Instead of taking on debt, I licensed my food concept to an experienced restaurant operator in another city. That expansion generated revenue without me needing to raise capital.
I invited potential investors to a private dinner at my restaurant. I served a curated menu and shared our vision while they enjoyed our food. It was much more effective than a traditional investor pitch.
I joined a food business accelerator that provided mentorship, resources, and a small amount of seed funding. The connections I made there led to my first real investment round.
Instead of pitching restaurant investors, I partnered with real estate investors who owned commercial properties. They helped fund my buildout in exchange for a long-term lease deal that benefited us both.
A local brewery invested in our food truck in exchange for us exclusively selling their craft beers. It helped us get off the ground without giving up a huge percentage of our business.