Most people dream big when they think about starting a business. Big brand. Big setup. Big future. That’s not a bad thing. The end goal should always be the goal. But here’s the part that eases a lot of anxiety once you really understand it: You don’t have to start where you plan to end. In fact, starting smaller is often the smartest move you can make. A food truck feels huge when you’re standing at zero. It feels expensive. Heavy. Complicated. Like one wrong move could wreck everything. So people overthink. They wait. They “research” themselves into paralysis. Meanwhile, the people who actually win usually start humbler than you’d expect. • Crumbl Cookies didn’t start with fancy storefronts and nationwide hype. The founders were literally handing out cookies in a parking lot, getting feedback one cookie at a time. • Nathan’s Famous started as a single hot dog cart on Coney Island. Not a franchise plan. Not a brand deck. A cart. • Dave’s Hot Chicken started under a pop-up canopy with folding tables and heat lamps. Not polished. Just good food and consistency. ( and they caught the eye of Drake who invested heavily ) Now they may sell for close to a Billi …😳 None of these brands skipped the dream. They just respected their starting point. That’s the real lesson here. Humbling yourself at the beginning doesn’t mean thinking small. It means playing smart. You learn faster. You risk less. You build confidence through action instead of theory. And honestly? Nobody who’s actually successful is judging you for starting “too small.” The only people who do that are the ones who never started at all. If you’re feeling anxious, stuck, or overwhelmed, here’s your permission slip: Start where you are. Use what you have. Improve as you go. Momentum beats perfection every single time.

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Just wanted to say hi to all Merry Christmas and happy new year. You can call me Stuff. I’m in upstate New York area and retiring soon and I am looking start a small food business. I do have a hotdog cart and plan on starting out with mini hotdog and smoked sausage peppers and onions and build it up from there. I’ll take any suggestions I have my own recipe for the hotdog sauce and I am looking for a bbq mustard type sauce for the sauce smoked sausage. I am in planning mode now I did go to culinary school lol at 57 years old and I have been smoking food for the past 6 to 8 years.