I'll be starting my own food business in October, it took a while for me to approach my friend who wanted to expand his business but couldn't find the right help and partner to do so as he also holds a full time job of his own. I've to relearn my cooking skills (picked up during my kitchen part timing when i was younger), costing, marketing, promotion and branding.
I'll be willing to slave for the next 2-3 years, there are always risk involved but no risk no gains. I'm sure you had your reservations and doubts when you first started your own business. Unlike Beshitted who keeps talking about his PRC restaurant (if any), i'm starting real small and dreaming real big. Ideally i would want to employ as many Singaporeans (preferably middle aged), that said kitchen work is tough and if i have to employ foreign workers so be it.
Small success starts with big dreams, big success starts with small steps