Yeah, we know the Brooklyn food scene has jumped the pasture-raised shark, but it’s not like everyone’s going to be abandoning Smorgasburg for Wendy’s any time soon. At this point it looks like blood orange donuts and Bulgogi tacos are here to stay. Cooking up your own scheme for the next banh mi stand? Before you quit the corporate ranks (or your coffee shop job) and join the pork bun party, know that the food business is probably a lot riskier, more demanding and, yes, expensive than whatever gig you may be leaving behind. And be prepared to spend less time in the kitchen and more with accountants, city permit agents and suppliers. Still curious? Here, a handful of seasoned Brooklyn foodtrepreneurs on what you need to know before taking the po’ boy plunge.

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