July 23, 2018

Don’t Downplay Your ‘Side Gig’ Food Business

I know there are many readers of this site who are focused on building their full-time food business but I want to take a moment to address the ‘side gig’ food entrepreneurs.

By ‘side gig,’ I’m referring to the part-time food entrepreneurs amongst us. Those who may be working full-time already at another job or who are the main caregiver to a child or adult family member. These are the folks who squeeze in all their business responsibilities in the bits and pieces of time they can carve out from the rest of their life. Being a food entrepreneur can be all consuming to begin with so when you compress your time down significantly, a ‘side gig’ food business gets even tougher.

That’s not to say that you should let the challenges stand in your way. Throughout the years I’ve had the honor of talking with and meeting thousands of food entrepreneurs, I know that many side gig entrepreneurs find a creative outlet in their food business. Or it may be the ability to control the decisions and destiny of something of your own making. Or, for some, the side gig is just a stepping stone to build it into a full-time gig in the future.

No matter who you are or where you fall in that equation, it’s important not to downplay your food business. We are living in a gig economy where many people are hustling 2 or more ‘gigs’ in order to put together a life that is creatively and financially fulfilling to them. I remember years ago someone referred to it as a ‘patchwork quilt’ life. They were proud that by taking these various pieces of their life that made them happy and that they had expertise in, they were able to build a beautiful life for themselves and their family.

So just a reminder, especially to those of us in the 40+ age category who were raised to believe that a full-time corporate job was the only way to go, that your side gig food business is something you should be proud of.

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