How To Start A Food Truck Business In Texas

Starting a food truck business in Texas can be an exciting venture. FOODS.EDU.VN is here to guide you through the essential steps and considerations, offering insights into mobile food vending, startup costs, and necessary permits. Discover how to turn your culinary dreams into a successful food truck business with practical advice and reliable resources. By understanding the permits required and the regulations in place, entrepreneurs can successfully navigate the Texas food industry landscape.

1. Understanding the Basics of a Texas Food Truck Business

The food truck industry in Texas is booming, offering entrepreneurs a unique opportunity to bring their culinary creations directly to the public. Before diving in, it’s crucial to understand the foundational elements that will contribute to your success.

1.1 What is a Mobile Food Unit?

According to the Texas Food Establishment Rules, a mobile food unit, such as a food truck, is defined as a self-contained food service operation mounted on a vehicle. It’s designed for easy movement and used to store, prepare, display, serve, or sell food. This definition sets the stage for the specific requirements and regulations that food truck owners must adhere to. Understanding this basic definition is the first step in ensuring compliance and operational readiness. The Texas Department of State Health Services (DSHS) regulates food establishments, including mobile food units, to ensure food safety and public health.

1.2 Why Texas is a Great Place for Food Trucks

Texas offers a vibrant and diverse culinary landscape, making it an ideal location for food trucks. The state’s large population, diverse cultural influences, and love for good food create a thriving market for mobile food vendors. Cities like Austin, Houston, Dallas, and San Antonio have embraced the food truck culture, hosting numerous food truck parks and events throughout the year. This supportive environment, coupled with a relatively business-friendly regulatory framework, makes Texas an attractive destination for aspiring food truck entrepreneurs. A 2023 study by the Texas Restaurant Association showed that food trucks contributed over $800 million to the state’s economy, highlighting their significant impact.

1.3 Key Considerations Before Starting

Before investing time and resources into a food truck business, several key considerations must be addressed. These include:

Concept and Menu: Defining your unique culinary concept and crafting a menu that appeals to your target market is essential.
Market Research: Understanding your competition, identifying your target audience, and assessing the demand for your food truck’s offerings are crucial for success.
Financial Planning: Developing a comprehensive business plan that outlines your startup costs, operating expenses, and revenue projections is vital for securing funding and managing your finances effectively.
Location Strategy: Identifying high-traffic locations and securing permits for operating in those areas are critical for maximizing your customer reach.
Compliance: Understanding and adhering to all local and state regulations is essential for avoiding fines and ensuring smooth operations.

Taking the time to carefully consider these factors will lay a solid foundation for your food truck business.

2. Essential Legal and Regulatory Requirements

Navigating the legal and regulatory landscape is a critical step in launching a food truck business in Texas. Compliance with these requirements ensures that your operations are safe, legal, and sustainable.

2.1 Obtaining the Necessary Permits and Licenses

Several permits and licenses are required to operate a food truck in Texas. These may vary depending on the city and county, but generally include:

Permit/License	Description	Issuing Authority
Food Manager Certification	Required for at least one employee who oversees food safety practices.	Texas Department of State Health Services (DSHS)
Food Handler Permit	Required for all employees involved in food preparation and handling.	Local health departments or accredited training programs
Mobile Food Unit Permit	Authorizes the operation of a food truck within a specific jurisdiction.	Local health departments
Business License	Required to conduct business within a city or county.	City or county government
Vehicle Registration	Required to legally operate a vehicle on Texas roads.	Texas Department of Motor Vehicles (TxDMV)
Sales Tax Permit	Required to collect and remit sales tax on food sales.	Texas Comptroller of Public Accounts
Fire Safety Permit	Required to ensure compliance with fire safety regulations.	Local fire marshal’s office
Central Preparation Facility (CPF) Authorization	Required if the food truck relies on a CPF for food preparation and storage.	Local health departments

Food truck vendor serving customers in Texas

Various sources of funding for a food truck business in Texas

Diverse payment options available at a Texas food truck

Securing these permits and licenses involves submitting applications, paying fees, and undergoing inspections to ensure compliance with health and safety standards.

2.2 Understanding Local Health Department Regulations

Local health departments play a vital role in regulating food truck operations in Texas. These departments enforce food safety standards, conduct inspections, and issue permits. Key regulations include:

Food Safety Standards: Adherence to guidelines for food handling, preparation, storage, and service to prevent foodborne illnesses.
Equipment Requirements: Compliance with specifications for equipment such as refrigerators, cooking equipment, sinks, and water tanks.
Sanitation Standards: Maintaining cleanliness and sanitation throughout the food truck, including proper waste disposal and pest control measures.
Inspection Procedures: Undergoing regular inspections to ensure compliance with health and safety regulations.

Staying informed about local health department regulations and maintaining a strong working relationship with inspectors are essential for avoiding violations and ensuring smooth operations.

2.3 Navigating Zoning Laws and Location Restrictions

Zoning laws and location restrictions can significantly impact where you can operate your food truck. Many cities and counties have specific regulations regarding where food trucks can park and operate, including:

Proximity to Restaurants: Restrictions on operating within a certain distance of existing restaurants to avoid unfair competition.
Residential Areas: Limitations on operating in residential areas to minimize noise and traffic disruptions.
Public Parks and Events: Requirements for obtaining permits to operate in public parks and at special events.
Parking Restrictions: Compliance with parking regulations, including time limits and designated parking zones.

Thoroughly researching and understanding local zoning laws and location restrictions is crucial for identifying suitable operating locations and avoiding potential fines or legal issues.

3. Essential Equipment and Setup for Your Food Truck

Equipping your food truck with the right tools and ensuring a functional layout are critical for efficient operations and high-quality food preparation.

3.1 Core Equipment Needs

The core equipment needed for a food truck depends on the menu and concept but typically includes:

Equipment	Description	Estimated Cost
Cooking Equipment	Includes a range, griddle, fryer, oven, and other cooking appliances necessary for preparing your menu items.	$5,000 – $20,000
Refrigeration	Essential for storing perishable ingredients and keeping food at safe temperatures.	$2,000 – $10,000
Food Prep Surfaces	Durable, corrosion-resistant, and non-absorbent surfaces for food preparation, such as stainless steel tables and counters.	$500 – $3,000
Sinks	A handwashing sink and a three-compartment sink for washing, rinsing, and sanitizing equipment and utensils.	$500 – $2,000
Water Tanks	A potable water tank for fresh water and a waste water tank for collecting wastewater. The waste water tank must be 15% larger than the potable water tank.	$300 – $1,000
Power Supply	A generator or electrical hookup to power your equipment. Generators should be properly vented and maintained.	$1,000 – $5,000
Fire Suppression System	A certified fire suppression system to protect against kitchen fires. Regular inspections and maintenance are required.	$1,000 – $3,000
Ventilation	Proper ventilation to remove heat, smoke, and odors from the cooking area. Exhaust hoods and fans are essential for maintaining air quality and preventing fire hazards.	$1,000 – $5,000

Investing in high-quality, commercial-grade equipment is essential for ensuring durability, reliability, and efficient performance.

3.2 Setting Up a Central Preparation Facility (CPF)

A Central Preparation Facility (CPF) is a fixed establishment where food is prepared, stored, and wrapped for use in the food truck. Key requirements for a CPF include:

Approved Retail Food Establishment: The CPF must be an approved retail food establishment that meets all health and safety standards.
Proper Food Storage: Adequate refrigeration and dry storage space for storing ingredients and prepared food at safe temperatures.
Sanitation Facilities: Handwashing sinks, dishwashing sinks, and restroom facilities for employees.
Documentation: Maintaining records of food purchases, preparation dates, and storage temperatures.

If you don’t own a CPF, you’ll need a notarized letter of authorization from the owner of an approved facility. Using a private residence as a CPF is prohibited.

3.3 Designing an Efficient Layout

An efficient layout is crucial for maximizing productivity and minimizing wasted space in your food truck. Key considerations include:

Workflow: Arranging equipment and work areas to optimize the flow of food preparation, from ingredient storage to final service.
Accessibility: Ensuring that all equipment and supplies are easily accessible to employees.
Safety: Designing the layout to minimize the risk of accidents, such as slips, falls, and burns.
Space Utilization: Maximizing the use of available space to accommodate all necessary equipment and work areas.

Consulting with a professional food truck designer or experienced operator can help you create an efficient and functional layout that meets your specific needs.

4. Crafting a Business Plan and Securing Funding

A well-crafted business plan is essential for securing funding and guiding the growth of your food truck business.

4.1 Developing a Comprehensive Business Plan

A comprehensive business plan should include the following sections:

Executive Summary: A brief overview of your business concept, goals, and financial projections.
Company Description: A detailed description of your food truck, including its concept, menu, target market, and competitive advantages.
Market Analysis: An assessment of the food truck industry in your area, including market trends, competition, and potential customers.
Products and Services: A detailed description of your menu items, pricing, and quality standards.
Marketing and Sales Strategy: A plan for attracting and retaining customers, including advertising, social media, promotions, and customer service.
Management Team: An overview of the skills and experience of your management team.
Financial Projections: Detailed financial statements, including startup costs, operating expenses, revenue projections, and profitability analysis.
Funding Request: A clear statement of the amount of funding you need and how you plan to use it.

A well-researched and professionally written business plan will demonstrate your understanding of the food truck industry and your ability to manage a successful business.

4.2 Estimating Startup Costs and Operating Expenses

Estimating startup costs and operating expenses is crucial for determining your funding needs and managing your finances effectively. Common startup costs include:

Expense	Estimated Cost
Food Truck Purchase or Lease	$30,000 – $150,000
Equipment	$10,000 – $50,000
Permits and Licenses	$500 – $3,000
Initial Inventory	$1,000 – $5,000
Marketing and Advertising	$500 – $2,000
Insurance	$1,000 – $3,000
Contingency Fund	$2,000 – $10,000

Operating expenses include:

Food Costs: The cost of ingredients and supplies.
Labor Costs: Wages, salaries, and benefits for employees.
Rent or Location Fees: Fees for parking or operating in specific locations.
Utilities: Electricity, water, and gas.
Maintenance and Repairs: Costs for maintaining and repairing your food truck and equipment.
Marketing and Advertising: Ongoing expenses for promoting your business.
Insurance: Premiums for liability, property, and vehicle insurance.

Accurately estimating these costs will help you determine your funding needs and manage your cash flow effectively.

4.3 Exploring Funding Options

Several funding options are available for food truck businesses, including:

Personal Savings: Using your own savings to fund your business.
Loans: Obtaining a loan from a bank, credit union, or online lender.
Grants: Applying for grants from government agencies or private organizations.
Crowdfunding: Raising money through online platforms like Kickstarter or GoFundMe.
Investors: Seeking investment from angel investors or venture capitalists.

Each funding option has its own advantages and disadvantages, so carefully consider your options and choose the one that best fits your needs and circumstances.

5. Menu Planning and Sourcing Ingredients

Crafting a compelling menu and sourcing high-quality ingredients are essential for attracting and retaining customers.

5.1 Creating a Unique and Appealing Menu

Your menu should reflect your culinary concept, appeal to your target market, and offer a mix of classic and innovative dishes. Key considerations include:

Concept Alignment: Ensuring that your menu items align with your overall culinary concept.
Market Research: Offering dishes that are popular and in demand in your area.
Profitability: Pricing your menu items to ensure a healthy profit margin.
Operational Efficiency: Designing your menu to minimize preparation time and maximize efficiency.
Seasonal Ingredients: Incorporating fresh, seasonal ingredients to enhance flavor and quality.

Regularly updating your menu with new and exciting dishes can help keep your customers coming back for more.

5.2 Sourcing High-Quality Ingredients

Sourcing high-quality ingredients is crucial for delivering exceptional food and building a loyal customer base. Consider the following:

Local Suppliers: Partnering with local farmers, ranchers, and producers to source fresh, high-quality ingredients.
Wholesale Distributors: Working with reputable wholesale distributors to obtain a wide range of ingredients at competitive prices.
Specialty Food Suppliers: Sourcing unique and specialty ingredients from specialized suppliers.
Quality Control: Implementing quality control measures to ensure that all ingredients meet your standards for freshness, flavor, and safety.

Building strong relationships with your suppliers can help you secure the best ingredients at the best prices.

5.3 Managing Food Costs Effectively

Managing food costs is essential for maintaining profitability. Key strategies include:

Menu Engineering: Analyzing the profitability of each menu item and optimizing your menu to maximize profits.
Inventory Management: Implementing inventory control measures to minimize waste and spoilage.
Portion Control: Standardizing portion sizes to control costs and ensure consistency.
Waste Reduction: Implementing strategies to reduce food waste, such as proper storage, preparation, and disposal techniques.
Negotiating with Suppliers: Negotiating prices and terms with your suppliers to reduce costs.

By carefully managing your food costs, you can improve your profitability and ensure the long-term sustainability of your business.

6. Marketing and Branding Your Food Truck

Effective marketing and branding are essential for attracting customers and building a loyal following.

6.1 Developing a Strong Brand Identity

Your brand identity should reflect your culinary concept, appeal to your target market, and differentiate you from the competition. Key elements of a strong brand identity include:

Name: A memorable and relevant name that reflects your brand.
Logo: A visually appealing logo that represents your brand.
Color Scheme: A consistent color scheme that reinforces your brand.
Typography: A consistent font style that reflects your brand.
Voice: A consistent tone and style in your marketing communications.

A well-defined brand identity will help you create a strong and recognizable presence in the market.

6.2 Utilizing Social Media and Online Marketing

Social media and online marketing are powerful tools for reaching potential customers and building your brand. Key strategies include:

Creating Engaging Content: Sharing photos, videos, and stories that showcase your food, your team, and your brand.
Running Targeted Ads: Using social media advertising to reach specific demographics and interests.
Engaging with Followers: Responding to comments and messages, running contests and promotions, and building relationships with your followers.
Optimizing Your Website: Ensuring that your website is mobile-friendly, easy to navigate, and optimized for search engines.
Listing Your Business on Online Directories: Claiming your business listing on online directories like Yelp, Google Maps, and TripAdvisor.

A strong online presence will help you attract new customers and build a loyal following.

6.3 Participating in Local Events and Festivals

Participating in local events and festivals is a great way to reach new customers, build brand awareness, and generate revenue. Key strategies include:

Choosing the Right Events: Selecting events that align with your target market and brand.
Preparing for High Volume: Ensuring that you have enough food, staff, and supplies to handle the anticipated demand.
Promoting Your Participation: Announcing your participation in events on social media and your website.
Creating a Memorable Experience: Providing excellent food and service to create a positive impression.

Participating in local events and festivals can be a highly effective way to grow your food truck business.

7. Managing Day-to-Day Operations

Efficient day-to-day operations are essential for ensuring smooth service, customer satisfaction, and profitability.

7.1 Staffing and Training

Hiring and training competent staff is crucial for delivering excellent food and service. Key considerations include:

Hiring Experienced Staff: Recruiting staff with experience in food preparation, customer service, and food safety.
Providing Comprehensive Training: Training staff on food preparation techniques, customer service standards, and food safety procedures.
Creating a Positive Work Environment: Fostering a positive and supportive work environment to improve employee morale and retention.
Cross-Training Staff: Training staff to perform multiple roles to improve flexibility and efficiency.

A well-trained and motivated staff will contribute significantly to the success of your food truck business.

7.2 Ensuring Food Safety and Hygiene

Maintaining food safety and hygiene is essential for preventing foodborne illnesses and protecting your customers. Key practices include:

Proper Food Handling: Following proper food handling procedures to prevent contamination.
Temperature Control: Maintaining proper temperatures for storing, preparing, and serving food.
Hand Hygiene: Ensuring that all staff members wash their hands frequently and thoroughly.
Sanitation: Regularly cleaning and sanitizing all equipment, surfaces, and utensils.
Pest Control: Implementing pest control measures to prevent infestations.

Regularly reviewing and updating your food safety practices will help you maintain a safe and hygienic environment.

**7.3 Handling Customer Service and Feedback

Providing excellent customer service and responding to feedback are essential for building a loyal customer base. Key strategies include:

Providing Friendly and Efficient Service: Training staff to be friendly, courteous, and efficient.
Responding to Complaints Promptly: Addressing customer complaints quickly and effectively.
Soliciting Feedback: Encouraging customers to provide feedback through surveys, online reviews, and social media.
Using Feedback to Improve: Using customer feedback to identify areas for improvement and make necessary changes.

By providing excellent customer service and responding to feedback, you can build a strong reputation and cultivate a loyal customer base.

8. Overcoming Common Challenges

Starting and running a food truck business comes with its share of challenges. Being prepared to address these challenges can help you navigate the road to success.

8.1 Dealing with Competition

The food truck industry can be competitive, so it’s important to differentiate yourself from the competition. Strategies for dealing with competition include:

Offering Unique and High-Quality Food: Providing menu items that are unique, delicious, and of exceptional quality.
Providing Excellent Customer Service: Delivering outstanding customer service to create a positive experience.
Building a Strong Brand: Developing a strong brand identity that resonates with your target market.
Finding Niche Markets: Identifying and serving niche markets that are underserved by the competition.
Collaborating with Other Businesses: Partnering with other businesses to cross-promote your products and services.

By differentiating yourself from the competition, you can attract and retain customers.

8.2 Managing Seasonal Fluctuations

Food truck businesses can be affected by seasonal fluctuations in demand. Strategies for managing these fluctuations include:

Adjusting Your Menu: Offering seasonal menu items to attract customers during different times of the year.
Promoting Your Business: Increasing your marketing efforts during slow periods to attract more customers.
Participating in Seasonal Events: Participating in events that are popular during different times of the year.
Offering Catering Services: Providing catering services to generate revenue during slow periods.
Diversifying Your Locations: Operating in different locations that are popular during different times of the year.

By managing seasonal fluctuations effectively, you can maintain a steady stream of revenue throughout the year.

8.3 Adapting to Changing Regulations

Food truck regulations can change over time, so it’s important to stay informed and adapt to new requirements. Strategies for adapting to changing regulations include:

Staying Informed: Regularly monitoring updates from local health departments and regulatory agencies.
Attending Industry Events: Participating in industry events to stay informed about new regulations and best practices.
Consulting with Experts: Seeking advice from legal and regulatory experts to ensure compliance.
Adjusting Your Operations: Making necessary changes to your operations to comply with new regulations.
Advocating for Your Industry: Participating in industry associations to advocate for fair and reasonable regulations.

By staying informed and adapting to changing regulations, you can ensure the long-term sustainability of your business.

9. Technology and Innovation in the Food Truck Industry

Embracing technology and innovation can help you streamline operations, enhance customer experience, and stay ahead of the competition.

9.1 Point of Sale (POS) Systems

Point of Sale (POS) systems can help you manage sales, track inventory, and analyze customer data. Key features to look for in a POS system include:

Mobile Compatibility: The ability to process transactions on mobile devices.
Inventory Management: Tools for tracking inventory levels and managing orders.
Customer Relationship Management (CRM): Features for managing customer data and building relationships.
Reporting and Analytics: Tools for analyzing sales data and identifying trends.
Integration with Other Systems: The ability to integrate with accounting, marketing, and other systems.

Investing in a POS system can help you streamline your operations and improve your bottom line.

9.2 Online Ordering and Delivery

Offering online ordering and delivery can help you reach more customers and increase sales. Key strategies include:

Partnering with Third-Party Delivery Services: Working with services like Uber Eats, DoorDash, and Grubhub to offer delivery.
Creating Your Own Online Ordering System: Developing your own online ordering system on your website or mobile app.
Promoting Online Ordering: Announcing your online ordering options on social media and your website.
Offering Incentives: Providing discounts or promotions for customers who order online.

Offering online ordering and delivery can help you expand your reach and increase sales.

9.3 Mobile Payment Solutions

Offering mobile payment options can make it easier for customers to pay and improve the overall customer experience. Key options include:

Accepting Credit and Debit Cards: Using a mobile card reader to accept credit and debit card payments.
Offering Mobile Wallets: Accepting payments through mobile wallets like Apple Pay, Google Pay, and Samsung Pay.
Using QR Codes: Allowing customers to scan QR codes to make payments.

Offering a variety of mobile payment options can help you attract more customers and increase sales.

10. Expanding and Scaling Your Food Truck Business

Once you’ve established a successful food truck business, you may want to consider expanding and scaling your operations.

10.1 Opening Multiple Food Trucks

Opening multiple food trucks can help you reach more customers and increase revenue. Key considerations include:

Assessing Market Demand: Ensuring that there is sufficient demand for multiple food trucks in your area.
Securing Funding: Obtaining the necessary funding to purchase or lease additional food trucks.
Managing Staff: Hiring and training additional staff to operate the new food trucks.
Maintaining Consistency: Ensuring that all food trucks maintain consistent quality and service standards.
Optimizing Logistics: Streamlining logistics to ensure that all food trucks are properly supplied and maintained.

Opening multiple food trucks can be a great way to expand your reach and increase revenue.

10.2 Franchising Your Business

Franchising your business can help you expand rapidly and generate passive income. Key steps in franchising your business include:

Developing a Franchise Model: Creating a detailed franchise model that outlines the terms and conditions of the franchise agreement.
Registering Your Franchise: Registering your franchise with the appropriate regulatory agencies.
Creating Training Programs: Developing comprehensive training programs for franchisees.
Providing Ongoing Support: Providing ongoing support to franchisees to help them succeed.
Marketing Your Franchise: Marketing your franchise opportunity to attract qualified franchisees.

Franchising can be a highly effective way to expand your business and generate passive income.

10.3 Opening a Brick-and-Mortar Restaurant

Opening a brick-and-mortar restaurant can provide a stable base of operations and expand your menu offerings. Key considerations include:

Assessing Market Demand: Ensuring that there is sufficient demand for a brick-and-mortar restaurant in your area.
Securing Funding: Obtaining the necessary funding to lease or purchase a restaurant space and equipment.
Managing Staff: Hiring and training additional staff to operate the restaurant.
Creating a Restaurant Menu: Developing a restaurant menu that complements your food truck menu.
Marketing Your Restaurant: Marketing your restaurant to attract new customers and retain existing customers.

Opening a brick-and-mortar restaurant can be a great way to expand your business and increase revenue.

By following these steps and staying informed about the latest trends and regulations, you can increase your chances of success in the competitive world of food trucks.

Starting a food truck business in Texas requires careful planning, diligent execution, and a passion for food. By understanding the legal requirements, securing the necessary equipment, crafting a compelling menu, and implementing effective marketing strategies, you can turn your culinary dreams into a successful and thriving business.

Are you ready to take the next step? Visit FOODS.EDU.VN for more in-depth guides, expert advice, and valuable resources to help you launch and grow your food truck business in Texas. Contact us at 1946 Campus Dr, Hyde Park, NY 12538, United States or Whatsapp: +1 845-452-9600. Let foods.edu.vn be your partner in culinary success.

FAQ: Starting a Food Truck Business in Texas

What are the basic requirements to start a food truck business in Texas?
You need to obtain a mobile food unit permit, food manager certification, food handler permits for all employees, a business license, vehicle registration, a sales tax permit, and potentially a fire safety permit. A Central Preparation Facility (CPF) authorization is also required if you’re not preparing all food on the truck.
How much does it cost to start a food truck business in Texas?
Startup costs can range from $30,000 to $150,000 or more, depending on whether you purchase or lease the truck and the equipment needed. Other costs include permits, licenses, initial inventory, and marketing.
Do I need a Central Preparation Facility (CPF) for my food truck?
Yes, Texas law requires food trucks to operate from a CPF, which is a fixed, approved retail food establishment where food is prepared, stored, and wrapped. If you don’t own a CPF, you need a notarized letter of authorization from the owner of an approved facility.
What kind of equipment is essential for a food truck in Texas?
Essential equipment includes cooking appliances (range, griddle, fryer), refrigeration units, food preparation surfaces, sinks (handwashing and three-compartment), water tanks (potable and waste), a power supply (generator or electrical hookup), a fire suppression system, and proper ventilation.
How do I find a good location for my food truck in Texas?
Research local zoning laws and location restrictions to identify suitable operating locations. Look for high-traffic areas, proximity to businesses or events, and locations where food trucks are permitted.
What permits and licenses do I need to operate a food truck in Texas?
You need a mobile food unit permit, food manager certification, food handler permits for all employees, a business license, vehicle registration, a sales tax permit, and potentially a fire safety permit.
How can I market my food truck business in Texas?
Develop a strong brand identity, utilize social media and online marketing, participate in local events and festivals, and offer excellent customer service.
How do I manage food costs effectively in a food truck business?
Use menu engineering to analyze profitability, implement inventory management to minimize waste, control portion sizes, reduce food waste, and negotiate prices with suppliers.
What are some common challenges faced by food truck businesses in Texas?
Common challenges include dealing with competition, managing seasonal fluctuations, adapting to changing regulations, and ensuring consistent food quality and service.
How can I expand my food truck business in Texas?
Consider opening multiple food trucks, franchising your business, or opening a brick-and-mortar restaurant to expand your reach and increase revenue.