July 21, 2025 • 36 mins
Like Aaron Rodgers before training camp, we've emerged from our caves and ready to get this show back on track...or at least the same track it was on before. We are sitting at the halfway point of July and of Josh's season. Is Skippy a grandpa yet? How's the cafe been chugging along through this hot summer? This and more on this weeks episode!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
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 (00:19):
Truck powered by Riverside f M.
Speaker 3 (00:50):
M More Skip Hight, Grandpappy Skippy, Grand Pappy Skippy. Are
you living in a storage unit?
Speaker 1 (01:04):
Uh?
Speaker 3 (01:06):
No, you look like you're in a cube with the
whole bunch of stuff. Uh kind of kind of did you?
Did you lose your room to the baby? Uh? I
don't know if I ever had Are we still under construction?
I know if I ever had room. Okay, now we're all.
Good morning. Everything's great, it's great. You look very red
(01:31):
in the face. Maybe it's just the lighting, but you
looked sunburned. No, no, not really, smoker burned probably. Yeah,
that's another project you're smoking. Yeah, that's most do you
(01:52):
what kind of would do you use for that kind
of color? Cherry? Cherry, cherry goes a good color. Yeah,
sure it is. This is one of my working shirts
from when we were doing the floor in the trailer
or the twitter. Really, how this is so much? You
can see everything I got, I got, I got a
little bleach bleach staying right there too, right there. This
(02:15):
is not bleach. That's silicone.
Speaker 2 (02:19):
Cock.
Speaker 3 (02:21):
It's it's it's cock mess.
Speaker 4 (02:25):
Just just dribbled right on your shirt.
Speaker 3 (02:26):
Huh, it happens. Good morning, frame. Oh boy, did you
have a nice break? Uh? Pat, I was gonna say,
I'm like, I haven't really started the break yet. I
mean I have, I have, no. I missed you, I
missed everybody, missed everybody, everybody giving you said you're giving
(02:50):
me ship? Who's giving you a ship? Everybody? Oh you
said you haven't started your break yet? But are you
take a break break?
Speaker 4 (03:01):
Yes, we are taking a break until July twenty second.
Speaker 3 (03:10):
Awesome. I mean that's a long time.
Speaker 4 (03:12):
Food truck will still be out a couple of times
for previously scheduled events, but as far as the shot goes,
we're taking a break from the shop for a minute.
Speaker 3 (03:21):
Why.
Speaker 4 (03:23):
Why That's a great question. I find the answer to
all life's questions is because.
Speaker 3 (03:31):
Nope. This is a podcast about business and the decisions
we make and why we make.
Speaker 4 (03:38):
There was no business related decision. There are things that
I still so for anybody who doesn't know and for
people that do whatever.
Speaker 3 (03:52):
My lovely daughter.
Speaker 4 (03:54):
Our only baby girl has as of yesterday, given birth
to a new baby girl. So my baby girl has
a baby girl now and they are currently living with us.
She wasn't due like for another couple of weeks, and
as with everything in life, I procrastinate pretty heavily on
(04:19):
things that I needed to complete around my house to
make it livable or not livable, but make it suitable
for young children. And when we discovered the wall was
caving the outside wall was kind of caving in, and
other things, we had some major renovations that we had
(04:40):
to do. So anyway, the do date, because of some
reasons were it was moved up from the twenty third
to the thirteenth, so ten days. So that was ten
days that I kind of lost. I still have we
busted our butts, but I still have a couple of
things that I need to finish, and I want to
make sure that everything is good around here before.
Speaker 3 (05:03):
I go back. I thought you had staff in place
so that it could run without you. We do, we do,
I really when it comes to that, I the weekends
are kind of those days. I haven't really done anything
for during the week yet because I haven't I guess
(05:27):
needed to, which may change now, but as of right now,
fridays and weekends are what I have to for people
to run. Okay, but anyway, it was still it's still
(05:47):
a much needed break I've been I've been burning the
between doing all this stuff and preparing for a grandchild
and running food trucks and running businesses. I've then burning
the candle at both ends. That was that with the yeah,
so I need a break. So I'm breaking all right? Yep,
(06:15):
h Are you really taking a break? Because I can't.
I'm not. I'm not able to. Am I taking a break? Yes,
while you're not physically working. We have a food are
mentally taking a break.
Speaker 4 (06:32):
The next barbecue related item that I will do is
cook for a Thursday food truck rally.
Speaker 3 (06:40):
While you're physically taking a break, Are you actually taking
a break? No, I'm not going to sit around and
watch TV. That's what you're asking.
Speaker 4 (06:49):
No, I still have stuff I have to do, so
lan that's a big deal to get it, get it, get.
Speaker 3 (06:57):
It grow anyway.
Speaker 4 (07:06):
No, I will not be actually taking a break until
maybe like nine o'clock a night or so.
Speaker 3 (07:10):
But other than that, justin says, take a break, they're nice.
Speaker 1 (07:17):
I am.
Speaker 3 (07:18):
I am finding myself in need of one after this
last couple weeks. So yeah, we just we're right at
the pretty much right at the midpoint of our food
truck season, so we are. This is will be week
eighteen for us, and we have seventeen weeks after this point.
So yeah, we are.
Speaker 4 (07:40):
I'm finding that, you know, business is business, but family
first always. It took it, Honestly, it took a lot
for me to make that call to say, hey, we're
going to close down. My wife even asked, which I
(08:02):
was very surprised that she asked. But at the end
of the day, what we're doing, Okay, we haven't, We're not,
We're not losing any money. Let's uh, let's take a break,
let's regroup and come back swinging. Plus, my birthday is
next week, well on Monday.
Speaker 3 (08:25):
And I just want to say that you're like forty
three years old or something like that. I'll be forty five. Okay,
you don't get a special treatment anymore. I don't think
I don't other than I'm a kid.
Speaker 4 (08:38):
I don't think I ever ever have taken a birthday
off or had a birthday off, even if it was
a weekend.
Speaker 3 (08:47):
The only reason I've ever gotten them off is because
of where my birthday falls. So yeah, during the summer
or winter Christmas Eve, Oh that's right.
Speaker 4 (08:55):
Yeah, see, I always wanted a birthday during the school year,
and my birthday's mid July, so work.
Speaker 3 (09:04):
Anyway.
Speaker 4 (09:04):
So baby came out all happy and healthy with.
Speaker 3 (09:06):
Sass and and did a good everybody's happy and healthy.
Good name eleanor Rose Hubbard. We couldn't sneak your name
(09:27):
in there anymore. They nicked Bertina or Burchard now.
Speaker 4 (09:37):
Honestly, so my my last name, my family last name,
will die with me. There's no there's no other males
that are still of child bearing ages that could possibly
have another male. So you are the last in the line,
last of them, claims cheers. But it's a good day
(10:01):
to die hard.
Speaker 3 (10:03):
But I'm a superman, so I'll live forever. On the
bright side, there's plenty of other McLean families out there.
Speaker 4 (10:11):
There is all spelled really funny.
Speaker 3 (10:19):
Fran says that you always get special treatment. I'm gonna
take her work for it. I'm a very special person.
You are special, alright, you can tell by the helmet.
Oh I didn't think I had that on. So, so
how are sales last week and the week before? I mean,
we have a half a month to catch up, and
(10:39):
I know I'm pulling that up. Not not bad? How
is July not bad? Not bad? All right? This month? Oh?
Hold on? We are.
Speaker 4 (11:01):
Forty over last year or last year of this month,
mainly because on July fifth, I had my knee in Teres.
I couldn't do a whole love a lot. Oh yeah,
you're gonna blow last July. July is going to just
absolutely tear everything.
Speaker 3 (11:20):
Up compared to the two days we worked last July.
We're doing very well in the fourteen days of this July.
Speaker 4 (11:27):
I actually I apologize. We're up one hundred and twenty
percent of last July. No, I actually were even even
if I do the even if I do the July
before julyb before that would be the twenty of twenty three,
(11:54):
we're still up eighteen percent over that July. So we're
doing good. We're at.
Speaker 3 (12:02):
We're a little under a little over nineteen so far
or for the moment. Sorry good, But we had our
food truck out a few times like that was that
was a big deal? A big deal? Did you do pickles?
We always have pickles somewhere, big pickles. We actually started
(12:24):
slicing our own pickles. Did Yeah, so we bought We
bought like five gallon bucket a hole bills.
Speaker 4 (12:30):
And I had a mandolin and I didn't realize that
I had the crinkle cut attachment.
Speaker 3 (12:35):
Oh yeah, shrinking her own pickles. How much money are
you saving? No, absolutely zero, because I think it's like, well,
so it's actually costing you more to do it this way.
Speaker 4 (12:51):
Depends on who does the labor.
Speaker 3 (12:54):
The problem is all right, so if you buy it,
if the price of the pickles is the same, well,
if you buy anything extra you have to is costing
you money.
Speaker 4 (13:01):
I don't know if the pickles this I haven't even looked,
to be honest with you, it might be like a
couple of dollars cheaper.
Speaker 3 (13:06):
But you make the most flippant business decisions.
Speaker 4 (13:12):
There's there's no flips involved here.
Speaker 3 (13:14):
It just yes, the flips. Yeah. So we just started
slicing their own pickles. We're getting them whole pickles now,
just slicing. There's a there's a reason behind it though.
I like, then you can say that you you have
you have housemade pickles. Now, I mean no, you don't.
Don't say we don't.
Speaker 4 (13:33):
We have how slice pickles.
Speaker 3 (13:39):
Mainly?
Speaker 4 (13:39):
All right, so the reason the reason is is I
don't like like flat pickles. I like the crinkle cuts. Yeah,
that's why we're krinkled cutting them, because you can only
buy Gfa's pickles and flat pickles, so we're crinkle cutting them.
Speaker 3 (13:55):
You know, you can't tell when it's on a sandwich.
Speaker 4 (13:58):
We don't give them on a sandwich. We give him
as a as a garnish.
Speaker 3 (14:02):
You don't put pickles on sandwiches anymore? Good? Too expensive?
Why not? Pickles are too expensive? The ones we like
to use. It's the spicy ones, really.
Speaker 4 (14:19):
Good though they have a little sweetness, a little little spice,
do it.
Speaker 3 (14:24):
Yeah, and your sandwich prices should indicate a higher price pickle,
absolutely in your opinion, and higher quality pickles, so it
shouldn't matter how much they cost. We stopped that they
cost more than She's.
Speaker 4 (14:36):
Pickles on those sandwiches quite a while ago.
Speaker 3 (14:40):
Yeah, all right, hold on saying, I gotta respond back
to mister Genosa here. Really, what's going on? Which one?
Which brother marks? Mark doing good? I think I'm asking
him for a favor. Oh, I need a to look
(15:00):
at some HVAC units for me. Commercial ones absolutely so
so uh yeah, So how where'd you end up with
so sliced like Hamburger sliced pickles. No, you don't want
Hamburger slice. Coachher dills are kasher dills. I'm saying they're
(15:21):
sliced like. No, but GFS has this. They have Hamburger
dells and coachher dills. Oh you're getting the big okay,
thirty five bucks for a five gallon pail, right, okay,
if I buy the whole ones. I thought the GFS
ones like the GFS the choice, our basic choice was
(15:44):
all I thought. I thought those were krinkleed cuts. I
don't they don't have. I really don't know. I don't
pay attention. They don't. I don't. They don't have those
at my GFS in town, the Gordon Choice pickles. Yeah,
they don't. Really, that is so bizarre. It seems like
that's such a basic thing that you'd think they would have.
(16:06):
But those pickles are really really good.
Speaker 4 (16:09):
These these ones are good once we cut them.
Speaker 3 (16:12):
Yeah, I'm sure they are, but they're just I mean,
just just price wise. It's like, you know, I was
like huh, that's weird. For us to slice our own pickles,
there would have to be some pretty decent cost savings.
I'm kind of like for us separating separating chickens chicken
(16:34):
quarters to do chicken pieces instead of buying thighs and
legs separately, Like that's worth the cost savings for us,
you know, and using that for shred of chicken instead
of buying boneless, skinless thighs. Yeah. I did that the
other day on accident. But last week you bought bone
the skinless thighs on accident. The other way chicken quarters
(16:55):
on accident. Cook those and use those chicken. See, it's
not that bad when together when when they're if you
cook them together, it's fine because then who's ever putting
them out doesn't have to worry about that little that
little small bone in the leg because there is a
little small bone in the leg. All right. So in
(17:25):
store picker anyway, So what you were asking what was
what were you asking? Sales? I don't remember. Sales.
Speaker 4 (17:36):
No sales over every every The last couple of weeks
were good. We had the food truck out a few times.
July fourth kicked our absolute ass. We had a record
number of I call them catering orders, but we'll just
call them. Some are pre orders, some are big, big numbers.
(18:00):
But we had like thirty seven catering orders and pickups.
Speaker 3 (18:05):
For one day. So are you counting all your pickups
as catering because I sent them an invoice? Okay? So
so so this year we separated all our stuff. So
anything that we offer on our catering menu and even
full truck service for like open houses and stuff, we
have a separate item now built in the pos that
(18:25):
has a so it's just like pulled pork dash catering. Yeah,
that's what I just so we can keep track of
those numbers a little bit better. I changed the changed
the category to catering. So you just change a category,
you don't have a separate item.
Speaker 4 (18:38):
No, I added items under category or under that category.
So I add a new different like full pants and
rice half pan size. Yeah, and then I added a
per person if I'm doing that way.
Speaker 3 (18:52):
Yeah, So when I'm pulling, like item counts at the
end of the year, like I never knew what was
for what, you know, because it was all just called
pulled pork, and I just had three different sizes. So
I think next year we're going to separate every out
into its own location catering, just for preparing, hopefully for
(19:13):
the eventuality of the brick and mortar that we'll have
three separate locations. So food truck, catering, events, and then
brick and mortar will all be separated so we can
better track how each one that's doing.
Speaker 4 (19:27):
So, I created a catering location. The problem is, I
still I have three invoices for next year, but I can't.
I would have to cancel and then redo under under
the catering location because you can't transfer, which sucks.
Speaker 3 (19:44):
Yep. But I may do it. I may not. I'm
not sure.
Speaker 4 (19:47):
I've only got I've got the deposits for them. I
can always just redo it. Yeah, oh you already did
the deposits.
Speaker 3 (19:55):
Yeah, that makes a little bit more dumb, but it does.
Speaker 4 (20:06):
We had the food truck out a couple of a
couple of days. Last Tuesday, the eighth, we had a
double We actually pulled a double duty.
Speaker 3 (20:14):
If you can believe it alone, lunch and dinner and
dinner while the cafe was open.
Speaker 4 (20:22):
We're not open Tuesdays. That's that's why I chose to
do double duty. We did go back to the cafe twice.
I had to make more mac and cheese for dinner.
But uh, it was really good and we did it actually,
I mean did about twenty two hundred, so that was
pretty good.
Speaker 3 (20:42):
I was happy with that.
Speaker 4 (20:46):
We Uh, I got into a slight argument with a
local municipality. We have been going to this location for
the past three years. This year we got an email
from the from the location venue whatever that said, hey,
can you fill this out? Marshall required or the municipality
(21:08):
requires a permit? Okay, So I filled it out. There
was no monetary dollar amount on this permit, okay, nothing listed, nothing,
just to let us know you're going to be around,
type of pretty much. So I submit the permit and
I get an email when would you like to pay
one hundred and fifty dollars? I responded with an excuse
(21:34):
me never. So I told the venue, I said, you're
we're coming out three times basically fifty bucks a day.
That's probably that's a little bit less than ten percent
of my sales. Like, I'm not sure if I want
to do this because it's also like forty five minutes away,
like is it? I'm wasn't sure. If it was one
hundred percent worth it. Especially the permit is not for
(22:01):
anything in the city. It is only you have to
get a permit being on private land. Yeah, because only
if you're within the city you have to get a
permit for being on private land, which that's where I was.
So anyway, so it got to the day of and
(22:22):
they don't take payment over the phone, and they they
sent an email to the venue and copied the food
trucks on it and said, hey, we haven't received a fee
from anybody yet, just to let you know. They can come,
but they run the risk of being shut down. And
of course, because I knew we were probably coming that
(22:43):
they would probably definitely be there to try to shut
us down if we didn't do anything. So I decided
to send an email off and saying, hey, for us
to stop our services within the in the middle of
the day to come down to you and pay a
fee that we knew nothing about until now. It doesn't
make any sense if you're If you're unlike most mostly
(23:03):
most municipalities that will accept payment over the phone, I'll
be happy to pay you. Otherwise, I hope you closed
before four when I'm scheduled to be down there, and
I hope you have parking for my trailer. I get
an email like five minutes later from the venue. We'll
go down, and we'll go down and pay your fee.
(23:23):
We apologize for all this headache, and I paid the
venue back, but it was still And then one of
the one other food truck was like, you said everything
that I've been wanting to say to these people forever.
Speaker 3 (23:40):
So I appreciate you saying. I'm like, well, they probably
don't like me. Since they didn't respond, it probably don't
like me. Uh skip be making friends. Yeah.
Speaker 4 (23:53):
And then this past weekend we had the Michigan Uh
it used to be called the Selene Celtic Festival, now
it's the Michigan Celtic Festival. I packed that trailer hard,
I mean heavy, everything I could think of.
Speaker 3 (24:10):
We had seven briskets, which was about thirty pounds cooked.
We had.
Speaker 4 (24:19):
Twelve pork butts, which is about sixty pounds cooked. We
had five full, like to the top pans of mac
and cheese, three full pans of beans. Like we were
just going and by like three o'clock, I'm here, we're
running out of food. I like, oh good, So I
brought up a little more, a little more pork because
(24:41):
it's all he had left. And we did about four
which is good forty I think, and then I get
a call like, so my daughter was supposed to be
induced on Saturday, and so that's why I decided to
close on Saturday. It was so I didn't miss anything
because my wife was all like, you're gonna miss anything,
(25:01):
and you're you're you don't care, You're right, I do,
So we decided to decide to close. So basically Saturday,
I did absolutely nothing other than drive back and forth
to Saline like three times to drop the trailer off,
to drop food off, and to go pick up the trailer.
Speaker 3 (25:22):
Nice. Yeah, that's what you should be doing. Kind of
a squirrel moment, but about the same venue. So do
you do you have food truck.
Speaker 4 (25:32):
Friends like in your area that you talk to regularly
or that you're I'm not gonna I would say close with,
but not like you know, besties.
Speaker 3 (25:45):
I have food truck friends that were on like first
name basis with, like if we see each other, we'll
say hi and stuff, but it's not something. It's not
somebody you're going to call like asking how they're doing
kind of thing. Not typically. No, we're too busy. We're
all working. No, I know, why are you feeling sad
(26:07):
that you don't have any food truck friends? No, I've
got plenty. That's not the problem.
Speaker 4 (26:11):
The problem is I feel sad when I invite them
to an event or I get them, I recommend them
to an event and they come to an event and
for summers.
Speaker 3 (26:19):
No, yeah, yeah, I mean, of course you're gonna feel
bad about it. I mean we've had that happen. We've
been at that the other end of it. You know,
we got someone had to back out. They asked if
we could help them out and take their spot, and
then we did like two hundred dollars over four hours,
and they said, well, you guys owe this one. I said, okay,
(26:42):
I'll keep my eye out for an event we want
to get out of it. That's gonna be terrible. I
don't know. Yes, I mean we have we have those people.
There's people that I talk to every once in a while,
like we'll reach out to each other for whatever reason,
you know. But I just see the hustle this person
puts in, and it's like, I don't know, I want
(27:03):
to do everything to try to help them out, but
welcome to Jason. Hi, Jason, first time, first longtime listener,
first time caller.
Speaker 4 (27:15):
Well, it's a nugent. No, I was gonna say it
can't be. There's no chance.
Speaker 3 (27:20):
Yeah, it's such a weird name. I mean, how could
there possibly more be more than one Jason.
Speaker 4 (27:24):
Yeah, you call themselfs Biff or something.
Speaker 3 (27:27):
Yeah, my squirrel moment. I was just scrolling through Facebook.
So fusion has been all the rage over the last
couple of years. Bet they're keep getting longer and longer.
Chinese got up to like eleven minutes of stable connection.
Speaker 4 (27:38):
Oh fusion. You're talking about energy wise.
Speaker 3 (27:41):
Yeah, fusion. So I just came came through my Facebook.
Germany's in nuclear fusion achieved one hundred million degrees celsius
stable stable, which is hotter than the core of the sun. Yeah,
(28:02):
just waited to left. Shit blows up. So they had
it over thirty minutes without collapse before they shut it down.
Stable for thirty minutes. Previous record was eleven eleven minutes.
Speaker 4 (28:17):
So that will. So nuclear fusion is an energy source space.
Speaker 3 (28:21):
It's just one hundred percent renewable, clean and limitless. It
is the answer, which is why It's been sought after forever,
but up until recently, we haven't been able to The
energy we have to put into it is more than
(28:43):
the energy we've gotten out of it to do it
until recently. So in the last year and a half,
like a year and a half ago, the longest they
were able to hold a stable connection was like zero
point four seconds, So it is they're making huge advancements.
So yeah, go fusion, Go find some fusion stock. This
(29:09):
one is let's see who is this Wendelstein seven excelerator
doesn't say who the company is. Twisted Fusion Machine. Oh
it's a twisted street barbecue. Yeah, pretty much the same thing. Well,
(29:34):
it takes barbecue. What makes energy? Did you see the
latest golf fight.
Speaker 4 (29:44):
Was a golf fight.
Speaker 3 (29:45):
Yeah, not like at a tournament, but some some drunk
guys were being obnoxious and playing slow. The group behind
them confronted them, asking them to play through, and drunk
ass hats wanted to throw throw hands. The person he
(30:06):
wanted to throw hands with was a former NHL enforcer
who tossed said drunk person into a lake, which wasn't
enough for the drunk person to say, Okay, I quit,
I'm done. Nope, got back up with hands raised, at
which point hockey enforcer grabbed his shirt, did the hockey thing,
(30:29):
and continued to punch him in the head, with each
one saying bang bang bang.
Speaker 4 (30:37):
Did he sign the shirt afterwards? At least, oh god,
he should have No?
Speaker 3 (30:45):
Was there video? Justin says Fusion Predator. Uh, all right,
we had a question. We had a question from Yes,
there is a video of it. If you want to go,
probably all have to search golf fight and it'll probably
be the first one to pop up. Question for you.
(31:08):
Both highest gross sales in a seven or eight day
period ever catering, food, truck, corporate, cafe, anything combined, ballpark estimate.
Just looking to see where I will stack up. I
think we hit twenty five in a week. Who was that?
That's Jason Bernie. I think I think our biggest was
(31:32):
right about twenty five, maybe twenty six, somewhere in that vicinity.
Except is ballpark less than me? Justin says he hit
twenty two. I know we we had a twenty four
(31:53):
this year, but that same week, so we had the
two big et events. I think last year we ended
up at very twenty six for that seven.
Speaker 5 (32:01):
Weeks twenty two k for ole spaghetti monster in Justin
says it's a lot of noodles.
Speaker 3 (32:13):
Seventeen. I think give you the right word about seventeen.
Thanks seventeen. All right, Jason, what's the number you wouldn't
be asking? Come on, give it to us. She hit
thirty in New York with those prices, So two recks
(32:34):
a ridge kids thirty every week? Come on? Uh good
god man. So yes, yes, thirty four thousand catering lined
(32:57):
up plus three food truck events, you know, so you
might have hit forty that seven eight day period. Probably will.
I'm sure that's that's amazing, eight day Saturday to Saturday.
Well done, sir, well done. I hope you are too
going to take a break after that. So yes, Gordon Choice,
(33:22):
crinkle cut, kosher dill pickle chips. Those are gallon jars,
so four gallons for thirty eight dollars, so you're getting
five gallons for what was at thirty six? Sorry, just
got caught up on pickles. So kosher dill spears, crinkle cut,
(33:46):
that's a five gallon bucket for thirty four for pickle
chips crinkle cut. So about the five gallon what five gallon.
What Brandan's okay? I can't can you assume? And please?
It's thirty six dollars. Yeah, there's a I got another
one over. Uh, I can't see the cool crisp critical
(34:10):
cut kosher pickle chips five gallon pail for thirty four dollars,
cool crisp for good. I like I like those? You
like the cool chris Maybe I need to start going
to five gallon buckets. You should start going to five gallon.
Saved myself some money, so yeah, even a four gallon
(34:38):
whole kosher dells are thirty six. Yeah you can you
get thirty five dollars. So, yeah, you're paying more for
whole kosher dills than you are for chips. But here's why,
I'm pretty sure it is because they're more select about
the pickles or the cucumbers they use for those. So
for the ones they are cutting, they'll use any of
(35:00):
the pickles, it doesn't matter the size. We've seen the
shredded pickles yet. Shreds. Yeah, we use shreds. I think
we ran a special that we used the shreds for.
I like the shreds. Those shreds are really good. Got
a good myer brand is a good. They're called gfs has.
(35:24):
They're called Shreddy's. Yeah, let's see, I've used them. Yeah,
they're really good. If they weren't. I think they're really
expensive though, aren't they. I thought. I looked and I thought, wow,
those are expensive.
Speaker 4 (35:37):
Yeah, there are thirty two bucks for a half down.
Speaker 3 (35:41):
Yeah, so that was that's what that'll keep us from
getting those. But so yeah, maybe I do switch to
these thirty and it's five bucks and I'm buying a
case of pickles a week m hm. So I mean
forty weeks m ish just under fort animator and call
(36:03):
it a couple hundred bucks and savings, and for me, yeah,
that's worth it. Like we try to trim as much
as we can. That's just why we are where we
are with brisket. And I mean
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 (00:19):
Truck powered by Riverside f M.
Speaker 3 (00:50):
M More Skip Hight, Grandpappy Skippy, Grand Pappy Skippy. Are
you living in a storage unit?
Speaker 1 (01:04):
Uh?
Speaker 3 (01:06):
No, you look like you're in a cube with the
whole bunch of stuff. Uh kind of kind of did you?
Did you lose your room to the baby? Uh? I
don't know if I ever had Are we still under construction?
I know if I ever had room. Okay, now we're all.
Good morning. Everything's great, it's great. You look very red
(01:31):
in the face. Maybe it's just the lighting, but you
looked sunburned. No, no, not really, smoker burned probably. Yeah,
that's another project you're smoking. Yeah, that's most do you
(01:52):
what kind of would do you use for that kind
of color? Cherry? Cherry, cherry goes a good color. Yeah,
sure it is. This is one of my working shirts
from when we were doing the floor in the trailer
or the twitter. Really, how this is so much? You
can see everything I got, I got, I got a
little bleach bleach staying right there too, right there. This
(02:15):
is not bleach. That's silicone.
Speaker 2 (02:19):
Cock.
Speaker 3 (02:21):
It's it's it's cock mess.
Speaker 4 (02:25):
Just just dribbled right on your shirt.
Speaker 3 (02:26):
Huh, it happens. Good morning, frame. Oh boy, did you
have a nice break? Uh? Pat, I was gonna say,
I'm like, I haven't really started the break yet. I
mean I have, I have, no. I missed you, I
missed everybody, missed everybody, everybody giving you said you're giving
(02:50):
me ship? Who's giving you a ship? Everybody? Oh you
said you haven't started your break yet? But are you
take a break break?
Speaker 4 (03:01):
Yes, we are taking a break until July twenty second.
Speaker 3 (03:10):
Awesome. I mean that's a long time.
Speaker 4 (03:12):
Food truck will still be out a couple of times
for previously scheduled events, but as far as the shot goes,
we're taking a break from the shop for a minute.
Speaker 3 (03:21):
Why.
Speaker 4 (03:23):
Why That's a great question. I find the answer to
all life's questions is because.
Speaker 3 (03:31):
Nope. This is a podcast about business and the decisions
we make and why we make.
Speaker 4 (03:38):
There was no business related decision. There are things that
I still so for anybody who doesn't know and for
people that do whatever.
Speaker 3 (03:52):
My lovely daughter.
Speaker 4 (03:54):
Our only baby girl has as of yesterday, given birth
to a new baby girl. So my baby girl has
a baby girl now and they are currently living with us.
She wasn't due like for another couple of weeks, and
as with everything in life, I procrastinate pretty heavily on
(04:19):
things that I needed to complete around my house to
make it livable or not livable, but make it suitable
for young children. And when we discovered the wall was
caving the outside wall was kind of caving in, and
other things, we had some major renovations that we had
(04:40):
to do. So anyway, the do date, because of some
reasons were it was moved up from the twenty third
to the thirteenth, so ten days. So that was ten
days that I kind of lost. I still have we
busted our butts, but I still have a couple of
things that I need to finish, and I want to
make sure that everything is good around here before.
Speaker 3 (05:03):
I go back. I thought you had staff in place
so that it could run without you. We do, we do,
I really when it comes to that, I the weekends
are kind of those days. I haven't really done anything
for during the week yet because I haven't I guess
(05:27):
needed to, which may change now, but as of right now,
fridays and weekends are what I have to for people
to run. Okay, but anyway, it was still it's still
(05:47):
a much needed break I've been I've been burning the
between doing all this stuff and preparing for a grandchild
and running food trucks and running businesses. I've then burning
the candle at both ends. That was that with the yeah,
so I need a break. So I'm breaking all right? Yep,
(06:15):
h Are you really taking a break? Because I can't.
I'm not. I'm not able to. Am I taking a break? Yes,
while you're not physically working. We have a food are
mentally taking a break.
Speaker 4 (06:32):
The next barbecue related item that I will do is
cook for a Thursday food truck rally.
Speaker 3 (06:40):
While you're physically taking a break, Are you actually taking
a break? No, I'm not going to sit around and
watch TV. That's what you're asking.
Speaker 4 (06:49):
No, I still have stuff I have to do, so
lan that's a big deal to get it, get it, get.
Speaker 3 (06:57):
It grow anyway.
Speaker 4 (07:06):
No, I will not be actually taking a break until
maybe like nine o'clock a night or so.
Speaker 3 (07:10):
But other than that, justin says, take a break, they're nice.
Speaker 1 (07:17):
I am.
Speaker 3 (07:18):
I am finding myself in need of one after this
last couple weeks. So yeah, we just we're right at
the pretty much right at the midpoint of our food
truck season, so we are. This is will be week
eighteen for us, and we have seventeen weeks after this point.
So yeah, we are.
Speaker 4 (07:40):
I'm finding that, you know, business is business, but family
first always. It took it, Honestly, it took a lot
for me to make that call to say, hey, we're
going to close down. My wife even asked, which I
(08:02):
was very surprised that she asked. But at the end
of the day, what we're doing, Okay, we haven't, We're not,
We're not losing any money. Let's uh, let's take a break,
let's regroup and come back swinging. Plus, my birthday is
next week, well on Monday.
Speaker 3 (08:25):
And I just want to say that you're like forty
three years old or something like that. I'll be forty five. Okay,
you don't get a special treatment anymore. I don't think
I don't other than I'm a kid.
Speaker 4 (08:38):
I don't think I ever ever have taken a birthday
off or had a birthday off, even if it was
a weekend.
Speaker 3 (08:47):
The only reason I've ever gotten them off is because
of where my birthday falls. So yeah, during the summer
or winter Christmas Eve, Oh that's right.
Speaker 4 (08:55):
Yeah, see, I always wanted a birthday during the school year,
and my birthday's mid July, so work.
Speaker 3 (09:04):
Anyway.
Speaker 4 (09:04):
So baby came out all happy and healthy with.
Speaker 3 (09:06):
Sass and and did a good everybody's happy and healthy.
Good name eleanor Rose Hubbard. We couldn't sneak your name
(09:27):
in there anymore. They nicked Bertina or Burchard now.
Speaker 4 (09:37):
Honestly, so my my last name, my family last name,
will die with me. There's no there's no other males
that are still of child bearing ages that could possibly
have another male. So you are the last in the line,
last of them, claims cheers. But it's a good day
(10:01):
to die hard.
Speaker 3 (10:03):
But I'm a superman, so I'll live forever. On the
bright side, there's plenty of other McLean families out there.
Speaker 4 (10:11):
There is all spelled really funny.
Speaker 3 (10:19):
Fran says that you always get special treatment. I'm gonna
take her work for it. I'm a very special person.
You are special, alright, you can tell by the helmet.
Oh I didn't think I had that on. So, so
how are sales last week and the week before? I mean,
we have a half a month to catch up, and
(10:39):
I know I'm pulling that up. Not not bad? How
is July not bad? Not bad? All right? This month? Oh?
Hold on? We are.
Speaker 4 (11:01):
Forty over last year or last year of this month,
mainly because on July fifth, I had my knee in Teres.
I couldn't do a whole love a lot. Oh yeah,
you're gonna blow last July. July is going to just
absolutely tear everything.
Speaker 3 (11:20):
Up compared to the two days we worked last July.
We're doing very well in the fourteen days of this July.
Speaker 4 (11:27):
I actually I apologize. We're up one hundred and twenty
percent of last July. No, I actually were even even
if I do the even if I do the July
before julyb before that would be the twenty of twenty three,
(11:54):
we're still up eighteen percent over that July. So we're
doing good. We're at.
Speaker 3 (12:02):
We're a little under a little over nineteen so far
or for the moment. Sorry good, But we had our
food truck out a few times like that was that
was a big deal? A big deal? Did you do pickles?
We always have pickles somewhere, big pickles. We actually started
(12:24):
slicing our own pickles. Did Yeah, so we bought We
bought like five gallon bucket a hole bills.
Speaker 4 (12:30):
And I had a mandolin and I didn't realize that
I had the crinkle cut attachment.
Speaker 3 (12:35):
Oh yeah, shrinking her own pickles. How much money are
you saving? No, absolutely zero, because I think it's like, well,
so it's actually costing you more to do it this way.
Speaker 4 (12:51):
Depends on who does the labor.
Speaker 3 (12:54):
The problem is all right, so if you buy it,
if the price of the pickles is the same, well,
if you buy anything extra you have to is costing
you money.
Speaker 4 (13:01):
I don't know if the pickles this I haven't even looked,
to be honest with you, it might be like a
couple of dollars cheaper.
Speaker 3 (13:06):
But you make the most flippant business decisions.
Speaker 4 (13:12):
There's there's no flips involved here.
Speaker 3 (13:14):
It just yes, the flips. Yeah. So we just started
slicing their own pickles. We're getting them whole pickles now,
just slicing. There's a there's a reason behind it though.
I like, then you can say that you you have
you have housemade pickles. Now, I mean no, you don't.
Don't say we don't.
Speaker 4 (13:33):
We have how slice pickles.
Speaker 3 (13:39):
Mainly?
Speaker 4 (13:39):
All right, so the reason the reason is is I
don't like like flat pickles. I like the crinkle cuts. Yeah,
that's why we're krinkled cutting them, because you can only
buy Gfa's pickles and flat pickles, so we're crinkle cutting them.
Speaker 3 (13:55):
You know, you can't tell when it's on a sandwich.
Speaker 4 (13:58):
We don't give them on a sandwich. We give him
as a as a garnish.
Speaker 3 (14:02):
You don't put pickles on sandwiches anymore? Good? Too expensive?
Why not? Pickles are too expensive? The ones we like
to use. It's the spicy ones, really.
Speaker 4 (14:19):
Good though they have a little sweetness, a little little spice,
do it.
Speaker 3 (14:24):
Yeah, and your sandwich prices should indicate a higher price pickle,
absolutely in your opinion, and higher quality pickles, so it
shouldn't matter how much they cost. We stopped that they
cost more than She's.
Speaker 4 (14:36):
Pickles on those sandwiches quite a while ago.
Speaker 3 (14:40):
Yeah, all right, hold on saying, I gotta respond back
to mister Genosa here. Really, what's going on? Which one?
Which brother marks? Mark doing good? I think I'm asking
him for a favor. Oh, I need a to look
(15:00):
at some HVAC units for me. Commercial ones absolutely so
so uh yeah, So how where'd you end up with
so sliced like Hamburger sliced pickles. No, you don't want
Hamburger slice. Coachher dills are kasher dills. I'm saying they're
(15:21):
sliced like. No, but GFS has this. They have Hamburger
dells and coachher dills. Oh you're getting the big okay,
thirty five bucks for a five gallon pail, right, okay,
if I buy the whole ones. I thought the GFS
ones like the GFS the choice, our basic choice was
(15:44):
all I thought. I thought those were krinkleed cuts. I
don't they don't have. I really don't know. I don't
pay attention. They don't. I don't. They don't have those
at my GFS in town, the Gordon Choice pickles. Yeah,
they don't. Really, that is so bizarre. It seems like
that's such a basic thing that you'd think they would have.
(16:06):
But those pickles are really really good.
Speaker 4 (16:09):
These these ones are good once we cut them.
Speaker 3 (16:12):
Yeah, I'm sure they are, but they're just I mean,
just just price wise. It's like, you know, I was
like huh, that's weird. For us to slice our own pickles,
there would have to be some pretty decent cost savings.
I'm kind of like for us separating separating chickens chicken
(16:34):
quarters to do chicken pieces instead of buying thighs and
legs separately, Like that's worth the cost savings for us,
you know, and using that for shred of chicken instead
of buying boneless, skinless thighs. Yeah. I did that the
other day on accident. But last week you bought bone
the skinless thighs on accident. The other way chicken quarters
(16:55):
on accident. Cook those and use those chicken. See, it's
not that bad when together when when they're if you
cook them together, it's fine because then who's ever putting
them out doesn't have to worry about that little that
little small bone in the leg because there is a
little small bone in the leg. All right. So in
(17:25):
store picker anyway, So what you were asking what was
what were you asking? Sales? I don't remember. Sales.
Speaker 4 (17:36):
No sales over every every The last couple of weeks
were good. We had the food truck out a few times.
July fourth kicked our absolute ass. We had a record
number of I call them catering orders, but we'll just
call them. Some are pre orders, some are big, big numbers.
(18:00):
But we had like thirty seven catering orders and pickups.
Speaker 3 (18:05):
For one day. So are you counting all your pickups
as catering because I sent them an invoice? Okay? So
so so this year we separated all our stuff. So
anything that we offer on our catering menu and even
full truck service for like open houses and stuff, we
have a separate item now built in the pos that
(18:25):
has a so it's just like pulled pork dash catering. Yeah,
that's what I just so we can keep track of
those numbers a little bit better. I changed the changed
the category to catering. So you just change a category,
you don't have a separate item.
Speaker 4 (18:38):
No, I added items under category or under that category.
So I add a new different like full pants and
rice half pan size. Yeah, and then I added a
per person if I'm doing that way.
Speaker 3 (18:52):
Yeah, So when I'm pulling, like item counts at the
end of the year, like I never knew what was
for what, you know, because it was all just called
pulled pork, and I just had three different sizes. So
I think next year we're going to separate every out
into its own location catering, just for preparing, hopefully for
(19:13):
the eventuality of the brick and mortar that we'll have
three separate locations. So food truck, catering, events, and then
brick and mortar will all be separated so we can
better track how each one that's doing.
Speaker 4 (19:27):
So, I created a catering location. The problem is, I
still I have three invoices for next year, but I can't.
I would have to cancel and then redo under under
the catering location because you can't transfer, which sucks.
Speaker 3 (19:44):
Yep. But I may do it. I may not. I'm
not sure.
Speaker 4 (19:47):
I've only got I've got the deposits for them. I
can always just redo it. Yeah, oh you already did
the deposits.
Speaker 3 (19:55):
Yeah, that makes a little bit more dumb, but it does.
Speaker 4 (20:06):
We had the food truck out a couple of a
couple of days. Last Tuesday, the eighth, we had a
double We actually pulled a double duty.
Speaker 3 (20:14):
If you can believe it alone, lunch and dinner and
dinner while the cafe was open.
Speaker 4 (20:22):
We're not open Tuesdays. That's that's why I chose to
do double duty. We did go back to the cafe twice.
I had to make more mac and cheese for dinner.
But uh, it was really good and we did it actually,
I mean did about twenty two hundred, so that was
pretty good.
Speaker 3 (20:42):
I was happy with that.
Speaker 4 (20:46):
We Uh, I got into a slight argument with a
local municipality. We have been going to this location for
the past three years. This year we got an email
from the from the location venue whatever that said, hey,
can you fill this out? Marshall required or the municipality
(21:08):
requires a permit? Okay, So I filled it out. There
was no monetary dollar amount on this permit, okay, nothing listed, nothing,
just to let us know you're going to be around,
type of pretty much. So I submit the permit and
I get an email when would you like to pay
one hundred and fifty dollars? I responded with an excuse
(21:34):
me never. So I told the venue, I said, you're
we're coming out three times basically fifty bucks a day.
That's probably that's a little bit less than ten percent
of my sales. Like, I'm not sure if I want
to do this because it's also like forty five minutes away,
like is it? I'm wasn't sure. If it was one
hundred percent worth it. Especially the permit is not for
(22:01):
anything in the city. It is only you have to
get a permit being on private land. Yeah, because only
if you're within the city you have to get a
permit for being on private land, which that's where I was.
So anyway, so it got to the day of and
(22:22):
they don't take payment over the phone, and they they
sent an email to the venue and copied the food
trucks on it and said, hey, we haven't received a fee
from anybody yet, just to let you know. They can come,
but they run the risk of being shut down. And
of course, because I knew we were probably coming that
(22:43):
they would probably definitely be there to try to shut
us down if we didn't do anything. So I decided
to send an email off and saying, hey, for us
to stop our services within the in the middle of
the day to come down to you and pay a
fee that we knew nothing about until now. It doesn't
make any sense if you're If you're unlike most mostly
(23:03):
most municipalities that will accept payment over the phone, I'll
be happy to pay you. Otherwise, I hope you closed
before four when I'm scheduled to be down there, and
I hope you have parking for my trailer. I get
an email like five minutes later from the venue. We'll
go down, and we'll go down and pay your fee.
(23:23):
We apologize for all this headache, and I paid the
venue back, but it was still And then one of
the one other food truck was like, you said everything
that I've been wanting to say to these people forever.
Speaker 3 (23:40):
So I appreciate you saying. I'm like, well, they probably
don't like me. Since they didn't respond, it probably don't
like me. Uh skip be making friends. Yeah.
Speaker 4 (23:53):
And then this past weekend we had the Michigan Uh
it used to be called the Selene Celtic Festival, now
it's the Michigan Celtic Festival. I packed that trailer hard,
I mean heavy, everything I could think of.
Speaker 3 (24:10):
We had seven briskets, which was about thirty pounds cooked.
We had.
Speaker 4 (24:19):
Twelve pork butts, which is about sixty pounds cooked. We
had five full, like to the top pans of mac
and cheese, three full pans of beans. Like we were
just going and by like three o'clock, I'm here, we're
running out of food. I like, oh good, So I
brought up a little more, a little more pork because
(24:41):
it's all he had left. And we did about four
which is good forty I think, and then I get
a call like, so my daughter was supposed to be
induced on Saturday, and so that's why I decided to
close on Saturday. It was so I didn't miss anything
because my wife was all like, you're gonna miss anything,
(25:01):
and you're you're you don't care, You're right, I do,
So we decided to decide to close. So basically Saturday,
I did absolutely nothing other than drive back and forth
to Saline like three times to drop the trailer off,
to drop food off, and to go pick up the trailer.
Speaker 3 (25:22):
Nice. Yeah, that's what you should be doing. Kind of
a squirrel moment, but about the same venue. So do
you do you have food truck.
Speaker 4 (25:32):
Friends like in your area that you talk to regularly
or that you're I'm not gonna I would say close with,
but not like you know, besties.
Speaker 3 (25:45):
I have food truck friends that were on like first
name basis with, like if we see each other, we'll
say hi and stuff, but it's not something. It's not
somebody you're going to call like asking how they're doing
kind of thing. Not typically. No, we're too busy. We're
all working. No, I know, why are you feeling sad
(26:07):
that you don't have any food truck friends? No, I've
got plenty. That's not the problem.
Speaker 4 (26:11):
The problem is I feel sad when I invite them
to an event or I get them, I recommend them
to an event and they come to an event and
for summers.
Speaker 3 (26:19):
No, yeah, yeah, I mean, of course you're gonna feel
bad about it. I mean we've had that happen. We've
been at that the other end of it. You know,
we got someone had to back out. They asked if
we could help them out and take their spot, and
then we did like two hundred dollars over four hours,
and they said, well, you guys owe this one. I said, okay,
(26:42):
I'll keep my eye out for an event we want
to get out of it. That's gonna be terrible. I
don't know. Yes, I mean we have we have those people.
There's people that I talk to every once in a while,
like we'll reach out to each other for whatever reason,
you know. But I just see the hustle this person
puts in, and it's like, I don't know, I want
(27:03):
to do everything to try to help them out, but
welcome to Jason. Hi, Jason, first time, first longtime listener,
first time caller.
Speaker 4 (27:15):
Well, it's a nugent. No, I was gonna say it
can't be. There's no chance.
Speaker 3 (27:20):
Yeah, it's such a weird name. I mean, how could
there possibly more be more than one Jason.
Speaker 4 (27:24):
Yeah, you call themselfs Biff or something.
Speaker 3 (27:27):
Yeah, my squirrel moment. I was just scrolling through Facebook.
So fusion has been all the rage over the last
couple of years. Bet they're keep getting longer and longer.
Chinese got up to like eleven minutes of stable connection.
Speaker 4 (27:38):
Oh fusion. You're talking about energy wise.
Speaker 3 (27:41):
Yeah, fusion. So I just came came through my Facebook.
Germany's in nuclear fusion achieved one hundred million degrees celsius
stable stable, which is hotter than the core of the sun. Yeah,
(28:02):
just waited to left. Shit blows up. So they had
it over thirty minutes without collapse before they shut it down.
Stable for thirty minutes. Previous record was eleven eleven minutes.
Speaker 4 (28:17):
So that will. So nuclear fusion is an energy source space.
Speaker 3 (28:21):
It's just one hundred percent renewable, clean and limitless. It
is the answer, which is why It's been sought after forever,
but up until recently, we haven't been able to The
energy we have to put into it is more than
(28:43):
the energy we've gotten out of it to do it
until recently. So in the last year and a half,
like a year and a half ago, the longest they
were able to hold a stable connection was like zero
point four seconds, So it is they're making huge advancements.
So yeah, go fusion, Go find some fusion stock. This
(29:09):
one is let's see who is this Wendelstein seven excelerator
doesn't say who the company is. Twisted Fusion Machine. Oh
it's a twisted street barbecue. Yeah, pretty much the same thing. Well,
(29:34):
it takes barbecue. What makes energy? Did you see the
latest golf fight.
Speaker 4 (29:44):
Was a golf fight.
Speaker 3 (29:45):
Yeah, not like at a tournament, but some some drunk
guys were being obnoxious and playing slow. The group behind
them confronted them, asking them to play through, and drunk
ass hats wanted to throw throw hands. The person he
(30:06):
wanted to throw hands with was a former NHL enforcer
who tossed said drunk person into a lake, which wasn't
enough for the drunk person to say, Okay, I quit,
I'm done. Nope, got back up with hands raised, at
which point hockey enforcer grabbed his shirt, did the hockey thing,
(30:29):
and continued to punch him in the head, with each
one saying bang bang bang.
Speaker 4 (30:37):
Did he sign the shirt afterwards? At least, oh god,
he should have No?
Speaker 3 (30:45):
Was there video? Justin says Fusion Predator. Uh, all right,
we had a question. We had a question from Yes,
there is a video of it. If you want to go,
probably all have to search golf fight and it'll probably
be the first one to pop up. Question for you.
(31:08):
Both highest gross sales in a seven or eight day
period ever catering, food, truck, corporate, cafe, anything combined, ballpark estimate.
Just looking to see where I will stack up. I
think we hit twenty five in a week. Who was that?
That's Jason Bernie. I think I think our biggest was
(31:32):
right about twenty five, maybe twenty six, somewhere in that vicinity.
Except is ballpark less than me? Justin says he hit
twenty two. I know we we had a twenty four
(31:53):
this year, but that same week, so we had the
two big et events. I think last year we ended
up at very twenty six for that seven.
Speaker 5 (32:01):
Weeks twenty two k for ole spaghetti monster in Justin
says it's a lot of noodles.
Speaker 3 (32:13):
Seventeen. I think give you the right word about seventeen.
Thanks seventeen. All right, Jason, what's the number you wouldn't
be asking? Come on, give it to us. She hit
thirty in New York with those prices, So two recks
(32:34):
a ridge kids thirty every week? Come on? Uh good
god man. So yes, yes, thirty four thousand catering lined
(32:57):
up plus three food truck events, you know, so you
might have hit forty that seven eight day period. Probably will.
I'm sure that's that's amazing, eight day Saturday to Saturday.
Well done, sir, well done. I hope you are too
going to take a break after that. So yes, Gordon Choice,
(33:22):
crinkle cut, kosher dill pickle chips. Those are gallon jars,
so four gallons for thirty eight dollars, so you're getting
five gallons for what was at thirty six? Sorry, just
got caught up on pickles. So kosher dill spears, crinkle cut,
(33:46):
that's a five gallon bucket for thirty four for pickle
chips crinkle cut. So about the five gallon what five gallon.
What Brandan's okay? I can't can you assume? And please?
It's thirty six dollars. Yeah, there's a I got another
one over. Uh, I can't see the cool crisp critical
(34:10):
cut kosher pickle chips five gallon pail for thirty four dollars,
cool crisp for good. I like I like those? You
like the cool chris Maybe I need to start going
to five gallon buckets. You should start going to five gallon.
Saved myself some money, so yeah, even a four gallon
(34:38):
whole kosher dells are thirty six. Yeah you can you
get thirty five dollars. So, yeah, you're paying more for
whole kosher dills than you are for chips. But here's why,
I'm pretty sure it is because they're more select about
the pickles or the cucumbers they use for those. So
for the ones they are cutting, they'll use any of
(35:00):
the pickles, it doesn't matter the size. We've seen the
shredded pickles yet. Shreds. Yeah, we use shreds. I think
we ran a special that we used the shreds for.
I like the shreds. Those shreds are really good. Got
a good myer brand is a good. They're called gfs has.
(35:24):
They're called Shreddy's. Yeah, let's see, I've used them. Yeah,
they're really good. If they weren't. I think they're really
expensive though, aren't they. I thought. I looked and I thought, wow,
those are expensive.
Speaker 4 (35:37):
Yeah, there are thirty two bucks for a half down.
Speaker 3 (35:41):
Yeah, so that was that's what that'll keep us from
getting those. But so yeah, maybe I do switch to
these thirty and it's five bucks and I'm buying a
case of pickles a week m hm. So I mean
forty weeks m ish just under fort animator and call
(36:03):
it a couple hundred bucks and savings, and for me, yeah,
that's worth it. Like we try to trim as much
as we can. That's just why we are where we
are with brisket. And I mean
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