Starting a food business in a pandemic

One thing that I noticed works brilliantly with "unfamiliar" food is literally having the complete thing displayed on your stand/display/whatever. If you've ever been to Camden Market in London, there's loads of food vendors, and they all do this, they have examples of whatever they are making just sitting there, so you don't even need a menu - just point at the thing that you want and they will make it for you. I think it's the same with these - a roll in itself probably won't attract interest, but display it cut in half so everyone can see straight away what you're selling and it becomes a lot more attractive.

I find the logistics hard when it comes to food business - you prepare some good stuff but how to sell it in time so that the food is still fresh? Same goes for ingredients, storage. It seems the most low-risk would be to go with non-fresh food, i.e. keep everything frozen until needed.

Is the post missing the bottom half? Where is the business, when does it open, does it have a website? What are the four flavors?<p>(for the food geeks: talk of bastardization of food! This Texas creation has almost zero resemblance to the original, which is just a flaky fruit tart)

Avoiding established food delivery channels entirely seems like a big, unnecessary risk - not just in terms of business success but also in terms of the validity of the venture as an experiment&#x2F;learning exercise.<p>If the business fails, is it because Chicagoans don&#x27;t want their breakfast delivered as a subscription service, or do they simply not like kolaches?

Seems like a great idea, and I love the enthusiasm of the post. It&#x27;s inspiring. If you haven&#x27;t already, I suggest you offer a vegan (or at least vegetarian) option.

&gt; Kolaches as a Service<p>I chuckled, then got very sad at this.

Very interesting. Will keep watching you.