Side Hustleslow risk
Construction Lunch Catering: $2K/Month in 90 Days
Target construction sites with $15-25 lunch deliveries. $500 startup, 300% margins, predictable revenue from repeat customers.
Last verified: 3/26/2026
Sources:
Target construction sites with $15-25 lunch deliveries. $500 startup, 300% margins, predictable revenue from repeat customers.
Capital Required
$0-$1K
Time Commitment
5-20 hrs/week
Skill Level
beginner
Risk Level
low
Construction workers eat lunch every day at the same time, in the same place, and have limited options. Most job sites are in industrial areas with no nearby restaurants, forcing workers to pack lunches or drive 20+ minutes for food. This creates a captive audience willing to pay premium prices for hot, delivered meals.
The numbers work because construction crews are predictable. A typical commercial job site has 15-40 workers who break for lunch between 11:30 AM and 1:00 PM. They earn $25-45/hour, making a $15-20 lunch reasonable. Most importantly, these jobs last 3-12 months, providing stable, recurring revenue.
The Economics
Startup costs are minimal: $300 for food service permits, $150 for insulated delivery bags, and $50 for initial inventory. Total: $500.
Revenue model is straightforward. Charge $15-25 per meal with food costs of $4-7. Your gross margin is 60-70%. A single job site with 25 workers ordering 4 days per week generates $1,500-2,500 weekly revenue, or $375-625 profit after food costs.
The key insight: construction foremen make group orders to save time. Instead of selling to individuals, you're selling to one decision-maker who orders for the entire crew. This reduces transaction friction and increases order size.
Why This Works Now
Construction is booming in most US markets due to infrastructure spending and commercial development. Labor shortages mean crews work longer hours and value time-saving services more than ever. Food delivery apps like DoorDash struggle with construction sites because:
You solve all these problems by building relationships with site supervisors and delivering directly to trailers or break areas.
Target Markets and Site Selection
Focus on commercial construction sites lasting 4+ months. Residential sites typically have smaller crews and shorter timelines. Industrial projects (warehouses, data centers, hospitals) are ideal because they employ 30-80 workers for 6-18 months.
Identify active sites by:
Avoid highway projects (workers spread across miles) and renovation jobs (unpredictable schedules).
Menu Strategy
Keep it simple: 3-4 protein options, 2-3 sides, drinks. Think hearty portions that satisfy manual laborers. Popular items include:
Avoid complex items requiring fresh prep. Use a commissary kitchen or partner with local BBQ restaurants for bulk preparation. Many areas allow catering from residential kitchens with proper permits.
Execution Strategy
Start with one site to prove the concept. Visit job sites between 10-11 AM when foremen are planning lunch. Introduce yourself to the superintendent or general foreman, not individual workers. Offer a free lunch for the supervisor to try your food.
Create simple order forms listing prices and delivery times. WhatsApp or text messaging works better than apps for construction communication. Collect orders by 10 AM for 12 PM delivery.
Build trust through consistency. Show up every day at the promised time, even in bad weather. Construction crews value reliability above everything else.
Scaling Beyond One Site
Once you're serving one site profitably, target projects within a 10-mile radius. Stagger delivery times: Site A at 11:45 AM, Site B at 12:15 PM, Site C at 12:45 PM. This maximizes your earning window.
Hire delivery drivers as you add sites. Pay $15-18/hour plus gas money. Many college students or retirees want part-time midday work.
Track which general contractors use multiple sites. Landing one GC relationship can lead to 3-5 concurrent job sites.
Common Mistakes
Overcomplicating the menu: Construction workers want familiar, filling food. Skip the gourmet options.
Targeting small residential sites: Crews of 5-8 people don't generate enough revenue to justify delivery costs.
Inconsistent timing: Being late once damages your reputation. Construction schedules are rigid.
Ignoring site culture: Some crews prefer Mexican food, others want BBQ. Ask the foreman what workers typically eat.
Underpricing: Workers expect to pay restaurant prices for convenience. Don't compete on price.
Focusing on individuals instead of foremen: Group orders are more efficient and larger.
Start This Week
Drive commercial zones: Spend 2 hours identifying active construction sites with 20+ workers. Note company names and site access points.
Get permits: Visit your county health department to understand food service requirements. Many areas allow catering permits for under $200.
Make contact: Visit your best prospect site and introduce yourself to the foreman. Offer to bring lunch samples tomorrow.
Timeline to Profitability
Week 1-2: Permits and initial site prospecting Week 3-4: Land first client and begin daily service Week 5-8: Refine operations and add second site Week 9-12: Scale to 3-4 sites for $2,000+ monthly profit
Most operators break even after 30-45 days and reach $2,000+ monthly profit within 90 days.
Seasonal Considerations
Construction slows in northern climates during winter, but indoor projects continue. Summer is peak season everywhere. Plan for 15-20% revenue drops during holidays and bad weather.
Some operators pivot to catering factory shifts or office parks during construction downturns.
Exit Strategies
This business model has multiple exit paths:
Risk Factors
Project cancellations can eliminate 25-40% of revenue overnight. Diversify across multiple sites and contractors. Weather delays affect schedules but workers still eat, just at different times.
Food safety violations can shut down operations. Follow health department guidelines strictly and maintain liability insurance.
Competition from established food trucks or restaurants is possible but rare due to logistical challenges of construction site access.
The window for this opportunity exists because food delivery apps haven't solved the construction market, yet construction employment remains at historic highs. Sites need reliable lunch options now, and most food service operators haven't recognized this underserved market.
FAQs
Q: Do I need a commercial kitchen? A: Many areas allow catering permits using residential kitchens or commissary spaces. Check local health department requirements. Some operators partner with restaurants for bulk preparation.
Q: How do I handle payment from crews? A: Most foremen pay with company credit cards or petty cash. Some use Venmo or CashApp. Avoid individual payments from 20+ workers.
Q: What if a project ends suddenly? A: Diversify across 3-5 sites minimum. Follow construction news and permit databases to anticipate project timelines. Build relationships with multiple general contractors.
Q: Can this work in small towns? A: Yes, if there's active construction. Small towns often have fewer food options, making the service more valuable. Target highway projects, new schools, or commercial developments.
Q: How much can I realistically make? A: Operators serving 3-4 sites typically net $2,000-4,000 monthly working 20-25 hours per week. Larger operations with employees can reach $8,000+ monthly profit.
Execution Steps
Obtain food service permits: Contact your county health department for catering permit requirements. Budget $200-400 for permits and initial inspection.
Scout target sites: Identify 10+ active commercial construction sites within 15 miles. Note crew sizes, break times, and site access points.
Develop relationships: Visit site trailers between 10-11 AM to meet foremen. Offer free lunch samples to decision-makers.
Create ordering system: Design simple order forms with prices and contact info. Set up business WhatsApp or Google Voice number for orders.
Establish supply chain: Partner with local restaurants for bulk food prep or secure commissary kitchen access. Buy insulated delivery bags and basic supplies.
Launch daily service: Start with one site, serving 15+ workers consistently for 2-3 weeks before adding additional locations.
This business works because it solves a real problem for a captive audience willing to pay for convenience. The combination of predictable customers, limited competition, and low startup costs creates an opportunity most people overlook.
This article is for educational purposes only and does not constitute business or financial advice. Always consult with relevant professionals and comply with local regulations before starting any business.
Many areas allow catering permits using residential kitchens or shared commissary spaces. Check your local health department requirements first. Some operators partner with restaurants for bulk preparation, which can reduce startup costs and regulatory complexity.
Most foremen pay with company credit cards or petty cash for the entire crew order. Some use digital payment apps like Venmo or CashApp. Avoid collecting individual payments from 20+ workers - always work through the site supervisor or foreman.
Diversify across 3-5 sites minimum to protect against project cancellations. Follow local construction news and permit databases to anticipate project timelines. Build relationships with multiple general contractors who manage several concurrent job sites.
Operators serving 3-4 sites typically net $2,000-4,000 monthly working 20-25 hours per week. Each site with 25 workers ordering 4 days weekly generates $375-625 profit after food costs. Larger operations with employees can reach $8,000+ monthly profit.
Yes, if there's active construction. Small towns often have fewer food options near job sites, making delivery services more valuable. Target highway projects, new schools, hospital expansions, or commercial developments that employ 15+ workers for months.