I started exactly where you are. Excited, but completely overwhelmed. I didn't know what equipment to buy, what permits I needed, or all the rules that come with starting a food business.

At my very first event in 2009, I was shut down by the state because I hadn't filed my sales tax report. I didn't owe any money, I had just started my business in March and had $0 in sales the previous quarter. But I didn't know you still have to file a zero sales tax return. That one mistake taught me a lesson I'll never forget.

Seventeen years later, I've built a business that generates over $800,000 a year serving major festivals and events.

I created this simple to follow BLUEPRINT so you can avoid the costly mistakes I made and start your business with confidence.

My philosophy is simple, proven, and profitable:

Simple Menu. Fast Service. High Profit.