Hi, Tiffany. Welcome to the community. Most people who are considering a business like this make the mistake of planning the enterprise "from production to consumption." I recommend that you plan it "backward."
Start with the person or family who is consuming your product. Who are they? Where are they? What time is it? What did they just do, and what are they about to do next? Why did they choose your product instead of making a sandwich, picking up a frozen meal, ordering a pizza, or eating out? How much would they be willing to pay for it? How much can you realistically sell to your target market each day at that price?
Next, explore how those people would get your product. Would you deliver it to them, would they pick it up from your shop, would you distribute from a mobile cart or trailer, or would it be sold in the exchange or commissary?
How will it have to be packaged or labeled in order to be legally sold and safely distributed? How will it need to be stocked or stored to preserve freshness and quality?
How will you get it from your kitchen to that point of sale? How will you maintain quality and keep the product safe?
What specific products can you make that suit the distribution channel and market segment you have planned? How will you prepare those products, and in what quantities?
Finally, what labor will you need to help you? What tools and equipment will be required? What supplies will be consumed, and in what amounts? How much will all that cost?
If your projected sales revenue exceeds your projected cost, you have a good plan. If not, you look at each stage and figure out where it can be modified to cut costs or increase revenue.
Planning "backward" like this will keep you from being one of those unfortunate business owners who writes to the forum to say, "I have a great business with a great product, but no customers. How do I get customers?" This way, you'll the answer to
that before you do anything else.
Best wishes for success!
