Talk:Food and Beverage Subgroup

Let's strike up a discussion...here's something to chew on -

I think most people believe their industry a difficult one to bootstrap a business and be successful. Is the food industry more difficult than other industries? Do permitting, health codes, and regulations hinder bootstrapping in this industry? If so, why is it such a popular industry for people wanting to start their own business?

How hard?

Unfortunately this industry is almost all I know. Functions performed have included all positions in a restaurant, outside of ownership. It almost seems second nature to operate this wonderful thing. I don't know other industries so there is no comparison available. 
Challenges arise with the wrong outlook. Do you want to have a business that sells your food, or will you offer what people want to buy. I moved from Va. to southeast Tx., I had french influenced training, and that took me only so far in the bible belt and gulfcoast seafood market. I had five mother sauces, they wanted chicken fried steak and cream gravy. I had lovely imaginative, and colorful veg blends with a variation on seasoning blends and fusions, they wanted cajun, blackened, creole(yes, there is a difference), Poboys, greens with bacon fat, and good mashed pots(what defines "good"? excellent question). 
My point is this, if you travel this path of sevice with your eyes open seeking a balance of your dream and what the guest wants to pay for, success will follow.
Permits, inspections, andcodes do not hinder anything. 
Ego and/or tradition seem to be the main reasons for starting a restaurant.
Next question: How to define success.