One of the great benefits of living and working in one town for most of your adult life is that you have the opportunity to develop a strong social network. I do feel confident in this area, as I have worked hard to develop a reputation where people trust me and my work. I have had the opportunity through several volunteer experiences to make connections with people with significant fundraising and nonprofit experience, so I feel like I have a deep well of expertise that I can call upon. I’ve also worked closely with many business leaders in my roles with local universities, so the range of consultants (and potential volunteers) I can call upon is pretty wide.
One area I have not spent a lot of time yet is developing my network in the human services community currently working on the hunger needs of my city. I’ll definitely need their support and guidance, both to minimize the duplication of efforts and to maximize the impact of the work. It would also be important to ensure that those doing the work now don’t have any impression that I’m looking to compete or “steal business” from them. There is plenty of unmet need and never enough resources. My hope is that the food truck will be seen as additive and a partner in this work.
In terms of financial capital, I’m fortunate that I have a runway before this business can launch since I’m waiting for my father to retire. This time represents my window to get organized and save/raise the necessary funds to start operations. Initial startup expenses are mostly centralized in the truck itself. The goal is to purchase it with cash, to ensure expenses are very low. Since dad will be retired, labor costs are flexible. I do want him to be paid, but he insists that while things get going this is not important. Eventually, he’ll also need the help of a sous chef to minimize the burden of preparation. This will be a great learning opportunity for a culinary student completing a required internship for their degree program. Volunteers can also be helpful with this kind of work.
My intent is not for this to be a full-time endeavor for me or my dad, so the decision whether to leave full-time employment is not the same as it is for many new entrepreneurs. If the response to the food truck is good, it would be more likely that we’d have to hire a second chef before we’d need a large, full-time administrative team. If the idea took off, and we were able to launch in multiple cities that would be a very different kind of organization that would require a lot more attention. This is probably the scale that would be required for me to leave my full-time job to focus on the organization as my primary work.