When it comes to starting a business, there isn’t a one-size-fits-all approach. Every start is different, and every journey has its own unique story. Starting a restaurant, in particular, comes with its own unique challenges and fierce competition. According to the National Restaurant Association, the foodservice industry is expected to reach $1 trillion in sales at the end of 2024 for the first time in history— proof that the industry is thriving.
To take an inside look at what it’s like to get started in the industry, we spoke to the owners of five food and beverage businesses who’ve truly seen it all. These owners break down their start, challenges, and current-day realities, and share helpful advice for those coming behind them.
From the garage business that blossomed into a brick-and-mortar location to the pop-up shop that grew into six locations, this e-book explores the journeys of five different business owners as they dealt with marketing for the first time, staffing challenges, and more.
