I love cooking and I love people loving my cooking. However, I don’t like getting told what to do for long term, so working in a kitchen or restaurant is probably a bad position for me. I’ve given years of thinking about working or running a food truck with a rotating menu. It’d be cool to travel around and see different people a day enjoying my different dishes, but I’ve never actually heard the everyday ins-and-outs of working in a food truck. What are some experiences (good or bad) working in a food truck that you could share?
90% of your time will be spent dealing with the business, 10% of it will be cooking.
OP, please take this succinct statement to heart.
I’ve owned or adjacently owned or been involved with multiple businesses. It always starts out as excitement, it always turns in to paperwork and lawyers and permits and licenses.
I loved the people, the customers (some), the employees, etc. but I always spent more time doing business shit than the things I loved doing. And it erodes your soul over time.
Now, if you end up with an award-winning thing and can afford to pay for some help with some of that stuff? Hell yeah. That’s the dream. But it can be tough to get there.
Also, if you hire someone else to do the business stuff, you’ll add managerial tasks to your workload.
Also they might steal from you, or just do a bad job maybe.
I see… thank you. I have a lot to think about
I’ve listened to professional chefs, owners, and Chef Owners, and a bunch have said that’s why everyone WANTS to get bought out. It’s not just the cheque, it’s the fact that now they can do what they love and someone else does the bullshit.
I don’t personally know any of these people, but I have eaten about a quarter to half of this food, and the people are genuinely nice. Maybe hit one of them up for a forum or FBG hint.
https://www.seattlefoodtruck.com/
And that 10% is still 8 hour days.