal

   • •Meal prep requires commercial kitchen use — not covered under cottage food laws
   • •Health department permits are required — know the process and timeline
   • •Violations can mean fines and shutdown — do it right from the start
2. 2
   Start with a small menu and specific customer type

   • •Fewer dishes means simpler shopping, prep, and inventory management
   • •Focused customer (busy families, special diets) makes marketing clearer
   • •Easier to batch cook efficiently when menu is limited
3. 3
   Build a pre-order system with weekly deadlines

   • •Pre-orders mean you cook only what's sold — no waste
   • •Predictable orders let you shop and prep efficiently
   • •Payment before cooking improves cash flow

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:

• •Share commercial kitchen time with other food businesses — split costs
• •Buy ingredients in bulk from restaurant suppliers — 30-50% cheaper than grocery
• •Use seasonal ingredients from local farms — better prices, local story
• •Pre-orders eliminate food waste — cook only what's sold
• •List on a local marketplace for free — take orders without website costs
• •Start with delivery to reduce kitchen rental hours — less front-of-house time

Cash Flow Considerations

Financial timing and planning notes:

• •Ingredient costs are significant — buy only what you need for orders
• •Pre-payment before cooking keeps cash flow positive
• •Weekly subscription model provides predictable recurring revenue
• •Kitchen rental is pay-as-you-go — no upfront lease commitment

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start small with friends and family — build systems before scaling
• •Pre-order model means no unsold food
• •Kitchen rental avoids long-term lease commitment
• •Test demand before investing in equipment
• •Keep your day job initially — build customer base on weekends
• •Get proper insurance before your first paid customer

Island Economics

San Juan Islands-specific considerations for this business:

• •Busy families on the island lack convenient meal options — delivery apps don't really serve here
• •Limited restaurant options — home-cooked quality meals fill a gap
• •Tight-knit community means word-of-mouth spreads quickly
• •Commercial kitchen space is limited — may need to share or be creative
• •Seasonal population affects demand — summer brings visitors who rent houses and need meals

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Understand licensing requirements before cooking your first paid meal

   • •Meal prep requires commercial kitchen use — not covered under cottage food laws
   • •Health department permits are required — know the process and timeline
   • •Violations can mean fines and shutdown — do it right from the start
2. 2
   Start with a small menu and specific customer type

   • •Fewer dishes means simpler shopping, prep, and inventory management
   • •Focused customer (busy families, special diets) makes marketing clearer
   • •Easier to batch cook efficiently when menu is limited
3. 3
   Build a pre-order system with weekly deadlines

   • •Pre-orders mean you cook only what's sold — no waste
   • •Predictable orders let you shop and prep efficiently
   • •Payment before cooking improves cash flow

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:

• •Share commercial kitchen time with other food businesses — split costs
• •Buy ingredients in bulk from restaurant suppliers — 30-50% cheaper than grocery
• •Use seasonal ingredients from local farms — better prices, local story
• •Pre-orders eliminate food waste — cook only what's sold
• •List on a local marketplace for free — take orders without website costs
• •Start with delivery to reduce kitchen rental hours — less front-of-house time

Cash Flow Considerations

Financial timing and planning notes:

• •Ingredient costs are significant — buy only what you need for orders
• •Pre-payment before cooking keeps cash flow positive
• •Weekly subscription model provides predictable recurring revenue
• •Kitchen rental is pay-as-you-go — no upfront lease commitment

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start small with friends and family — build systems before scaling
• •Pre-order model means no unsold food
• •Kitchen rental avoids long-term lease commitment
• •Test demand before investing in equipment
• •Keep your day job initially — build customer base on weekends
• •Get proper insurance before your first paid customer