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In Silicon Valley, there's this idea of rapid prototyping and bootstrapping. Basically, you want to make sure you have a product that customers want before you make heavy investments that may have zero return. For example, have you asked the question - "do customers really want a dining experience in a garage?" Maybe they do, maybe they don't. But, wouldn't it make sense to run a test to find out?
First step, you need customers. Better to refine the product to make the perfect noodle for a few customers who can then advocate for you. Involve them in your journey, and let them help you refine your noodles. To bootstrap, have you considered hosting dinner parties? It can start with family/friends for free. Then, if you want to experiment with pricing, you can host at a community space and charge a little bit. To brind down the hurdle for customers, you might want to consider pairing it with charity event where dollars go toward a good cause. An example of community space might be a local church, or a local culinary school kitchen when students are out on breaks (e.g. holidays). This way, you have equipment and space covered, and built-in customer base or advertisement leverage.
Again, how you execute is up to you, but the point is before purchasing equipment and renovating garage and so forth, first refine the product and customer. Bootstrap when you can. Once you know people want your noodle, then you can begin to think about the larger problems of how to make it grow.
Food is largely about the experience. Garage dining may or may not be the angle you're going for. Regardless of the quality of experience, one thing you can't forgo is the quality of food. Perfect that first with your "alpha" or early customers, and the answers to your other questions will come to you.
First step, you need customers. Better to refine the product to make the perfect noodle for a few customers who can then advocate for you. Involve them in your journey, and let them help you refine your noodles. To bootstrap, have you considered hosting dinner parties? It can start with family/friends for free. Then, if you want to experiment with pricing, you can host at a community space and charge a little bit. To brind down the hurdle for customers, you might want to consider pairing it with charity event where dollars go toward a good cause. An example of community space might be a local church, or a local culinary school kitchen when students are out on breaks (e.g. holidays). This way, you have equipment and space covered, and built-in customer base or advertisement leverage.
Again, how you execute is up to you, but the point is before purchasing equipment and renovating garage and so forth, first refine the product and customer. Bootstrap when you can. Once you know people want your noodle, then you can begin to think about the larger problems of how to make it grow.
Food is largely about the experience. Garage dining may or may not be the angle you're going for. Regardless of the quality of experience, one thing you can't forgo is the quality of food. Perfect that first with your "alpha" or early customers, and the answers to your other questions will come to you.
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Mark Wright advised on 30 Nov 2011
Business consultant to turnaround situations bringing to bear over 30 years of corporate and mid sized company leadership and success.
One very obvious point that you have probably considered: What health codes will you have to meet and how can you do that in your small setting? You may want to consider exceeding the minimum here so you pass inspection from the beginning. If you are in need of knowing what equipment to buy, attend an equipment trade show or find a similar operation outside of your market you can visit. Look for a noodle manfactures trade group that may be able to give you information and access to equipment suppliers, etc. Small manufacturers sometimes fall into the trap that when production needs exceed the 9-5 capacity of their equpment, they buy more. Think about what you can do by going to longer days M to F AND can you hire a weekend crew to do some or all of your production to provide additional capacity. Whatever you think you will 'need' in capital, add a third more to that - Murphy will show up, you just don't when and how expensive he will be. Make sure your spouse or life partner is on board and supportive of your decision.
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Christopher Moehle advised on 10 Jan 2012
Startup and operational expertise in the life sciences and food processing industries.
The first step really is to identify some customers and get some signed purchase agreements based on not-for-sale samples whipped up in your home kitchen. Then, depending on how you are making your product and who your consumer is, state regulations will essential define what equipment you need to acquire.
The recipe is really the major factor that dictates what sort of regulatory hurdles you have to meet. Recipes employing only "dry goods' tend to require fewer capital-intensive renovations to meet code. Cooked recipes with perishable ingredients tend to have the same level of regulation (and therefore expensive equipment requirement) as restaurants. Keep in mind that you usually can rent space in an existing food processing facility relatively cheaply.
There can also be different packaging/labeling requirements depending on whether your business is wholesale or retail. Likewise, only selling in your state means you only need your production/packaging/labeling approved by your state Department of Agriculture. Selling across state lines usually requires FDA approval as well - although state requirements are typically very similar to FDA requirements.
One final piece of advice - don't discount how much of your early time will be dictated to sales. If all of your man-hours are spent on production, you are unlikely to realize your growth potential.
The recipe is really the major factor that dictates what sort of regulatory hurdles you have to meet. Recipes employing only "dry goods' tend to require fewer capital-intensive renovations to meet code. Cooked recipes with perishable ingredients tend to have the same level of regulation (and therefore expensive equipment requirement) as restaurants. Keep in mind that you usually can rent space in an existing food processing facility relatively cheaply.
There can also be different packaging/labeling requirements depending on whether your business is wholesale or retail. Likewise, only selling in your state means you only need your production/packaging/labeling approved by your state Department of Agriculture. Selling across state lines usually requires FDA approval as well - although state requirements are typically very similar to FDA requirements.
One final piece of advice - don't discount how much of your early time will be dictated to sales. If all of your man-hours are spent on production, you are unlikely to realize your growth potential.
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Rather than directly plunging into the business directly, think about one aspect at first. Example sale of organic noodles. You can procure the same from already existing organic noodle business owners directly and promote the sales. Once you gain the confidence in sales next pitch into production.
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Christopher Moehle advised 4 months ago
The first step really is to identify some customers and get ...
The first step really is to identify some customers and get ...
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By garage-small, I think they meant starting their kitchen in a garage or garage-like-equivalent, not necessarily hosting customers in the garage. But as you described it here, a garage-like-restaurant could be integrated to be part of the dining experience. Interesting idea to think about more. Beyond the food, dining is about the experience.
Regarding your suggestions on starting small and the ways to do that... I think you are right on the money.