Will the MWOB certification help with my Cookie Business?

Hello. I hope you are doing well! Are you trying to get your products into the EU through Croatia? Are you producing anything or only trading? Based on the information you provided, I would try contacting the local authorities or customs, you will have different fares depending on the direction of the shipment. Hope my answer was helpful, kind regards, Ignacio.

Try the International Food Service Executives Association (https://www.ifsea.org/). Their membership is incredibly broad. You can also try connecting with them on LinkedIn. The hard part is finding the first couple of executives, if you can tap into their networks, then you will find success. Concerning email formats, use subject line: "Quick Question" Then use a brief straight forward message: "Dear XYZ, I am ABC and I am trying to create a start up to help food brands. Could I ask you a few questions to learn about needs for food brands? Sincerely, ABC"

My assumption is that fast-food chains begin as restaurants in a single location. Then, if they're successful, they expand – with or without franchising. Honestly, I know next to nothing about running a business in the food industry. But I can help you with 1 important first step: creating your brand, choosing a name, and obtaining the matching domain. A single-location restaurant might get by with a clunky domain or a brand name that isn't unique at a national level, as long as customers can find their building. However, if your goal is to expand beyond that 1 shop, then branding and the internet will be especially important.

If you have no team or your team is lacking what they have it could be a great reason to reach out to them. On the other hand, if you have or can build the right team there is little to gain from partnering with starups like this. Remember that it takes a team to build a successful business and they are not the first or second to try this. My caution would be to make sure you have someone with food safety/regulation experience on your team. This business model has safety concerns which must be addressed to make it viable. Having started, worked with and consulted for food startups, as large as $1B, I can assure you there is a significant public health risk associated with this business model. Sorry to be the voice of reason here, but it is better to hear it from me than someone who is suing you due to a case of food poisoning or worse. As the purveyor of food - or even if acting as a conduit - you have an obligation to consider the public's health and safety. There is an assumption that the product will be safe, just as you assume your Uber will not be a 1971 Ford Pinto with bald tires and an unlicensed driver. Disrupting an industry by challenging the regulations is a great way to go, think Uber or airbnb. Even with the disruption you must still be able to service the customers in a safe way. The FDA states that there are "about 48 million cases of foodborne illness annually...these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths." Food industry regulations, both local and federal, have evolved as a necessity. If you would like to talk through options which begin to address the safety concerns I would be more than happy to talk with you.

You already have part of your answer. You know what types of foods the local workers are eating based on the food trucks. What you need to consider is how much of that type of food can you sell and at what cost in order to recoup your costs to develop the land. This is assuming that there are currently no buildings on the land that can be converted into a restaurant. Keep in mind that you are in an industrial area, how many shifts are there, how many workers buy their meals, and not bring them from home. The first step I is to find out the cost of development, while doing that make a survey and go down by those food trucks (if you can afford it hire some young people to do that for you) Count the number of customers that eat there and ask the people that buy food there if they would come to a restaurant if it was built? What kinds of food they would be looking for? How much of a break do they get for meals? Things of that nature. You may find it better to develop the land in an industrial way rather than a restaurant. The surveys will reveal the possible amount of customers you potentially have, and can give you a price point on how much they are willing to pay, and even do they have the time to come to a restaurant to eat.