I would like to lease kitchen space inside of a local liquor store to cook and sale food, how can i go about doing this, what are the overhead cost and what about pros and cons, how much money could i make?
You need a license from the Board of Health and a State Sales tax number. Your greatest cost are equipment, food and advertising. Pros are ability to be your own boss, choose your hours and days of operation. Cons: Loss of freedom, mountains of paperwork, booking and forms. No customers, cost of liability insurance, passing Board of Health Inspections.
