Or you might discover that many restaurants similar to your concept have failed.
Maybe you can improve where others faltered, or maybe it’s a sign that such an idea isn’t worth the squeeze.
Maybe you want to expand production to a factory instead of doing everything yourself.
If you’ve got a restaurant, you’ll need to hire employees to prepare and cook the food, servers to interact with customers, etc. No matter the scenario, Xander says you want to make sure you’ve got the proper systems and training to ensure that the people who make up your brand are representing it how you’d want them to.
And Xander says Kansas City is a great place to do that.
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He says grocery stores in the metro are generally easier to work with than in other cities because they tend to have more flexibility with small businesses (that might include procurement, insurance, delivery requirements, etc.) So your job is to find out who that decision-maker is and what you need to do to get your product in the store.
Make sure to run the numbers to ensure your idea has enough cash to sustain itself.
That includes the cost of ingredients, cost of packaging, cost of labels, processing fees, distribution costs, startup costs (kitchen build, permits and licenses, product tests and development, equipment), operating costs (employees, kitchen lease, taxes, permits, insurance, vehicle, services) and your estimated revenue, which will be an educated guess—and hopefully a well-informed one.
Did you know there are commercial food kitchens available in Kansas City? You’ll need the correct tax IDs, county and city permits (that can get tricky), state entities, local health inspections, the correct information on your food labels, USDA guidelines (if applicable), etc.
And because the Kansas City metro straddles two states, you’ll likely have to file forms for both Missouri and Kansas if, say, (if applicable).