Island Economics

San Juan Islands-specific considerations for this business:

• •Summer tourist season can 3x your normal volume — plan inventory accordingly
• •Ferry schedule affects event timing — afternoon markets beat morning ones
• •Limited competition — most islands have 0-2 mobile pizza operations
• •Word of mouth travels fast — one great event can book your summer

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Get your food handler's permit and check local cottage food laws

   • •Required before any sales — typically $10-50 and valid for 2-3 years
   • •Some states allow cottage food pizza, others require commercial kitchen
2. 2
   Source a mobile pizza oven (buy used or rent to start)

   • •Used Ooni or Roccbox ovens run $300-600 — fraction of new price
   • •Rental lets you test demand before committing $1,500+ to equipment
3. 3
   Master 3-4 pizza recipes until you can make them blindfolded

   • •Limited menu means less inventory waste and faster service
   • •Consistency builds reputation faster than variety
4. 4
   Book your first 2-3 farmers markets or community events

   • •Markets provide built-in foot traffic while you build a following
   • •Start with lower-stakes events to refine your workflow

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:

• •Buy a used oven — they hold value well and save 50%+
• •Start with just 3 pizza types — less inventory waste
• •Use your personal vehicle initially — trailer comes later
• •Social media marketing only — no paid ads needed when you're this visual

Cash Flow Considerations

Financial timing and planning notes:

• •Summer (Jun-Sep) generates 60-70% of annual revenue in island markets
• •Most events pay on completion — minimal accounts receivable
• •Catering deposits (50% upfront) help with ingredient purchasing
• •Winter is slow — plan for 3-4 month reserves

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start while keeping your day job — weekends only until you have regular bookings
• •All equipment has resale value if you decide it's not for you
• •Test with a rental oven before buying
• •Partner with another food vendor at first to share booth fees

Island Economics

San Juan Islands-specific considerations for this business:

• •Summer tourist season can 3x your normal volume — plan inventory accordingly
• •Ferry schedule affects event timing — afternoon markets beat morning ones
• •Limited competition — most islands have 0-2 mobile pizza operations
• •Word of mouth travels fast — one great event can book your summer

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Get your food handler's permit and check local cottage food laws

   • •Required before any sales — typically $10-50 and valid for 2-3 years
   • •Some states allow cottage food pizza, others require commercial kitchen
2. 2
   Source a mobile pizza oven (buy used or rent to start)

   • •Used Ooni or Roccbox ovens run $300-600 — fraction of new price
   • •Rental lets you test demand before committing $1,500+ to equipment
3. 3
   Master 3-4 pizza recipes until you can make them blindfolded

   • •Limited menu means less inventory waste and faster service
   • •Consistency builds reputation faster than variety
4. 4
   Book your first 2-3 farmers markets or community events

   • •Markets provide built-in foot traffic while you build a following
   • •Start with lower-stakes events to refine your workflow

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:

• •Buy a used oven — they hold value well and save 50%+
• •Start with just 3 pizza types — less inventory waste
• •Use your personal vehicle initially — trailer comes later
• •Social media marketing only — no paid ads needed when you're this visual

Cash Flow Considerations

Financial timing and planning notes:

• •Summer (Jun-Sep) generates 60-70% of annual revenue in island markets
• •Most events pay on completion — minimal accounts receivable
• •Catering deposits (50% upfront) help with ingredient purchasing
• •Winter is slow — plan for 3-4 month reserves

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start while keeping your day job — weekends only until you have regular bookings
• •All equipment has resale value if you decide it's not for you
• •Test with a rental oven before buying
• •Partner with another food vendor at first to share booth fees