Food truck want-a-bees...just an observation

RRP · September 2015

Unless I have missed them I think our egger friend in Iowa @badinfluence has only surfaced once or twice since starting his food truck business. In his very informative post he revealed how he literally is on the clock 24 hours a day unless it rains. Also sounded like he gets little continuous sleep as his routine is full of "gotta be" doing this or that at set times all the time he's not open for business. I say more power to him, but while he may be living his dream in reality it might not suit everyone who wants to chuck-the-job for a food truck life.
Hopefully some day when it rains in Iowa he'll jump back in with an update!

Chubbs · September 2015

I want an update too.

northGAcock · September 2015

Food truck or restaurant work, that is the nature of that industry. If you aren't there, either you aren't chasing the dollar needed for brand recognition and sustainability. If you let others operate it on your behalf, someone is giving away your product or taking a few items home with them at the end of the day. Food is a necessity of life, and one thing i have learned in this business, is desperate people do desperate things. Like most businesses, you have to live it to make it....but in the restaurant bitness, it is more critical than some others. You have to have a passion of it. I was fortunate to get out of food operations about 15 years ago, yet remain with the company in a different capacity (IT). I have been fortunate to find a way to have a balanced life style and remain in the industry.

For clarity, I am speaking about the industry as a whole, and in no way intend to reflect any knowledge of bad-influence's food truck or business.

Legume · September 2015

Why don't you all just wander over to his post from yesterday about BBQ comps and ask him?

gdenby · September 2015

Anything built from the ground up by just a single person, or a couple, will be hell. Food making, maybe more than other endeavors. I've had some exceptional food from food trucks/mobile stands. Frankly, more often better than established fast food. So I try them if I can find them whenever I need some eat and go.

Good luck, @badinfluence,

Carolina Q · September 2015

My mom says, "Everything you cook is so GOOD!! You should open a restaurant!" I just smile and say, Thanks Mom, I'm glad you like it.

RRP · September 2015

Legume said:

Why don't you all just wander over to his post from yesterday about BBQ comps and ask him?

Thanks - like I said Unless I have missed them I think our egger friend in Iowa - so I missed it, but have asked for an update when he has time and isn't kicking butt on the circuit this weekend!

Dyal_SC · September 2015

Might not suit you nor others @RRP , but I'm sure there are some "want-a-bees" here that would be very successful and have lots of fun with it!

I've met @badinfluence in person. Great guy! Hope he's having fun in the chaos of it all.

northGAcock · September 2015

Dyal_SC said:

Might not suit you nor others @RRP , but I'm sure there are some "want-a-bees" here that would be very successful and have lots of fun with it! I've met @badinfluence in person. Great guy! Hope he's having fun in the chaos of it all.

@Dyal_SC I agree with you relative to @badinfluence's endeavor. My comments above are general to the industry. If you have the passion to do what it takes....you stand a better chance. It is a young persons game in this industry as a start up and requires tremendous energy and stamina. I would love to meet him and assure you I am pulling for his success. It is hard work and long hours. I have to say there is great humor in the restaurant business and a lot of really good people. I have had some good times over the years.

badinfluence · September 2015

Ok everyone....Update....lol the hours are long oh yeah they are but it is getting easier with the routine and all. We now have had 3 others jump into the BBQ business since our opening so doing a little revamping of the menu but still a focus on BBQ. We have found that when invited to a event...be there that is where the major money has come so far. The word is spreading about the truck and all positive from what I hear. I also hear people say "oh...we hear nothing but good things about the food on your truck, but we have never tried it". Yeah story of my life....lol. When opened in June we were voted pretty high on the river city awards for our area, but did not come in first in anything YET! The voting was done in July so only 1 month of us being opened.

The passion is still there and it will be a success the more word spreads I have no dought.

We are having a hard time convincing people that food can be better then at a restaraunt all they have to do is try it. This I'm sure is due to me being the first food truck in my area. There is another one getting ready to open as I have met the woman and seen her truck....and low and behold she wants to do pulled pork. I told he good luck as her truck is not set up for BBQ, and let's face it....MINE is better...lol.

We have been booked for most weekends in October already and looking forward to the events. Also have been asked to cater a few events...woo hoo...good money in that for sure.

I will update more Sunday when we get back from the Plugtown BBQ cookoff.

Any questions...ask away.

RRP · September 2015

Thanks for the update! Didn't you say you had been in the restaurant biz long before you became a trucker? Guess what I'm getting at is you already had a feel for the time and commitment the biz takes to be successful. I've heard a couple people complain about their 7 to 4 job and say I'm going to apply for one of the newly approved food truck licenses here in Peoria and live on easy street! I just know that ain't so and try to convince them they need to do more investigation and talk to people like you. BTW that was the other purpose in starting this thread and I thank you for your reply. Good luck both in your business and your weekend competitions!

NPHuskerFL · September 2015

Glad to hear your business plan is working @badinfluence
Day by day we are getting closure to either brick & mortar, truck or both. MaMa is an analyst so T's getting crossed and I's dotted is a must. Getting recipe book together and figuring out what items Wow and which one's are hohum. Bottom line is it's a job fed by passion. I think the key is keeping it fun to where you still have the passion. Without that passion and drive the food and business would ultimately fail. This is where we're at. We have several close friends that have good success and love it. But, there's a lot of work that goes with it....event planning, permits and even food truck throwdown/wars. I wish you all the splendor success my friend. Now get some rest.

badinfluence · September 2015

@RRP lol at the 7-4 job. As you can see its wee morning hours right now while oosting.

Yes I was in the restaurant business before driving truck so yes I did have a idea of the industry before going all in again. There are only 2 things I am really good at. 1 is driving a truck. 2 is cooking so it came down to those 2 choices and with a pre teen boy I had to get off the road.

@NPHuskerFL good luck and hope you all do open a truck. One thing though be flexible on the menu. I have added a few things and deleted a few as we have gone along. And make it fast and simple. 90% of what we make is faster then what can be made at a fast food joint and 100% better. Just with simple seasonings. Price point is also a huge factor in my area due to the fact of a poor economy of my town but as mentioned before everyone has to eat and most don't like to cook.

Food truck want-a-bees...just an observation

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