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Any of you guys thought about starting a food trailer with some eggs?
Comments
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"Hold your horses, I've got a fish on for goodness sake!"
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theyolksonyou said:"Hold your horses, I've got a fish on for goodness sake!"fukahwee maineyou can lead a fish to water but you can not make him drink it
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Watch the movie Chef to see what life in a food truck might be like.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Slightly different (restaurant vs. food truck), but very interesting/related thread on BBQ Brethren forum "Open a BBQ Restaurant, they said, it will be fun, they said". Hats off to the those who go for it.
Small & Large BGE
Nashville, TN
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fishlessman said:theyolksonyou said:"Hold your horses, I've got a fish on for goodness sake!"Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
HofstraJet said:fishlessman said:theyolksonyou said:"Hold your horses, I've got a fish on for goodness sake!"fukahwee maineyou can lead a fish to water but you can not make him drink it
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@Thatgrimguy Fat finger disagree.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
HofstraJet said:Watch the movie Chef to see what life in a food truck might be like.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Ok. Time for me to put in my .02. It IS ALOT of work. As of yet I still do NOT have a. Egg in my truck. Why you ask? For a lot of reasons already mentioned. I am allowed to have a smoker outside of the truck to cook on but the egg is just NOT the best choice for my truck right now.
Someone mentioned a commercial kitchen. Everyplace is different. Here EVERYTHING we serve must be cooked IN the truck or on the smoker. Take New York City or Chicago they are not allowed to cook anything on the truck it must all be cooked in a commercial kitchen then just kept warm on the truck to serve.
Hardest part was getting all the inspections and permits....the cooking is the easy part. If you don't need a lot of sleep I say go for it.
My day starts at 8pm when the butts go on...if doing brisket then I get up and it goes on at 11:00pm then back up at 4:00am to put the ribs on and wrap the brisket. Back up at 6:00am to wrap ribs and prep for the day. Keeping a eye on the meat. Get to my location by 10:30am to light the charbroiler and flat top grill. Finish prep to open the window at 11:00am. Work till 7:00pm.....repeat!
I have found also that if its raining...enjoy the day off as it's not worth the gas in the generator to even open that day.
Another comment that was made was a cute employee....it DOES work. I have 2 other people in the truck with me at all times. One for the orders, one preping the buns and me cooking. I'm not the friendliest person to talk to so I leave the customer service up to my window girl.
I would be more then willing to help you in any way if you want any tips,or help.
Like I said the cooking is the easy part. I was in the restaraunt buss. for 10 years before I drove a truck for the next 16 years, but my heart told me to go for it. Do I regret it? Some days YES.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa -
Oh yeah. Forgot the no a/c thing. I do have a/c to the roof...turn on the vent a hood and it sucks the cool air right out. So nope don't even turn it on when out working. It is nice when I'm out there doing prep work though.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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badinfluence said:Ok. Time for me to put in my .02. It IS ALOT of work. As of yet I still do NOT have a. Egg in my truck. Why you ask? For a lot of reasons already mentioned. I am allowed to have a smoker outside of the truck to cook on but the egg is just NOT the best choice for my truck right now.
Someone mentioned a commercial kitchen. Everyplace is different. Here EVERYTHING we serve must be cooked IN the truck or on the smoker. Take New York City or Chicago they are not allowed to cook anything on the truck it must all be cooked in a commercial kitchen then just kept warm on the truck to serve.
Hardest part was getting all the inspections and permits....the cooking is the easy part. If you don't need a lot of sleep I say go for it.
My day starts at 8pm when the butts go on...if doing brisket then I get up and it goes on at 11:00pm then back up at 4:00am to put the ribs on and wrap the brisket. Back up at 6:00am to wrap ribs and prep for the day. Keeping a eye on the meat. Get to my location by 10:30am to light the charbroiler and flat top grill. Finish prep to open the window at 11:00am. Work till 7:00pm.....repeat!
I have found also that if its raining...enjoy the day off as it's not worth the gas in the generator to even open that day.
Another comment that was made was a cute employee....it DOES work. I have 2 other people in the truck with me at all times. One for the orders, one preping the buns and me cooking. I'm not the friendliest person to talk to so I leave the customer service up to my window girl.
I would be more then willing to help you in any way if you want any tips,or help.
Like I said the cooking is the easy part. I was in the restaraunt buss. for 10 years before I drove a truck for the next 16 years, but my heart told me to go for it. Do I regret it? Some days YES. -
NPHuskerFL said:HofstraJet said:Watch the movie Chef to see what life in a food truck might be like.
LBGE
Pikesville, MD
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Acn said:NPHuskerFL said:HofstraJet said:Watch the movie Chef to see what life in a food truck might be like.
______________________________________________I love lamp.. -
Thanks @badinfluence for your no holds bar preview of the life of a resterauntuer. Most people don't have the work ethic necessary to make it work. If I were the OP I would think about starting out in catering. You could have some fun doing tailgate cooks on the weekend and see if you love being in the food business.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I think people fantasize when others stroke their ego... "oh you can cook, start a restaurant" is what they generally say. They have no clue.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:I think people fantasize when others stroke their ego... "oh you can cook, start a restaurant" is what they generally say. They have no clue.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
HofstraJet said:fishlessman said:theyolksonyou said:"Hold your horses, I've got a fish on for goodness sake!"
______________________________________________I love lamp.. -
There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.
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DoubleEgger said:There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.
______________________________________________I love lamp.. -
nolaegghead said:DoubleEgger said:There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.
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I have also thought about getting into the biz more than once. We have 1 BBQ joint here in town. It is a family business that has been run by the same family since the late 50's.
The current owner and his wife run it. They are approaching 70 and have asked me more than once if I was interested in buying them out.
I think about, but I don't have the balls to actually do it. It is fun to daydream though.Louisville, GA - 2 Large BGE's -
johnkitchens said:I have also thought about getting into the biz more than once. We have 1 BBQ joint here in town. It is a family business that has been run by the same family since the late 50's.
The current owner and his wife run it. They are approaching 70 and have asked me more than once if I was interested in buying them out.
I think about, but I don't have the balls to actually do it. It is fun to daydream though.
A ground up operation is just daunting because all the uncertainty and inexperience.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
nolaegghead said:DoubleEgger said:There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I think about it everyday about 4am when I get up to go to work !!!!! As well as other times throughout the day and night !!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
nolaegghead said:DoubleEgger said:There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
If they go into the business knowing what you stated but just accept it and do the same thing after 9 to 15 months and go out of business....is that a good or bad business decision? You seem to know this but they don't?______________________________________________I love lamp..
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Like @badinfluence has described, you had better really like/love it because food service is tough. Looooong hours.
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Toxarch said:nolaegghead said:DoubleEgger said:There's a reason most restaurants fail. It's a terribly difficult business with stiff competition and fickle customers.
Interesting. So you're basically saying any brick and mortar restaurant is doomed there from day one.
I'm around restaurants virtually everyday. Everything from brick & mortar to food trucks. From a business standpoint you first need to know your market and what works and what fails in that area. Knowledge is power.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
The more successful food trucks that I know are more profitable because of catering. Cheap food doesn't automatically win. The ones I speak of are reasonable but, definitely not cheap and they make everything fresh even their bread. It all varies region to region.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thanks guys for the insight. The work ethic is not the issue. The no sleep either lol. Running a tow company and a construction company and going to college at the same time.... Yea many weeks i could count the amount of sleep on two hands. The requirements for inspections will be my hard part. This would not be my only job, i will still do construction and run this 2 days a week. I know a lot of guys think they can cook, you hear it all the time... But i will put my food up against just about anybody's. My chef at my club wants to hire me to cook so he gets days off lol.Jacksonville, FL
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