Am thinking on starting a gourmet food delivery business from home, any ideal?

When it comes to preparing a good home made afro-carribean meal you can count on me. Therefore since the beginning of this year I have been thinking on starting a home cook meal delivery service. If anyone have an ideal, support, advice, or information conserning such a business I would be very much appreciative.Am thinking on starting a gourmet food delivery business from home, any ideal?
Given the cost of gas, home delivery could make your cost prohibitive. You should plan on maybe setting minimum order size and/or a delivery charge.



What about setting up a local deli as a pickup point. You can drop of meals there and maybe the get a cut for acting as a point for your business. They could also take orders in the morning.



IE A deli by a train station - people place orders in the morning, you pick up the orders, and deliver them that afternoon. People get off of the train and drive home with dinner.



Plan nutrition information - people are oftern concerned about sodium, carbs , fiber, calories and fat content.



Contact your health department to see what you would have to do to get the show on the road. Is a home kitchen acceptable? At what volume will you need to expand - staff, facilities. How much should be set aside from each meal so that you are financially ready for each stage of development?



What is your vision, your long range plan?



There is a lot to do this. I know, I have thought about it. But I planned on doing healthy, flavorful food.Am thinking on starting a gourmet food delivery business from home, any ideal?
make it all vegan foodAm thinking on starting a gourmet food delivery business from home, any ideal?
Great idea! I wish you luck with it. One thing that is absolutely CRUCIAL for you to know, is that it can be kind of a pain to get your kitchen certified to prepare food for the public.Am thinking on starting a gourmet food delivery business from home, any ideal?
have to agree with kendalandsam, i found it very hard to get my kitchen okayed for such a venture, you need all sorts of health, safety, hygiene and fire regulations sorted b4 you can even think to chop your first bit of cabbage or cook your first lot of cous-cous(yummy!!). check with your local or regional health board first, that way you can get all the checks done and then go straight into business, rather than starting up and then getting fined thousand for improper hygiene or some such matter. saying all that tho, i still wish you the best of luck with your venture. happy days!!