Energy Efficient Cooking

When I graduated from college with a business degree a little over a year ago, I was at a loss for what opportunities to pursue. The economy was on the verge of a recession, and people were already beginning to save money rather than splurging on luxury items. So I began to look into markets that can endure under any level of economic hardship. Naturally, the food service industry tops that list.

Due to budget constraints, I had to start small. I saw the potential to open a late-night snack stop just a block away from the bar district in my college town. Armed with little more than a commercial fryer and a smile, I began to receive an influx of customers almost immediately. There are few absolutes in business, but people have to eat somewhere.