On this episode we talk about founding a local food truck community, expanding from one truck to two, and the day to day management of your commissary kitchen with Hoss Loaded Burgers

In this episode we discuss:

• Taking a concept from somewhere else and introducing it to the market.
• The perfect cheeseburger
• Working in restaurants at lower levels to owning a food truck.
• What the first days on the food truck were like.
• Starting the food truck community in your area.
• What a day of prep and planning looks like
• Asking the right questions of venue coordinators to plan for demand
• Keeping accurate sales records
• Going door to door asking for permission to park.
• Sourcing local ingredients to provide the highest quality dish.
• Farm to truck movement
• How key local relationships are to success.
• Dealing with the health department.
• How a commissary works.
• How a pop up is the logical first step to getting involved in the food business.