Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Seven h ofm. It is a boat today and we're talking.
You're more than welcome. We have Matt Hitting, who is
the owner operator of Taco Taco Food Truck but also
Bells Burgers and Lazenby Cafe at Utaz. Thank you for
joining us.
Speaker 2 (00:12):
Thank you.
Speaker 1 (00:13):
Now you got into the business and you've been running
Taco Taco food truck. That was the first one that
you got into, is that right?
Speaker 2 (00:20):
Yeah? That was my kind of well, it was my
second step into my own business. I'd my own little
business when I was twenty one, a little food business.
But yeah, Taco Taco's kind of been the longest.
Speaker 1 (00:30):
Yeah right. Did you get inspired to do this because
of the movie Chef where they travel around in that
van and they start selling cool sandwiches and food and
stuff all the way across the US.
Speaker 2 (00:40):
Well, we actually started before that movie came out, But
the creative director of that movie, Roy Choi, he was
my inspiration to start a food truck as he had
his own food truck in La. Oh this is going
back a while now, and he kind of started the
pop up food truck movement.
Speaker 1 (00:53):
So yeah, yeah right it really that movie actually did
make working in a food truck look like it was fun.
Is working in a food truck a truck as fun
as you think? It also looks like hard work? Don't
get me wrong, But is it as fun as it looks?
Speaker 2 (01:05):
Absolutely? I love it. I mean I'm still with everything
else going on in the company. I still my main
shifts are still in the truck because they're the fun
ones and they're the ones I choose to do.
Speaker 1 (01:14):
Yeah. Right, So what made you originally want to get
into the business of hospitality Originally?
Speaker 2 (01:21):
I think I was just I finished school in year ten,
and I got my apprenticeship just before I finished, So
I just actually just wanted to get out of school
and get into the workforce. Was the main thing. Hospitality
was there, it was easy to get into. I liked
the idea of working nights because I was pretty into
my surfing and stuff back into those days. So I
could surf during the day and work a night. That's
how I saw it as a young fifteen year old,
(01:43):
as simple as that. And then I remember my first
ever shift in the kitchen and it was just so intense,
and I was like, I love this. This is for me.
Speaker 1 (01:50):
Yeah right, it certainly is. It's got a reputation for
being very high pressure but very rewarding for a lot
of people. After being with the food truck for a while,
was it a difficult choice to try and make the
decision to then expand into doing Bells Burgers in what
would you call it grounded or a solid location?
Speaker 2 (02:08):
Yeah, bricks and mortars terminology most people use for that one. Yep.
I think we just sort of saw the need for
a burger shop over in Brave and we happened to
find a really nice space and it was kind of
pretty organic from there.
Speaker 1 (02:21):
Yeah. Right, Well, it's built up of really good reputation.
I know a lot of people have often told me
to go and try Bells Burgers and Laze and by cafe.
Tell me when that came into the picture.
Speaker 2 (02:31):
Well that was three years ago now. So the tenders
went out UTAs wired for all their food services and
we actually tended just for a little hole in the
wall on campus to putting a little taco taco in there,
similar to a food truck. They called us up and said,
actually know, we wanted to take over the whole lot
and do this, and we were like, sure, let's give
it a shot.
Speaker 1 (02:50):
Yeah, all right, So what made you think Taco's at
the very start with the one thing that you wanted
to focus on, are you're a Mexican food junkie.
Speaker 2 (02:58):
I've always loved Mexican food for as long as I
can remember, even growing up in Launceston going to Monte
Zuomer's restaurant when every birthday from I remembered from eight
years old through to twelve. And then there was just
a hole in the marketing Hobart for that kind of
you know, more modern Mexican cuisine that we do.
Speaker 1 (03:14):
And have you found that the tastes of Hobart in
particular over the tenure of you working in hospitality have
grown and there are now more food options.
Speaker 2 (03:22):
Oh, absolutely so much. It's quite unbelievable. Actually, the especially
from that fast casual perspective kind of when we started out,
it was more restaurant, was more of a special occasion
type of thing, and now now you know, the fast
casual scene is huge. Yeah.
Speaker 1 (03:36):
Right, Well, we're going to take a break, we'll come
back and we'll talk a bit more with you, particularly
about all the work that you do in the hospitality industry.
We're talking You're more than welcome with Matt hitting the
owner operator of Taco Taco food truck, Bells, Burger's, and
a Lasanbe cafe at UTAs. This is seven h ifm
Seven h ofm. It is a boat today and we're talking.
You're more than welcome. We have Matt Hitting, who is
the owner operator of Taco Taco Food Truck but also
Bells Burgers and Lazenby Cafe at Utaz. Thank you for
joining us.
Speaker 2 (00:12):
Thank you.
Speaker 1 (00:13):
Now you got into the business and you've been running
Taco Taco food truck. That was the first one that
you got into, is that right?
Speaker 2 (00:20):
Yeah? That was my kind of well, it was my
second step into my own business. I'd my own little
business when I was twenty one, a little food business.
But yeah, Taco Taco's kind of been the longest.
Speaker 1 (00:30):
Yeah right. Did you get inspired to do this because
of the movie Chef where they travel around in that
van and they start selling cool sandwiches and food and
stuff all the way across the US.
Speaker 2 (00:40):
Well, we actually started before that movie came out, But
the creative director of that movie, Roy Choi, he was
my inspiration to start a food truck as he had
his own food truck in La. Oh this is going
back a while now, and he kind of started the
pop up food truck movement.
Speaker 1 (00:53):
So yeah, yeah right it really that movie actually did
make working in a food truck look like it was fun.
Is working in a food truck a truck as fun
as you think? It also looks like hard work? Don't
get me wrong, But is it as fun as it looks?
Speaker 2 (01:05):
Absolutely? I love it. I mean I'm still with everything
else going on in the company. I still my main
shifts are still in the truck because they're the fun
ones and they're the ones I choose to do.
Speaker 1 (01:14):
Yeah. Right, So what made you originally want to get
into the business of hospitality Originally?
Speaker 2 (01:21):
I think I was just I finished school in year ten,
and I got my apprenticeship just before I finished, So
I just actually just wanted to get out of school
and get into the workforce. Was the main thing. Hospitality
was there, it was easy to get into. I liked
the idea of working nights because I was pretty into
my surfing and stuff back into those days. So I
could surf during the day and work a night. That's
how I saw it as a young fifteen year old,
(01:43):
as simple as that. And then I remember my first
ever shift in the kitchen and it was just so intense,
and I was like, I love this. This is for me.
Speaker 1 (01:50):
Yeah right, it certainly is. It's got a reputation for
being very high pressure but very rewarding for a lot
of people. After being with the food truck for a while,
was it a difficult choice to try and make the
decision to then expand into doing Bells Burgers in what
would you call it grounded or a solid location?
Speaker 2 (02:08):
Yeah, bricks and mortars terminology most people use for that one. Yep.
I think we just sort of saw the need for
a burger shop over in Brave and we happened to
find a really nice space and it was kind of
pretty organic from there.
Speaker 1 (02:21):
Yeah. Right, Well, it's built up of really good reputation.
I know a lot of people have often told me
to go and try Bells Burgers and Laze and by cafe.
Tell me when that came into the picture.
Speaker 2 (02:31):
Well that was three years ago now. So the tenders
went out UTAs wired for all their food services and
we actually tended just for a little hole in the
wall on campus to putting a little taco taco in there,
similar to a food truck. They called us up and said,
actually know, we wanted to take over the whole lot
and do this, and we were like, sure, let's give
it a shot.
Speaker 1 (02:50):
Yeah, all right, So what made you think Taco's at
the very start with the one thing that you wanted
to focus on, are you're a Mexican food junkie.
Speaker 2 (02:58):
I've always loved Mexican food for as long as I
can remember, even growing up in Launceston going to Monte
Zuomer's restaurant when every birthday from I remembered from eight
years old through to twelve. And then there was just
a hole in the marketing Hobart for that kind of
you know, more modern Mexican cuisine that we do.
Speaker 1 (03:14):
And have you found that the tastes of Hobart in
particular over the tenure of you working in hospitality have
grown and there are now more food options.
Speaker 2 (03:22):
Oh, absolutely so much. It's quite unbelievable. Actually, the especially
from that fast casual perspective kind of when we started out,
it was more restaurant, was more of a special occasion
type of thing, and now now you know, the fast
casual scene is huge. Yeah.
Speaker 1 (03:36):
Right, Well, we're going to take a break, we'll come
back and we'll talk a bit more with you, particularly
about all the work that you do in the hospitality industry.
We're talking You're more than welcome with Matt hitting the
owner operator of Taco Taco food truck, Bells, Burger's, and
a Lasanbe cafe at UTAs. This is seven h ifm
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