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I hit 500 catering gigs off my taco truck and it split my brain in two
Last month I crossed 500 events serving from my truck in Austin, and it got me thinking... is that a sign I should stick with the truck or finally open a brick and mortar? Half my regulars say the truck means lower overhead and more freedom, the other half say 500 gigs means I proved the demand for a real spot. I charged $800 for a quinceanera last weekend and the profit left me wondering which side is right. What number made you question your whole business model?
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rayy835mo ago
My buddy Marcus ran a pop-up BBQ thing in Dallas for like 4 years (smoked meat out of his buddy's parking lot). He hit 400 events and was all "this is it, I'm opening a spot." Two months into the lease he was drowning in rent and a health inspector fine because his smoker wasn't up to code for a permanent kitchen. He ended up going back to the parking lot and now he's got a waiting list on weekends. The freedom part is real, man.
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