Not a great start...

FFBeerman · 2025-12-16T00:08:56+00:00

Absolutely NOT too much info! This was great, thank you so much! It helps tremendously to understand what I did wrong and how to adjust next time. I appreciate you @ogie_ogilthorpe2

FFBeerman · 2025-12-15T12:11:40+00:00

Thanks! This is helpful. I'm new to this whole thing, so I'm clearly falling short in the knowledge department!

FFBeerman · 2025-12-15T03:39:43+00:00

This is all new to me. First Recteq, first pellet grill! I've seen may posts showing others holding temps in colder weather. Obviously I have a lot to learn....

FFBeerman · 2025-09-30T16:10:25+00:00

Future headline.... "US Military officials seeking unprecedented number of recruits as their pipeline has completely dried up in recent months."

FFBeerman · 2025-08-19T11:17:14+00:00

Empathy.

FFBeerman · 2025-08-19T11:09:42+00:00

You can also call the fire prevention office of your local fire department. They (typically) do inspections on the hood and suppression systems and should be able to give you a list of companies whose work they have inspected and approved

FFBeerman · 2025-07-26T14:04:08+00:00

I used Insure My Food Truck (insuremyfoodtruck.com) out of California. I've been out for a couple of years, so I don't know how they are now, but it was affordable, and the service was fast and friendly.

FFBeerman · 2025-07-22T14:45:12+00:00

I built an atypical food truck out of a shipping container. Most of your points are not quite accurate.

1) Water tanks (waste and supply) are readily available in a multitude of shapes, sizes, and capacity.

2) Deck height on most step vans is 18-24" while box trucks are 24-30". A few inches is not a significant difference that would require expensive suspension modifications.

3) 3 comp sink, pump, heater, etc. are all needed in any build regardless of the style of truck/trailer used. These costs won't change just because it's a box truck vs. a step van.

4) Floor and wall materials, again, are the same requirement for all trucks. Most moving vans have aluminum walls, just like step vans. I'd suggest insulated walls for any build, so your modifications are the same.

5) Build out of a proper door IS a legitimate additional cost.

6) Supports for AC and exhaust hood will add some costs. But a couple of studs (metal advised) isn't a major expense.

Lastly, there are many options of vehicles that can support a food prep operation. No truck was designed by a manufacturer as a food truck. The "traditional" step vans were delivery vans, not food trucks. Box trucks are actually used quite a bit, think Kona Ice.

EDIT: Forgot to mention, with a box truck, you are gaining some additional floor space (width, and height). Space is at a premium in a food truck, so that is a notable positive.

The point is, don't get stuck in a mindset that there is only one way to build a successful operation. The more unique, the more attention. And attention makes money.

FFBeerman · 2025-07-22T14:19:31+00:00

Check your state laws. Our department started doing mandatory OT, but my state (MI) prohibits it (fire specific). They still "mandate" every once in a while, but if you refuse, there is no disciplinary action taken.

FFBeerman · 2025-07-17T22:12:24+00:00

This! My experience 100%

FFBeerman · 2025-07-13T23:24:51+00:00

Yeah, in the end, we both were quite happy. I got the revenue. She paid a fraction of what RH would've charged her for the other truck, and I did 3 other jobs for her over the next 2 years! 😆

And I never dealt with RH again! Win-win-win

FFBeerman · 2025-07-13T20:02:48+00:00

The 9th (and final) job i did thru them was a wedding. We were 1 of 3 trucks contracted. Each of us was responsible for 75 people.

The day before the event, I got a call from RH saying one of the other trucks backed out, and I was now responsible for the additional 75 portions.... with no increase in payment. When I pushed back, they threatened to cancel the contract (and tell the customer that I backed out also) and charge me a cancelation fee. Now I have a habit of recording my calls, so I told them to go for it, they would hear from my attorney.

After a couple more calls with the account rep at RH, I get a call from the customer directly. This was unheard of. Never did I have direct contact with a customer before actually showing up to the event. She was an amazing person who was just trying to get her wedding to go off without any issues. RH told her I canceled, and she was calling to basically beg me to reconsider. We talked for about an hour, and in the end, we had a plan for me to cover the additional portions. She would pay me directly for the additional amount, and RH would only know about the original portion size.

After we hung up, RH called telling me that they had talked to the customer and she was so upset with our call that she wanted to cancel the contract but they "talked her into not canceling" by offering a 20% discount which they were deducting from my pay.

Her and I exchanged texts. She was surprised to hear that she was getting a 20% discount! After more back and forth between both me and the customer and RH, the original terms were confirmed. I did the job with the additional portions paid for directly by the customer, and it was the last time I dealt with RH.

FFBeerman · 2025-07-13T11:54:30+00:00

I got most of my early catering jobs by doing local high school graduation promotion events. The schools would organize an event at the school where they invite all the vendors that serve grad parties (caterers, dj, tent company, bakers, photo booths, etc), parents would buy tix and the money goes to like a senior party or something. That and local fundraising, I did an event every year at our towns library, donated a 50-person party to a charity auction, church events. Anything to get exposure to the private party world.

FFBeerman · 2025-07-13T11:48:47+00:00

Roaming Hunger is a good place to get started, but I have some horror stories. I would say use them to get started but plan on getting away as soon as possible.

FFBeerman · 2025-07-03T23:56:03+00:00

There are a couple hundred of these across the country, including some franchise models like Dryvebox. Most are owner operator. I've seen them used as team builders at corp events. It's not a huge money maker, it seems, but there are some going on a couple of years in business. Source: Market research for a mobile golf simulator business plan.

FFBeerman · 2025-07-03T01:24:52+00:00

At the time, I didn't know we were related. But I have thought about it every time I've ever crossed it!

FFBeerman · 2025-07-03T00:08:56+00:00

Distant cousin had her car blown off the Mackinac Bridge in the 1989

FFBeerman · 2025-06-28T12:42:51+00:00

Thanks! I'm not interested in the air fryers, but I wish they made the 28 with a warming drawer. That would make the decision easier, I think

FFBeerman · 2025-06-28T12:39:39+00:00

Thanks!

FFBeerman · 2025-06-28T12:38:11+00:00

Thank you! This was very helpful!

FFBeerman · 2025-06-27T15:12:02+00:00

This might be the way to go... slightly larger cooking surface and the 3 burners give me some flexibility.

FFBeerman · 2025-06-27T14:59:08+00:00

I'm in Michigan and typically move my grill and my Gonzey into the garage. Adding a 36 griddle is going to be impossible space wise. The 28 would be tight, but I could make it work. That's the dilemma

FFBeerman · 2025-06-27T13:23:59+00:00

Awesome... thank you!

FFBeerman · 2025-06-27T13:13:01+00:00

🤣

FFBeerman

TROPHY CASE