Is It Time?
You’ve been juggling your food business with everything else—work, life, sleep (when you can). It’s exciting, but it’s exhausting. Maybe the orders are piling up, or you’re daydreaming about what your business could become if you had more time. But is now the right moment to go full-time?
Follow the Numbers
This isn’t about passion. It’s about proof. Is your business making money consistently? Can it replace your paycheck while covering expenses and giving you room to grow? Track what’s coming in and going out during busy weeks and over time. Solid numbers are your green light.
Is There Demand?
Look around. Are people coming back for more? Do you have steady customers, or are you constantly chasing new ones? A growing, loyal base means your business has staying power. When the demand outpaces what you can handle part-time, it might be time to commit.
The Reality Check
Running your food business full-time won’t be easier. It’s harder. You’re not just cooking—marketing, managing inventory, balancing the books, and cleaning. Long hours and tight deadlines are part of the deal. The question isn’t “Can I do it?” but “Do I want to?”
You’re Not Alone
No one does this on their own. Lean on your network. Whether it’s a mentor, a peer, or a community kitchen, find people who understand the challenges of running a food business and can help you navigate them. Good advice can save you time—and sanity.
Take the Leap
You’ll never feel 100% ready. There will always be risks. But it might be time if your business grows, your finances are solid, and you’re ready to face the grind. You don’t have to know every answer—you have to start.
Do you enjoy helpful articles like they? Check out our Knowledge Hub for more insights, podcasts and articles.
Crafted Kitchen operates as an incubator-style shared-use kitchen in the Arts District of Los Angeles. We offer the tools, access and resources small food business owners need to turn their side hustle to a success story. Want to learn more? Let’s talk!
Leave a Reply