Excellent concept. Niche catering focused on breakfast and lunch for business offices.
Pros: monday through friday work week. very few nights and holidays.
Cons: not really any cons to speak of.
4:00 AM start time. Must work with a sense of urgency as most client deliveries are coordinated and out the door with our drivers by 10:00AM. After deliveries are out, we would establish and execute prep for the following day. Check back and direct returning drivers optimizing sanitation and productivity. Drive kitchen to a safe and sanitary closing, with a focus on the next days business.
Monday through Friday work week with most holidays off. I developed three kitchens, Orlando, West Palm, Tampa. I also developed a call center and marketing department. Developing people and promoting them was the best part of the experience.