Cooking as a path to entrepreneurship in Mexico
In Mexico, gastronomy is both an economic and cultural engine. According to INEGI 2023, more than one million businesses are related to food preparation, from fondas to restaurants. But not all have the same investment levels or risks.
The key question is: in 2025, which is more profitable—opening a restaurant or starting a home cooking business?
Opening a restaurant: High investment and risks
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High startup costs: rent, renovations, furniture, permits, payroll, and marketing. Opening in Mexico City can easily exceed one million pesos.
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Greater structure required: employees, administrative processes, formal suppliers.
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Tough competition: many new restaurants close within their first 2 years if sales don’t reach sustainable levels.
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Limited visibility without advertising: customers only come if you invest in location and marketing.
Starting a home cooking business: Clear advantages
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Minimal investment: your kitchen and your recipes are enough to begin.
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Flexibility: you decide schedules, how many guests to host, and what menu to serve.
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Growing market: diners want authentic homemade experiences, not delivery boxes.
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Lower risk: no rental contracts or large payrolls.
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Organic scalability: grow with reviews, recommendations, and platforms like Homlunch.
Profitability comparison
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Restaurants: average profit margin ranges between 10–15% net after covering high fixed costs.
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Home cooking businesses: margins can exceed 30% thanks to reduced overhead.
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Break-even time: restaurants may take 2–3 years to recover investment, while home cooking businesses can show profit within the first month.
Homlunch: The bridge between home cooks and customers
Homlunch gives you the structure to start without the complications of a restaurant:
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Free kitchen registration
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Secure bookings and payments
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Online visibility and promotion
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A community of diners seeking authentic experiences
We are not delivery. We share tables, culture, and stories.
Real examples
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The family in Mérida turning queso relleno into steady income.
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The young cook in Mexico City serving tacos de guisado on weekends.
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The woman in Puebla sharing her grandmother’s mole poblano recipe.
All of them started with their kitchens and now enjoy income without the heavy burden of running a restaurant.
Dare to start cooking entrepreneurship with Homlunch
Opening a restaurant may be a dream, but it’s not the only way to live from your sazón. Cooking from home is more accessible, profitable, and personal.
Book homemade food experiences on Homlunch and taste authentic Mexican flavors
Register your kitchen on Homlunch and start earning more than with a traditional restaurant
