Based on an exchange of mails with Steven from Eatmosphere / Mary Pop-In and some thinking i did the last couple of weeks, i see a couple of axes where future and ongoing food projects could be set in
There is an lvl Localisation
On this axe we could discuss how feasible it is to create your project with the value proposition of being the most local possible. But this influances the cost, the logistics, the scale on which you create your project
There is the lvl workload
Here we can talk about the number of hours a food project needs to be open to be even just break-even. We know the stories about cooks that do 60-70 hours work week, and i see around me a lot of people doing much more then regular hours, while suffering the risk of loosing a lot in any crisis situation (terrorist attack, pandemic, …)
last lvl for me is regulation
Here you are limited by the degree of rules you need to follow and how that makes it or not possible to start your project. I think there is a lot of work to do on this level. With other type of craftmanship you could start making stuff right away, find your little market and grow. All this mostly legally
For almost any food project you need to put a lot of money and invest in learning about a lot of regulation before you can even start selling your first product.