July 31, 2025 • 44 mins
Skippy has the cafe back open from a little hiatus. Temperatures were hot in Michigan and with that came some rain. Josh's generator woes continue plus much more!
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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.
Speaker 2 (00:16):
Truck powered by Riverside.
Speaker 3 (00:45):
Good morning, Skimpy, Yay, Skippy, uugh, Skippy.
Speaker 4 (01:03):
Oh my goodness, it's a beautiful day in the neighborhood.
Speaker 5 (01:07):
Of course it is. It's gonna be your vertical. I
am that's good. Oh yes, okay, I'm like above the ground.
There we go. Thanks. Thanks for clarifying that a little bit,
looking up at the sky instead of looking up at
the dirt. Well, do we talk about the first thing
(01:28):
that you see? Good morning, Steve, cheer shirt. Let's get deep.
Speaker 4 (01:34):
Well, I was gonna say the first thing you see, yes,
would be the dirt. But you still be looking up
towards the sky.
Speaker 5 (01:39):
But you're not looking at the sky, correct, But you're
looking up towards this guy, and say towards today, I said,
looking up at the sky dirt. Okay, I am mostly
happier alive, Skippy as am.
Speaker 4 (01:57):
I I'm mostly happy.
Speaker 5 (01:59):
I'm alive too. Good.
Speaker 4 (02:01):
I hope you're doing well.
Speaker 5 (02:02):
You have youritude today my gratitude, Yes, correct, I am grateful,
grateful for all the gifts that we have upon us.
Speaker 4 (02:14):
Yeah, let's talk about those gifts. How was this week
for you?
Speaker 2 (02:18):
Yeah?
Speaker 5 (02:18):
There was ho hum ho hom did about twelve grand
and I'm seems like a little bit better than just
a whole hum ho hum. I mean we did five
in a day. So yeah, yeah, roadside's still roadside. It's
still summer, it's still hot and muggy and gross, and
(02:40):
my luck with generators just doesn't seem to want to quit.
Speaker 4 (02:44):
Oh Jesus, what's happened now?
Speaker 2 (02:47):
Uh?
Speaker 4 (02:48):
What is going on?
Speaker 5 (02:50):
Well? I have been escalated in Durham X's support. Unfortunately,
they don't have twenty four hour support no, so they're
only open eight to five and it's California time.
Speaker 4 (03:03):
Hold on, I'm just wondering. I'm just wondering. If it's
like there was like a cable company, we'll be there
between ten am and Thursday.
Speaker 5 (03:12):
So whatever whatever day it is that. I recalled them back,
so I worked through some more stuff. I gues. I
spent three hours with them on the phone, either on
hold or otherwise, and then finally to have it escalated.
And that was so that was Thursday, I think, and
(03:33):
I had not heard back from them yet, so I'll
probably have to call them today and see what's what,
see where we're at with that. So yeah, it is
what it is. But we've been using our Predator ninety five,
ninety six whatever it is, one hundred as our backup,
(03:54):
and it finally died on us Friday, so fine for lunch,
and then Saturday or Friday evening when we got to
food truck Fridays, they kept going into overload even without
any load on it. Really yeah, so twenty two hundred
hours is what it has on it, I mean so yeah,
(04:15):
I mean I haven't really looked much into it. I
didn't really have time to do it there. So Random
and Arts, which was you know, six minutes away, and
got myself a champion, spent fifteen hundred dollars on a
Champion Generator so we could run service at night through
the weekend. So wow, food truck fun man. Unfortunately, it's
(04:38):
a not an inverter, so it's open. Oh it's loud.
Oh it's loud. I get back and I immediately walk
over to our inn. I am so sorry. This is
We're going to be a little louder than normal. They
said it wasn't that bad, so, but it's wild.
Speaker 4 (04:58):
It hasn't broken in yet.
Speaker 5 (05:00):
It's loud. I mean, who are we kidding?
Speaker 4 (05:03):
So did you have enough extension to kind of get
it away from your trailer or was it pretty close?
Speaker 5 (05:09):
It was in the bed of the truck. Oh, pretty close? Yeah,
pretty close? But yeah, and then yeah they had they
kept getting alarms on it yesterday running. I'm good time
guessing was the CO two because I moved into the
tongue of the trailer yesterday, so I'm going to guess
it was just CO two, which those champions have a
history of sensitive CO two alarms. So yeah.
Speaker 2 (05:36):
Yeah.
Speaker 5 (05:37):
Outside of that pretty solid week, the crew collected I
think six bibles on Friday. I blame Oh, I blame Chris.
I blame Chris for generator issues. Six bibles, Yeah, just
the good ones. So Gideon's Internet sationally are you familiar
(06:00):
with them? Heard of them? Yeah? Maybe I heard of them.
Christian Group Worldwide organization. They had their big conference in
Grand Rapids this week, so they they coordinated with the
City of Grand Rapids to have food trucks a couple
extra days down at Rosa Park Circles. We were one
(06:23):
of those trucks that got in, so m hmm. It
was good lunch. I mean, thirteen fourteen super nice people obviously,
but yeah, like everybody. They came up, tried to give
a little mini Bible to everybody, so Chris refused said bible,
and then we have generator problems just a couple hours later.
(06:46):
I'm not going to say there's a link. I mean,
but you've been smited, Christopher. There's not a link. How
do you know there's just not a link? How do
you know there's just not You don't know that for sure.
Speaker 4 (07:02):
You're right, I don't know that for sure.
Speaker 5 (07:06):
M hmm. But there's not like Pam. I'm sorry for
Skippy being offensive. Excuse me, how is that offensive towards Pam?
There's another Pam might be offensive too, but it's not her.
(07:27):
You non believers, the have little faith.
Speaker 4 (07:34):
I don't believe.
Speaker 5 (07:35):
That's non Yeah, I'm a I'm an atheist.
Speaker 4 (07:41):
That's fine.
Speaker 5 (07:41):
I'll go with it. Uh climbed the board is backwards,
bicycle it is.
Speaker 4 (07:50):
This, this will this will, this will get me some hate,
but that's fine.
Speaker 5 (07:53):
I everybody is allowed to believe whatever they want.
Speaker 4 (07:56):
I believe religion is the biggest game of telephone there
ever has been, because there's so many different ways to
tell everybody about it. There was just one way then
it probably could be true. But there's many different ways.
Speaker 5 (08:10):
Mh. But anyway we can there's a lot of there's
a lot of ways to cook barbecue. Does that make
them wrong or make none of them right?
Speaker 4 (08:24):
No, because I've probably tested majority of them.
Speaker 5 (08:28):
I can't know. You have stolen enough theories. I don't
believe stole that's the right word. Borrowed, observed. I've observed
many in many ways.
Speaker 4 (08:41):
Thank you very much. I'm worrying like.
Speaker 5 (08:45):
It's all very scientific. I believe it was mister Robinson
who said, if you ain't shig and you ain't trying,
that's right.
Speaker 4 (08:53):
We can talk about sauce debacle twenty twenty five.
Speaker 1 (08:58):
Yea.
Speaker 5 (08:59):
Is it have anything to do with your palette of sauce?
Speaker 4 (09:02):
Nope? Okay, Well it has something to do well with
why I'm going through sauce very fast. Over the past
week and a half, I have caught caught right handed
three people bring in their own temperware containers and fill
(09:22):
it with our sauce. Okay, and these aren't just like
small containers like the Literally I caught one guy taking
the whole top off and dumping it in there, and
I said, you realize I'm going to charge you for that, right.
He's like, well, I'm not using your containers, and it's
out here for free, isn't it. I said, yeah, if.
Speaker 5 (09:45):
You take a couple of little two once containers, well
but I'm not using those, saving you money.
Speaker 4 (09:51):
I don't care. I said, you just took like there
were sixteen ounces of smalls, so so that will be
twelve dollars please. He's like, I didn't know. I'm like,
how did you not know?
Speaker 5 (10:07):
Steve want stuff? You're still boiling ribs.
Speaker 4 (10:10):
Absolutely, Doctor Pepper.
Speaker 5 (10:11):
I've loved to Dr Pepper excellent boiling in Doctor Pepper.
Speaker 4 (10:16):
Boiling and the Doctor Pepper.
Speaker 5 (10:18):
Yeah, because you gotta let that that pop reduce get
a nice thick normalization in there.
Speaker 4 (10:23):
The twenty three flavors helps out tremendously.
Speaker 5 (10:25):
Yeah, you're a big fan of all the like the KFCs.
How many spices and herbs, whether thirteen or eleven or
I thought you knew. I thought you've had this conversation before.
You're like the multi ingredients. The listed number I do
(10:46):
not okay, sorry see name. Maybe maybe this is the
route we've gone before. I don't know how we got
on it. We're in Google A eleven. I was right eleven.
So what are you gonna do about it?
Speaker 4 (11:07):
I already done it. You don't have you don't have
pump bottles of sauce out anymore. I don't have it
out for anybody, even dining. So we I went to
office depot and I bought one and a half inch labels.
I printed out labels and then put it right on top.
(11:29):
I told anybody who's working that, and then what I
wrote a list of how many sauces you get per item.
So we've got a couple of sauce bottles, you know,
to fit for sauces for in for dining, and we've got.
Speaker 5 (11:44):
Once to go excellent, good chap, skippy. If they want
another sauce, it's fifty cents. It's cheap. It's not cheap. Yeah,
five thousand, I got a We had to do five
thousand in sales to hit our goal for the year,
for the month, not for the year, for the month.
Speaker 4 (12:05):
It's probably not easy.
Speaker 5 (12:07):
Eazy three days.
Speaker 4 (12:12):
Well, we took a month, or we took another week off,
so I'm we're a little lower this this month.
Speaker 5 (12:20):
You're off another week. No, we took like, oh gotcha, Well,
but you were off in last July though, because of
your knee.
Speaker 4 (12:27):
I was off for four weeks. It's done what I
did last July.
Speaker 5 (12:34):
We're up twenty five percent. Yes for July. Yeah, that's
really good for you. Not really twenty five that's not right.
That's not accurate because of the catering that paid early.
So I mean it's probably twenty percent though. We're up
seven grand thus far.
Speaker 4 (12:51):
Well, let's see here, up.
Speaker 5 (12:53):
Three grand over total what we did last July. So
but yeah, we only got three days left. I don't know.
I don't know. I'm I'm none of the spots. I'm
super excited about for dinner this month over prior year,
I'm up two hundred and ninety two point four percent.
(13:16):
What's your sales volume? Go me, what's your sales volume?
I don't know?
Speaker 4 (13:21):
Oh, like, what have I done this month?
Speaker 5 (13:22):
Yeah? For net sales? Oh? Uh thirty four thirty four
to one good chap. That's close to where I was
last year. I could I could have I could be
a forty five probably, yeah, I believe it. Maybe more right.
(13:43):
My average month about forty five, so I could be
at forty five.
Speaker 4 (13:52):
Anyway. You why, why go ahead? What do you got?
Speaker 5 (13:55):
Were you was just I was just asking, so people
do you're just spouting out? I'm up four thousand billion
percent exactly with no context. Well, considered last last or
this month last year, I did eighty seven hundred. Okay, See,
context is important. Everybody needs to hear the things. You know.
(14:20):
It's okay, it's all right. I'm glad you got to
take a week off. How's the baby?
Speaker 4 (14:27):
Uh, perfect little tiny human? Excellent, very, very very She's
she's a fussy monster, for sure. But she's a perfect
little tony human. It's just like you.
Speaker 5 (14:36):
Then you know, she doesn't cry. She's a tiny little human,
fussy tiny human. It's closer to you. You're Yeah, I
am not fussy at all. I think you are. So yeah,
(14:58):
it's we had a good week roadside stills a little
hit miss Yeah, what's going on with that?
Speaker 4 (15:05):
People aren't?
Speaker 5 (15:06):
Is it just hot July? It's just July. It's it's
the way it's is every year for us. So July
and August are just slower. Uh, we did have our
winery was a little bit slower than we thought it
should have been, probably on Thursday night. Yeah, I mean
it was hot and there was threats of rain. There
(15:27):
was rain going all the way around the area, so
lots of dark clouds and muggy, so maybe it kept
some people home. But yeah, I mean we had, oh
we had, we had, uh two one star reviews on
Tuesday two two two two one. One was removed. I'm
(15:54):
going to guess by the user. I don't know if
maybe they thought we were somebody else or what it was.
There was no comment, just uh, just the one star review,
and I replied to it saying, hey, could you let
us know what we did wrong?
Speaker 4 (16:10):
Yeah, I don't hate that when they don't do a comment,
they just do it one. Okay, how can I fix it?
Speaker 5 (16:15):
And then yeah, it was gone later that day, so
I don't know. I don't know what that was about.
And then we got another one after dinner service on Tuesday,
or rather during dinner service, okay, m about how we
should really cook more food so we're not out of
food an hour after we open off. This was two
(16:36):
hours after we opened and we were still open selling food.
We were not out of food. We were out of
the food they wanted. Oh so they had left a
Facebook comment and then later I won a star review.
So what can I ask what they wanted? I have
no idea they had. They didn't mentioned anything to the
(17:01):
people whoever was working, didn't say anything to them that
they were angry. No one got yelled at, so which
is good. But yeah, but that our our fan base
came came to the rescue on his comment.
Speaker 4 (17:17):
After the Facebook comment.
Speaker 5 (17:18):
Yeah, a little Facebook justice, but yeah, I mean, it
is what it is. It's we were out of probably
by the time he he tried to order. And this
was one of our busiest times we've had at this
dinner location ever, Like they opened and it was fifty
dollars order after fifty dollars order after fifty dollars order.
(17:41):
So I'm going to guess by the time he got
to order, we were out of ribs, rib tips, and
probably brisket. So we were down to pork items, but
plenty of pork when he tried to order, like he
could have eaten with pork. We had chicken, We had
sausage for.
Speaker 4 (17:58):
You, has brisket been so selling better or more this
year than last year.
Speaker 5 (18:04):
I don't know about year over year. I can tell
you since we've put the new smoker on, it has
been selling better. Yeah, we have. We've been consistently going
through about three cases of brisket a week. Good.
Speaker 4 (18:21):
No, it's expensive ship but yeah, but you're selling.
Speaker 5 (18:25):
It all right.
Speaker 4 (18:26):
Yeah, I had.
Speaker 5 (18:27):
My got your videos frozen. Jesus, we have this problem again.
Yes it is. I am looking at you and your
picture hasn't moved there. Now he's there, just caught up. Yeah,
it's got to go to space first. Okay, pretty easing
satellites over there. Everybody uses satellites. Yeah, yeah, I got
(18:52):
I got a one star, I got a five star
and a Facebook recommends excellent.
Speaker 4 (18:58):
That was good this week. By the weekend, it's supposed
to look supposed to be in the lowser in the
mid seventies. That's gonna be nice.
Speaker 5 (19:09):
Back to your brisket, though, we're only cooking two a day,
maybe three on a day that we think it's going
to be super busy, we'll do three. But that's how
we're making sure because the math will work for us
still right now, as long as we sell it all
as long as we're not thrown anyway. At the end
of the day, we can get by with where we're
(19:29):
prices they're at more or less. So we were now
limiting the amount that we're cooking. Where we would be
three to four a day, now we're two to three
a day, so we're cutting one out and we're selling
out of brisket frequently. But our comments on brisket since
we've switched full time to the new smoker have been
(19:51):
really outstanding. So I'm gonna say that's part of it.
I think once more of our regular base gets through
the truck and the word gets out that the food,
I mean, it is better. Everything on that smoker is
better right now. So we've got or dial than we
(20:12):
know what we're doing. Yeah, I think it's going to
make a huge difference. I think it's we're gonna have
a bump in sales because of the switch to that smoker.
Speaker 4 (20:21):
So, I mean, that's good.
Speaker 5 (20:24):
It is.
Speaker 4 (20:25):
It is, so yeah, have you done have you offered
wings yet?
Speaker 5 (20:30):
But then you smoked I've done wings on that smoker.
Speaker 4 (20:33):
I know you did.
Speaker 5 (20:34):
Then that was one of the first things you did.
I didn't know if you offered them for sale. Yeah,
we did we have any difference. Yeah. I was doing
almost all the chicken on that on that smoker because
it's so good. Yeah, it's way better. So we just
got to be careful. That top shelf towards the bag
does get a little bit drier just because that's where
(20:54):
the heat comes over the lip, so you get a
little bit more there. I don't know, it's not necessarily hotter.
I think it's just the heat so much dryer right there?
Speaker 4 (21:03):
Is it almost like a broiler.
Speaker 5 (21:07):
Yeah, in that spot, Yeah, because it's all coming up
the back and then the fans pull it down, but
the top is curved so it comes it comes straight
over the top and then down the front. I think
could you put like a water pan. We've been using
a water pan this last week because we've noticed it
on pork. But like the top will dry out just
a little bit, and it's made it's made a big difference.
(21:29):
It's worked really well. So you're still piking fat side
up yep, yep. I might try to flip it. No,
I mean I would.
Speaker 4 (21:41):
I'd rather have the fat protect it because if anything
fat off, you don't want to take.
Speaker 5 (21:45):
Me downe right exactly. So it's working working well for
us right now, so we'll probably keep going the way
we're going. Good. Yeah, I mean it's uh, it's a
fucking beast man. She's big. So yeah, we had the
we were one star reviews on Tuesday. That was fun,
(22:09):
decent sales day. Kent County Jail on Wednesday was all right,
everything's just kind of all right. I mean, we're not
getting one thousand dollars services as often anymore. Saturday, Oh, Saturday,
So this weekend was a freaking disaster. So Saturday Trail
(22:31):
Point Brewing. Most trucks only go out there from like
three to eight or four day, even on weekends. We
like to be out there for the day. Typically they
open at noon, so we like to be there at
noon so a lot of people will lunch, and because
they're generally pretty busy, it was a beautiful day on Saturday.
About two hours after they get there, it's not super
(22:54):
busy for lunch, which is why most trucks probably don't
go until after Anyways, Chris sends me this event la
for the brewery that they have partnered with a cafe,
a local cafe to do tastings, pairings, if you will,
food and beer pearings starting at six o'clock that evening. Well,
(23:20):
they have a food truck, they're serving food. So I
was like, well, shit, let me go. Maybe I screwed up.
Maybe we're not supposed to be there. Nope, we were
definitely supposed to be there. They even advertised that we're
going to be there. Yeah, I don't know. And then yeah,
Nowego Sunday was just a little bit slower. I saw
(23:43):
Chris look bored. We're trying to get back into the
habit of doing afternoon posts. So in previous years, like
when we first started out, we would do our first
post in the morning and then we do one or
two more post while we were open for service, so
typically once we got to dinner sometimes lunch, get a
(24:05):
picture of the location, blah blah blah. I'm trying to
get back into that habit. What Chris needs to make
sure he does is tell people where we're at and
when we're gonna be there.
Speaker 4 (24:18):
That helps, Yes, it helps.
Speaker 5 (24:20):
A location and a time frame are two key parts
that he needs to throw into his things. Actually, not
just not just in noago, especially if you're not gonna
take a picture of the location. It's just his his
pretty face. So, yeah, what are you? Are you looking
(24:41):
at porn over there? No, that's a disappointed was going
to share your screen? Okay, are you stroking out?
Speaker 2 (24:50):
No?
Speaker 5 (24:50):
I'm thinking which is evil?
Speaker 4 (24:52):
Evil?
Speaker 5 (24:53):
Bum? The same face for you?
Speaker 4 (24:54):
Apparently, Absolutely, it's been it's been a morning already actually
slept in, which means you're behind. I got too much
to sleep. No, the I do want to. We should
probably say something about the world. The world lost two
(25:18):
superstars this past week, The Huxtable We can go three
three superstars Malcolm Jamal Warner, Ozzy Osbourne and the Immortal
who's obviously not immortal and oh covid.
Speaker 5 (25:38):
H.
Speaker 4 (25:39):
Our friend Mark texted me that the article, and I'm like,
it's because of all the steroids.
Speaker 5 (25:44):
Brother.
Speaker 4 (25:48):
First of all, when I heard that Ozzie died, I'm
I said, I'm surprising he lasted this long?
Speaker 5 (25:53):
Well yeah, I mean he was on borrowed time for
a long time, like him all of the role and stones,
like there's a list that like.
Speaker 4 (26:03):
How are these people still alive?
Speaker 5 (26:06):
Yeah? Yeah, sat still nonetheless two weeks after his last show, yeah,
I think it was maybe two weeks ten days something.
Like that. Yeah, yeah, yeah.
Speaker 4 (26:21):
Haul Cogan died of a cardiac arrest, as they called it.
Speaker 5 (26:26):
Yeah, yeah, strangled by his own pythons.
Speaker 4 (26:28):
I heard, yeah, twenty four inches.
Speaker 5 (26:31):
Yeah.
Speaker 4 (26:34):
He was like, I'm I'm a big wrestling fan. But
the more I hear about about his life, the more
I understand how much of a potential dirt bag he
really was.
Speaker 5 (26:46):
Yeah, he wasn't super well liked. He was.
Speaker 4 (26:50):
It was, it was a lot of It seems like
every story he tells, he embellishes the truth on his behalf, like.
Speaker 5 (26:59):
It's everybody does that. Oh, in nineteen sixty something, we
walked on the moon, you know what. I was there.
It was that type of thing. Anyway, peace be with
you all. Anyway, there we go, and also with you
and with you.
Speaker 4 (27:14):
I was offered a spot yesterday at a local wine
well not local to me, but local Ish winery. They're
having the three hundred person ticketed event. It's a wine
tasting mm hmmm with charcoutery boards. Okay, you can do
(27:35):
on It's okay. And I said, well, I'm not sure
if it sounds like something i'd be interested in, especially
with charcoutery boards, Like, are they just going to eat that.
They're like, well they're gonna e They're gonna eat that,
but it's for them to pair with the wine. They
still want food after they've been you know, had a
couple of glasses in right. I'm like, are you willing
(27:56):
to offer a minimum? They said not at this point,
And then I got offered to be a food truck
at a celebration of life. They're expecting one hundred and
fifty people. They want two trucks, but they don't have
the budget to hire.
Speaker 5 (28:12):
Anybody, so they're doing guest pay.
Speaker 4 (28:20):
No thanks, I said, my condolences for your loss. Unfortunately,
it's not an event that we're able to attend.
Speaker 5 (28:31):
Yep. So there's that.
Speaker 4 (28:35):
So sales this week we did. We did a whole
one where we at We.
Speaker 5 (28:44):
Did about six. We had a couple instances where the
food truck location we set out we only had one instance. Sorry,
the food truck location that we set up at, it's
our local orchard that always has food truck rallies, Flavor
Fruit Farm, Mickley's Flavor Fruit Firm. All right, God, bless you,
(29:07):
apologies and bless you.
Speaker 4 (29:13):
I pulled up was a little bit late. It starts
at eleven. I pulled out like ten fifteen, and there
was like nobody there. I mean there's cars there for guests,
but not food trucks because I'm always expecting at least
one other. And so the owner comes out, nice guy,
I said, am I the only one? Or am I
the first one here? Where is there?
Speaker 5 (29:33):
By?
Speaker 4 (29:33):
Everybody calling? Sayqu just you, Mike that? But yeah, just you.
Speaker 5 (29:41):
And Saturday we had rain and all that wonderful stuff,
so we did like six hundred bucks in five hours. Okay, yeah,
but I'm actually really enjoying closing at three on Wednesday
and Thursday. Yeah, just coming in there for a lunch.
(30:02):
I almost thought about just doing lunch on Tuesdays too,
but it's refreshing getting out at an early time. Plus,
if I have any night food truck events, I can
just take the truck and just go, because we have
a few this week. What's your I'm sorry, what's your
cooking process for the week? Are you cooking every night?
Speaker 4 (30:25):
Depends? It's close, but we'll hold big meats two days
if necessary. But yeah, so ribs, chicken, wings, smalls, and
sides are cooked every morning. My guy gets there at
five and starts everything out lately, we've been cooking overnight
(30:45):
because we've gone through more than I thought. But the
brisket's just been pork has not been going. It's always
been our top sellar, but brisket's just been off the chains.
Speaker 5 (31:00):
Hm hm. And we're going through We're going through almost
three cases of rims a week. I kind of want
to up the price on them, but yeah, we're doing
six RECs a day, so that's what we're doing. Yeah,
Sundays are working out pretty good. We average anywhere from
a thousand to fifteen hundred four five hour day, which.
Speaker 4 (31:24):
Is was always good for the food truck too. So
if I ever went to that fruit farm on a Sunday,
it always worked out for me because people on Saturdays
never worked out.
Speaker 5 (31:31):
Hi, Matt, hey man, how are you? Does Matt have
any dogs? No? Okay, gotcha, interesting question.
Speaker 4 (31:46):
I just wondering how the how we got along with
taco and Pebbles. No, speaking of Taco and Pebbles, I
saw three Corkies this week for this randomly.
Speaker 5 (31:55):
Oh yeah, Corky's are cute, very cute. We are, I'm
not pull that up. I think we were near a
milestone this year. Are coming up we might have hit
it this week.
Speaker 4 (32:15):
Yeah, seventeen times of mac and cheese cook.
Speaker 5 (32:18):
Something like that. Work. Oh it's out there. I'm not
gonna get it so much easier. Some things I still
hate square sometimes, just how it's so much things pulled differently.
Oh yeah, you know, like sales, things and items, sales.
I think we are close, maybe our ten thousand floated mac.
(32:44):
Oh but can I see I can't, I can't. Here
we go items, So there we go. Let's stay here, loaded,
make brisket. That's not that's for this. That's not correct.
(33:09):
Oh yeah, because I can't and then won't let me.
There's time restraints on. Yeah. So on the website you
can only pull reports for a year or less.
Speaker 4 (33:20):
I just tried to know.
Speaker 5 (33:22):
But on your phone you can do the whole. You
can do lifetime. Yeah, so stupid. But yeah, I think
we're I think we're close. I think it was ten
thousand or maybe twenty five thousand. Well then now I
need to get my phone. Now I'm annoid. It is
(33:43):
in my pocket beat pockets. All right, let's see here,
let's see here. Oops. Umm, how many days O there?
In September thirty? I believe, Thank you, thirty one in August,
thirty one in October, I believe thirty in September. I
(34:07):
learned that, Yeah, we have a weird week this week.
It's not gonna do. We're only doing lunch tomorrow down
at Midwest. We have the same lunch location two days
in a row. Wednesday, Thursday we have a farmers Market
(34:28):
concert series thing. Thursday night nothing I mean, and then Friday,
we're only doing food truck Fridays for service service on
my square on my phone's not opening. This is awesome.
We were doing. We're providing food for Hudsonville's football teams
fundraiser golf outing which we get to play and then provide.
(34:52):
We're swapping food for foursome, which we did last We've
our i think our third year riding food. We charged
them the first year a small amount pretty much to
cover food. Second year we said, you know what, we'll
do the food for free, give us a foursome. And
then in the tournament we almost won. It came close.
(35:17):
I think we want I think we're second placed by
three strokes. Uh Rasmusten played with us, So yeah, the share,
it's it'll be the four owners my square, my phone's
not opening. I don't know yours working? Oh? There it
(35:44):
was jeez, yeah, man, are.
Speaker 4 (35:46):
You using the dashboard on your phone like that?
Speaker 5 (35:49):
Just the regular square app? Oh, I don't know if
they're interesting. That was weird. Okay, let me see if
I can go all the way back six years. Hold on,
that's a lot of arrows. Twenty one twenty nineteen July nineteen.
Speaker 1 (36:16):
Done.
Speaker 5 (36:19):
Oh, we've done. We did cross over one in three
quarter million dollars in sales total. We're at one point
seven to seven.
Speaker 4 (36:32):
Don't you wish you ye?
Speaker 5 (36:34):
Bank, sure do, and only six hundred thousand of that
in past. I think it's more mind boggling that I
have handled six hundred thousand dollars in cash. True, that
we have paid square forty two thousand dollars in credit
(36:56):
card fees.
Speaker 6 (37:00):
So you need to negotiate your rate. Still speaking, good morning, fran.
So let's see here. Uh, yes, we're closing, and I
gotta see. I don't think that's right though, because we
(37:21):
have had I think I changed we changed the name
in the system of our loaded macs. I know we
have because we but I don't think that that changes
the item count. I think it'll flow with it.
Speaker 4 (37:35):
You didn't, you're not doing under categories.
Speaker 5 (37:39):
They're categorized. But I'm still I'm looking for an item count,
not a I understand.
Speaker 4 (37:43):
But if you if you pull up, if you have
a loaded MAC category, you can see it.
Speaker 5 (37:46):
I don't have. I don't have a loaded mach category.
I have two loaded Mac items. I have a loaded category.
So you're doing a loaded Mac category and then having
a modified item the two items underneath it.
Speaker 4 (37:59):
Yeah, no, but if you have a loaded category and
isn't just loaded back underneath.
Speaker 5 (38:03):
That, No, have drachos underneath there, and our mashed potatoes
running eath there, and cowboy beans underneath there, all of
our loadeds weird. I'm weird for sure. Why am I weird?
Why would I have a separate category for two items? Well,
(38:24):
it's not a just because because it makes counting them
a lot easier. I have. I have five categories, belief,
because it makes counting them. I have sandwiches, loaded meats, sides, catering,
(38:49):
and drinks. Correct.
Speaker 4 (38:51):
You just you just changed that because of your thing,
your inventory thing.
Speaker 5 (39:00):
Right? No, okay, I know, I know. I none didn't
need to do any of that for inventory We've always
had those categories outside of catering. Gotcha catering is that one? Yeah,
So we are at we're close. So that's six sixteen
(39:28):
carry the one nine. We will hit twenty thousand this week.
We will hit twenty thousand tomorrow more than likely. So
we're at nineteen thousand, nine hundred and sixty six Loaded
Max sold, I sir am at, well, we have changed.
(39:54):
So that's why I was curious. I wonder because that
has changed the name. The name has changed, but I
think it follows it as long as you haven't haven't
made a new item.
Speaker 4 (40:06):
I'm at seventy eight hundred and thirteen.
Speaker 5 (40:10):
Nice. It's a lot of mac and cheese. Man, see,
I got see, I got I have a loaded Mac there.
I think we did. Yeah, so when we first started,
so that first couple of years, we only did porkloaded Max.
We didn't do brisket loaded Max, so we just had
a loaded Mac item. So there's two hundred, two hundred
(40:36):
and ten, which puts us at one t one ty thousand.
That's that right, I don't know. It's a lot of
loaded Max. Yeah, so yeah, twenty thousand loaded Max not man,
(41:04):
not too bad at all, we're pretty happy with it.
I mean I would, oh yeah, but good things. Uh
we uh, easy money, that's right. JT printing dollar bills
over here. I don't know why more people don't do this.
Speaker 4 (41:28):
I can tell you.
Speaker 5 (41:31):
I can absolutely tell you. So let's see Tuesday, was
it Tuesday? Tuesday? Met with oh, sorry, general contractor re
order HVAC. Let's talk about general contractor went through both
buildings with me.
Speaker 4 (41:49):
Uh.
Speaker 5 (41:49):
HVAC guy just checked out units at the RB's location
because that was the bigger question mark. Looks like we
were going to be more responsible for maintenance at that location. Yeah,
so for the first time we were we flipped on
(42:11):
all the breakers. We got permission to turn everything on.
Walking freezer does not look like it's working. Some other
various things not quite working. H v A S unit,
h v A C units looked okay. The lobby unit
was not turning on, did not have power to it. So,
without really digging into the y he said, it looked fine.
(42:35):
He said, there's probably just something that's either shorted or
something else. That's he said, it's probably a huge deal,
but units all looked pretty good. Uh, he was gonna
pull the service number service numbers off of them so
you could find out what kind of metance they had.
But all in all it looked okay, mh. General contractor.
(43:03):
Not a ton of work needed to be done to
get it to open. A lot of cosmetic stuff that
we could work on after we opened if we wanted to,
lots of moving electrical, taking down a couple of walls
in the kitchen area. Question marks about the grease trap
that was there the in floor one, it was full.
(43:24):
We popped the cover on it. Yeah, they literally just
closed the doors and walked out. Yeah. Yeah, So there's
some of that stuff that we know we would hope
that the landlord would take care of. They need to
get that stuff take care of, need to provide the
building and working order at a minimum. So we went
(43:47):
from there to the place that we've walked through now
a few times, a handful of times. We were there
for I don't know, maybe two minutes, and the general
contractor said, this is the space you want, Please used
this one, not the other one. So yeah, I mean,
it's sure. We got to redo the floors and some
(44:10):
walls and stuff. He said, but you're not taking down walls,
he said, all your buildout is straight build out. There's
no demo anywhere in the building. So he said you're street. Yeah,
he said, you're more than likely cheaper, quicker, faster, easier
here than you are at the other place.
Speaker 4 (44:28):
So, now does that place have anything in it?
Speaker 5 (44:32):
Do you have to go out and buy everything everything?
You have to buy everything. So and really the only
thing we're losing is the walking everything. We'd have to
buy everything for the Army's location too. Oh, I mean tables.
There's kitchen equipment. Yeah, kitchen equipment is where I was going,
but it's it's ourb's kitchen equipment. It's fast food restaurants
(44:53):
every
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.
Speaker 2 (00:16):
Truck powered by Riverside.
Speaker 3 (00:45):
Good morning, Skimpy, Yay, Skippy, uugh, Skippy.
Speaker 4 (01:03):
Oh my goodness, it's a beautiful day in the neighborhood.
Speaker 5 (01:07):
Of course it is. It's gonna be your vertical. I
am that's good. Oh yes, okay, I'm like above the ground.
There we go. Thanks. Thanks for clarifying that a little bit,
looking up at the sky instead of looking up at
the dirt. Well, do we talk about the first thing
(01:28):
that you see? Good morning, Steve, cheer shirt. Let's get deep.
Speaker 4 (01:34):
Well, I was gonna say the first thing you see, yes,
would be the dirt. But you still be looking up
towards the sky.
Speaker 5 (01:39):
But you're not looking at the sky, correct, But you're
looking up towards this guy, and say towards today, I said,
looking up at the sky dirt. Okay, I am mostly
happier alive, Skippy as am.
Speaker 4 (01:57):
I I'm mostly happy.
Speaker 5 (01:59):
I'm alive too. Good.
Speaker 4 (02:01):
I hope you're doing well.
Speaker 5 (02:02):
You have youritude today my gratitude, Yes, correct, I am grateful,
grateful for all the gifts that we have upon us.
Speaker 4 (02:14):
Yeah, let's talk about those gifts. How was this week
for you?
Speaker 2 (02:18):
Yeah?
Speaker 5 (02:18):
There was ho hum ho hom did about twelve grand
and I'm seems like a little bit better than just
a whole hum ho hum. I mean we did five
in a day. So yeah, yeah, roadside's still roadside. It's
still summer, it's still hot and muggy and gross, and
(02:40):
my luck with generators just doesn't seem to want to quit.
Speaker 4 (02:44):
Oh Jesus, what's happened now?
Speaker 2 (02:47):
Uh?
Speaker 4 (02:48):
What is going on?
Speaker 5 (02:50):
Well? I have been escalated in Durham X's support. Unfortunately,
they don't have twenty four hour support no, so they're
only open eight to five and it's California time.
Speaker 4 (03:03):
Hold on, I'm just wondering. I'm just wondering. If it's
like there was like a cable company, we'll be there
between ten am and Thursday.
Speaker 5 (03:12):
So whatever whatever day it is that. I recalled them back,
so I worked through some more stuff. I gues. I
spent three hours with them on the phone, either on
hold or otherwise, and then finally to have it escalated.
And that was so that was Thursday, I think, and
(03:33):
I had not heard back from them yet, so I'll
probably have to call them today and see what's what,
see where we're at with that. So yeah, it is
what it is. But we've been using our Predator ninety five,
ninety six whatever it is, one hundred as our backup,
(03:54):
and it finally died on us Friday, so fine for lunch,
and then Saturday or Friday evening when we got to
food truck Fridays, they kept going into overload even without
any load on it. Really yeah, so twenty two hundred
hours is what it has on it, I mean so yeah,
(04:15):
I mean I haven't really looked much into it. I
didn't really have time to do it there. So Random
and Arts, which was you know, six minutes away, and
got myself a champion, spent fifteen hundred dollars on a
Champion Generator so we could run service at night through
the weekend. So wow, food truck fun man. Unfortunately, it's
(04:38):
a not an inverter, so it's open. Oh it's loud.
Oh it's loud. I get back and I immediately walk
over to our inn. I am so sorry. This is
We're going to be a little louder than normal. They
said it wasn't that bad, so, but it's wild.
Speaker 4 (04:58):
It hasn't broken in yet.
Speaker 5 (05:00):
It's loud. I mean, who are we kidding?
Speaker 4 (05:03):
So did you have enough extension to kind of get
it away from your trailer or was it pretty close?
Speaker 5 (05:09):
It was in the bed of the truck. Oh, pretty close? Yeah,
pretty close? But yeah, and then yeah they had they
kept getting alarms on it yesterday running. I'm good time
guessing was the CO two because I moved into the
tongue of the trailer yesterday, so I'm going to guess
it was just CO two, which those champions have a
history of sensitive CO two alarms. So yeah.
Speaker 2 (05:36):
Yeah.
Speaker 5 (05:37):
Outside of that pretty solid week, the crew collected I
think six bibles on Friday. I blame Oh, I blame Chris.
I blame Chris for generator issues. Six bibles, Yeah, just
the good ones. So Gideon's Internet sationally are you familiar
(06:00):
with them? Heard of them? Yeah? Maybe I heard of them.
Christian Group Worldwide organization. They had their big conference in
Grand Rapids this week, so they they coordinated with the
City of Grand Rapids to have food trucks a couple
extra days down at Rosa Park Circles. We were one
(06:23):
of those trucks that got in, so m hmm. It
was good lunch. I mean, thirteen fourteen super nice people obviously,
but yeah, like everybody. They came up, tried to give
a little mini Bible to everybody, so Chris refused said bible,
and then we have generator problems just a couple hours later.
(06:46):
I'm not going to say there's a link. I mean,
but you've been smited, Christopher. There's not a link. How
do you know there's just not a link? How do
you know there's just not You don't know that for sure.
Speaker 4 (07:02):
You're right, I don't know that for sure.
Speaker 5 (07:06):
M hmm. But there's not like Pam. I'm sorry for
Skippy being offensive. Excuse me, how is that offensive towards Pam?
There's another Pam might be offensive too, but it's not her.
(07:27):
You non believers, the have little faith.
Speaker 4 (07:34):
I don't believe.
Speaker 5 (07:35):
That's non Yeah, I'm a I'm an atheist.
Speaker 4 (07:41):
That's fine.
Speaker 5 (07:41):
I'll go with it. Uh climbed the board is backwards,
bicycle it is.
Speaker 4 (07:50):
This, this will this will, this will get me some hate,
but that's fine.
Speaker 5 (07:53):
I everybody is allowed to believe whatever they want.
Speaker 4 (07:56):
I believe religion is the biggest game of telephone there
ever has been, because there's so many different ways to
tell everybody about it. There was just one way then
it probably could be true. But there's many different ways.
Speaker 5 (08:10):
Mh. But anyway we can there's a lot of there's
a lot of ways to cook barbecue. Does that make
them wrong or make none of them right?
Speaker 4 (08:24):
No, because I've probably tested majority of them.
Speaker 5 (08:28):
I can't know. You have stolen enough theories. I don't
believe stole that's the right word. Borrowed, observed. I've observed
many in many ways.
Speaker 4 (08:41):
Thank you very much. I'm worrying like.
Speaker 5 (08:45):
It's all very scientific. I believe it was mister Robinson
who said, if you ain't shig and you ain't trying,
that's right.
Speaker 4 (08:53):
We can talk about sauce debacle twenty twenty five.
Speaker 1 (08:58):
Yea.
Speaker 5 (08:59):
Is it have anything to do with your palette of sauce?
Speaker 4 (09:02):
Nope? Okay, Well it has something to do well with
why I'm going through sauce very fast. Over the past
week and a half, I have caught caught right handed
three people bring in their own temperware containers and fill
(09:22):
it with our sauce. Okay, and these aren't just like
small containers like the Literally I caught one guy taking
the whole top off and dumping it in there, and
I said, you realize I'm going to charge you for that, right.
He's like, well, I'm not using your containers, and it's
out here for free, isn't it. I said, yeah, if.
Speaker 5 (09:45):
You take a couple of little two once containers, well
but I'm not using those, saving you money.
Speaker 4 (09:51):
I don't care. I said, you just took like there
were sixteen ounces of smalls, so so that will be
twelve dollars please. He's like, I didn't know. I'm like,
how did you not know?
Speaker 5 (10:07):
Steve want stuff? You're still boiling ribs.
Speaker 4 (10:10):
Absolutely, Doctor Pepper.
Speaker 5 (10:11):
I've loved to Dr Pepper excellent boiling in Doctor Pepper.
Speaker 4 (10:16):
Boiling and the Doctor Pepper.
Speaker 5 (10:18):
Yeah, because you gotta let that that pop reduce get
a nice thick normalization in there.
Speaker 4 (10:23):
The twenty three flavors helps out tremendously.
Speaker 5 (10:25):
Yeah, you're a big fan of all the like the KFCs.
How many spices and herbs, whether thirteen or eleven or
I thought you knew. I thought you've had this conversation before.
You're like the multi ingredients. The listed number I do
(10:46):
not okay, sorry see name. Maybe maybe this is the
route we've gone before. I don't know how we got
on it. We're in Google A eleven. I was right eleven.
So what are you gonna do about it?
Speaker 4 (11:07):
I already done it. You don't have you don't have
pump bottles of sauce out anymore. I don't have it
out for anybody, even dining. So we I went to
office depot and I bought one and a half inch labels.
I printed out labels and then put it right on top.
(11:29):
I told anybody who's working that, and then what I
wrote a list of how many sauces you get per item.
So we've got a couple of sauce bottles, you know,
to fit for sauces for in for dining, and we've got.
Speaker 5 (11:44):
Once to go excellent, good chap, skippy. If they want
another sauce, it's fifty cents. It's cheap. It's not cheap. Yeah,
five thousand, I got a We had to do five
thousand in sales to hit our goal for the year,
for the month, not for the year, for the month.
Speaker 4 (12:05):
It's probably not easy.
Speaker 5 (12:07):
Eazy three days.
Speaker 4 (12:12):
Well, we took a month, or we took another week off,
so I'm we're a little lower this this month.
Speaker 5 (12:20):
You're off another week. No, we took like, oh gotcha, Well,
but you were off in last July though, because of
your knee.
Speaker 4 (12:27):
I was off for four weeks. It's done what I
did last July.
Speaker 5 (12:34):
We're up twenty five percent. Yes for July. Yeah, that's
really good for you. Not really twenty five that's not right.
That's not accurate because of the catering that paid early.
So I mean it's probably twenty percent though. We're up
seven grand thus far.
Speaker 4 (12:51):
Well, let's see here, up.
Speaker 5 (12:53):
Three grand over total what we did last July. So
but yeah, we only got three days left. I don't know.
I don't know. I'm I'm none of the spots. I'm
super excited about for dinner this month over prior year,
I'm up two hundred and ninety two point four percent.
(13:16):
What's your sales volume? Go me, what's your sales volume?
I don't know?
Speaker 4 (13:21):
Oh, like, what have I done this month?
Speaker 5 (13:22):
Yeah? For net sales? Oh? Uh thirty four thirty four
to one good chap. That's close to where I was
last year. I could I could have I could be
a forty five probably, yeah, I believe it. Maybe more right.
(13:43):
My average month about forty five, so I could be
at forty five.
Speaker 4 (13:52):
Anyway. You why, why go ahead? What do you got?
Speaker 5 (13:55):
Were you was just I was just asking, so people
do you're just spouting out? I'm up four thousand billion
percent exactly with no context. Well, considered last last or
this month last year, I did eighty seven hundred. Okay, See,
context is important. Everybody needs to hear the things. You know.
(14:20):
It's okay, it's all right. I'm glad you got to
take a week off. How's the baby?
Speaker 4 (14:27):
Uh, perfect little tiny human? Excellent, very, very very She's
she's a fussy monster, for sure. But she's a perfect
little tony human. It's just like you.
Speaker 5 (14:36):
Then you know, she doesn't cry. She's a tiny little human,
fussy tiny human. It's closer to you. You're Yeah, I
am not fussy at all. I think you are. So yeah,
(14:58):
it's we had a good week roadside stills a little
hit miss Yeah, what's going on with that?
Speaker 4 (15:05):
People aren't?
Speaker 5 (15:06):
Is it just hot July? It's just July. It's it's
the way it's is every year for us. So July
and August are just slower. Uh, we did have our
winery was a little bit slower than we thought it
should have been, probably on Thursday night. Yeah, I mean
it was hot and there was threats of rain. There
(15:27):
was rain going all the way around the area, so
lots of dark clouds and muggy, so maybe it kept
some people home. But yeah, I mean we had, oh
we had, we had, uh two one star reviews on
Tuesday two two two two one. One was removed. I'm
(15:54):
going to guess by the user. I don't know if
maybe they thought we were somebody else or what it was.
There was no comment, just uh, just the one star review,
and I replied to it saying, hey, could you let
us know what we did wrong?
Speaker 4 (16:10):
Yeah, I don't hate that when they don't do a comment,
they just do it one. Okay, how can I fix it?
Speaker 5 (16:15):
And then yeah, it was gone later that day, so
I don't know. I don't know what that was about.
And then we got another one after dinner service on Tuesday,
or rather during dinner service, okay, m about how we
should really cook more food so we're not out of
food an hour after we open off. This was two
(16:36):
hours after we opened and we were still open selling food.
We were not out of food. We were out of
the food they wanted. Oh so they had left a
Facebook comment and then later I won a star review.
So what can I ask what they wanted? I have
no idea they had. They didn't mentioned anything to the
(17:01):
people whoever was working, didn't say anything to them that
they were angry. No one got yelled at, so which
is good. But yeah, but that our our fan base
came came to the rescue on his comment.
Speaker 4 (17:17):
After the Facebook comment.
Speaker 5 (17:18):
Yeah, a little Facebook justice, but yeah, I mean, it
is what it is. It's we were out of probably
by the time he he tried to order. And this
was one of our busiest times we've had at this
dinner location ever, Like they opened and it was fifty
dollars order after fifty dollars order after fifty dollars order.
(17:41):
So I'm going to guess by the time he got
to order, we were out of ribs, rib tips, and
probably brisket. So we were down to pork items, but
plenty of pork when he tried to order, like he
could have eaten with pork. We had chicken, We had
sausage for.
Speaker 4 (17:58):
You, has brisket been so selling better or more this
year than last year.
Speaker 5 (18:04):
I don't know about year over year. I can tell
you since we've put the new smoker on, it has
been selling better. Yeah, we have. We've been consistently going
through about three cases of brisket a week. Good.
Speaker 4 (18:21):
No, it's expensive ship but yeah, but you're selling.
Speaker 5 (18:25):
It all right.
Speaker 4 (18:26):
Yeah, I had.
Speaker 5 (18:27):
My got your videos frozen. Jesus, we have this problem again.
Yes it is. I am looking at you and your
picture hasn't moved there. Now he's there, just caught up. Yeah,
it's got to go to space first. Okay, pretty easing
satellites over there. Everybody uses satellites. Yeah, yeah, I got
(18:52):
I got a one star, I got a five star
and a Facebook recommends excellent.
Speaker 4 (18:58):
That was good this week. By the weekend, it's supposed
to look supposed to be in the lowser in the
mid seventies. That's gonna be nice.
Speaker 5 (19:09):
Back to your brisket, though, we're only cooking two a day,
maybe three on a day that we think it's going
to be super busy, we'll do three. But that's how
we're making sure because the math will work for us
still right now, as long as we sell it all
as long as we're not thrown anyway. At the end
of the day, we can get by with where we're
(19:29):
prices they're at more or less. So we were now
limiting the amount that we're cooking. Where we would be
three to four a day, now we're two to three
a day, so we're cutting one out and we're selling
out of brisket frequently. But our comments on brisket since
we've switched full time to the new smoker have been
(19:51):
really outstanding. So I'm gonna say that's part of it.
I think once more of our regular base gets through
the truck and the word gets out that the food,
I mean, it is better. Everything on that smoker is
better right now. So we've got or dial than we
(20:12):
know what we're doing. Yeah, I think it's going to
make a huge difference. I think it's we're gonna have
a bump in sales because of the switch to that smoker.
Speaker 4 (20:21):
So, I mean, that's good.
Speaker 5 (20:24):
It is.
Speaker 4 (20:25):
It is, so yeah, have you done have you offered
wings yet?
Speaker 5 (20:30):
But then you smoked I've done wings on that smoker.
Speaker 4 (20:33):
I know you did.
Speaker 5 (20:34):
Then that was one of the first things you did.
I didn't know if you offered them for sale. Yeah,
we did we have any difference. Yeah. I was doing
almost all the chicken on that on that smoker because
it's so good. Yeah, it's way better. So we just
got to be careful. That top shelf towards the bag
does get a little bit drier just because that's where
(20:54):
the heat comes over the lip, so you get a
little bit more there. I don't know, it's not necessarily hotter.
I think it's just the heat so much dryer right there?
Speaker 4 (21:03):
Is it almost like a broiler.
Speaker 5 (21:07):
Yeah, in that spot, Yeah, because it's all coming up
the back and then the fans pull it down, but
the top is curved so it comes it comes straight
over the top and then down the front. I think
could you put like a water pan. We've been using
a water pan this last week because we've noticed it
on pork. But like the top will dry out just
a little bit, and it's made it's made a big difference.
(21:29):
It's worked really well. So you're still piking fat side
up yep, yep. I might try to flip it. No,
I mean I would.
Speaker 4 (21:41):
I'd rather have the fat protect it because if anything
fat off, you don't want to take.
Speaker 5 (21:45):
Me downe right exactly. So it's working working well for
us right now, so we'll probably keep going the way
we're going. Good. Yeah, I mean it's uh, it's a
fucking beast man. She's big. So yeah, we had the
we were one star reviews on Tuesday. That was fun,
(22:09):
decent sales day. Kent County Jail on Wednesday was all right,
everything's just kind of all right. I mean, we're not
getting one thousand dollars services as often anymore. Saturday, Oh, Saturday,
So this weekend was a freaking disaster. So Saturday Trail
(22:31):
Point Brewing. Most trucks only go out there from like
three to eight or four day, even on weekends. We
like to be out there for the day. Typically they
open at noon, so we like to be there at
noon so a lot of people will lunch, and because
they're generally pretty busy, it was a beautiful day on Saturday.
About two hours after they get there, it's not super
(22:54):
busy for lunch, which is why most trucks probably don't
go until after Anyways, Chris sends me this event la
for the brewery that they have partnered with a cafe,
a local cafe to do tastings, pairings, if you will,
food and beer pearings starting at six o'clock that evening. Well,
(23:20):
they have a food truck, they're serving food. So I
was like, well, shit, let me go. Maybe I screwed up.
Maybe we're not supposed to be there. Nope, we were
definitely supposed to be there. They even advertised that we're
going to be there. Yeah, I don't know. And then yeah,
Nowego Sunday was just a little bit slower. I saw
(23:43):
Chris look bored. We're trying to get back into the
habit of doing afternoon posts. So in previous years, like
when we first started out, we would do our first
post in the morning and then we do one or
two more post while we were open for service, so
typically once we got to dinner sometimes lunch, get a
(24:05):
picture of the location, blah blah blah. I'm trying to
get back into that habit. What Chris needs to make
sure he does is tell people where we're at and
when we're gonna be there.
Speaker 4 (24:18):
That helps, Yes, it helps.
Speaker 5 (24:20):
A location and a time frame are two key parts
that he needs to throw into his things. Actually, not
just not just in noago, especially if you're not gonna
take a picture of the location. It's just his his
pretty face. So, yeah, what are you? Are you looking
(24:41):
at porn over there? No, that's a disappointed was going
to share your screen? Okay, are you stroking out?
Speaker 2 (24:50):
No?
Speaker 5 (24:50):
I'm thinking which is evil?
Speaker 4 (24:52):
Evil?
Speaker 5 (24:53):
Bum? The same face for you?
Speaker 4 (24:54):
Apparently, Absolutely, it's been it's been a morning already actually
slept in, which means you're behind. I got too much
to sleep. No, the I do want to. We should
probably say something about the world. The world lost two
(25:18):
superstars this past week, The Huxtable We can go three
three superstars Malcolm Jamal Warner, Ozzy Osbourne and the Immortal
who's obviously not immortal and oh covid.
Speaker 5 (25:38):
H.
Speaker 4 (25:39):
Our friend Mark texted me that the article, and I'm like,
it's because of all the steroids.
Speaker 5 (25:44):
Brother.
Speaker 4 (25:48):
First of all, when I heard that Ozzie died, I'm
I said, I'm surprising he lasted this long?
Speaker 5 (25:53):
Well yeah, I mean he was on borrowed time for
a long time, like him all of the role and stones,
like there's a list that like.
Speaker 4 (26:03):
How are these people still alive?
Speaker 5 (26:06):
Yeah? Yeah, sat still nonetheless two weeks after his last show, yeah,
I think it was maybe two weeks ten days something.
Like that. Yeah, yeah, yeah.
Speaker 4 (26:21):
Haul Cogan died of a cardiac arrest, as they called it.
Speaker 5 (26:26):
Yeah, yeah, strangled by his own pythons.
Speaker 4 (26:28):
I heard, yeah, twenty four inches.
Speaker 5 (26:31):
Yeah.
Speaker 4 (26:34):
He was like, I'm I'm a big wrestling fan. But
the more I hear about about his life, the more
I understand how much of a potential dirt bag he
really was.
Speaker 5 (26:46):
Yeah, he wasn't super well liked. He was.
Speaker 4 (26:50):
It was, it was a lot of It seems like
every story he tells, he embellishes the truth on his behalf, like.
Speaker 5 (26:59):
It's everybody does that. Oh, in nineteen sixty something, we
walked on the moon, you know what. I was there.
It was that type of thing. Anyway, peace be with
you all. Anyway, there we go, and also with you
and with you.
Speaker 4 (27:14):
I was offered a spot yesterday at a local wine
well not local to me, but local Ish winery. They're
having the three hundred person ticketed event. It's a wine
tasting mm hmmm with charcoutery boards. Okay, you can do
(27:35):
on It's okay. And I said, well, I'm not sure
if it sounds like something i'd be interested in, especially
with charcoutery boards, Like, are they just going to eat that.
They're like, well they're gonna e They're gonna eat that,
but it's for them to pair with the wine. They
still want food after they've been you know, had a
couple of glasses in right. I'm like, are you willing
(27:56):
to offer a minimum? They said not at this point,
And then I got offered to be a food truck
at a celebration of life. They're expecting one hundred and
fifty people. They want two trucks, but they don't have
the budget to hire.
Speaker 5 (28:12):
Anybody, so they're doing guest pay.
Speaker 4 (28:20):
No thanks, I said, my condolences for your loss. Unfortunately,
it's not an event that we're able to attend.
Speaker 5 (28:31):
Yep. So there's that.
Speaker 4 (28:35):
So sales this week we did. We did a whole
one where we at We.
Speaker 5 (28:44):
Did about six. We had a couple instances where the
food truck location we set out we only had one instance. Sorry,
the food truck location that we set up at, it's
our local orchard that always has food truck rallies, Flavor
Fruit Farm, Mickley's Flavor Fruit Firm. All right, God, bless you,
(29:07):
apologies and bless you.
Speaker 4 (29:13):
I pulled up was a little bit late. It starts
at eleven. I pulled out like ten fifteen, and there
was like nobody there. I mean there's cars there for guests,
but not food trucks because I'm always expecting at least
one other. And so the owner comes out, nice guy,
I said, am I the only one? Or am I
the first one here? Where is there?
Speaker 5 (29:33):
By?
Speaker 4 (29:33):
Everybody calling? Sayqu just you, Mike that? But yeah, just you.
Speaker 5 (29:41):
And Saturday we had rain and all that wonderful stuff,
so we did like six hundred bucks in five hours. Okay, yeah,
but I'm actually really enjoying closing at three on Wednesday
and Thursday. Yeah, just coming in there for a lunch.
(30:02):
I almost thought about just doing lunch on Tuesdays too,
but it's refreshing getting out at an early time. Plus,
if I have any night food truck events, I can
just take the truck and just go, because we have
a few this week. What's your I'm sorry, what's your
cooking process for the week? Are you cooking every night?
Speaker 4 (30:25):
Depends? It's close, but we'll hold big meats two days
if necessary. But yeah, so ribs, chicken, wings, smalls, and
sides are cooked every morning. My guy gets there at
five and starts everything out lately, we've been cooking overnight
(30:45):
because we've gone through more than I thought. But the
brisket's just been pork has not been going. It's always
been our top sellar, but brisket's just been off the chains.
Speaker 5 (31:00):
Hm hm. And we're going through We're going through almost
three cases of rims a week. I kind of want
to up the price on them, but yeah, we're doing
six RECs a day, so that's what we're doing. Yeah,
Sundays are working out pretty good. We average anywhere from
a thousand to fifteen hundred four five hour day, which.
Speaker 4 (31:24):
Is was always good for the food truck too. So
if I ever went to that fruit farm on a Sunday,
it always worked out for me because people on Saturdays
never worked out.
Speaker 5 (31:31):
Hi, Matt, hey man, how are you? Does Matt have
any dogs? No? Okay, gotcha, interesting question.
Speaker 4 (31:46):
I just wondering how the how we got along with
taco and Pebbles. No, speaking of Taco and Pebbles, I
saw three Corkies this week for this randomly.
Speaker 5 (31:55):
Oh yeah, Corky's are cute, very cute. We are, I'm
not pull that up. I think we were near a
milestone this year. Are coming up we might have hit
it this week.
Speaker 4 (32:15):
Yeah, seventeen times of mac and cheese cook.
Speaker 5 (32:18):
Something like that. Work. Oh it's out there. I'm not
gonna get it so much easier. Some things I still
hate square sometimes, just how it's so much things pulled differently.
Oh yeah, you know, like sales, things and items, sales.
I think we are close, maybe our ten thousand floated mac.
(32:44):
Oh but can I see I can't, I can't. Here
we go items, So there we go. Let's stay here, loaded,
make brisket. That's not that's for this. That's not correct.
(33:09):
Oh yeah, because I can't and then won't let me.
There's time restraints on. Yeah. So on the website you
can only pull reports for a year or less.
Speaker 4 (33:20):
I just tried to know.
Speaker 5 (33:22):
But on your phone you can do the whole. You
can do lifetime. Yeah, so stupid. But yeah, I think
we're I think we're close. I think it was ten
thousand or maybe twenty five thousand. Well then now I
need to get my phone. Now I'm annoid. It is
(33:43):
in my pocket beat pockets. All right, let's see here,
let's see here. Oops. Umm, how many days O there?
In September thirty? I believe, Thank you, thirty one in August,
thirty one in October, I believe thirty in September. I
(34:07):
learned that, Yeah, we have a weird week this week.
It's not gonna do. We're only doing lunch tomorrow down
at Midwest. We have the same lunch location two days
in a row. Wednesday, Thursday we have a farmers Market
(34:28):
concert series thing. Thursday night nothing I mean, and then Friday,
we're only doing food truck Fridays for service service on
my square on my phone's not opening. This is awesome.
We were doing. We're providing food for Hudsonville's football teams
fundraiser golf outing which we get to play and then provide.
(34:52):
We're swapping food for foursome, which we did last We've
our i think our third year riding food. We charged
them the first year a small amount pretty much to
cover food. Second year we said, you know what, we'll
do the food for free, give us a foursome. And
then in the tournament we almost won. It came close.
(35:17):
I think we want I think we're second placed by
three strokes. Uh Rasmusten played with us, So yeah, the share,
it's it'll be the four owners my square, my phone's
not opening. I don't know yours working? Oh? There it
(35:44):
was jeez, yeah, man, are.
Speaker 4 (35:46):
You using the dashboard on your phone like that?
Speaker 5 (35:49):
Just the regular square app? Oh, I don't know if
they're interesting. That was weird. Okay, let me see if
I can go all the way back six years. Hold on,
that's a lot of arrows. Twenty one twenty nineteen July nineteen.
Speaker 1 (36:16):
Done.
Speaker 5 (36:19):
Oh, we've done. We did cross over one in three
quarter million dollars in sales total. We're at one point
seven to seven.
Speaker 4 (36:32):
Don't you wish you ye?
Speaker 5 (36:34):
Bank, sure do, and only six hundred thousand of that
in past. I think it's more mind boggling that I
have handled six hundred thousand dollars in cash. True, that
we have paid square forty two thousand dollars in credit
(36:56):
card fees.
Speaker 6 (37:00):
So you need to negotiate your rate. Still speaking, good morning, fran.
So let's see here. Uh, yes, we're closing, and I
gotta see. I don't think that's right though, because we
(37:21):
have had I think I changed we changed the name
in the system of our loaded macs. I know we
have because we but I don't think that that changes
the item count. I think it'll flow with it.
Speaker 4 (37:35):
You didn't, you're not doing under categories.
Speaker 5 (37:39):
They're categorized. But I'm still I'm looking for an item count,
not a I understand.
Speaker 4 (37:43):
But if you if you pull up, if you have
a loaded MAC category, you can see it.
Speaker 5 (37:46):
I don't have. I don't have a loaded mach category.
I have two loaded Mac items. I have a loaded category.
So you're doing a loaded Mac category and then having
a modified item the two items underneath it.
Speaker 4 (37:59):
Yeah, no, but if you have a loaded category and
isn't just loaded back underneath.
Speaker 5 (38:03):
That, No, have drachos underneath there, and our mashed potatoes
running eath there, and cowboy beans underneath there, all of
our loadeds weird. I'm weird for sure. Why am I weird?
Why would I have a separate category for two items? Well,
(38:24):
it's not a just because because it makes counting them
a lot easier. I have. I have five categories, belief,
because it makes counting them. I have sandwiches, loaded meats, sides, catering,
(38:49):
and drinks. Correct.
Speaker 4 (38:51):
You just you just changed that because of your thing,
your inventory thing.
Speaker 5 (39:00):
Right? No, okay, I know, I know. I none didn't
need to do any of that for inventory We've always
had those categories outside of catering. Gotcha catering is that one? Yeah,
So we are at we're close. So that's six sixteen
(39:28):
carry the one nine. We will hit twenty thousand this week.
We will hit twenty thousand tomorrow more than likely. So
we're at nineteen thousand, nine hundred and sixty six Loaded
Max sold, I sir am at, well, we have changed.
(39:54):
So that's why I was curious. I wonder because that
has changed the name. The name has changed, but I
think it follows it as long as you haven't haven't
made a new item.
Speaker 4 (40:06):
I'm at seventy eight hundred and thirteen.
Speaker 5 (40:10):
Nice. It's a lot of mac and cheese. Man, see,
I got see, I got I have a loaded Mac there.
I think we did. Yeah, so when we first started,
so that first couple of years, we only did porkloaded Max.
We didn't do brisket loaded Max, so we just had
a loaded Mac item. So there's two hundred, two hundred
(40:36):
and ten, which puts us at one t one ty thousand.
That's that right, I don't know. It's a lot of
loaded Max. Yeah, so yeah, twenty thousand loaded Max not man,
(41:04):
not too bad at all, we're pretty happy with it.
I mean I would, oh yeah, but good things. Uh
we uh, easy money, that's right. JT printing dollar bills
over here. I don't know why more people don't do this.
Speaker 4 (41:28):
I can tell you.
Speaker 5 (41:31):
I can absolutely tell you. So let's see Tuesday, was
it Tuesday? Tuesday? Met with oh, sorry, general contractor re
order HVAC. Let's talk about general contractor went through both
buildings with me.
Speaker 4 (41:49):
Uh.
Speaker 5 (41:49):
HVAC guy just checked out units at the RB's location
because that was the bigger question mark. Looks like we
were going to be more responsible for maintenance at that location. Yeah,
so for the first time we were we flipped on
(42:11):
all the breakers. We got permission to turn everything on.
Walking freezer does not look like it's working. Some other
various things not quite working. H v A S unit,
h v A C units looked okay. The lobby unit
was not turning on, did not have power to it. So,
without really digging into the y he said, it looked fine.
(42:35):
He said, there's probably just something that's either shorted or
something else. That's he said, it's probably a huge deal,
but units all looked pretty good. Uh, he was gonna
pull the service number service numbers off of them so
you could find out what kind of metance they had.
But all in all it looked okay, mh. General contractor.
(43:03):
Not a ton of work needed to be done to
get it to open. A lot of cosmetic stuff that
we could work on after we opened if we wanted to,
lots of moving electrical, taking down a couple of walls
in the kitchen area. Question marks about the grease trap
that was there the in floor one, it was full.
(43:24):
We popped the cover on it. Yeah, they literally just
closed the doors and walked out. Yeah. Yeah, So there's
some of that stuff that we know we would hope
that the landlord would take care of. They need to
get that stuff take care of, need to provide the
building and working order at a minimum. So we went
(43:47):
from there to the place that we've walked through now
a few times, a handful of times. We were there
for I don't know, maybe two minutes, and the general
contractor said, this is the space you want, Please used
this one, not the other one. So yeah, I mean,
it's sure. We got to redo the floors and some
(44:10):
walls and stuff. He said, but you're not taking down walls,
he said, all your buildout is straight build out. There's
no demo anywhere in the building. So he said you're street. Yeah,
he said, you're more than likely cheaper, quicker, faster, easier
here than you are at the other place.
Speaker 4 (44:28):
So, now does that place have anything in it?
Speaker 5 (44:32):
Do you have to go out and buy everything everything?
You have to buy everything. So and really the only
thing we're losing is the walking everything. We'd have to
buy everything for the Army's location too. Oh, I mean tables.
There's kitchen equipment. Yeah, kitchen equipment is where I was going,
but it's it's ourb's kitchen equipment. It's fast food restaurants
(44:53):
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