Let’s cut through the noise and talk about what’s holding you back. Sure, cash is tight, and equipment costs a fortune. But there’s something deeper going on – those mental walls we build that stop us from taking the next step.

Here are three roadblocks you might recognize

You carry old beliefs that don’t serve you anymore. They’re holding you back. “Big batches mean less quality.” “If I make real money, I’m selling out.” “My kitchen’s too small to handle more orders.” These thoughts creep in and stop you cold, even when opportunity knocks.

Moreover, there’s that gut punch that hits when a big store wants to stock your product. At first, you should be celebrating, but instead, you freeze. Immediately, your mind races: “They’ll figure out I’m not a real food company.” “My labels aren’t professional enough.” “What if I can’t keep up?” Despite the fact that you’ve perfected that recipe through hundreds of batches, and even though customers love your product, these doubts still creep in. As a result, those thoughts hold you back day after day.

Finally, here’s the weird one that’s holding you back

Success scares you more than failure. For instance, a major distributor emails. Soon after, a food fair wants you as a vendor. Then, a restaurant chain shows interest. However, instead of jumping at these chances, you hesitate. After all, more orders mean more risk. Additionally, it means more employees, and consequently, more problems. In the end, it feels easier to stay small, right?

These thoughts feel rock-solid real. You tell yourself you’re just being careful, practical, and responsible. But ask yourself: Are you making smart business decisions, or are you just staying comfortable?

The truth is, you don’t need fancy credentials or a massive facility to grow. That mindset is holding you back. You need two things: skill at your craft (check) and guts to take the next step (work on it).

Try this tonight 

Grab a piece of paper. Write down three opportunities you’ve passed up. Be honest about why. Was it terrible timing, or were you just scared? Did your fear hold you back?

Your future customers are out there. They’re settling for mass-produced alternatives while you’re sitting on something better. Your business deserves its shot. Take it.

Enjoy content like this? Check out our Knowledge Hub for more insights, podcasts and articles like this one, The Reality of Running a Food Business.

Crafted Kitchen operates as an incubator-style shared-use kitchen in the Arts District of Los Angeles. We provide foodpreneurs with the tools, access and resources they need to turn their side hustle into a success story. Take a look inside!

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