Week 1 of my “$100,000 Restaurant Startup Challenge” is done, and I’ve got my first bit of progress: three orders of Gubahmi—my Taiwanese beef noodle soup—bringing in $232. It’s a small step toward my $100,000 goal to open a store in Ottawa, but it’s a start, and every dollar helps. This week wasn’t just about selling, though. On Saturday, I visited the Lansdowne Farmers’ Market, one of Ottawa’s busiest spots, to check things out. I saw food stalls and lots of hand-crafted items too. With Gubahmi joining the Parkdale Public Market and Night Market this summer, I’m excited but a bit worried. Here’s how Week 1 went.

First Sales: A Little Win

The week began with me feeling nervous but hopeful. I’d been making frozen Gubahmi packs—tasty beef broth, soft beef pieces, and chewy Guan Miao noodles—all packed with the Taiwanese warmth I love. My first buyers were two Taiwanese food fans who saw my challenge on my website and a mum getting comfort food for her daughter. I got three orders: one big family pack for $109 and two smaller ones at $60 and $63 (extra beef—people love it!). Total: $232. After taking out $60 for ingredients and packaging, I kept $172. It won’t buy big kitchen stuff, but seeing money come in felt amazing. Progress: 0.00232% of $100K. It’s small, but it’s something.

Those sales weren’t just cash—they meant a lot. One buyer messaged me: “Jackie, it’s like we met too late! My daughters lived in Ottawa for four years—my oldest graduated, but now my youngest can taste home with your noodle soup!” That’s what Gubahmi is about—it’s not just food; it’s a piece of Taiwan. Still, $172 won’t open a store. Week 1 showed me selling takes hard work, and I want more.

Checking Out Lansdowne: Food and Crafts

Saturday was my research day. I went to the Lansdowne Farmers’ Market at Aberdeen Pavilion—Ottawa people know it’s a weekend favourite. I thought I’d see food stalls, but it was more than that. Around 10 food vendors stood out: a bread maker with fresh loaves, a Mexican hot sauce seller with spicy samples, a Thai food stall smelling great. Then there were hand-crafted stalls—pottery bowls in cool colours, wooden cutting boards, even plant hangers made of rope. It was food and art mixed together, with over 50 vendors, all from within 100 km of Ottawa.

I walked around with my notebook, taking it all in. The food stalls had tables full of stuff and coolers keeping things fresh. The craft sellers added style—one potter had a chalkboard with bowl sizes; another sold cute aprons. Lansdowne felt like a big community show. With Parkdale coming up, I pictured Gubahmi there—maybe not with crafts, but with that local feel. I bought a $6 pretzel (for energy!) and watched people line up, talking to vendors like friends. That’s the mood I want for Gubahmi.

Parkdale Plans and Soup Struggles

Why did I go to Lansdowne? Big news: Gubahmi’s joining the Parkdale Public Market and Night Market this summer! It’s my chance to sell in person, share Taiwanese street food, and grow my $100K fund. Lansdowne showed me how vendors work—what makes people stop and buy? Food stalls had burners and nice signs; craft sellers used racks and smiles. I’m thinking of a Gubahmi stall—maybe a “Taste Taiwan” banner, a cooler of frozen packs, or hot soup cooking right there.

But noodle soup at a market is hard. Bread’s easy—stack it up. Hot sauce? Put it in bottles. Soup? Not simple. Frozen packs are safe but not exciting. Hot soup smells good and pulls people in, but I’d need burners, bowls, and spoons—stuff that costs money. Lansdowne vendors had tents ($100-$200), tables ($50), coolers ($2xx?), and some burners ($100). That’s $400-$500 to start, way more than my $172. I could look on marketplace, but cheap things might break in Ottawa’s windy summer. It’s a problem I need to figure out.

Challenges: Money, Gear, and Others

That $400-$500 price tag feels big. With $172, I’m short, and every dollar takes effort—cooking, packing, delivering. Time’s tight too; I’m new at this—OneHub helped with basics, but I’m no expert. I might price wrong, sell too little, or spill soup at the market. Parkdale will have pros selling poutine and treats—can Gubahmi keep up? I’m counting on it being different—no one’s got Taiwanese noodle soup like mine. It’s risky, but I’m ready.

What’s Next

Week 1’s $232 gives me hope—I want five orders next week, maybe $400 if I work hard. I’ll change my sales talk, give a “first taste” deal, and use social media more. For Parkdale, I’m hunting for cheap gear and planning my stall: frozen packs out front, maybe a hot sample if I can. Markets could make me more money, but I need a smart soup plan.

You’ll see it here:

• 100K Challenge: Weekly updates—sales, costs, mistakes.
• Taste of Taiwan: Gubahmi’s recipe soon (just a peek for now).

Conclusion

Progress: $172 down, $99,768 to go—0.00232% done. Week 1 proved I can sell, and Lansdowne showed me food and craft fun. Parkdale’s next, and I’m excited—even with soup troubles. How much will I make in Week 3? Got tips for a soup-selling newbie? Leave a comment. Want to watch me try? Check my social media. Let’s keep going, Ottawa!