Starting your own business or freelancing becomes a 24/7 job.
Yes, if and when you are a successful entrepreneur, you can set up passive income streams and have plenty of free time. But, until you get there, you will work your ass off.
Freelancing typically has lower risks as you don't have to invest massive amounts in office space or anything. Just business cards, supplies, and a lot of time and effort making contacts and building your network.
A business that requires physical space and/or inventory is much higher risk as you will invest a significant amount of money right up front and spend months recovering.
In that, food service is the riskiest. In addition, to planning, staffing, promoting - you are dealing with a lot more challenges like health and safety inspections, dealing with perishable products, etc. About 60% of food service businesses fail in the first year. 80% fail in the first five years. Food service includes cafes, bakeries, etc.
That is why a lot of chefs are going pop up route or renting commercial or community kitchen spaces to make packaged refrigerated or frozen goods.
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