July 21, 2025 • 45 mins
What a 2 month stretch it has been for the boys. We've reached the end of June '25 and the boys look ahead to a calmer July
Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.
Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.
Mark as Played
Transcript
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 (00:23):
Powered by Riverside.
Speaker 3 (00:26):
Are you waiting for me?
Speaker 4 (00:52):
Hey, Josh? How you doing? I can't hear a word
you're saying. Oh there you are, Hey, good morning, good morning,
it's this is good night. This is Monday night food truck.
Speaker 5 (01:09):
Good morning. How are you today? I'm well, good good.
Speaker 4 (01:15):
I'm really good. Thank you for asking? How are you?
Speaker 5 (01:18):
I am great? Another beautiful day.
Speaker 4 (01:21):
For anybody who hasn't listened in a while. I'm speaking
to Josh Hanson. I'm Burt mclainley from some food trucks anyway,
little introduction.
Speaker 5 (01:31):
Hello, Steve. SE's been waiting around all day for us.
I get on, ye waiting waiting by his computer. We
Skippy had some some catering. He forgot about it. Apparently.
Speaker 4 (01:46):
No, it's actually a food truck event. Oh my god, dude,
Well it's not that. I mean I forgot. I didn't forget,
but I forgot like it just happened. Like it's a
car show and you don't and there's rain in the area,
and of course they tell us there's employees and and
(02:11):
there's four food trucks. I thought they only had fifty employees,
but they had three hundred and fifty employees.
Speaker 5 (02:17):
Three food trucks for fifty people.
Speaker 4 (02:20):
Yeah. Well it was a car show too. It was
like a big event melling tool. They're nationwide or something
like that, right, the suck it down fish oil.
Speaker 5 (02:39):
No, not in that group.
Speaker 4 (02:41):
Oh good. So, yeah, we we did well because guess what,
no rain whatsoever. Excellent, glad to hear we had the
sprinkles afterwards. We ended up doing about twelve hundred bucks
sold out because I didn't have a lot to begin with. Oh.
They also forget to tell us that they were giving
their employees a crisp twenty dollars bill to buy food.
Speaker 5 (03:05):
Excellent. That helps.
Speaker 3 (03:08):
And a lot of them.
Speaker 4 (03:09):
Didn't pocket the change. They actually tipped, which is good.
Speaker 5 (03:13):
Even better, that's good for your staff.
Speaker 4 (03:17):
I was the only one that was definitely the only one.
Speaker 5 (03:20):
So no illegal tipping going on.
Speaker 4 (03:23):
Definitely no illegal tipping going on here. No, everything is
by the book. Good, glad to hear it. That's Skippy,
that's his middle name Skippy by the book mclaton. Yeah, absolutely,
no grievances. It's been an interesting week. Yeah, anything you're
(03:46):
allowed to talk about. I can talk about anything I want.
It's called the First Amendment. But let's just say we
had the only high school drama that was here is
we had. My staff had an altercation with a former
(04:07):
staff member, and that former staff member decided to send
a link to last week's podcast to this to my
current staff member who's been with me for a while.
She thought that I was ragging on my staff for
last weekend, which I was for definitely good reason. The
(04:29):
difference that I have with my staff versus maybe what
this person has or doesn't have is communication. I already
talked to my staff about it, and it was a
failed attempt at driving a wedge between people. And yeah,
(04:52):
so we're good. Everything was great.
Speaker 5 (04:54):
Heat glad so many of your people, both current and pasted,
listen the show.
Speaker 4 (05:01):
I you know, I had no idea. I had no
idea when I'm when I'm hearing that people are telling
other food trucks that hey, you should hear was what
Skippy and Josh are talking about. Ship.
Speaker 5 (05:12):
I'd love to meet him, just so I can think
of for listening. I got I got recognized again. Did
you at Gordon's? This was a few weeks ago, but yeah,
I I don't remember what happened, but I was. I
let somebody go because the doors aren't wide enough for
two people with carts to go through at the same time.
So someone was coming in. I said, come on in,
and then he stopped me and asked me if I
(05:34):
did a food podcast. I said, yes.
Speaker 4 (05:41):
Trucks hens On.
Speaker 5 (05:43):
Who's asking? He was he was a big fan. He's uh,
they're at the very beginning stages of getting rolling. So hello,
justin So he said, We've been a big help.
Speaker 4 (05:56):
I'm actually broadcasting live from our dining room.
Speaker 5 (06:01):
Oh are you allowed to? Ah?
Speaker 4 (06:06):
Nobody said I couldn't, so I guess we'll find out. Yeah.
Shop life hashtag shop life. How was your week?
Speaker 5 (06:22):
My week was good, as you guys can probably tell.
We're dancing around some stuff. I'm not sure what we
can talk about, what we can't talk about. Let's just
say this. I can say whatever I want. No one's
got any leverage over me.
Speaker 2 (06:35):
So.
Speaker 4 (06:38):
Oh uh either anymore?
Speaker 5 (06:41):
Landlords are fine, roommates are fine. It's not good to
have a landlord that is also your roommate. I'm saying
it's not good. I personally wouldn't recommend.
Speaker 4 (06:55):
There's definitely research that I should have done beforehand. Absolutely,
And at this point, you know we're we're going to
co exist.
Speaker 5 (07:05):
Have you been talking to Justin?
Speaker 4 (07:07):
I have not.
Speaker 5 (07:08):
Okay. Uh, he sends a comment, Oh, hi Justin, Justin,
and did you send like some sort of gift or something.
Oh you're a top fan. Oh that's what it is.
Justin's our number one top fan.
Speaker 4 (07:21):
Yeah. Oh, Steve's gonna get pissed.
Speaker 5 (07:23):
He's got a little icon next to his name. All
of a sudden, that is pretty awesome.
Speaker 4 (07:29):
Uh, says maybe she asked Justin if he was speaking
to other people about our podcast.
Speaker 5 (07:34):
Skippy says yes or no? Just yes or no? Was
the brick and mortar worth it?
Speaker 1 (07:42):
Oh?
Speaker 5 (07:42):
Fuck, you picked the most amazing timing for this question.
Speaker 4 (07:51):
I have to I have to change. I have to
change his question. It's not it was because I'm still here.
I don't I'm still here, so is it worth it?
I don't know, Josh. I believe I text. I believe
I said something like that to you the other day
(08:13):
in the right circumstances. Yes, And even in this circumstance, yes,
it's still I enjoy feeding people. I have a passion
to make people happy through food. And whether I'm on
the food truck or whether i'm you know, face to
face and you know whatever, Yes, that part's worth it.
(08:33):
The biggest thing that I can recommend is do your
due diligence. That's the biggest The biggest thing is just
do your dult And at the end of the day, again,
we are in a very unique situation. There's not very
many in our town area general vicinity that are like us.
Speaker 5 (08:53):
We have one building, well in two separate really food establishments.
Cohabitating to cohabiting one space is hard.
Speaker 4 (09:07):
It is for both of us.
Speaker 5 (09:09):
I'm not, I'm not, I know, I know, so, yeah
I am, I mean so, I mean there was, Yes,
there's there's been things from the get go, before you ever,
I mean, you are back and forth so much at
the start, you know, before you even started, really a
(09:30):
buildout in there, you know, and we talked a lot
about make sure you know everything you want isn't writing
and yeah, but it's it's a much different scenario than
like where I'm at, where I'm just leasing facility and
I'm the only person using said facility. It's not like
(09:53):
the person that owns the building is also going to
have an office space inside of my my unit type
of thing. So you had asked me, are you am
I sure I want a landlord? Yes, because and I
said that's what I said. My landlord will be my roommate.
So it changes the whole dynamic of everything. Yeah, And
(10:15):
I want to I.
Speaker 4 (10:16):
Want to make it absolutely clear. I'm I'm there are
times that I'm not the easiest want to get along
with either. Okay, this is this is not People.
Speaker 5 (10:26):
Have been listening to this show. They know that you're not.
Speaker 4 (10:29):
I'm I'm at fault with certain things as well. And
I'm not going to sugarcoat that. I mentioned a comment
last week about the air conditioning in our building and
how I feel like at six o'clock it decides to
just jump. I was. I was shown that that was incorrect,
and and I and I apologize and and for that,
(10:54):
you know, for making those those accusations. It just based
off of how it felt and where I saw it.
It was a hot that week, absolutely, and as the
building insulated, I mean to a point probably doesn't need
new windows. I think we talked about that and he
said yes, but we'll see how it goes. As of
(11:18):
right now, everything is with the air conditioning is just fine.
So we'll go there and everything else will be put
to rest for now and we'll just continue to hopefully
have peace. Hopefully have peace, peace man peace and port grease.
Speaker 5 (11:40):
That's a shirt.
Speaker 4 (11:42):
I know. I'm working on it along with I like
long walks down the meat aisle.
Speaker 5 (11:49):
I don't want to be as fast as possible.
Speaker 4 (11:51):
I know. I just made a record time in Sam's
Club just to do this.
Speaker 5 (11:59):
Oh yeah, I you had to cancel on me again.
I would have had to shoot you because I feel
bad enough for Sheldon because he reached out to me
like a month and a half ago about getting on
the show. So we have Sheldon.
Speaker 4 (12:13):
I didn't know anything about Sheldon.
Speaker 5 (12:16):
Because I confirmed with him two days ago. Oh so,
by the way, anyways, Sheldon will be joining us at
about seven o'clock to talk about the Food Truck Owners Expo,
which is happening in Vegas in two weeks Vegas. I
really wish I could go. I'm bummed that I'm I'm
not gonna be able to make either date unfortunately, So.
Speaker 4 (12:41):
I have a grand baby coming in two weeks if
I left.
Speaker 5 (12:44):
So from what I can tell from the education pieces,
they definitely have listened to some people. There's some really
good sessions I wish I was going for. So yeah,
it looks like the growth has been good from year
over year. For we.
Speaker 4 (13:03):
Should put it in Sheldon's ear to record those and
offer them maybe for sale or.
Speaker 5 (13:09):
For they do record them for the people that go.
So yeah, but yeah, it's uh, those that are thinking
about going, I would I would say, yes, go do it.
There will be a discount code after today. So yeah,
(13:29):
it looks really good. I'm looking forward to hearing about
it and see what he has to say about what's
new this week. We continue talking, Oh ship, come on now,
come on, son, where the fuck's it going?
Speaker 3 (13:44):
Uh?
Speaker 5 (13:44):
Justin yeah, I yeah, you and I are in the
same boat, dude. The hankering is strong. We are still
working on it. I think we talked last week about
the old RBS that was on the market that the
sign came down in the spring. When I was looking
at the other space, there's a new sign up, so
I think they were switching real estate. Companies. But I
(14:09):
reached out to my guy and uh, where he's going
to set up some time for us to go take
a look at it. Seventy I think seventy two hundred
was what he said a month. Excuse me, seventy two
hundred a month? Why it's nothing, dude?
Speaker 4 (14:36):
Hey, if I changed my WiFi, am I going to
get dropped?
Speaker 5 (14:39):
Yeah? Did you lose the connection as you switch over?
Speaker 2 (14:43):
All?
Speaker 4 (14:43):
Right?
Speaker 5 (14:45):
Let me let me double checks. Sit here is Ryan
reel is how I have him saved? So sorry, seventy
two sixty one a month. So for bolding that may
possibly be sinking.
Speaker 2 (15:00):
Uh?
Speaker 5 (15:01):
He confirmed that everything seems to be an okay order
that uh, because that is something they would have to disclose.
Speaker 4 (15:12):
Sure, the dry cleaner across the street was dumping chemicals
in the ground.
Speaker 5 (15:19):
So all all of the equipment is left behind. But
it does not have a hood. So well it's an
RB So it's like, okay, So it's not like there's
a flat top. And so I said, so what, so.
Speaker 4 (15:33):
What happens to the.
Speaker 5 (15:36):
Yeah, so what happens to the friars? There's friars in there.
I don't know how there's not a hood in there.
He says, there's not a hood that friars they have
a hood.
Speaker 4 (15:47):
Well, there was there the new Ventless ones.
Speaker 5 (15:50):
No, this is not a new building.
Speaker 4 (15:53):
No, No, I'm just saying for some reason unless it
was that, But I.
Speaker 5 (15:56):
Can't imagine they would have taken out a hood to
put in a new like put in that kind of
money on those friars when they were just moving down
the street. Yes, it's been on the market for over
a year, so they were building that new building for
a few years, probably with COVID and everything. So I
can't imagine they'd be dumping money into there if they
(16:17):
put in Venless friars or Ventless hoods, and they would
have wouldn't imagine would have just moved them since they're
not really attached. But anyways, Yeah, So I asked him,
what all this equipment that I don't want or need? Said,
we'll have to be negotiated land or can remove it,
or we can just negotiate it. It's all your property.
You can do as you want with sell or et cetera.
(16:40):
I'm not sure if they would agree with that, but
it's an option.
Speaker 4 (16:42):
So did you go have you toward it towards the
building it.
Speaker 5 (16:47):
No, So this all this conversation happened this morning with him.
So I just got to look at my calendar and
see when I have time, probably next week. This week's
a little tight for me.
Speaker 4 (16:59):
Sossuming you're looking to negotiate that rent dollar amount, do
you think that's fair.
Speaker 5 (17:07):
For the area. Yeah, it's probably pretty fair. It's twenty
five a square foot, and then the triple nets is
about six dollars a square foot, so you're at thirty
one a square foot total. So but I like that
(17:31):
better than the other space because I would have to
probably do less renovations to get going. Probably I'm gonna
assume that the walk in cooler and guessing it has
a freezer. I don't really want one, but is in
good working order. I have a full parking lot to
my disposable disposal that I can park the trailer close
enough and put an electrical work that can plug in
(17:51):
where I could not plug a trailer into the other space.
So yeah, pros and cons. I would have a drive
through a veiled option, and so es actually I want one,
but it's so different than the food truck.
Speaker 4 (18:06):
I mean it's you know, well it'd be it'd be
cool for like pick up orders or to go orders
or something like that, versus that way people don't have
to wait. But Kyle has that with Holy.
Speaker 5 (18:15):
Smokes, did he have enough opening that drive the you
know he did? I guess it wasn't open when we
were there. Really, Yeah, I hadn't started that because he
had trailers parked in it when we were there.
Speaker 4 (18:28):
Yeah, and if you don't have you don't have a hole,
you can always do what he did and just build
us build something outside. But no, probably doesn't.
Speaker 5 (18:37):
We would have everything's inside. So so yeah, we're gonna
we're gonna explore that option a little bit more. But
we'll see, we'll see, we we'll see. At this point now,
I'm hoping that we are uh like the first of
the years now, I think a reasonable goal just with
Angie surgeries and stuff, so we're too But yeah, AnyWho,
(19:02):
let's talk about let's talk about some weeks and a month. Yeah,
right then to June. Tomorrow is July. We're halfway through
the year. I can talk about like full June. They
worked today, Yeah, you probably beat me now, No, No,
(19:24):
our labor for this month was an astonishing Oh that's
better than I thought it was gonna be eighteen where
labor fell in. That's not bad at all. I thought
it was gonna be way higher. Does that Does that
include you?
Speaker 4 (19:39):
No?
Speaker 5 (19:39):
Because I'm not on payroll.
Speaker 4 (19:41):
Yeah, and so that's what there were people that were
talking to me about that, whether I should be including
that or mighty labor into it, And I'm like, well,
I'm not on payrol, right, So so yeah, as far
as square goes, yeah, I mean you you could, you should.
Speaker 5 (19:58):
So. The only part I don't like about this is
Square only takes into account punched in hours. So if
I look at the year, my total year, So even
though Chris was pulling a paycheck January, February and half
of March before we were open, it doesn't hit labor
because he wasn't punched in those hours. Because he's a
(20:21):
salary he's salaried. The only reason he punches in is
so he is tip eligible.
Speaker 4 (20:30):
Well, and he's.
Speaker 5 (20:31):
Allowed to be tip eligible because he's such a minority.
He's under the percentage amount of he.
Speaker 4 (20:37):
Does not meet the executive means test. That's right. So
I found out about that.
Speaker 5 (20:44):
No, excellent.
Speaker 4 (20:46):
He doesn't have the ability to hire a fire.
Speaker 5 (20:49):
He has the ability to fire. I wouldn't say that
he has, but he knows he does. He is, he
has let people go with without prejudice.
Speaker 4 (21:02):
You go quickly, do not pass go, do not collect
your final paycheck to say that our choice. All right, Well, yeah, so.
Speaker 5 (21:20):
We rolled in a little lesson. We hoped a little lesson.
We hoped.
Speaker 4 (21:26):
I know, you were shooting for the stars, always the exactly.
Speaker 5 (21:33):
See see if he aimed for the stars and you
miss your talking hit the moon. So let's see, let's
go sales. We ended up this June over last June
up nine point four percent. Nice job, thank you. We
hit sixty four seven and twelve dollars. Try to get
(21:57):
to that seventy. Yeah, it was, I mean that was
slow week. Hello, Jason. I mean it was fine. It
was a fine week. It was I mean we were
doing we did fifteen sixteen days most days and then
but I mean it was clear we had to do
like twenty five hundred a day. Yeah, outside of the
(22:21):
EDNA day it's really hit seventh. Like we knew it
was going to be, uh, we would needed to be busy.
So yeah, it was. It was a fine week. It
was a good week. There's zero complaints from us. I
mean really, so let me look here. It was Saturday. Wait,
Sunday just wasn't as much. Yeah, so we did sixteen.
(22:46):
Wednesday was slow at thirteen forty three hundred for Etna,
and then Friday was fifteen Saturday, which was what we
expected it to be at eleven twelve hundred dollars at
the campground night relaxing day. And then yeah, Noego was
a sixteen. So yeah, it was a fine week. I
had no complaints, but yeah it was. It was fine.
(23:12):
It's fine, it's fine, everything's fine, everything's fine. I'm not
sure what we did for the week and have to
go look at a different spot. Hold on, let's see
here June last week. Last week, Yeah, just a thirteen
to six week, So you know, it's okay even without it,
(23:34):
if that was just a normal what the rest of
the week had been and we were still over ten.
There was a prettyviousent catering Sunday last week though, too,
So yeah, yeah, we'll see how this week turns out.
We got some pretty perfect weather for most of the week, so.
Speaker 4 (23:52):
Cooler the weather does. Look what does look good this
coming week?
Speaker 5 (23:55):
Yeah, so low eighties for most of it. Not any
rain that's I'm looking at that's going to really hamper
things at all. So yeah, well yeah it should be good.
It should be a good, good week. We have some
new spots excuse me, new spot tomorrow for lunch. We
might get shut down, who knows. Yeah, it's one of these.
(24:22):
It's one of those that if the city shows up,
I wouldn't be surprised. So we're at the Muskegan County offices.
They have us parked on the street. It is inside
the City of Miskegan, which I had looked at their
food truck licensing for the city last year. I could
not get phone calls returned about questions on who does
(24:49):
their inspections and what exactly the inspections entailed because in
the paperwork it said full building inspections needed to be done.
What the fuck does that mean in a trailer. So
I'm like, yeah, I mean you got someone coming in
and double checking the electrical panel to make sure it's okay.
Like so I couldn't get a phone calls return, so
(25:11):
we kind of just let it go. So yeah, there's
I mean, there's a chance that the city sewed up
and said, yep, you guys aren't licensed to be here.
Pack it up. Hopefully that's not until about twelve forty
five or one o'clock. We can get in a decent service. Though.
Speaker 4 (25:30):
Yeah, I'm surprised the county didn't ask you about anything, but.
Speaker 5 (25:35):
I had asked them about licenses and stuff, and they
said the city hasn't really bothered anybody or anything going
on there. So so we're just gonna We're gonna roll
the dice and hope, hope for the best. So but
I did let Caleb know he'll be the one rolling
in there that you know, it's a possibility. If you
know someone shows up, then that's kind of what it is.
And we'll make the best out of the day. Still
(25:57):
somewhere figure it out. But is Caleb getting a toe
in the trailer now too? He has been. He pulled
it a couple of times last year. He's been fairly regularly.
Like dude, I'm hardly ever on there. No, I know,
I just so which is good?
Speaker 4 (26:13):
I just uh, Chris Christmas the only one pulling or Caleb.
Speaker 5 (26:17):
Chris Cats stays off. Chris doesn't work Tuesdays typically, so
good for him. It's a well oiled machine. Over here
in Sweet Racks headquarters man, so absolutely, yeah, I don't
know that I was working on the trailer outside of
last Sunday last week. So we had a couple of
(26:39):
catering jobs off the trailer that I worked last Sunday.
That was the only shift on the trailer that I
worked outside of a couple of days. I had to
do prep work, so the early morning stuff. And I
don't think I'm on the trailer all this week.
Speaker 4 (26:54):
Did wait, did Detroy show up every day on time?
Speaker 5 (26:57):
Yeah? All right, was there? Everything was done, nothing was overcooked.
Speaker 4 (27:02):
So are you are you still cooking in metal pans? Yeah?
So I started doing that. Mm hmmm, I'm finding it.
I am going through less pans, which is always good,
I would hope.
Speaker 5 (27:16):
So yeah, if you aren't using less pans, and I
think you're doing it wrong.
Speaker 4 (27:23):
Many things possible.
Speaker 5 (27:25):
But yeah, you know, it's actually not overly bad. But
how your pellets? I wonder if it's not as as bad.
Speaker 4 (27:38):
Yeah, I mean I'm not getting I'm getting smoke like
on the pan, Like the bottom of the pan is
definitely the gold.
Speaker 5 (27:46):
Are you scrubbing clean?
Speaker 4 (27:48):
Yeah, I'm not. I'm not seeing major differences anything else. Yeah,
as long as you get to those pretty quickly. Really
really hot water helps. Yeah, yeah, there really isn't that.
The new smoker, the old Hickory really puts a patina on.
Speaker 5 (28:05):
The pans for us. Yeah, and it's it's an extra.
But I did, I did run a quick test. I
put a sheet of foil underneath it and wrapped it
up onto the sides and slid it in and zero
patina and it covers all the edges. So for a
you know, for a full pan, it's a foot and
a half a foil, So what eight cents? So I
(28:28):
mean for for a buck buck fifty a day, I
can save the extra forty minutes of scrubbing on the pans.
So and I'll credit Mark Mike Robbinson of that one.
Speaker 4 (28:40):
Yeah, but it's only eighty seven cents for a full pan.
Why don't you just do that.
Speaker 5 (28:47):
I'm talking a buck fifty for covering all the pans
versus eighty seven cents. Eighty seven cents, I have full
pan and fifty cents a half pan, and I'm still
coming out ahead. Sure, yeah, yes, would just say that. Yes,
(29:13):
Skippy uses pellets.
Speaker 4 (29:15):
Wood wood pellets are just about that big.
Speaker 5 (29:21):
It's a wood product.
Speaker 4 (29:24):
Yeah, I throw sticks there. Like I said, that's.
Speaker 5 (29:27):
The same thing. You get the exact same flavor.
Speaker 4 (29:30):
Well, all right, so you're gonna get when I open
that door to take something out, I get hit with
smoke a lot.
Speaker 5 (29:41):
Well, so do I on my gravity fed. But it's
not the same. And you know that. I mean, so, yeah,
I get hit with smoke coming out of the gravity fed.
But you can't taste it as much in the meat. Yeah,
but you do it on that old hickory, and you taste,
You taste the smoke. You can taste the different wood profiles.
So Bruce was the biggest naysayer of it doesn't matter
(30:07):
what fuel you use. It's only a heat source. It's
not a flavor component. He said that so many times. Bullshit.
But in the old hickory like it. Because I've been
playing with woods in like pecan and oak and hickory,
Like I can tell I can taste the difference with
the different woods I use that. Yeah, and we're doing
(30:31):
some wood chunks in their gravity fact, like we'd throw
some wood chunks at the beginning in there, just to
throw a little more smoke. You could never tell there's
a zero difference between the days we threw woodchucks in
there and the days we didn't. Yeah, I'm looking forward
to playing with that some more. I did get a
roll of butcher paper, so it's probably so here's the
(30:58):
here's where I'm having a pro album with the old
hickory because we don't wrap anything currently. I think we're
getting a little too much smoke and the color is
super super dark and we're getting just I want to
try a water pan first, just because that air is
so much drier in there, so fork's getting like it
(31:23):
just dries out just a touch. The last set of
briskets I did, I moved them down a shelf and
that made a big difference, but they're still super super
super super super dark, which I think the color is okay,
but they are a little bit over I think over smoked.
And I know I could just stop putting wood in
(31:43):
there and just run off gas after the first couple hours.
But here's the thing. If you can keep a nice
hot bed of coals in there, you're going to go
through half the gas and that I have tried both ways,
So just throwing a stick in there every couple of hours,
(32:07):
just to keep on a nice bed coal, a coal,
a bed bed of coals. Yeah, that's the words in
the right order. Yeah, drastically reduces the amount of gas use.
Oh yeah, okay, So I think so like Nick Leannado,
I think he does a couple of to start, and
then I don't think he puts another stick of wood
(32:28):
in there until he starts another or whatever. So yeah,
I think he goes a lot of people do, right,
which is fine and there's nothing wrong with it. But
I think with guess most people can get a stack
of wood cheaper than what gas costs. But you also
(32:48):
run and then you run into the issue of probably
over smoking. So I think I think we'll try. We'll
we'll throw in some we'll wrap up some briskets and
some butcher paper. I don't know. We're getting kind of
late in the in the process here for testing, but.
Speaker 4 (33:05):
They're gonna you know, they're going to take longer to cook.
Speaker 5 (33:08):
Yeah, which is fine, time I.
Speaker 4 (33:10):
Have and you'll have left juice less juice.
Speaker 5 (33:14):
Yeah, yep. Actually I don't know that we will have
less juice because that that's an occasional issue we have,
is especially on like smaller briskets and pork butts because
they render so much quicker that you have evaporation of
the good juice that your left with fat. So yeah,
(33:38):
if we slow down that process even just a little bit,
I think we'll be okay. But we'll see. That's why
it's a test yep. But yeah, that thing it gets
mounted on Monday. No Sunday sound smoker swap is happening Sunday.
Got someone someone coming into run the propane pipe for us.
(34:03):
Also on Sunday. Does that person worked for Brisket? No,
I am paying them some cash plus material money. So
hand out a lot of cash this weekend.
Speaker 4 (34:17):
Speaking of cash and material money, my wall is done
as of today in my house. That's good, and I
can start doing what I was going to do two
weeks ago.
Speaker 5 (34:30):
Good. Jason says about the Pello thing, you just busting
your balls. He almost hit a big foot and a
unicorn on the drive home today. I get it, he lol.
And then he said, wrapping butcher paper and never have
a juice issue. I know it's a different smoker. Once
(34:52):
I wrap, I put them on trays. So, and that's
how I used to do competitions. So we'd go straight
rack until it apped and then once we wrapped, we
put it into a pan just to catch anything that
was with leak out from that point. But yeah, and
the foil rips on the fucking racks.
Speaker 4 (35:12):
So back to you, you shouldn't have You shouldn't have an
issue with those racks though.
Speaker 5 (35:16):
Those Yeah, they're better, they're better as long as you're
keeping clean. Yeah, they're more better, more better anyway. So, yeah,
you started your basement project.
Speaker 4 (35:28):
No, we finished it. Well, we finished the finish the
wall part. Now I get to actter this. I go
home and finish tearing up the old floor and go
get cabinets tomorrow, get those mounted in.
Speaker 5 (35:41):
Yeah, but where did you finish your month?
Speaker 4 (35:45):
Well, let's talk about that.
Speaker 5 (35:46):
Yeah, we haven't talked about your sales at all.
Speaker 4 (35:49):
Yeah.
Speaker 5 (35:50):
Are you looking that up right now?
Speaker 4 (35:52):
No, I've actually been staring at it.
Speaker 5 (35:54):
Oh, okay, trying to make it bigger.
Speaker 4 (35:58):
No, it's actually it's actually looking pretty good. We finished,
including today's escapade. We finished the month. Oh please hold
that's what the holy please hold it.
Speaker 5 (36:17):
So our first full time year was the year twenty twenty.
The entirety of that year we did one hundred and
fifty four nine hundred sales.
Speaker 4 (36:27):
Nice.
Speaker 5 (36:28):
Yeah, this last May and June combined, we did one
hundred and thirty eighty six hundred. Beautiful sent Chris that information,
he says, Yeah, it felt busier this last couple of
months than it did in twenty twenty. Did you think.
Speaker 4 (36:46):
As of gross sales so month over or month over
month prior year, we're up thirty four percent. We've finished
roughly five percent over the last month, and for the year.
(37:09):
Uh again Jan one to June thirty, we're up just
shy of forty six percent.
Speaker 5 (37:19):
Nice, good work, dude.
Speaker 4 (37:24):
Yeah, I don't uh, for the time being, I don't
think I'll go over dollars anymore, but well why not.
I just don't want anybody to get jealous.
Speaker 5 (37:37):
Uh oh my god.
Speaker 4 (37:41):
H no, not not at.
Speaker 6 (37:43):
All, just for now, Okay, we it is uh yeah,
our our catering has just absolutely exploded, like exploded, and.
Speaker 4 (38:03):
It's just like it's it's different. It's making sure that yeah, like,
I don't know, it's hard for me to I'm I'm
humbled by the amount of catering we've got. We've definitely
had the lake the Lake crowd coming in for people
(38:23):
don't know that this is there's probably thirty lakes within
a fifty score miles well probably twenty uh and it's
a big Stecond home town and things like that. So
we're over the last few weeks, we've had a lot
of new people coming in, a lot of great reviews.
(38:46):
Knock on wood. We're still even with our current views.
We're still five star on Google. We're still five star
on Facebook, which is always good. We did make a
change to hours for the for the next month. For
the next month, Wednesday and Thursday we're gonna close a
(39:08):
three so we're just doing lunch. And mainly the reason
is Thursday has always been a slow day no matter
what we've done. The Wednesday is is okay day. But
(39:28):
I think right now I got to be concerned, but
just making sure that when this grand baby comes, nobody's
nobody's stressed. So come next month we'll probably go back
to normal days. Unfortunately, we had to close early yesterday.
We had a family emergency I had to take care of.
(39:50):
Never wanted to close just out of the blue, and
I had to. I guess that's a good part about
having a shop instead of a set being out on
a food truck, because when you get those emergencies you can.
You're not hooked up to a trailer. You don't really
have to shut a whole lot of stuff down other
than just kind of your lights and you come back later.
But luckily everybody's everybody's healthy and happy at the moment.
(40:17):
Oh that Yeah, we're we're we're rocking. My people is
my people is working?
Speaker 2 (40:26):
Uh?
Speaker 4 (40:27):
I shared last last weekend's UH issues I had. I'm
actually meeting with my with my team tomorrow to kind
of go over some things, and I think we'll get
some clearly defined expectations going forward. I will probably never
have to worry about being an angry little elf anymore.
(40:53):
Well the for them. Yeah, I mean I may still
be an angry elf, but I've always told my team
if I get mad at something, please don't take it personally. Like,
unless I'm directing it at you, maybe then take it personally,
But realistically, I don't, like I'm I just want people
(41:17):
to take accountability for what they do. I want people
to to have the have the balls to speak up
and not go behind people's backs. And if you got
something to say, say it.
Speaker 5 (41:36):
JT says you're always being angry elf. JT how's JT
doing a j T Jason says, great numbers, Jash And
I know you didn't share your numbers, Skippy, but I'm
guessing by the increasing percentages the numbers are really good.
Sucmperence to you as well.
Speaker 4 (41:56):
I am, I'm I'm the number I can as. I'm
probably about fifty k off of last year's total. How
about that?
Speaker 5 (42:05):
Excellent?
Speaker 4 (42:06):
So my goal so far is attainable. We have a
huge month this month.
Speaker 5 (42:14):
The reason Skippy can't share is because he's in the
process of selling the brand and everything's kind of under
lock and key currently some million Someone offered you a
million bucks right now for it. Would you do it?
Speaker 4 (42:32):
Yep? Absolutely, have a nice thing. It wouldn't even depend
on the caveats either.
Speaker 5 (42:40):
Do whatever you want with it. Turned it into a
strip club.
Speaker 4 (42:43):
Yeah, I'll supply the poll.
Speaker 5 (42:46):
Mhm.
Speaker 4 (42:48):
Now we have a lot of Oh so all right,
let's I wanted to talk about before Sheldon could jumps on.
My week was? My week was good anyway? So I
just went to Sam's and got some briskets. Okay, let's
talk about some prices. Okay, I know we gently discussed
it last week based off of somebody's post and menu
(43:11):
and things like that.
Speaker 5 (43:12):
I got some angry comments from oh way, jeez lease
did you Yeah, he blew up my messages.
Speaker 4 (43:20):
Well, let's talk about it. So I paid today. I
wasn't able to get a case of brisket because my
meat guys were out and I was late, so I
just picked stuff off the shelf. I like, like whenever
I go to the meat guys, I said, hey, give
me the biggest case of brisket you got, or lately
it's been two cases, biggest ones, the ones that were
(43:45):
out on I ended up buying I think eight eight today. Yes,
I ended up buying eight and they were all seventeen
to twenty three pounds apiece, and their choice in Prime
SAMs no longer has a case price. It's not different
(44:05):
than the store price. Okay, so it used to be
like thirty cents different, and now it's not so right now,
choices were four to seventy eight pound, which is fifty
cents higher than what I've been getting them for. Or
Prime was five forty eight pound, which is seventy cents
(44:26):
higher from what I saw. GFS. I'm gonna look right
now just to make sure. But Sam's and GFS actually
might be tied on cork Bud.
Speaker 5 (44:43):
Well, yeah, it was the last price I saw, I
think is what I paid today.
Speaker 4 (44:48):
So Sam's has been one ninety eight to two twenty
eight for the last two years. I have not seen
it below one ninety eight and that's where they are
right now. And a case Rice is the exact same
as Gordon's, which is unheard of. It's never been that
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 (00:23):
Powered by Riverside.
Speaker 3 (00:26):
Are you waiting for me?
Speaker 4 (00:52):
Hey, Josh? How you doing? I can't hear a word
you're saying. Oh there you are, Hey, good morning, good morning,
it's this is good night. This is Monday night food truck.
Speaker 5 (01:09):
Good morning. How are you today? I'm well, good good.
Speaker 4 (01:15):
I'm really good. Thank you for asking? How are you?
Speaker 5 (01:18):
I am great? Another beautiful day.
Speaker 4 (01:21):
For anybody who hasn't listened in a while. I'm speaking
to Josh Hanson. I'm Burt mclainley from some food trucks anyway,
little introduction.
Speaker 5 (01:31):
Hello, Steve. SE's been waiting around all day for us.
I get on, ye waiting waiting by his computer. We
Skippy had some some catering. He forgot about it. Apparently.
Speaker 4 (01:46):
No, it's actually a food truck event. Oh my god, dude,
Well it's not that. I mean I forgot. I didn't forget,
but I forgot like it just happened. Like it's a
car show and you don't and there's rain in the area,
and of course they tell us there's employees and and
(02:11):
there's four food trucks. I thought they only had fifty employees,
but they had three hundred and fifty employees.
Speaker 5 (02:17):
Three food trucks for fifty people.
Speaker 4 (02:20):
Yeah. Well it was a car show too. It was
like a big event melling tool. They're nationwide or something
like that, right, the suck it down fish oil.
Speaker 5 (02:39):
No, not in that group.
Speaker 4 (02:41):
Oh good. So, yeah, we we did well because guess what,
no rain whatsoever. Excellent, glad to hear we had the
sprinkles afterwards. We ended up doing about twelve hundred bucks
sold out because I didn't have a lot to begin with. Oh.
They also forget to tell us that they were giving
their employees a crisp twenty dollars bill to buy food.
Speaker 5 (03:05):
Excellent. That helps.
Speaker 3 (03:08):
And a lot of them.
Speaker 4 (03:09):
Didn't pocket the change. They actually tipped, which is good.
Speaker 5 (03:13):
Even better, that's good for your staff.
Speaker 4 (03:17):
I was the only one that was definitely the only one.
Speaker 5 (03:20):
So no illegal tipping going on.
Speaker 4 (03:23):
Definitely no illegal tipping going on here. No, everything is
by the book. Good, glad to hear it. That's Skippy,
that's his middle name Skippy by the book mclaton. Yeah, absolutely,
no grievances. It's been an interesting week. Yeah, anything you're
(03:46):
allowed to talk about. I can talk about anything I want.
It's called the First Amendment. But let's just say we
had the only high school drama that was here is
we had. My staff had an altercation with a former
(04:07):
staff member, and that former staff member decided to send
a link to last week's podcast to this to my
current staff member who's been with me for a while.
She thought that I was ragging on my staff for
last weekend, which I was for definitely good reason. The
(04:29):
difference that I have with my staff versus maybe what
this person has or doesn't have is communication. I already
talked to my staff about it, and it was a
failed attempt at driving a wedge between people. And yeah,
(04:52):
so we're good. Everything was great.
Speaker 5 (04:54):
Heat glad so many of your people, both current and pasted,
listen the show.
Speaker 4 (05:01):
I you know, I had no idea. I had no
idea when I'm when I'm hearing that people are telling
other food trucks that hey, you should hear was what
Skippy and Josh are talking about. Ship.
Speaker 5 (05:12):
I'd love to meet him, just so I can think
of for listening. I got I got recognized again. Did
you at Gordon's? This was a few weeks ago, but yeah,
I I don't remember what happened, but I was. I
let somebody go because the doors aren't wide enough for
two people with carts to go through at the same time.
So someone was coming in. I said, come on in,
and then he stopped me and asked me if I
(05:34):
did a food podcast. I said, yes.
Speaker 4 (05:41):
Trucks hens On.
Speaker 5 (05:43):
Who's asking? He was he was a big fan. He's uh,
they're at the very beginning stages of getting rolling. So hello,
justin So he said, We've been a big help.
Speaker 4 (05:56):
I'm actually broadcasting live from our dining room.
Speaker 5 (06:01):
Oh are you allowed to? Ah?
Speaker 4 (06:06):
Nobody said I couldn't, so I guess we'll find out. Yeah.
Shop life hashtag shop life. How was your week?
Speaker 5 (06:22):
My week was good, as you guys can probably tell.
We're dancing around some stuff. I'm not sure what we
can talk about, what we can't talk about. Let's just
say this. I can say whatever I want. No one's
got any leverage over me.
Speaker 2 (06:35):
So.
Speaker 4 (06:38):
Oh uh either anymore?
Speaker 5 (06:41):
Landlords are fine, roommates are fine. It's not good to
have a landlord that is also your roommate. I'm saying
it's not good. I personally wouldn't recommend.
Speaker 4 (06:55):
There's definitely research that I should have done beforehand. Absolutely,
And at this point, you know we're we're going to
co exist.
Speaker 5 (07:05):
Have you been talking to Justin?
Speaker 4 (07:07):
I have not.
Speaker 5 (07:08):
Okay. Uh, he sends a comment, Oh, hi Justin, Justin,
and did you send like some sort of gift or something.
Oh you're a top fan. Oh that's what it is.
Justin's our number one top fan.
Speaker 4 (07:21):
Yeah. Oh, Steve's gonna get pissed.
Speaker 5 (07:23):
He's got a little icon next to his name. All
of a sudden, that is pretty awesome.
Speaker 4 (07:29):
Uh, says maybe she asked Justin if he was speaking
to other people about our podcast.
Speaker 5 (07:34):
Skippy says yes or no? Just yes or no? Was
the brick and mortar worth it?
Speaker 1 (07:42):
Oh?
Speaker 5 (07:42):
Fuck, you picked the most amazing timing for this question.
Speaker 4 (07:51):
I have to I have to change. I have to
change his question. It's not it was because I'm still here.
I don't I'm still here, so is it worth it?
I don't know, Josh. I believe I text. I believe
I said something like that to you the other day
(08:13):
in the right circumstances. Yes, And even in this circumstance, yes,
it's still I enjoy feeding people. I have a passion
to make people happy through food. And whether I'm on
the food truck or whether i'm you know, face to
face and you know whatever, Yes, that part's worth it.
(08:33):
The biggest thing that I can recommend is do your
due diligence. That's the biggest The biggest thing is just
do your dult And at the end of the day, again,
we are in a very unique situation. There's not very
many in our town area general vicinity that are like us.
Speaker 5 (08:53):
We have one building, well in two separate really food establishments.
Cohabitating to cohabiting one space is hard.
Speaker 4 (09:07):
It is for both of us.
Speaker 5 (09:09):
I'm not, I'm not, I know, I know, so, yeah
I am, I mean so, I mean there was, Yes,
there's there's been things from the get go, before you ever,
I mean, you are back and forth so much at
the start, you know, before you even started, really a
(09:30):
buildout in there, you know, and we talked a lot
about make sure you know everything you want isn't writing
and yeah, but it's it's a much different scenario than
like where I'm at, where I'm just leasing facility and
I'm the only person using said facility. It's not like
(09:53):
the person that owns the building is also going to
have an office space inside of my my unit type
of thing. So you had asked me, are you am
I sure I want a landlord? Yes, because and I
said that's what I said. My landlord will be my roommate.
So it changes the whole dynamic of everything. Yeah, And
(10:15):
I want to I.
Speaker 4 (10:16):
Want to make it absolutely clear. I'm I'm there are
times that I'm not the easiest want to get along
with either. Okay, this is this is not People.
Speaker 5 (10:26):
Have been listening to this show. They know that you're not.
Speaker 4 (10:29):
I'm I'm at fault with certain things as well. And
I'm not going to sugarcoat that. I mentioned a comment
last week about the air conditioning in our building and
how I feel like at six o'clock it decides to
just jump. I was. I was shown that that was incorrect,
and and I and I apologize and and for that,
(10:54):
you know, for making those those accusations. It just based
off of how it felt and where I saw it.
It was a hot that week, absolutely, and as the
building insulated, I mean to a point probably doesn't need
new windows. I think we talked about that and he
said yes, but we'll see how it goes. As of
(11:18):
right now, everything is with the air conditioning is just fine.
So we'll go there and everything else will be put
to rest for now and we'll just continue to hopefully
have peace. Hopefully have peace, peace man peace and port grease.
Speaker 5 (11:40):
That's a shirt.
Speaker 4 (11:42):
I know. I'm working on it along with I like
long walks down the meat aisle.
Speaker 5 (11:49):
I don't want to be as fast as possible.
Speaker 4 (11:51):
I know. I just made a record time in Sam's
Club just to do this.
Speaker 5 (11:59):
Oh yeah, I you had to cancel on me again.
I would have had to shoot you because I feel
bad enough for Sheldon because he reached out to me
like a month and a half ago about getting on
the show. So we have Sheldon.
Speaker 4 (12:13):
I didn't know anything about Sheldon.
Speaker 5 (12:16):
Because I confirmed with him two days ago. Oh so,
by the way, anyways, Sheldon will be joining us at
about seven o'clock to talk about the Food Truck Owners Expo,
which is happening in Vegas in two weeks Vegas. I
really wish I could go. I'm bummed that I'm I'm
not gonna be able to make either date unfortunately, So.
Speaker 4 (12:41):
I have a grand baby coming in two weeks if
I left.
Speaker 5 (12:44):
So from what I can tell from the education pieces,
they definitely have listened to some people. There's some really
good sessions I wish I was going for. So yeah,
it looks like the growth has been good from year
over year. For we.
Speaker 4 (13:03):
Should put it in Sheldon's ear to record those and
offer them maybe for sale or.
Speaker 5 (13:09):
For they do record them for the people that go.
So yeah, but yeah, it's uh, those that are thinking
about going, I would I would say, yes, go do it.
There will be a discount code after today. So yeah,
(13:29):
it looks really good. I'm looking forward to hearing about
it and see what he has to say about what's
new this week. We continue talking, Oh ship, come on now,
come on, son, where the fuck's it going?
Speaker 3 (13:44):
Uh?
Speaker 5 (13:44):
Justin yeah, I yeah, you and I are in the
same boat, dude. The hankering is strong. We are still
working on it. I think we talked last week about
the old RBS that was on the market that the
sign came down in the spring. When I was looking
at the other space, there's a new sign up, so
I think they were switching real estate. Companies. But I
(14:09):
reached out to my guy and uh, where he's going
to set up some time for us to go take
a look at it. Seventy I think seventy two hundred
was what he said a month. Excuse me, seventy two
hundred a month? Why it's nothing, dude?
Speaker 4 (14:36):
Hey, if I changed my WiFi, am I going to
get dropped?
Speaker 5 (14:39):
Yeah? Did you lose the connection as you switch over?
Speaker 2 (14:43):
All?
Speaker 4 (14:43):
Right?
Speaker 5 (14:45):
Let me let me double checks. Sit here is Ryan
reel is how I have him saved? So sorry, seventy
two sixty one a month. So for bolding that may
possibly be sinking.
Speaker 2 (15:00):
Uh?
Speaker 5 (15:01):
He confirmed that everything seems to be an okay order
that uh, because that is something they would have to disclose.
Speaker 4 (15:12):
Sure, the dry cleaner across the street was dumping chemicals
in the ground.
Speaker 5 (15:19):
So all all of the equipment is left behind. But
it does not have a hood. So well it's an
RB So it's like, okay, So it's not like there's
a flat top. And so I said, so what, so.
Speaker 4 (15:33):
What happens to the.
Speaker 5 (15:36):
Yeah, so what happens to the friars? There's friars in there.
I don't know how there's not a hood in there.
He says, there's not a hood that friars they have
a hood.
Speaker 4 (15:47):
Well, there was there the new Ventless ones.
Speaker 5 (15:50):
No, this is not a new building.
Speaker 4 (15:53):
No, No, I'm just saying for some reason unless it
was that, But I.
Speaker 5 (15:56):
Can't imagine they would have taken out a hood to
put in a new like put in that kind of
money on those friars when they were just moving down
the street. Yes, it's been on the market for over
a year, so they were building that new building for
a few years, probably with COVID and everything. So I
can't imagine they'd be dumping money into there if they
(16:17):
put in Venless friars or Ventless hoods, and they would
have wouldn't imagine would have just moved them since they're
not really attached. But anyways, Yeah, So I asked him,
what all this equipment that I don't want or need? Said,
we'll have to be negotiated land or can remove it,
or we can just negotiate it. It's all your property.
You can do as you want with sell or et cetera.
(16:40):
I'm not sure if they would agree with that, but
it's an option.
Speaker 4 (16:42):
So did you go have you toward it towards the
building it.
Speaker 5 (16:47):
No, So this all this conversation happened this morning with him.
So I just got to look at my calendar and
see when I have time, probably next week. This week's
a little tight for me.
Speaker 4 (16:59):
Sossuming you're looking to negotiate that rent dollar amount, do
you think that's fair.
Speaker 5 (17:07):
For the area. Yeah, it's probably pretty fair. It's twenty
five a square foot, and then the triple nets is
about six dollars a square foot, so you're at thirty
one a square foot total. So but I like that
(17:31):
better than the other space because I would have to
probably do less renovations to get going. Probably I'm gonna
assume that the walk in cooler and guessing it has
a freezer. I don't really want one, but is in
good working order. I have a full parking lot to
my disposable disposal that I can park the trailer close
enough and put an electrical work that can plug in
(17:51):
where I could not plug a trailer into the other space.
So yeah, pros and cons. I would have a drive
through a veiled option, and so es actually I want one,
but it's so different than the food truck.
Speaker 4 (18:06):
I mean it's you know, well it'd be it'd be
cool for like pick up orders or to go orders
or something like that, versus that way people don't have
to wait. But Kyle has that with Holy.
Speaker 5 (18:15):
Smokes, did he have enough opening that drive the you
know he did? I guess it wasn't open when we
were there. Really, Yeah, I hadn't started that because he
had trailers parked in it when we were there.
Speaker 4 (18:28):
Yeah, and if you don't have you don't have a hole,
you can always do what he did and just build
us build something outside. But no, probably doesn't.
Speaker 5 (18:37):
We would have everything's inside. So so yeah, we're gonna
we're gonna explore that option a little bit more. But
we'll see, we'll see, we we'll see. At this point now,
I'm hoping that we are uh like the first of
the years now, I think a reasonable goal just with
Angie surgeries and stuff, so we're too But yeah, AnyWho,
(19:02):
let's talk about let's talk about some weeks and a month. Yeah,
right then to June. Tomorrow is July. We're halfway through
the year. I can talk about like full June. They
worked today, Yeah, you probably beat me now, No, No,
(19:24):
our labor for this month was an astonishing Oh that's
better than I thought it was gonna be eighteen where
labor fell in. That's not bad at all. I thought
it was gonna be way higher. Does that Does that
include you?
Speaker 4 (19:39):
No?
Speaker 5 (19:39):
Because I'm not on payroll.
Speaker 4 (19:41):
Yeah, and so that's what there were people that were
talking to me about that, whether I should be including
that or mighty labor into it, And I'm like, well,
I'm not on payrol, right, So so yeah, as far
as square goes, yeah, I mean you you could, you should.
Speaker 5 (19:58):
So. The only part I don't like about this is
Square only takes into account punched in hours. So if
I look at the year, my total year, So even
though Chris was pulling a paycheck January, February and half
of March before we were open, it doesn't hit labor
because he wasn't punched in those hours. Because he's a
(20:21):
salary he's salaried. The only reason he punches in is
so he is tip eligible.
Speaker 4 (20:30):
Well, and he's.
Speaker 5 (20:31):
Allowed to be tip eligible because he's such a minority.
He's under the percentage amount of he.
Speaker 4 (20:37):
Does not meet the executive means test. That's right. So
I found out about that.
Speaker 5 (20:44):
No, excellent.
Speaker 4 (20:46):
He doesn't have the ability to hire a fire.
Speaker 5 (20:49):
He has the ability to fire. I wouldn't say that
he has, but he knows he does. He is, he
has let people go with without prejudice.
Speaker 4 (21:02):
You go quickly, do not pass go, do not collect
your final paycheck to say that our choice. All right, Well, yeah, so.
Speaker 5 (21:20):
We rolled in a little lesson. We hoped a little lesson.
We hoped.
Speaker 4 (21:26):
I know, you were shooting for the stars, always the exactly.
Speaker 5 (21:33):
See see if he aimed for the stars and you
miss your talking hit the moon. So let's see, let's
go sales. We ended up this June over last June
up nine point four percent. Nice job, thank you. We
hit sixty four seven and twelve dollars. Try to get
(21:57):
to that seventy. Yeah, it was, I mean that was
slow week. Hello, Jason. I mean it was fine. It
was a fine week. It was I mean we were
doing we did fifteen sixteen days most days and then
but I mean it was clear we had to do
like twenty five hundred a day. Yeah, outside of the
(22:21):
EDNA day it's really hit seventh. Like we knew it
was going to be, uh, we would needed to be busy.
So yeah, it was. It was a fine week. It
was a good week. There's zero complaints from us. I
mean really, so let me look here. It was Saturday. Wait,
Sunday just wasn't as much. Yeah, so we did sixteen.
(22:46):
Wednesday was slow at thirteen forty three hundred for Etna,
and then Friday was fifteen Saturday, which was what we
expected it to be at eleven twelve hundred dollars at
the campground night relaxing day. And then yeah, Noego was
a sixteen. So yeah, it was a fine week. I
had no complaints, but yeah it was. It was fine.
(23:12):
It's fine, it's fine, everything's fine, everything's fine. I'm not
sure what we did for the week and have to
go look at a different spot. Hold on, let's see
here June last week. Last week, Yeah, just a thirteen
to six week, So you know, it's okay even without it,
(23:34):
if that was just a normal what the rest of
the week had been and we were still over ten.
There was a prettyviousent catering Sunday last week though, too,
So yeah, yeah, we'll see how this week turns out.
We got some pretty perfect weather for most of the week, so.
Speaker 4 (23:52):
Cooler the weather does. Look what does look good this
coming week?
Speaker 5 (23:55):
Yeah, so low eighties for most of it. Not any
rain that's I'm looking at that's going to really hamper
things at all. So yeah, well yeah it should be good.
It should be a good, good week. We have some
new spots excuse me, new spot tomorrow for lunch. We
might get shut down, who knows. Yeah, it's one of these.
(24:22):
It's one of those that if the city shows up,
I wouldn't be surprised. So we're at the Muskegan County offices.
They have us parked on the street. It is inside
the City of Miskegan, which I had looked at their
food truck licensing for the city last year. I could
not get phone calls returned about questions on who does
(24:49):
their inspections and what exactly the inspections entailed because in
the paperwork it said full building inspections needed to be done.
What the fuck does that mean in a trailer. So
I'm like, yeah, I mean you got someone coming in
and double checking the electrical panel to make sure it's okay.
Like so I couldn't get a phone calls return, so
(25:11):
we kind of just let it go. So yeah, there's
I mean, there's a chance that the city sewed up
and said, yep, you guys aren't licensed to be here.
Pack it up. Hopefully that's not until about twelve forty
five or one o'clock. We can get in a decent service. Though.
Speaker 4 (25:30):
Yeah, I'm surprised the county didn't ask you about anything, but.
Speaker 5 (25:35):
I had asked them about licenses and stuff, and they
said the city hasn't really bothered anybody or anything going
on there. So so we're just gonna We're gonna roll
the dice and hope, hope for the best. So but
I did let Caleb know he'll be the one rolling
in there that you know, it's a possibility. If you
know someone shows up, then that's kind of what it is.
And we'll make the best out of the day. Still
(25:57):
somewhere figure it out. But is Caleb getting a toe
in the trailer now too? He has been. He pulled
it a couple of times last year. He's been fairly regularly.
Like dude, I'm hardly ever on there. No, I know,
I just so which is good?
Speaker 4 (26:13):
I just uh, Chris Christmas the only one pulling or Caleb.
Speaker 5 (26:17):
Chris Cats stays off. Chris doesn't work Tuesdays typically, so
good for him. It's a well oiled machine. Over here
in Sweet Racks headquarters man, so absolutely, yeah, I don't
know that I was working on the trailer outside of
last Sunday last week. So we had a couple of
(26:39):
catering jobs off the trailer that I worked last Sunday.
That was the only shift on the trailer that I
worked outside of a couple of days. I had to
do prep work, so the early morning stuff. And I
don't think I'm on the trailer all this week.
Speaker 4 (26:54):
Did wait, did Detroy show up every day on time?
Speaker 5 (26:57):
Yeah? All right, was there? Everything was done, nothing was overcooked.
Speaker 4 (27:02):
So are you are you still cooking in metal pans? Yeah?
So I started doing that. Mm hmmm, I'm finding it.
I am going through less pans, which is always good,
I would hope.
Speaker 5 (27:16):
So yeah, if you aren't using less pans, and I
think you're doing it wrong.
Speaker 4 (27:23):
Many things possible.
Speaker 5 (27:25):
But yeah, you know, it's actually not overly bad. But
how your pellets? I wonder if it's not as as bad.
Speaker 4 (27:38):
Yeah, I mean I'm not getting I'm getting smoke like
on the pan, Like the bottom of the pan is
definitely the gold.
Speaker 5 (27:46):
Are you scrubbing clean?
Speaker 4 (27:48):
Yeah, I'm not. I'm not seeing major differences anything else. Yeah,
as long as you get to those pretty quickly. Really
really hot water helps. Yeah, yeah, there really isn't that.
The new smoker, the old Hickory really puts a patina on.
Speaker 5 (28:05):
The pans for us. Yeah, and it's it's an extra.
But I did, I did run a quick test. I
put a sheet of foil underneath it and wrapped it
up onto the sides and slid it in and zero
patina and it covers all the edges. So for a
you know, for a full pan, it's a foot and
a half a foil, So what eight cents? So I
(28:28):
mean for for a buck buck fifty a day, I
can save the extra forty minutes of scrubbing on the pans.
So and I'll credit Mark Mike Robbinson of that one.
Speaker 4 (28:40):
Yeah, but it's only eighty seven cents for a full pan.
Why don't you just do that.
Speaker 5 (28:47):
I'm talking a buck fifty for covering all the pans
versus eighty seven cents. Eighty seven cents, I have full
pan and fifty cents a half pan, and I'm still
coming out ahead. Sure, yeah, yes, would just say that. Yes,
(29:13):
Skippy uses pellets.
Speaker 4 (29:15):
Wood wood pellets are just about that big.
Speaker 5 (29:21):
It's a wood product.
Speaker 4 (29:24):
Yeah, I throw sticks there. Like I said, that's.
Speaker 5 (29:27):
The same thing. You get the exact same flavor.
Speaker 4 (29:30):
Well, all right, so you're gonna get when I open
that door to take something out, I get hit with
smoke a lot.
Speaker 5 (29:41):
Well, so do I on my gravity fed. But it's
not the same. And you know that. I mean, so, yeah,
I get hit with smoke coming out of the gravity fed.
But you can't taste it as much in the meat. Yeah,
but you do it on that old hickory, and you taste,
You taste the smoke. You can taste the different wood profiles.
So Bruce was the biggest naysayer of it doesn't matter
(30:07):
what fuel you use. It's only a heat source. It's
not a flavor component. He said that so many times. Bullshit.
But in the old hickory like it. Because I've been
playing with woods in like pecan and oak and hickory,
Like I can tell I can taste the difference with
the different woods I use that. Yeah, and we're doing
(30:31):
some wood chunks in their gravity fact, like we'd throw
some wood chunks at the beginning in there, just to
throw a little more smoke. You could never tell there's
a zero difference between the days we threw woodchucks in
there and the days we didn't. Yeah, I'm looking forward
to playing with that some more. I did get a
roll of butcher paper, so it's probably so here's the
(30:58):
here's where I'm having a pro album with the old
hickory because we don't wrap anything currently. I think we're
getting a little too much smoke and the color is
super super dark and we're getting just I want to
try a water pan first, just because that air is
so much drier in there, so fork's getting like it
(31:23):
just dries out just a touch. The last set of
briskets I did, I moved them down a shelf and
that made a big difference, but they're still super super
super super super dark, which I think the color is okay,
but they are a little bit over I think over smoked.
And I know I could just stop putting wood in
(31:43):
there and just run off gas after the first couple hours.
But here's the thing. If you can keep a nice
hot bed of coals in there, you're going to go
through half the gas and that I have tried both ways,
So just throwing a stick in there every couple of hours,
(32:07):
just to keep on a nice bed coal, a coal,
a bed bed of coals. Yeah, that's the words in
the right order. Yeah, drastically reduces the amount of gas use.
Oh yeah, okay, So I think so like Nick Leannado,
I think he does a couple of to start, and
then I don't think he puts another stick of wood
(32:28):
in there until he starts another or whatever. So yeah,
I think he goes a lot of people do, right,
which is fine and there's nothing wrong with it. But
I think with guess most people can get a stack
of wood cheaper than what gas costs. But you also
(32:48):
run and then you run into the issue of probably
over smoking. So I think I think we'll try. We'll
we'll throw in some we'll wrap up some briskets and
some butcher paper. I don't know. We're getting kind of
late in the in the process here for testing, but.
Speaker 4 (33:05):
They're gonna you know, they're going to take longer to cook.
Speaker 5 (33:08):
Yeah, which is fine, time I.
Speaker 4 (33:10):
Have and you'll have left juice less juice.
Speaker 5 (33:14):
Yeah, yep. Actually I don't know that we will have
less juice because that that's an occasional issue we have,
is especially on like smaller briskets and pork butts because
they render so much quicker that you have evaporation of
the good juice that your left with fat. So yeah,
(33:38):
if we slow down that process even just a little bit,
I think we'll be okay. But we'll see. That's why
it's a test yep. But yeah, that thing it gets
mounted on Monday. No Sunday sound smoker swap is happening Sunday.
Got someone someone coming into run the propane pipe for us.
(34:03):
Also on Sunday. Does that person worked for Brisket? No,
I am paying them some cash plus material money. So
hand out a lot of cash this weekend.
Speaker 4 (34:17):
Speaking of cash and material money, my wall is done
as of today in my house. That's good, and I
can start doing what I was going to do two
weeks ago.
Speaker 5 (34:30):
Good. Jason says about the Pello thing, you just busting
your balls. He almost hit a big foot and a
unicorn on the drive home today. I get it, he lol.
And then he said, wrapping butcher paper and never have
a juice issue. I know it's a different smoker. Once
(34:52):
I wrap, I put them on trays. So, and that's
how I used to do competitions. So we'd go straight
rack until it apped and then once we wrapped, we
put it into a pan just to catch anything that
was with leak out from that point. But yeah, and
the foil rips on the fucking racks.
Speaker 4 (35:12):
So back to you, you shouldn't have You shouldn't have an
issue with those racks though.
Speaker 5 (35:16):
Those Yeah, they're better, they're better as long as you're
keeping clean. Yeah, they're more better, more better anyway. So, yeah,
you started your basement project.
Speaker 4 (35:28):
No, we finished it. Well, we finished the finish the
wall part. Now I get to actter this. I go
home and finish tearing up the old floor and go
get cabinets tomorrow, get those mounted in.
Speaker 5 (35:41):
Yeah, but where did you finish your month?
Speaker 4 (35:45):
Well, let's talk about that.
Speaker 5 (35:46):
Yeah, we haven't talked about your sales at all.
Speaker 4 (35:49):
Yeah.
Speaker 5 (35:50):
Are you looking that up right now?
Speaker 4 (35:52):
No, I've actually been staring at it.
Speaker 5 (35:54):
Oh, okay, trying to make it bigger.
Speaker 4 (35:58):
No, it's actually it's actually looking pretty good. We finished,
including today's escapade. We finished the month. Oh please hold
that's what the holy please hold it.
Speaker 5 (36:17):
So our first full time year was the year twenty twenty.
The entirety of that year we did one hundred and
fifty four nine hundred sales.
Speaker 4 (36:27):
Nice.
Speaker 5 (36:28):
Yeah, this last May and June combined, we did one
hundred and thirty eighty six hundred. Beautiful sent Chris that information,
he says, Yeah, it felt busier this last couple of
months than it did in twenty twenty. Did you think.
Speaker 4 (36:46):
As of gross sales so month over or month over
month prior year, we're up thirty four percent. We've finished
roughly five percent over the last month, and for the year.
(37:09):
Uh again Jan one to June thirty, we're up just
shy of forty six percent.
Speaker 5 (37:19):
Nice, good work, dude.
Speaker 4 (37:24):
Yeah, I don't uh, for the time being, I don't
think I'll go over dollars anymore, but well why not.
I just don't want anybody to get jealous.
Speaker 5 (37:37):
Uh oh my god.
Speaker 4 (37:41):
H no, not not at.
Speaker 6 (37:43):
All, just for now, Okay, we it is uh yeah,
our our catering has just absolutely exploded, like exploded, and.
Speaker 4 (38:03):
It's just like it's it's different. It's making sure that yeah, like,
I don't know, it's hard for me to I'm I'm
humbled by the amount of catering we've got. We've definitely
had the lake the Lake crowd coming in for people
(38:23):
don't know that this is there's probably thirty lakes within
a fifty score miles well probably twenty uh and it's
a big Stecond home town and things like that. So
we're over the last few weeks, we've had a lot
of new people coming in, a lot of great reviews.
(38:46):
Knock on wood. We're still even with our current views.
We're still five star on Google. We're still five star
on Facebook, which is always good. We did make a
change to hours for the for the next month. For
the next month, Wednesday and Thursday we're gonna close a
(39:08):
three so we're just doing lunch. And mainly the reason
is Thursday has always been a slow day no matter
what we've done. The Wednesday is is okay day. But
(39:28):
I think right now I got to be concerned, but
just making sure that when this grand baby comes, nobody's
nobody's stressed. So come next month we'll probably go back
to normal days. Unfortunately, we had to close early yesterday.
We had a family emergency I had to take care of.
(39:50):
Never wanted to close just out of the blue, and
I had to. I guess that's a good part about
having a shop instead of a set being out on
a food truck, because when you get those emergencies you can.
You're not hooked up to a trailer. You don't really
have to shut a whole lot of stuff down other
than just kind of your lights and you come back later.
But luckily everybody's everybody's healthy and happy at the moment.
(40:17):
Oh that Yeah, we're we're we're rocking. My people is
my people is working?
Speaker 2 (40:26):
Uh?
Speaker 4 (40:27):
I shared last last weekend's UH issues I had. I'm
actually meeting with my with my team tomorrow to kind
of go over some things, and I think we'll get
some clearly defined expectations going forward. I will probably never
have to worry about being an angry little elf anymore.
(40:53):
Well the for them. Yeah, I mean I may still
be an angry elf, but I've always told my team
if I get mad at something, please don't take it personally. Like,
unless I'm directing it at you, maybe then take it personally,
But realistically, I don't, like I'm I just want people
(41:17):
to take accountability for what they do. I want people
to to have the have the balls to speak up
and not go behind people's backs. And if you got
something to say, say it.
Speaker 5 (41:36):
JT says you're always being angry elf. JT how's JT
doing a j T Jason says, great numbers, Jash And
I know you didn't share your numbers, Skippy, but I'm
guessing by the increasing percentages the numbers are really good.
Sucmperence to you as well.
Speaker 4 (41:56):
I am, I'm I'm the number I can as. I'm
probably about fifty k off of last year's total. How
about that?
Speaker 5 (42:05):
Excellent?
Speaker 4 (42:06):
So my goal so far is attainable. We have a
huge month this month.
Speaker 5 (42:14):
The reason Skippy can't share is because he's in the
process of selling the brand and everything's kind of under
lock and key currently some million Someone offered you a
million bucks right now for it. Would you do it?
Speaker 4 (42:32):
Yep? Absolutely, have a nice thing. It wouldn't even depend
on the caveats either.
Speaker 5 (42:40):
Do whatever you want with it. Turned it into a
strip club.
Speaker 4 (42:43):
Yeah, I'll supply the poll.
Speaker 5 (42:46):
Mhm.
Speaker 4 (42:48):
Now we have a lot of Oh so all right,
let's I wanted to talk about before Sheldon could jumps on.
My week was? My week was good anyway? So I
just went to Sam's and got some briskets. Okay, let's
talk about some prices. Okay, I know we gently discussed
it last week based off of somebody's post and menu
(43:11):
and things like that.
Speaker 5 (43:12):
I got some angry comments from oh way, jeez lease
did you Yeah, he blew up my messages.
Speaker 4 (43:20):
Well, let's talk about it. So I paid today. I
wasn't able to get a case of brisket because my
meat guys were out and I was late, so I
just picked stuff off the shelf. I like, like whenever
I go to the meat guys, I said, hey, give
me the biggest case of brisket you got, or lately
it's been two cases, biggest ones, the ones that were
(43:45):
out on I ended up buying I think eight eight today. Yes,
I ended up buying eight and they were all seventeen
to twenty three pounds apiece, and their choice in Prime
SAMs no longer has a case price. It's not different
(44:05):
than the store price. Okay, so it used to be
like thirty cents different, and now it's not so right now,
choices were four to seventy eight pound, which is fifty
cents higher than what I've been getting them for. Or
Prime was five forty eight pound, which is seventy cents
(44:26):
higher from what I saw. GFS. I'm gonna look right
now just to make sure. But Sam's and GFS actually
might be tied on cork Bud.
Speaker 5 (44:43):
Well, yeah, it was the last price I saw, I
think is what I paid today.
Speaker 4 (44:48):
So Sam's has been one ninety eight to two twenty
eight for the last two years. I have not seen
it below one ninety eight and that's where they are
right now. And a case Rice is the exact same
as Gordon's, which is unheard of. It's never been that
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.