u/ShadyOG34

Y’all, I have a food truck. I consider it to be pretty successful. I know my market, I work my margins, and I make great relationships with my customers.

Here’s the thing. I typically park in lots I get permission to park in. No charge. Today was my first day at a place that was holding an event. Every weekend, for a month. Still no charge, but I had to agree to work the hours they were open.

I got my face kicked in. Nonstop from 9:30 to 4:30. I did more in one day than I’m used to doing in a week. I fucking LOVE this shit. And I got a whole month of weekends to keep doing it!

Just wanted to share some positive news on this feed. The job can be rough, the bullshit will get to you. But all it takes is one day where you sell out at noon, send someone to the store, and then sell out at 5….

Fuck I love this business. And here’s to hoping all y’all are killing it as well.

Sleep fast. Tomorrow is coming quick, and you got shit to prep

On the other side of this shit! I’ve been Dashing for a few years. Today I start actually being a merchant. I can’t wait for you idiots to start shoving your phone in my face!

If you happen to be dashing in the STL county area, and you are picking up from a food truck, grab an ice cold soda or water on the house boys.

Let’s get it!

Just trying to get a feel for what other people are doing on a day to day basis. For context, I’m in the Midwest and just officially started up last week. We are lucky enough to have a couple of great spots to park whenever we want, no charge. We hit the ground running and it’s been great so far.

My business partner wants to expand the menu. We’ve already got 9 entree options (a lot of cross over ingredients like a pulled pork sandwich and loaded fries with pulled pork.) His plan would put us up to around 20. Again, a lot of crossover stuff, so we’d add a chicken sandwich and bbq chicken fries maybe.

Here’s the thing, I can do it. I can put this all on my shoulders and just continue knocking this shit out of the park. But should I?

So I’m looking to see if anyone has any input on their experience with a limited specialized menu compared to a menu like the Cheesecake Factory with a billion items. Prep work isn’t a concern, just actual functioning in a parking lot.

Curios to see what y’all got to say. Thanks. Stay cool out there homies

I asked in a comment the other day, and got zero responses. So I’ll ask again.

Where the hell are y’all finding your footlongs? Around me, Gordon’s has got some but they are trash. I’m a Nathan’s guy, but I can be swayed if the dog stands up to par.

My restaurant depot doesn’t carry any foot long dogs, but does carry a decent 9” bun.

I’ve seen I can order online, but I’d probably have to buy in some serious bulk to make the price right.

Anyway, let me know if I’m missing something. I don’t want to go to US Foods, PFG, Sysco unless I can literally order this one thing and pick it up. I’d prefer not to dedicate half my freezer to hot dogs. But I’d love to offer a footlong as it fits with my brand all too well.

Thanks in advance.

Anyone in STL county know someone that will come out and help us fix this damn refrigerator? YouTube and AI can only help my dumbass so much.

Every company I call refuses to work on trucks.

This is getting realllllllly frustrating.

There’s a little dive across the street from my house. I worked there off and on for the last decade or so. I know all the ins and outs, costs and red flags. This last year or so, the owners have just given up. One is never there more than he has to be, and the other is only there one night a week to bartend. I’ve inquired about what they are looking for to sell, as they haven’t been shy about wanting out, but they must think the place is sitting on buried treasure or something.

It’s a 50/50 partnership, right of first refusal, and I just can’t wrap my head around how to make them a fair offer without hurting their feelings. We’ve been friends for a long time. They are good people, they are just over their heads and honestly burnt out.

So have any of you got in to the business in a way that wasn’t just cutting a check? I’ve been focused on a divide and conquer type approach. Try to get one to sell me their half and let the other reap the rewards of me fixing up the place until I can buy them out at a better price (for them). I’ve offered to rent their kitchen as my own business, and use that as a proverbial foot in the door to start bringing in sales that would justify the price in their heads. They balked at that idea.

I’m there quite often, it’s across the street after all. When something breaks, the bartenders ask me to fix it. When there’s an open shift, the owners beg me to cover (I don’t). When the topic comes up, the staff and the regulars look at me and try to convince me to just pony up the cash and take it over.

I’ve got $50k to throw at them, and even that seems like too much to offer realistically. But they seem hell bent on getting $250k when I doubt they are doing that in sales a year anymore.

Any ideas on how to crack this nut? I don’t want to over-leverage my currently stable business just to jump into a money pit, and I don’t want to wait 2-3 years for them to just walk away when the lease is up. But if I can get in cheap and breathe some life back into the place, without ruining a couple friendships, I’m open to any ideas.

Thanks for your time.