The specialty food business can be rewarding and exciting. It can also be a real struggle. Listed below are some pros and cons of starting and running your own specialty food business. The list is intended to provide a realistic picture of specialty food manufacturing. Keep in mind that several of the items listed are qualitative, that is, their importance depends largely on how strongly you feel about them.
- Being your own boss.
- Creating your own work environment: hours, flexibility, etc.
- Doing something in which you believe
- Reaping the benefits of hard work and long hours directly.
- Variety, challenges, and opportunities for creativity, full use of knowledge
- More open earning and growth potential
- Satisfaction of a successful venture, a product well received
- Risk of failure
- Time Commitment — 60-70 hrs per week is normal
- Financial strain as assets become tied to business start up and success
- Strain on family due to financial and lifestyle change
- Emotional burnout
- Unavoidable business roles/requirements you’d rather not fill
- Rejection of your product by consumers