July 21, 2025 • 46 mins
Skippy is enjoying his grandpa life while the the food truck is buys. Josh has the July blues and hopes that a good small town festival can cure it. Plus the FTO Expo happened this last week! This and so much more!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday Morning Food Truck.
Speaker 2 (00:17):
M H powered by Riverside.
Speaker 3 (00:45):
Martin. Skippy, Morning, sir, Good morning, mister Steve Rodriguez. Everything
should work today, by the way, excellent, glad to hear it. Sure,
everything's great, Everything is awesome. Uh. First of all, happy
(01:06):
birthday to Skippy. M m m yeah, that's all over.
(01:31):
Good night, good morning, justin, good morning everybody else listening. Uh,
eventually when these get posted. Sorry for those that have
been looking for the recordeds on the podcast channel, Sorry
about that. Skippy, don't what are you sticking in your face? Holes?
(01:52):
I think it's not that bad. Should do it? Just
a nice pick, just a nice pick. Paid no attention
to the man behind the curtain. So what's what? Skip
and skipping? Oh, we're just gonna jump right into me. Yeah,
(02:15):
what do you what do you want to do? We
didn't hear from you at all last week, so I
figured we should talk to you this week. I mean,
I went over. I'm having a decent July, having a
good July, even being off a week. We were off,
all right, excellent, excellent, glad to hear it. Okay, thanks
(02:36):
for the overview. Oh it's okay. It's all Josh all
the time. Here we go, Hey, Josh, cheers. Yeah, well
you just I had a good July. Okay, I did.
I've had I've had a good July so far, even
being even decided to take a week off. Let's see
(03:00):
what eventful things happened. Okay, great, my granddaughter was born Sunday.
Just in case nobody heard that last time, granddaughter, It's
likely they didn't. Yeah, she's a beautiful, little, tiny human. Yeah,
today's my birthday. Uh, forty five years old. Okay, that
(03:22):
covers two of the twenty one days. Really rolling now, Oh,
we have to go back twenty one. All right, hold on,
I've got it. We're getting there. Hold on. Well, we
were off for a week and then we came back. Yeah,
the first week back. So if that's the case, I
think I have fed the most people I think I've
ever fed in the last two weeks. Like ever.
Speaker 4 (03:44):
We had a food truck event in Selene on the
eleventh and twelfth. We had Bukuo caterings.
Speaker 3 (03:55):
We've had Buku caterings period. Finally got my haircut Tuesday. Tuesday,
got my haircut finally excellent. I gotta do that. So
that's it. So we'll just fast forward to the seventeenth,
which is a Thursday. We had a food truck rally
(04:17):
downtown by far, the least amount that we've made in
the last We've been there three out of the four years.
I had surgery last year so couldn't do it.
Speaker 4 (04:32):
And then we had a a five k run sponsored
by Bell's Brewery called ober Run. I was at an
orchard and ipsey right straight balls to the wall. I
had a line forty deep for an hour and a
half hour, we'll say two hours, and me and my
(04:56):
worker did basically a fifteen hour just kind of slamming
it out. Didn't get home until like nine to thirty.
Had to go to the shop, but first kids on
for the next day. So the nineteenth nineteenth was a
busy day. That was this past Saturday, busy day. Busy day.
(05:21):
We had the famous Dave's All Star Barbecue contest. I
had a wedding and a drop off catering. My wife
and her friend did majority of the contest by themselves.
I was there for chicken and rib turn in. They
did wild Card, which my wife turned in like a
(05:42):
roasted banana pudding, and they did People's Choice wings where
you had to use like Famous Day's products only, and
we ended up first and chicken second in ribs third
and wild Card first in People's Choice wings for a
grand Champion. So we get a golden ticket to go
to Indianapolis this year if we want to go. I
still haven't made the decision if we're.
Speaker 3 (06:03):
Going on or ound and I want some trophies, want
some money. Yeah, good times, good times had by all.
Proud of my wife, Proud of her friend, first friends,
first ever contest that he was a part of. It
(06:24):
was like a little little puppy. All his family was
there rooting along. So you were only there for turnings.
I was there for the first two. I left because
I had to go to I had drive all the
way back from Taylor to Jackson, which is like an
hour and ten minutes. So she did all the trimming
and cooking and stuff for it. I turned in those two. Well,
(06:45):
I was there.
Speaker 4 (06:46):
I dropped the trailer off, so I brought the trailer
there at like seven. So we did everything together in
the in the beginning and then they finished it off.
Speaker 3 (06:55):
So you weren't there just for the turning like correct,
you just lost boxes up? You cook? Know, we cooked together.
We did everything together. I wasn't sure if she was
just there without you.
Speaker 4 (07:07):
No, Okay, we turned in for our chicken dish. We
turned in l pastor chicken tacos, which were pretty fantastic.
We turned in a sweet and sticky and spicy Asian
style rib and the banana pudding.
Speaker 3 (07:26):
Yeah, it's a good time, good times. Good Were you
glad you fed so many people? Sounds like a good
month so far. The month is actually, I mean month
is definitely better than last month or last year. This
time absolutely.
Speaker 4 (07:45):
Because I was just just looking at looking at sales
trends this month versus last month. I'm up two hundred
and twelve percent, man, because I took through a researcher.
But we had we had really, we've had really good
days so far, even being open Wednesday and Thursday four
(08:05):
hours still three has been.
Speaker 3 (08:07):
It's been. Okay. We're up fifty five percent for the
year so far. Fifty mm hmm. It's not bad. Uh,
I need about twenty nine more thousand to hit last
year sales call or sales total. So I'm sorry say
(08:29):
that again. I need about twenty nine thousand more in
sales to hit last year's sales total. Nice. Seems doable,
it does, since we still have like two weeks left
of this month and we've got we've got some events
lined up. Yeah, what's your week? Week? I'm sorry, I
(08:57):
just got just got distracted here for a second. Uh,
working on for students student loan stuff, seeing if my
kids can go to school this year or not. Yeah,
(09:17):
we've been getting our briskets of Casco though forever. But yeah,
they finally have bumped their prices from I don't know,
they've been at for eighty nine a case for a while.
So this is why it's important to be friends with
your meat managers at places. So he has he has
(09:37):
my phone number, I have his phone number. So yeah,
he sent me a text on Saturday, So it looks
like everything's getting bumped on Monday. So okay, I will
see you tomorrow. Please set aside some cases for me.
So we're uh, is that pretty much what you're going through?
A week? Is five? No? No? No, that's uh yeah,
(10:02):
that'll probably gets through a couple of weeks, so yeah,
but they'll still be cheaper. Look, it'll still be a
little bit cheaper than GFS. Yeah, so haven't haven't been
in GFS lately. I will be there today though, I'm
not sure what their Citi macation is. But yeah, Prus
(10:27):
get prices. Mean it's the pits. So we'll probably have
our first ever mid season price adjustments this year. Yeah,
I as of this morning. Uh, I was just pulling
out my Gordon's account, but yeah, they were they were
(10:49):
five thirty nine last week. Yeah, I'm looking right now
to what were you saying, Gordon's something else? The prices?
Oh yeah, yeah, I mean we're not probably looking at
(11:12):
huge price increases. We'll probably bump all our entrees and
sandwiches up a quarter. Yeah, that pretty much helps to
sustain the the recent price increase. We'll probably bump the
(11:34):
pounds up a little bit excuse me, probably a bluck
in a quarter, which still puts US less than thirty
eight pounds, which is below where a lot of people
are still but that still puts US at a margin
that I can live with. So we'll see. I'm getting
(11:57):
that that print ready to send over to the printer
to get a new banner, I mean menu made and
will probably take effect next week. I'm guessing usually doesn't
take the turnarounds not too long on those banners. So yeah,
Gordon's just five thirty nine ago. Okay, yep, So they'll
be at the same price then, as chief as Costco.
(12:20):
So I'll keep getting the from Costco just because the
quality tends to be a little bit better.
Speaker 4 (12:25):
I checked my SAMs online and it looks like they're
at four four eighty eight still, so I got to
go after this to go get a bunch of gets
some caterings this week.
Speaker 3 (12:40):
But yeah, yeah, so we're right now. It' skippy. We're
only cooking a Justin said they adjusted their smashburger waits
to compensate. Oh yeah, yeah, smashburger waits. Yeah, how much
(13:01):
they're giving. Yeah, so it's instead of A they're using
a little bit less meat for burger. So yeah, right now,
we're only cooking two briskets a day to make sure
that we sell it previous pre prior to the price.
(13:21):
Like Sea, we would do three. If we thought it
was gonna be a busy day, we'd do four. Type
of thing. But you know, we're throwing away a few
pounds you know, a day some days. You know. Right now, though,
we're gonna make sure that we're gonna sell it all.
We sell it at Brisket every day, then so be it. So.
But yeah, if we sell it all, the numbers, the
(13:43):
numbers help, you know. It's when you're you're throwing away
some that it really kind of hurts their their the
bottom line there. So we're gonna cook to the cook
the amount that we think that we are going to
sell for sure. And then yeah, so yeah, we probably
have briskets in the fridge right now for a couple
of weeks. So yeah, the three cases I got, no,
(14:05):
I got two cases yet, so I already had still
had three in the fridge. But the two cases I
got yesterday, it was ninety pounds and eighty eight pounds.
I love those. I opened I opened them up. There
were six briskets in a box, damn or five if
I one event five and together one it's I mean,
(14:26):
there was a couple of good sized ones, but yeah,
they snuck a couple of small ones in there, which
is fine with me because with the way we're at
right now, I'd rather cook a couple extra small ones.
Then you know, have this gianormous brisket that we have
to cook, and then it's like trying to figure out, well,
do we do a second brisket for the day or
do we just roll with the one big one?
Speaker 1 (14:46):
You know?
Speaker 3 (14:47):
So I have I got two great bus tubs in
my fridge full of brisket flats. Yeah, because I had.
Speaker 4 (14:53):
A catering order for two full pains of burn ins,
so chopped the point off and kept That's all.
Speaker 3 (15:04):
So yeah, and with you know, typical our normal roadside stuff.
You know, lunches are down a little bit, neighborhoods are
down a little bit right now, and that's just all
part of the normal summer thing. So lots of people
on vacations and stuff. So what we've noticed of you know,
our festival crowds are still good. That the festivals that
(15:26):
we do and breweries are picking up right now, which
is normal. So yeah, hopefully with the coolish or weather
this week outside of Wednesday Thursday, it'll be a little
bit more food truck friendly. Yeah. Pam says, good morning,
(15:49):
very happy birthday to Skippe. She says, Justin says New
menu is about to go to the printer at a
food price hikes. Yeah, I think I think a lot
of people are are doing that right now. I've seen
a lot of the posts, you know, and everybody's holding
off as long as they possibly can. But yeah, I
don't think there's I don't think there's relief in sight
(16:12):
as far as beef prices go for a couple of years.
So our best shot as barbecue cooks is that the
price of brisket gets high enough that the supply and
demand shifts and the price comes down because there's not
as much domain for it. So I mean that's our
(16:32):
best shot. You know, maybe brisket prices go down in
the winter, and maybe it's time to look at you know,
a couple of chess freezers and just I mean, but
how many can you fit chess freezer? You know, it'd
be nice to go somewhere where they're a little bit cheaper,
(16:55):
you know, get a U haul full of dry ice,
run to the Texas and load up on briskets and
bring them back and throw them in a walk in freezer.
But yeah, I mean, neither of us have that space
right now. So yeah, I mean I've heard the worst things. Yeah,
(17:17):
the fact that you can go to your local local
HGB and get Wago briskets for like five bucks a
pound is amazing. But yeah, and we've got a pretty
decent sized beef processor here in Hudsonville. I've thought about
reaching out to them to see if I can buy direct.
(17:41):
I don't think that that's probably a possibility. It might
be more that I would have to free buy. You know,
I'm going to guarantee one hundred cases over the next
twelve months type of thing. What kind of pricing would
I get there? But so and that, Yeah, that number
(18:07):
one hundred cases a year for us, I mean, if
we get to a brick and mortar, it's doable. That's
four hundred briskets ish four to five hundred briskets over
three hundred, so you're open for three hundred and three
hundred days. So I mean even if you're doing two today, yeah,
(18:29):
d briskets from a supplier we've got we've got Wolverine
impact over. Perry goes promising that it's gonna work. Sorry,
I apologize, and he drops out that fast. Let's see
how fast you can come back? What the fuck? Oh skippy? Yeah,
(18:54):
the Hudsonville meet uh pack after just built a brand
new facility and Skippy. Come on Skippy and they do
processing them. You know, is it possible to buy directly
from them? It might be me that dropped. Hold on, everybody,
(19:27):
and give me just a second. Yeah, I know Skippy dropped.
Justin just a second. My wife just said, uh, send
(19:50):
me a message from the basement saying that she said
she has no internet connectivity. So I thought maybe it
was me for a second. But give me a second, everybody,
you're right back.
Speaker 5 (20:03):
M m. Yeah.
Speaker 3 (20:49):
I don't know where Skippy is, but yeah, so I
gotta saying the Hudson film me. Let me see if
I can find them on here West Michigan beef m hm.
(21:09):
So you can just drop off cows and stuff. H
So they do slaughtering processing, but yeah, I don't think
they offer m that's just be saying how to restart
(21:34):
its chrome. Yeah, I don't think you can purchase direct
from them, so individual retail is not available at this time.
Products are sold only to wholesale establishments. So yeah, unfortunately, h.
Speaker 5 (22:03):
M hmm.
Speaker 3 (22:05):
Yeah. Anyways, so I don't know if there's another place
in the area that can do that or whereabouts I
would purchase from. Yeah, I think everybody's trying to scramble
in trying to figure out how to make uh make
the numbers make sense right now. It's hard. It's hard
for beef right now. So and even porks going up
(22:29):
a little bit, chicken wings went back up. Yeah, so
we need something to stay steady. I was hoping it'd
be pork this year, but last I saw was a
buck ninety nine. Maybe maybe a darket pallor eighty nine
real quick, Uh, find my Gordon's herel items one eighty
(22:57):
nine right now for boning in pork butts. So it's
not great, Yeah, definitely not. I mean we're seeing that
probably forty to fifty cents higher than it was at
the beginning of the year for us. On the bright side,
spare ribs have stayed the same at two for full spares,
(23:23):
which is crazy. Yeah, I think even so you can
get the rib tips, the frozen rib tips, I mean
those are down ten cents from what they were at
the beginning of the year. So why work butts. It's
summer and that's probably the reason for it. But uh,
(23:52):
we are definitely. Justin's question was have you ever considered
marketing your higher profit items during time like this. So
typically our pork is much higher profit margin than brisket,
and then things like our loaded mac are are high
(24:12):
up there on the old profit margin list, and that's
what we push. We push a lot of loaded mac.
We push a lot of mac and cheese. So when
someone orders a loaded mac, you know, we asked them
if they want brisket or pork. The order in which
you ask people tends to make a difference. So they listen,
they hear the first thing, and that's on average, they
(24:34):
will go through that first. That's the one they'll select.
If they're unsure, they'll say the one you say, so
we switch that around. We've done that forever. You know,
brisket levels start to get low for the day, you know,
we'll flip it around, say would you like pork or
a brisket with that loaded maket seat of brisket or pork.
So now we kind of settle in on that too.
(24:58):
Profitability though for brisk it, we have to sell it all.
So we're gonna push brisket, get it out the door,
sell all that we have because we don't reuse anything,
so we're gonna push brisket and get us sold for
the day. But yeah, I mean like specials and stuff like,
(25:19):
we'll do less specials that maybe have higher price items
like brisket in it. We do have a couple of
brisket sandwich specials that I mean really doesn't cost us
anything extra to make per sandwich, but it has a
little bit higher price takes. So those help a little
bit on the profit margin of the brisket items. But yeah,
(25:43):
I mean, maybe even we consider dropping a brisket by
the pound off. You know, we're only selling brisket and
sandwich is an entrees. So justin again, we got a
little we got a little hose of the week for
we got a little hose I'm guessing hose of the fourth.
(26:05):
We were promoting our smashes pretty heavy and then these
prices said to go. Heywhere we still made money, but
it wasn't what we were expecting. Yeah, we had the
same situation right around COVID time before. We had it
on some of our materials for catering. You know, once
(26:27):
people locked in catering for us, they locked in those
prices once we said them the invoice, like we wouldn't
adjust for market prices. So yeah, there was a couple,
there was a handful of catering set. Yeah, we didn't
make money or didn't make much money on because of
you know, prices going crazy. So we have now in
(26:49):
on all our stuff that you know, prices may fluctuate
slightly due to market conditions blah blah blah blah blah,
but we haven't haven't really adjusted any of those on
the fly because our catering prices tend to run a
little higher because of the extra manpower involved. So we
have a little bit more cushion there to make it work.
(27:11):
So welcome back, Skippy. Where'd you go? I don't know
did you? Did you even know you were gone?
Speaker 2 (27:20):
Line?
Speaker 3 (27:20):
Well, yeah, I know I was gone because we were
talking over each other for a second. And did you
know Riverside has a device tester, So no, I ran
a speed test and first it said it wasn't good,
so then I had to update Chrome and then it
said it was fine.
Speaker 1 (27:39):
So m.
Speaker 3 (27:43):
West Michigan Beef Company is the processor in Hudsonville here.
They can currently do not do individual retail, so only wholesalers.
So that's unfortunate. Very well, be all right, but yeah,
(28:06):
they do. They do in house grading and everything. Yeah,
it's a pretty impressive building they erected over the last year.
So I guess they put through quite a few, quite
a bit out of there. A couple of cows, quite
a couple of cows. So I just need I just
(28:26):
need a couple of pieces of each cow. H that's it.
I've seen a couple of pieces. That's pretty sad, like
whole you know, thousand pounds cow. We need two things
from it. Yeah, that's a good thing. The rest of
the cow is tasty too. We want our money. I'm
(28:50):
using my Google Virtual call screening. Oh they hung up.
I love I should do that more often for these
spam calls. You have time to send the invoice. I
would appreciate it.
Speaker 1 (29:03):
Thank you.
Speaker 3 (29:04):
No, I just well, I'm glad and that's I I've
especially once we get towards the weekend, like if someone
if we're booking stuff with, like, hey, if you don't
see it from me by Monday, please just kind of
reach back out. That would be great.
Speaker 2 (29:24):
Yeah.
Speaker 3 (29:24):
I just got an email. I just got an email
from somebody that said, whether our event being tomorrow, when
can I expect the invoice? Like oh today, give me
five minutes. I surely didn't forget about your event. Yeah,
but this was one of those. So yeah, we she
(29:44):
booked on Friday or Thursday. Yeah, I'm gonna throw this
on my calendar real quick to make sure it's there. Yeah,
it was good to throw it on your calendar, Miss Sheeran,
Ed's wife. It's wife. Nice probably. I can't imagine who
(30:09):
else it would be with the last name of Sheeron
other than Ed's wife. Yeah, dinner at six, oh, dinners
at time, dinners at six yet five, four, yeah, three,
say all right, that's done. Okay, so yeah, there's our
(30:34):
We were just looking at other meat prices while you
were gone to Yeah, pork, but's still at a dollar
eighty nine. But what I found interesting is that we
haven't seen any movement on full spare ribs. They're still
sitting at two twenty nine, which I think is spare ribs.
And these the frozen rib tips they can get from
Chicago I think have actually gone down ten cents of
(30:56):
pounds since the end of the year. Where are you're
finding rib tips for that cheap or ruh? Full spares
with you? Gordon's damn it? Look two twenty nine a
case two thirty nine individuals at the right out of
this in the case per bag. We don't have those ones.
(31:21):
So yeah, I mean, it's it's weird how you see
some port products that have gone up, and that's a
supply and demand. Obviously, I bet you Saint Louis ribs
have gone up, wouldn't surprise. So yeah, So I buy
cases from Gordon's because you can buy them fresh and
the Swift brand. Yeah, they're to ninety seven. But when
(31:43):
I buy them individually, like from Walmart or something like that,
they're made different brand, but they're like three fifty four.
I think, yeah, so yeah, switch switch over to full
spares man. But yeah, chicken wing prices are case of
chicken Wings is back up to eighty eight bucks. But yeah,
(32:08):
it's it's tough right now, it's not awesome. We'll make
it through. I know those that listen to us faithfully
and regularly know that I've heard us go through all
this stuff previously and come out the other side. So
there is it is possible to make it through it.
There is hope. Yeah. I mean quality product, quality service. Everybody,
(32:33):
that's that's your two keys, your customers understand what's going
on in the world. They know prices are going up.
As long as you aren't trying to take advantage of
that situation, you know, I think everybody should be fine.
So yeah, but any who and h and I always
(32:56):
call your customers back. What are you gonna call?
Speaker 2 (33:02):
No?
Speaker 3 (33:03):
I get so many deals because people other people don't
return calls. Yeah, I've lost a couple, but because of it,
like I either got forgotten or missed or we were
busy and should happen. So it happens like should happen anyway.
(33:23):
So you know I've been I've been telling you that
I'm very happy with our five star Google reviews so far.
Speaker 4 (33:33):
Yes, that's been. That's that's been downgrade to four point
nine as of yesterday. Ah, which you like to hear
the review?
Speaker 3 (33:44):
I would love to hear the review. I should have
been more prepared, especially since you asked if we wanted
to hear it? Did you really think I was gonna say?
Speaker 1 (33:56):
No?
Speaker 3 (33:56):
Okay, pulling up, said it's still better than I am.
I'm only a four point eight holding up sad reviews
some somehow, some way. Okay, more reviews, all view all reviews, period.
(34:18):
So our four. Our five start went down to four
point nine because of a two star review. Okay, two
star review is.
Speaker 4 (34:32):
I wish I could really say how good it was,
But every time we've been there, the barbecue has been closed.
Speaker 3 (34:40):
I'm so disappointed. So we won't be going back there
because we never know if it's going to be open.
I even tried to call to see if it was
open and just got voicemail. Hopefully someone has better luck
than we do, so.
Speaker 4 (35:00):
I responded to the wonderful Google review. I said, thank
you for your feedback. Unfortunately, at this point, social media
is our only form of advertisement. If you don't follow
us on social media, the only other way to let
our customers know that we are closed is signs on
the doors and at our order counter. We always post
(35:21):
if we close early or are closed from anythin to
or break. We posted that we'd be closed from July
twelfth to July twenty second. If you can provide feedback
on other ways to let our customers know that our
hours fluctuate, i'd be all yours again. Thank you for
your feedback, But that.
Speaker 3 (35:42):
Drop that dropped us to our four point nine? How
many reviews do you have? That was number fifty two. Yeah,
way more than I do. But you push for them though, right,
not really not anymore. I'd little bit just say just
(36:04):
let us know what you think. I just let us
know what you think. But other than that, I mean,
it's just but like I'll take that bad review over
bad service or bad food any day. Like I'm okay
with it. Oh yeah, can never seem to get these guys.
(36:26):
They're always sold out. Okay, thanks, thanks for the good reviews. Mhmm.
But yeah, so that was that was the bad review
we get or the bad good review we got what
whatever we call it? Yeah, how's uh?
Speaker 4 (36:52):
You had said last year at the end of last year,
and I believe in the beginning of this year that
you were guys were going to the park next to
the airport. Have you done that yet?
Speaker 3 (37:05):
No? Are you going this year? Oh no, I guess
I heard different. I thought you said you were going.
Well that was the plan, yes, but they are. There's
lots of airport construction going on, and they're looking at
(37:27):
doing some work in the park and they wanted to
change how the whole thing worked this year because before
it was just one day week, you know, through the
summer Wednesdays, I think it was, and you had to
be there from eleven to four, couldn't be there. Later
than that, you couldn't be there, you know. So they
(37:49):
wanted to change it this year to have some tiered options,
so if you wanted to go out on a Sunday
you could, so it was like an unlimited pass you
could get and you could just go whenever you wanted to.
The only days they would advertise that you were there, though,
that the airport would advertise you were there, are the
Wednesdays on their event days, so they would still have
(38:11):
their organized events on Wednesdays where they would advertise those
out via social media. So the other days it was
all on us, which is fine whatever, but it took
them so long to get stuff around to do it.
I think it was. I think it was April end
of April before they send out applications, so we waited
(38:34):
as long as we could to fill dates and yeah,
so so we ended up going to a different route.
I'm hoping it's a little bit better next year. It
sounds like they really want to put some money into
it and increase like picnic areas and even do electric
cookups for trucks. Which would be awesome. So since you
(38:59):
brought that up, let's talk about that real quick. Electric
hook cups for trucks. So we have.
Speaker 4 (39:07):
Brooklyn area or the Irish Hills area, which is like
south of south southern Jackson County.
Speaker 3 (39:12):
Lenaway County.
Speaker 4 (39:16):
Has a lot of lakes, okay, a lot of a
lot of lakes, some private lakes, some all sports lakes, whatever,
and so they have community parks that their hoas have
you know, put money into whatever. And there's one that
has been inviting food trucks to two of their parks
and it's a largely so.
Speaker 3 (39:38):
Last year I went once there was a threat of rain,
didn't sell it anything. Haven't gone back since.
Speaker 4 (39:47):
Other people have gone there and have done really well.
Found out this year from one of the girls that
was going that the neighbors across the street were upset
at the loud generators, so they decided to put power,
you know, thirty fifty power that you can plug into. However,
(40:12):
they failed to mension that they're going to charge you
for it. So when you get there there's basically somebody
waiting for you asking for fifty dollars to plug into power.
And then now I'm hearing that the power was installed
incorrectly and it is like blowing breakers. So they don't
(40:34):
give any options where if you have a quiet generator
like do that you can use it. It's you have
to plug into power or you're not going to sell
any food, which I think is the absolute like as
nine thing to do is like make make you like
if you want to go there, like make you use
(40:55):
their power.
Speaker 3 (40:57):
I think that's fine. I don't have a problem with that.
It being discussed when you show up is pretty stupid.
Out of that, Yeah, that's worse. That's the only part
that I have a problem with, Like that needs to
be a stipulation when being booked, you know, because then
you can decide, right then I don't want to go,
you know, I don't want to pay fifty bucks for
(41:17):
your power. Yeah. I mean, we're fortunate enough to be
at enough locations that you know, have power. Now almost
all our breweries have power that we go to. Really yeah, yeah,
the trucks are so close to patios, like it made
sense for them. One of them even has two fifty
(41:39):
fifty AM hookups on it, so we're very fortunate with that.
I also know the cost of installed having a certified
electrician coming install that line is not cheap, true, you
know when you're talking can I mean depending on the
(42:03):
kind of run and how far away from it is
from anything else. You're talking a couple thousand dollars to
have these put in.
Speaker 4 (42:10):
But if you had a if you had a choice
of using a generator or using power, but paying for
power at a non festival like atmosphere, do you think
it's like you think it's right to make it mandatory
and then to charge.
Speaker 3 (42:23):
You for us It's it's the property. It's their property.
They can require how whatever they want, I get it.
Speaker 5 (42:35):
You know.
Speaker 3 (42:35):
It's like you go to a I go to a
campground that has full hookups. Even though I don't need
full hookups, I'm still going to pay for it. You know,
even if you use zero electricity throughout the they still
have to pay for this.
Speaker 4 (42:54):
Yeah, that's that's the campground. So you could choose a
rustic site that doesn't have any power on it.
Speaker 3 (43:03):
You could, Yes, I'm sorry, bad example, but they still
have to pay for them. Yeah, it's their property. They
can they can dictate no generators, especially if they've had
noise complaints from people. Whether they're justified or not, And
then you're getting it picky about what's just what qualifies
as a quiet generator? You know that the predator says
(43:24):
it's super quiet, says it right there on the thing.
It's still sixty six decimals. It's not it's super quiet. No,
it's not quiet quieter than you know on all non invergers.
Speaker 1 (43:38):
Yes, but.
Speaker 3 (43:41):
I don't even know that that's true. It is, well,
I guess if you can you stand next to it
and have a normal conversation without raising your voice at all,
if I'm on eco mode, If I'm on eco mode, yes,
which I'm on eco mode most of the time, and
nothing's you know, you don't have everything kick in at once,
and yeah, if it doesn't cycle, Yeah, it's a louder Yes,
(44:02):
But can I hear Can I hear it if I'm
standing in my trailer and listening out the window, no where,
Like if I had a really one of the really
loud non inverted ones, you can hear it, you know,
ten miles away. Okay, if you had, if you had
somebody playing music at a sixty six decibel level, you
(44:23):
would say it's loud, really, I think so, Yes, let's
let's get back to a campground. If your neighbors were
playing music at a sixty six decibel level, you would
you would think it's loud. Okay, So yeah, while they are,
it's relative. The generators are quiet relative really to other generators. Yeah,
(44:47):
it doesn't mean it's not loud. And who knows how
the sound goes out there? If it's wide open and
that sound just carries, you know, or it bounces off
some sort of restroom wall or whatever. It's it's there.
It's there choice, you know, and it's your choice to
go out or not. Everybody's got the choice. They choose
to charge you choose whether or not to still go. True,
(45:08):
I get it. I mean for five six hours of
us being set up there between you know, clean up
and prep work, you know we're going to go through
five or six gallons of gas, right true? Four gallons
five gallons of gas That three bucks a gallon, So
there's twenty bucks right there, you know, plus the extra
(45:31):
wear and tear in the generator. So how much are
you really safe? Well, it's not that I don't agree
with it. I mean I think if you have you
have the ability to use power. Absolutely, I guess I
will one hundred percent whenever it's available. I will pay
for power, unless it's some stupid amount they're looking for,
like one hundred dollars or something like that. Yeah, but yeah,
(45:51):
fifty bucks. I can swallow that. It'd be easier to
swallo if it was for the entire day. Am I
using fifty dollars worth of electricity? Probably not, because typically
you're only there for a few hours, right, But they
also need to recoup the cost of putting that line in,
so which I get true, I guess I
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday Morning Food Truck.
Speaker 2 (00:17):
M H powered by Riverside.
Speaker 3 (00:45):
Martin. Skippy, Morning, sir, Good morning, mister Steve Rodriguez. Everything
should work today, by the way, excellent, glad to hear it. Sure,
everything's great, Everything is awesome. Uh. First of all, happy
(01:06):
birthday to Skippy. M m m yeah, that's all over.
(01:31):
Good night, good morning, justin, good morning everybody else listening. Uh,
eventually when these get posted. Sorry for those that have
been looking for the recordeds on the podcast channel, Sorry
about that. Skippy, don't what are you sticking in your face? Holes?
(01:52):
I think it's not that bad. Should do it? Just
a nice pick, just a nice pick. Paid no attention
to the man behind the curtain. So what's what? Skip
and skipping? Oh, we're just gonna jump right into me. Yeah,
(02:15):
what do you what do you want to do? We
didn't hear from you at all last week, so I
figured we should talk to you this week. I mean,
I went over. I'm having a decent July, having a
good July, even being off a week. We were off,
all right, excellent, excellent, glad to hear it. Okay, thanks
(02:36):
for the overview. Oh it's okay. It's all Josh all
the time. Here we go, Hey, Josh, cheers. Yeah, well
you just I had a good July. Okay, I did.
I've had I've had a good July so far, even
being even decided to take a week off. Let's see
(03:00):
what eventful things happened. Okay, great, my granddaughter was born Sunday.
Just in case nobody heard that last time, granddaughter, It's
likely they didn't. Yeah, she's a beautiful, little, tiny human. Yeah,
today's my birthday. Uh, forty five years old. Okay, that
(03:22):
covers two of the twenty one days. Really rolling now, Oh,
we have to go back twenty one. All right, hold on,
I've got it. We're getting there. Hold on. Well, we
were off for a week and then we came back. Yeah,
the first week back. So if that's the case, I
think I have fed the most people I think I've
ever fed in the last two weeks. Like ever.
Speaker 4 (03:44):
We had a food truck event in Selene on the
eleventh and twelfth. We had Bukuo caterings.
Speaker 3 (03:55):
We've had Buku caterings period. Finally got my haircut Tuesday. Tuesday,
got my haircut finally excellent. I gotta do that. So
that's it. So we'll just fast forward to the seventeenth,
which is a Thursday. We had a food truck rally
(04:17):
downtown by far, the least amount that we've made in
the last We've been there three out of the four years.
I had surgery last year so couldn't do it.
Speaker 4 (04:32):
And then we had a a five k run sponsored
by Bell's Brewery called ober Run. I was at an
orchard and ipsey right straight balls to the wall. I
had a line forty deep for an hour and a
half hour, we'll say two hours, and me and my
(04:56):
worker did basically a fifteen hour just kind of slamming
it out. Didn't get home until like nine to thirty.
Had to go to the shop, but first kids on
for the next day. So the nineteenth nineteenth was a
busy day. That was this past Saturday, busy day. Busy day.
(05:21):
We had the famous Dave's All Star Barbecue contest. I
had a wedding and a drop off catering. My wife
and her friend did majority of the contest by themselves.
I was there for chicken and rib turn in. They
did wild Card, which my wife turned in like a
(05:42):
roasted banana pudding, and they did People's Choice wings where
you had to use like Famous Day's products only, and
we ended up first and chicken second in ribs third
and wild Card first in People's Choice wings for a
grand Champion. So we get a golden ticket to go
to Indianapolis this year if we want to go. I
still haven't made the decision if we're.
Speaker 3 (06:03):
Going on or ound and I want some trophies, want
some money. Yeah, good times, good times had by all.
Proud of my wife, Proud of her friend, first friends,
first ever contest that he was a part of. It
(06:24):
was like a little little puppy. All his family was
there rooting along. So you were only there for turnings.
I was there for the first two. I left because
I had to go to I had drive all the
way back from Taylor to Jackson, which is like an
hour and ten minutes. So she did all the trimming
and cooking and stuff for it. I turned in those two. Well,
(06:45):
I was there.
Speaker 4 (06:46):
I dropped the trailer off, so I brought the trailer
there at like seven. So we did everything together in
the in the beginning and then they finished it off.
Speaker 3 (06:55):
So you weren't there just for the turning like correct,
you just lost boxes up? You cook? Know, we cooked together.
We did everything together. I wasn't sure if she was
just there without you.
Speaker 4 (07:07):
No, Okay, we turned in for our chicken dish. We
turned in l pastor chicken tacos, which were pretty fantastic.
We turned in a sweet and sticky and spicy Asian
style rib and the banana pudding.
Speaker 3 (07:26):
Yeah, it's a good time, good times. Good Were you
glad you fed so many people? Sounds like a good
month so far. The month is actually, I mean month
is definitely better than last month or last year. This
time absolutely.
Speaker 4 (07:45):
Because I was just just looking at looking at sales
trends this month versus last month. I'm up two hundred
and twelve percent, man, because I took through a researcher.
But we had we had really, we've had really good
days so far, even being open Wednesday and Thursday four
(08:05):
hours still three has been.
Speaker 3 (08:07):
It's been. Okay. We're up fifty five percent for the
year so far. Fifty mm hmm. It's not bad. Uh,
I need about twenty nine more thousand to hit last
year sales call or sales total. So I'm sorry say
(08:29):
that again. I need about twenty nine thousand more in
sales to hit last year's sales total. Nice. Seems doable,
it does, since we still have like two weeks left
of this month and we've got we've got some events
lined up. Yeah, what's your week? Week? I'm sorry, I
(08:57):
just got just got distracted here for a second. Uh,
working on for students student loan stuff, seeing if my
kids can go to school this year or not. Yeah,
(09:17):
we've been getting our briskets of Casco though forever. But yeah,
they finally have bumped their prices from I don't know,
they've been at for eighty nine a case for a while.
So this is why it's important to be friends with
your meat managers at places. So he has he has
(09:37):
my phone number, I have his phone number. So yeah,
he sent me a text on Saturday, So it looks
like everything's getting bumped on Monday. So okay, I will
see you tomorrow. Please set aside some cases for me.
So we're uh, is that pretty much what you're going through?
A week? Is five? No? No? No, that's uh yeah,
(10:02):
that'll probably gets through a couple of weeks, so yeah,
but they'll still be cheaper. Look, it'll still be a
little bit cheaper than GFS. Yeah, so haven't haven't been
in GFS lately. I will be there today though, I'm
not sure what their Citi macation is. But yeah, Prus
(10:27):
get prices. Mean it's the pits. So we'll probably have
our first ever mid season price adjustments this year. Yeah,
I as of this morning. Uh, I was just pulling
out my Gordon's account, but yeah, they were they were
(10:49):
five thirty nine last week. Yeah, I'm looking right now
to what were you saying, Gordon's something else? The prices?
Oh yeah, yeah, I mean we're not probably looking at
(11:12):
huge price increases. We'll probably bump all our entrees and
sandwiches up a quarter. Yeah, that pretty much helps to
sustain the the recent price increase. We'll probably bump the
(11:34):
pounds up a little bit excuse me, probably a bluck
in a quarter, which still puts US less than thirty
eight pounds, which is below where a lot of people
are still but that still puts US at a margin
that I can live with. So we'll see. I'm getting
(11:57):
that that print ready to send over to the printer
to get a new banner, I mean menu made and
will probably take effect next week. I'm guessing usually doesn't
take the turnarounds not too long on those banners. So yeah,
Gordon's just five thirty nine ago. Okay, yep, So they'll
be at the same price then, as chief as Costco.
(12:20):
So I'll keep getting the from Costco just because the
quality tends to be a little bit better.
Speaker 4 (12:25):
I checked my SAMs online and it looks like they're
at four four eighty eight still, so I got to
go after this to go get a bunch of gets
some caterings this week.
Speaker 3 (12:40):
But yeah, yeah, so we're right now. It' skippy. We're
only cooking a Justin said they adjusted their smashburger waits
to compensate. Oh yeah, yeah, smashburger waits. Yeah, how much
(13:01):
they're giving. Yeah, so it's instead of A they're using
a little bit less meat for burger. So yeah, right now,
we're only cooking two briskets a day to make sure
that we sell it previous pre prior to the price.
(13:21):
Like Sea, we would do three. If we thought it
was gonna be a busy day, we'd do four. Type
of thing. But you know, we're throwing away a few
pounds you know, a day some days. You know. Right now, though,
we're gonna make sure that we're gonna sell it all.
We sell it at Brisket every day, then so be it. So.
But yeah, if we sell it all, the numbers, the
(13:43):
numbers help, you know. It's when you're you're throwing away
some that it really kind of hurts their their the
bottom line there. So we're gonna cook to the cook
the amount that we think that we are going to
sell for sure. And then yeah, so yeah, we probably
have briskets in the fridge right now for a couple
of weeks. So yeah, the three cases I got, no,
(14:05):
I got two cases yet, so I already had still
had three in the fridge. But the two cases I
got yesterday, it was ninety pounds and eighty eight pounds.
I love those. I opened I opened them up. There
were six briskets in a box, damn or five if
I one event five and together one it's I mean,
(14:26):
there was a couple of good sized ones, but yeah,
they snuck a couple of small ones in there, which
is fine with me because with the way we're at
right now, I'd rather cook a couple extra small ones.
Then you know, have this gianormous brisket that we have
to cook, and then it's like trying to figure out, well,
do we do a second brisket for the day or
do we just roll with the one big one?
Speaker 1 (14:46):
You know?
Speaker 3 (14:47):
So I have I got two great bus tubs in
my fridge full of brisket flats. Yeah, because I had.
Speaker 4 (14:53):
A catering order for two full pains of burn ins,
so chopped the point off and kept That's all.
Speaker 3 (15:04):
So yeah, and with you know, typical our normal roadside stuff.
You know, lunches are down a little bit, neighborhoods are
down a little bit right now, and that's just all
part of the normal summer thing. So lots of people
on vacations and stuff. So what we've noticed of you know,
our festival crowds are still good. That the festivals that
(15:26):
we do and breweries are picking up right now, which
is normal. So yeah, hopefully with the coolish or weather
this week outside of Wednesday Thursday, it'll be a little
bit more food truck friendly. Yeah. Pam says, good morning,
(15:49):
very happy birthday to Skippe. She says, Justin says New
menu is about to go to the printer at a
food price hikes. Yeah, I think I think a lot
of people are are doing that right now. I've seen
a lot of the posts, you know, and everybody's holding
off as long as they possibly can. But yeah, I
don't think there's I don't think there's relief in sight
(16:12):
as far as beef prices go for a couple of years.
So our best shot as barbecue cooks is that the
price of brisket gets high enough that the supply and
demand shifts and the price comes down because there's not
as much domain for it. So I mean that's our
(16:32):
best shot. You know, maybe brisket prices go down in
the winter, and maybe it's time to look at you know,
a couple of chess freezers and just I mean, but
how many can you fit chess freezer? You know, it'd
be nice to go somewhere where they're a little bit cheaper,
(16:55):
you know, get a U haul full of dry ice,
run to the Texas and load up on briskets and
bring them back and throw them in a walk in freezer.
But yeah, I mean, neither of us have that space
right now. So yeah, I mean I've heard the worst things. Yeah,
(17:17):
the fact that you can go to your local local
HGB and get Wago briskets for like five bucks a
pound is amazing. But yeah, and we've got a pretty
decent sized beef processor here in Hudsonville. I've thought about
reaching out to them to see if I can buy direct.
(17:41):
I don't think that that's probably a possibility. It might
be more that I would have to free buy. You know,
I'm going to guarantee one hundred cases over the next
twelve months type of thing. What kind of pricing would
I get there? But so and that, Yeah, that number
(18:07):
one hundred cases a year for us, I mean, if
we get to a brick and mortar, it's doable. That's
four hundred briskets ish four to five hundred briskets over
three hundred, so you're open for three hundred and three
hundred days. So I mean even if you're doing two today, yeah,
(18:29):
d briskets from a supplier we've got we've got Wolverine
impact over. Perry goes promising that it's gonna work. Sorry,
I apologize, and he drops out that fast. Let's see
how fast you can come back? What the fuck? Oh skippy? Yeah,
(18:54):
the Hudsonville meet uh pack after just built a brand
new facility and Skippy. Come on Skippy and they do
processing them. You know, is it possible to buy directly
from them? It might be me that dropped. Hold on, everybody,
(19:27):
and give me just a second. Yeah, I know Skippy dropped.
Justin just a second. My wife just said, uh, send
(19:50):
me a message from the basement saying that she said
she has no internet connectivity. So I thought maybe it
was me for a second. But give me a second, everybody,
you're right back.
Speaker 5 (20:03):
M m. Yeah.
Speaker 3 (20:49):
I don't know where Skippy is, but yeah, so I
gotta saying the Hudson film me. Let me see if
I can find them on here West Michigan beef m hm.
(21:09):
So you can just drop off cows and stuff. H
So they do slaughtering processing, but yeah, I don't think
they offer m that's just be saying how to restart
(21:34):
its chrome. Yeah, I don't think you can purchase direct
from them, so individual retail is not available at this time.
Products are sold only to wholesale establishments. So yeah, unfortunately, h.
Speaker 5 (22:03):
M hmm.
Speaker 3 (22:05):
Yeah. Anyways, so I don't know if there's another place
in the area that can do that or whereabouts I
would purchase from. Yeah, I think everybody's trying to scramble
in trying to figure out how to make uh make
the numbers make sense right now. It's hard. It's hard
for beef right now. So and even porks going up
(22:29):
a little bit, chicken wings went back up. Yeah, so
we need something to stay steady. I was hoping it'd
be pork this year, but last I saw was a
buck ninety nine. Maybe maybe a darket pallor eighty nine
real quick, Uh, find my Gordon's herel items one eighty
(22:57):
nine right now for boning in pork butts. So it's
not great, Yeah, definitely not. I mean we're seeing that
probably forty to fifty cents higher than it was at
the beginning of the year for us. On the bright side,
spare ribs have stayed the same at two for full spares,
(23:23):
which is crazy. Yeah, I think even so you can
get the rib tips, the frozen rib tips, I mean
those are down ten cents from what they were at
the beginning of the year. So why work butts. It's
summer and that's probably the reason for it. But uh,
(23:52):
we are definitely. Justin's question was have you ever considered
marketing your higher profit items during time like this. So
typically our pork is much higher profit margin than brisket,
and then things like our loaded mac are are high
(24:12):
up there on the old profit margin list, and that's
what we push. We push a lot of loaded mac.
We push a lot of mac and cheese. So when
someone orders a loaded mac, you know, we asked them
if they want brisket or pork. The order in which
you ask people tends to make a difference. So they listen,
they hear the first thing, and that's on average, they
(24:34):
will go through that first. That's the one they'll select.
If they're unsure, they'll say the one you say, so
we switch that around. We've done that forever. You know,
brisket levels start to get low for the day, you know,
we'll flip it around, say would you like pork or
a brisket with that loaded maket seat of brisket or pork.
So now we kind of settle in on that too.
(24:58):
Profitability though for brisk it, we have to sell it all.
So we're gonna push brisket, get it out the door,
sell all that we have because we don't reuse anything,
so we're gonna push brisket and get us sold for
the day. But yeah, I mean like specials and stuff like,
(25:19):
we'll do less specials that maybe have higher price items
like brisket in it. We do have a couple of
brisket sandwich specials that I mean really doesn't cost us
anything extra to make per sandwich, but it has a
little bit higher price takes. So those help a little
bit on the profit margin of the brisket items. But yeah,
(25:43):
I mean, maybe even we consider dropping a brisket by
the pound off. You know, we're only selling brisket and
sandwich is an entrees. So justin again, we got a
little we got a little hose of the week for
we got a little hose I'm guessing hose of the fourth.
(26:05):
We were promoting our smashes pretty heavy and then these
prices said to go. Heywhere we still made money, but
it wasn't what we were expecting. Yeah, we had the
same situation right around COVID time before. We had it
on some of our materials for catering. You know, once
(26:27):
people locked in catering for us, they locked in those
prices once we said them the invoice, like we wouldn't
adjust for market prices. So yeah, there was a couple,
there was a handful of catering set. Yeah, we didn't
make money or didn't make much money on because of
you know, prices going crazy. So we have now in
(26:49):
on all our stuff that you know, prices may fluctuate
slightly due to market conditions blah blah blah blah blah,
but we haven't haven't really adjusted any of those on
the fly because our catering prices tend to run a
little higher because of the extra manpower involved. So we
have a little bit more cushion there to make it work.
(27:11):
So welcome back, Skippy. Where'd you go? I don't know
did you? Did you even know you were gone?
Speaker 2 (27:20):
Line?
Speaker 3 (27:20):
Well, yeah, I know I was gone because we were
talking over each other for a second. And did you
know Riverside has a device tester, So no, I ran
a speed test and first it said it wasn't good,
so then I had to update Chrome and then it
said it was fine.
Speaker 1 (27:39):
So m.
Speaker 3 (27:43):
West Michigan Beef Company is the processor in Hudsonville here.
They can currently do not do individual retail, so only wholesalers.
So that's unfortunate. Very well, be all right, but yeah,
(28:06):
they do. They do in house grading and everything. Yeah,
it's a pretty impressive building they erected over the last year.
So I guess they put through quite a few, quite
a bit out of there. A couple of cows, quite
a couple of cows. So I just need I just
(28:26):
need a couple of pieces of each cow. H that's it.
I've seen a couple of pieces. That's pretty sad, like
whole you know, thousand pounds cow. We need two things
from it. Yeah, that's a good thing. The rest of
the cow is tasty too. We want our money. I'm
(28:50):
using my Google Virtual call screening. Oh they hung up.
I love I should do that more often for these
spam calls. You have time to send the invoice. I
would appreciate it.
Speaker 1 (29:03):
Thank you.
Speaker 3 (29:04):
No, I just well, I'm glad and that's I I've
especially once we get towards the weekend, like if someone
if we're booking stuff with, like, hey, if you don't
see it from me by Monday, please just kind of
reach back out. That would be great.
Speaker 2 (29:24):
Yeah.
Speaker 3 (29:24):
I just got an email. I just got an email
from somebody that said, whether our event being tomorrow, when
can I expect the invoice? Like oh today, give me
five minutes. I surely didn't forget about your event. Yeah,
but this was one of those. So yeah, we she
(29:44):
booked on Friday or Thursday. Yeah, I'm gonna throw this
on my calendar real quick to make sure it's there. Yeah,
it was good to throw it on your calendar, Miss Sheeran,
Ed's wife. It's wife. Nice probably. I can't imagine who
(30:09):
else it would be with the last name of Sheeron
other than Ed's wife. Yeah, dinner at six, oh, dinners
at time, dinners at six yet five, four, yeah, three,
say all right, that's done. Okay, so yeah, there's our
(30:34):
We were just looking at other meat prices while you
were gone to Yeah, pork, but's still at a dollar
eighty nine. But what I found interesting is that we
haven't seen any movement on full spare ribs. They're still
sitting at two twenty nine, which I think is spare ribs.
And these the frozen rib tips they can get from
Chicago I think have actually gone down ten cents of
(30:56):
pounds since the end of the year. Where are you're
finding rib tips for that cheap or ruh? Full spares
with you? Gordon's damn it? Look two twenty nine a
case two thirty nine individuals at the right out of
this in the case per bag. We don't have those ones.
(31:21):
So yeah, I mean, it's it's weird how you see
some port products that have gone up, and that's a
supply and demand. Obviously, I bet you Saint Louis ribs
have gone up, wouldn't surprise. So yeah, So I buy
cases from Gordon's because you can buy them fresh and
the Swift brand. Yeah, they're to ninety seven. But when
(31:43):
I buy them individually, like from Walmart or something like that,
they're made different brand, but they're like three fifty four.
I think, yeah, so yeah, switch switch over to full
spares man. But yeah, chicken wing prices are case of
chicken Wings is back up to eighty eight bucks. But yeah,
(32:08):
it's it's tough right now, it's not awesome. We'll make
it through. I know those that listen to us faithfully
and regularly know that I've heard us go through all
this stuff previously and come out the other side. So
there is it is possible to make it through it.
There is hope. Yeah. I mean quality product, quality service. Everybody,
(32:33):
that's that's your two keys, your customers understand what's going
on in the world. They know prices are going up.
As long as you aren't trying to take advantage of
that situation, you know, I think everybody should be fine.
So yeah, but any who and h and I always
(32:56):
call your customers back. What are you gonna call?
Speaker 2 (33:02):
No?
Speaker 3 (33:03):
I get so many deals because people other people don't
return calls. Yeah, I've lost a couple, but because of it,
like I either got forgotten or missed or we were
busy and should happen. So it happens like should happen anyway.
(33:23):
So you know I've been I've been telling you that
I'm very happy with our five star Google reviews so far.
Speaker 4 (33:33):
Yes, that's been. That's that's been downgrade to four point
nine as of yesterday. Ah, which you like to hear
the review?
Speaker 3 (33:44):
I would love to hear the review. I should have
been more prepared, especially since you asked if we wanted
to hear it? Did you really think I was gonna say?
Speaker 1 (33:56):
No?
Speaker 3 (33:56):
Okay, pulling up, said it's still better than I am.
I'm only a four point eight holding up sad reviews
some somehow, some way. Okay, more reviews, all view all reviews, period.
(34:18):
So our four. Our five start went down to four
point nine because of a two star review. Okay, two
star review is.
Speaker 4 (34:32):
I wish I could really say how good it was,
But every time we've been there, the barbecue has been closed.
Speaker 3 (34:40):
I'm so disappointed. So we won't be going back there
because we never know if it's going to be open.
I even tried to call to see if it was
open and just got voicemail. Hopefully someone has better luck
than we do, so.
Speaker 4 (35:00):
I responded to the wonderful Google review. I said, thank
you for your feedback. Unfortunately, at this point, social media
is our only form of advertisement. If you don't follow
us on social media, the only other way to let
our customers know that we are closed is signs on
the doors and at our order counter. We always post
(35:21):
if we close early or are closed from anythin to
or break. We posted that we'd be closed from July
twelfth to July twenty second. If you can provide feedback
on other ways to let our customers know that our
hours fluctuate, i'd be all yours again. Thank you for
your feedback, But that.
Speaker 3 (35:42):
Drop that dropped us to our four point nine? How
many reviews do you have? That was number fifty two. Yeah,
way more than I do. But you push for them though, right,
not really not anymore. I'd little bit just say just
(36:04):
let us know what you think. I just let us
know what you think. But other than that, I mean,
it's just but like I'll take that bad review over
bad service or bad food any day. Like I'm okay
with it. Oh yeah, can never seem to get these guys.
(36:26):
They're always sold out. Okay, thanks, thanks for the good reviews. Mhmm.
But yeah, so that was that was the bad review
we get or the bad good review we got what
whatever we call it? Yeah, how's uh?
Speaker 4 (36:52):
You had said last year at the end of last year,
and I believe in the beginning of this year that
you were guys were going to the park next to
the airport. Have you done that yet?
Speaker 3 (37:05):
No? Are you going this year? Oh no, I guess
I heard different. I thought you said you were going.
Well that was the plan, yes, but they are. There's
lots of airport construction going on, and they're looking at
(37:27):
doing some work in the park and they wanted to
change how the whole thing worked this year because before
it was just one day week, you know, through the
summer Wednesdays, I think it was, and you had to
be there from eleven to four, couldn't be there. Later
than that, you couldn't be there, you know. So they
(37:49):
wanted to change it this year to have some tiered options,
so if you wanted to go out on a Sunday
you could, so it was like an unlimited pass you
could get and you could just go whenever you wanted to.
The only days they would advertise that you were there, though,
that the airport would advertise you were there, are the
Wednesdays on their event days, so they would still have
(38:11):
their organized events on Wednesdays where they would advertise those
out via social media. So the other days it was
all on us, which is fine whatever, but it took
them so long to get stuff around to do it.
I think it was. I think it was April end
of April before they send out applications, so we waited
(38:34):
as long as we could to fill dates and yeah,
so so we ended up going to a different route.
I'm hoping it's a little bit better next year. It
sounds like they really want to put some money into
it and increase like picnic areas and even do electric
cookups for trucks. Which would be awesome. So since you
(38:59):
brought that up, let's talk about that real quick. Electric
hook cups for trucks. So we have.
Speaker 4 (39:07):
Brooklyn area or the Irish Hills area, which is like
south of south southern Jackson County.
Speaker 3 (39:12):
Lenaway County.
Speaker 4 (39:16):
Has a lot of lakes, okay, a lot of a
lot of lakes, some private lakes, some all sports lakes, whatever,
and so they have community parks that their hoas have
you know, put money into whatever. And there's one that
has been inviting food trucks to two of their parks
and it's a largely so.
Speaker 3 (39:38):
Last year I went once there was a threat of rain,
didn't sell it anything. Haven't gone back since.
Speaker 4 (39:47):
Other people have gone there and have done really well.
Found out this year from one of the girls that
was going that the neighbors across the street were upset
at the loud generators, so they decided to put power,
you know, thirty fifty power that you can plug into. However,
(40:12):
they failed to mension that they're going to charge you
for it. So when you get there there's basically somebody
waiting for you asking for fifty dollars to plug into power.
And then now I'm hearing that the power was installed
incorrectly and it is like blowing breakers. So they don't
(40:34):
give any options where if you have a quiet generator
like do that you can use it. It's you have
to plug into power or you're not going to sell
any food, which I think is the absolute like as
nine thing to do is like make make you like
if you want to go there, like make you use
(40:55):
their power.
Speaker 3 (40:57):
I think that's fine. I don't have a problem with that.
It being discussed when you show up is pretty stupid.
Out of that, Yeah, that's worse. That's the only part
that I have a problem with, Like that needs to
be a stipulation when being booked, you know, because then
you can decide, right then I don't want to go,
you know, I don't want to pay fifty bucks for
(41:17):
your power. Yeah. I mean, we're fortunate enough to be
at enough locations that you know, have power. Now almost
all our breweries have power that we go to. Really yeah, yeah,
the trucks are so close to patios, like it made
sense for them. One of them even has two fifty
(41:39):
fifty AM hookups on it, so we're very fortunate with that.
I also know the cost of installed having a certified
electrician coming install that line is not cheap, true, you
know when you're talking can I mean depending on the
(42:03):
kind of run and how far away from it is
from anything else. You're talking a couple thousand dollars to
have these put in.
Speaker 4 (42:10):
But if you had a if you had a choice
of using a generator or using power, but paying for
power at a non festival like atmosphere, do you think
it's like you think it's right to make it mandatory
and then to charge.
Speaker 3 (42:23):
You for us It's it's the property. It's their property.
They can require how whatever they want, I get it.
Speaker 5 (42:35):
You know.
Speaker 3 (42:35):
It's like you go to a I go to a
campground that has full hookups. Even though I don't need
full hookups, I'm still going to pay for it. You know,
even if you use zero electricity throughout the they still
have to pay for this.
Speaker 4 (42:54):
Yeah, that's that's the campground. So you could choose a
rustic site that doesn't have any power on it.
Speaker 3 (43:03):
You could, Yes, I'm sorry, bad example, but they still
have to pay for them. Yeah, it's their property. They
can they can dictate no generators, especially if they've had
noise complaints from people. Whether they're justified or not, And
then you're getting it picky about what's just what qualifies
as a quiet generator? You know that the predator says
(43:24):
it's super quiet, says it right there on the thing.
It's still sixty six decimals. It's not it's super quiet. No,
it's not quiet quieter than you know on all non invergers.
Speaker 1 (43:38):
Yes, but.
Speaker 3 (43:41):
I don't even know that that's true. It is, well,
I guess if you can you stand next to it
and have a normal conversation without raising your voice at all,
if I'm on eco mode, If I'm on eco mode, yes,
which I'm on eco mode most of the time, and
nothing's you know, you don't have everything kick in at once,
and yeah, if it doesn't cycle, Yeah, it's a louder Yes,
(44:02):
But can I hear Can I hear it if I'm
standing in my trailer and listening out the window, no where,
Like if I had a really one of the really
loud non inverted ones, you can hear it, you know,
ten miles away. Okay, if you had, if you had
somebody playing music at a sixty six decibel level, you
(44:23):
would say it's loud, really, I think so, Yes, let's
let's get back to a campground. If your neighbors were
playing music at a sixty six decibel level, you would
you would think it's loud. Okay, So yeah, while they are,
it's relative. The generators are quiet relative really to other generators. Yeah,
(44:47):
it doesn't mean it's not loud. And who knows how
the sound goes out there? If it's wide open and
that sound just carries, you know, or it bounces off
some sort of restroom wall or whatever. It's it's there.
It's there choice, you know, and it's your choice to
go out or not. Everybody's got the choice. They choose
to charge you choose whether or not to still go. True,
(45:08):
I get it. I mean for five six hours of
us being set up there between you know, clean up
and prep work, you know we're going to go through
five or six gallons of gas, right true? Four gallons
five gallons of gas That three bucks a gallon, So
there's twenty bucks right there, you know, plus the extra
(45:31):
wear and tear in the generator. So how much are
you really safe? Well, it's not that I don't agree
with it. I mean I think if you have you
have the ability to use power. Absolutely, I guess I
will one hundred percent whenever it's available. I will pay
for power, unless it's some stupid amount they're looking for,
like one hundred dollars or something like that. Yeah, but yeah,
(45:51):
fifty bucks. I can swallow that. It'd be easier to
swallo if it was for the entire day. Am I
using fifty dollars worth of electricity? Probably not, because typically
you're only there for a few hours, right, But they
also need to recoup the cost of putting that line in,
so which I get true, I guess I
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