5 rules you MUST follow if you want to make money from food

By Daisy Carrington, for CNN
Updated 7:17 AM EDT, Thu July 9, 2015
The 2015 <a href="http://www.restaurant.org/Home" target="_blank" target="_blank">National Restaurants Association</a> survey listed ethnic breakfasts as one of their top 20 food trends for 2015. Don't be surprised if you start seeing chilaquiles on the menu -- they're a popular choice for a hearty breakfast in Mexico: fried tortillas in salsa topped with eggs, a dollop of cream and cotija cheese. Click through the gallery for more of this year's top food trends
Ethnic-inspired breakfasts —
The 2015 National Restaurants Association survey listed ethnic breakfasts as one of their top 20 food trends for 2015. Don't be surprised if you start seeing chilaquiles on the menu -- they're a popular choice for a hearty breakfast in Mexico: fried tortillas in salsa topped with eggs, a dollop of cream and cotija cheese. Click through the gallery for more of this year's top food trends
Omid Tavallai/Flickr
<a href="http://www.gmonkeymobile.com/" target="_blank" target="_blank">Gmonkey</a> is considered one of the top vegan food trucks in the United States. According to the National Restaurant Association, diners are becoming increasingly health-conscious and food providers increasingly eco-conscious. Gmonkey not only sources all local and organic produce, the truck itself runs solely on bio diesel made from converted organic vegetable oil. Even the plates and cutlery are compostable.
Healthy living —
Gmonkey is considered one of the top vegan food trucks in the United States. According to the National Restaurant Association, diners are becoming increasingly health-conscious and food providers increasingly eco-conscious. Gmonkey not only sources all local and organic produce, the truck itself runs solely on bio diesel made from converted organic vegetable oil. Even the plates and cutlery are compostable.
RAWTOGRAPHER
Reducing waste is another big priority for restauranteurs these days. British start-up <a href="http://www.rubiesintherubble.com/" target="_blank" target="_blank">Rubies in the Rubble </a>creates chutneys, jams and pickles from surplus fruit and vegetables. The company is now producing 1,000 jars a week, saving over a ton of fruit from being wasted every seven days.
Waste reduction —
Reducing waste is another big priority for restauranteurs these days. British start-up Rubies in the Rubble creates chutneys, jams and pickles from surplus fruit and vegetables. The company is now producing 1,000 jars a week, saving over a ton of fruit from being wasted every seven days.
Courtesy of Rubies in the Rubble
Many businesses insist on using locally-sourced fare (some from in-house farms). <a href="https://www.cnn.com/2015/07/06/business/gallery/food-trends-2015/Street%20Kitchen" target="_blank">Street Kitchen </a>founders Mark Jankel, left, and Jun Tanaka, are adamant about sourcing 100% of their food from British suppliers.
Locally sourced —
Many businesses insist on using locally-sourced fare (some from in-house farms). Street Kitchen founders Mark Jankel, left, and Jun Tanaka, are adamant about sourcing 100% of their food from British suppliers.
courtesy Dan Swallow
The popularity of gluten-free food shows no signs of slowing down. <a href="http://www.coffeeandpikeplace.com/" target="_blank" target="_blank">Coffee and A Speciality Bakery </a>in Seattle specializes in gluten-free goods, from sandwiches to cinnamon rolls.
Gluten-free —
The popularity of gluten-free food shows no signs of slowing down. Coffee and A Speciality Bakery in Seattle specializes in gluten-free goods, from sandwiches to cinnamon rolls.
Dana/Flickr
Farmed for over thousands of years, the popularity of ancient grains like quinoa, chia, spelt, bulgar wheat and farro has exploded in the American market. La Paz, Bolivia (pictured) produces 70% of the world's quinoa.
Ancient grains —
Farmed for over thousands of years, the popularity of ancient grains like quinoa, chia, spelt, bulgar wheat and farro has exploded in the American market. La Paz, Bolivia (pictured) produces 70% of the world's quinoa.
Aizar Raldes/Getty Images
Innovation is one of the biggest drivers in determining the success of a new venture. Take <a href="http://www.cloverfoodlab.com/" target="_blank" target="_blank">Clover Food Lab</a>, a Massachusetts-based chain founded by an MIT grad and a Harvard grad. Food is 100% locally-sourced, and combinations are mind-boggling but delicious (strawberry-broccoli sandwich anyone?).
Innovation —
Innovation is one of the biggest drivers in determining the success of a new venture. Take Clover Food Lab, a Massachusetts-based chain founded by an MIT grad and a Harvard grad. Food is 100% locally-sourced, and combinations are mind-boggling but delicious (strawberry-broccoli sandwich anyone?).
Courtesy Clover Food Lab
What are the hot food trends of 2015?
CNN  — 

Do you love food? So much so that you’ve dreamed of opening your own restaurant, or perhaps starting a gourmet truck? Truth is, it’s a tough business, with lots of room to fail, and more competition than ever before. But if you do it right, the rewards can be rich.

1. Make a plan

It may sound obvious, but an exhaustive, well-thought-out business plan is a must, says Hudson Riehle, senior vice president of research at the United States’ National Restaurant Association.