July 21, 2025 • 41 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 (00:00):
I'm a little bit more tolerant to the prices, even
though they are stupid. Right now, see what Jfesi's price is.
As of when I bought three more cases on Friday
from Costco, they were still for eighty ninety case. Really,
and I will be stopped. I'll be stopping back there
again today to see.
Speaker 2 (00:21):
So Brickman's the only thing that Mike Gordon's carries is
the Brickman's Dell Hamburger sliced.
Speaker 1 (00:31):
For five. So the Hamburger and the Dill's taste different,
or the Kosher Dells taste different, way different.
Speaker 2 (00:37):
So the ones that I got looked like, honestly looked
like subway pickles.
Speaker 1 (00:42):
Yeah. I don't like the Hamburger deals, not.
Speaker 2 (00:44):
Like McDonald's Hamburger dells. I equitp with like McDonald's pickles,
like a really pickly flavor.
Speaker 1 (00:50):
Yeah, I don't care for it.
Speaker 2 (00:51):
These were more of like sliced cucumbers in a little
bit of it.
Speaker 1 (00:55):
Yeah, So have you thought about trying to do that?
But you don't pickle? Do you pickle on you? Now?
I have thought about throwing together and some doing like
a quick brian on some pickles. See what what we
get it, But GFS online price is still five thirty
nine for packer label choice, so it hasn't gone up in.
Speaker 2 (01:19):
The last week Sam's Sam's for Choice was still four
seventy eight or four eighty eight, four seventy eight for
a case.
Speaker 1 (01:28):
So yeah, I'm at for eighty nine a case for
choice at Costco.
Speaker 2 (01:33):
Yeah. I've been mine three at a time, three cases
at a time.
Speaker 1 (01:41):
Yeah, because I don't know what it's going to go up,
Like you talked about a fifty cent jump, which that's
the thing too, is Gordon's. That's pretty much what GFS did.
Speaker 2 (01:51):
Gordon's pork bots have gone up fifty cents over the
last a.
Speaker 1 (01:55):
Buck ninety nine pound, yeah is where I'm we're at,
or buck eighty nine to.
Speaker 2 (01:58):
Pounds something like that right now as of.
Speaker 1 (02:03):
Yes, justin Deli pickles, Justin gets Deli pickles.
Speaker 2 (02:05):
From Yeah, So Boneen and Mind switched to a wonderful Smithfield.
Speaker 1 (02:16):
Yeah.
Speaker 2 (02:18):
Sam's actually has a case price at one eighty eight pound,
and Sam's has always been higher over the last year.
Speaker 1 (02:33):
Case price at GFS for Swift is one online price,
so you can order. You should be able to order
this swift, Butts instead of getting the smithfields off the shelf.
Speaker 2 (02:51):
Uh, they have packer label. It does not say swift.
Oh so there is a swift. What's the swift? No,
the only swift under pork is pork back ribs.
Speaker 1 (03:10):
Hmmm, interesting, Skippy, you there, Okay, froze for a second.
The frozen up?
Speaker 2 (03:22):
Well, because I don't. I haven't used this computer in
a while.
Speaker 1 (03:28):
Justin says, thick chips, not so pickly A little sweet? Yeah,
I agree, I agree. I like the sweetness of this
good sweetness is good. I'm a big fan of bread
and butter pickles, but I just don't think that would
fly on on the truck.
Speaker 2 (03:42):
I think you.
Speaker 1 (03:43):
I think for sandwiches and stuff.
Speaker 2 (03:44):
I think if you did the spicy ones, you'd see
you see a big difference. I think it would have
held or not. It would it would be a good
what's the word I'm looking for, it'd be it'd be
a good ad dish.
Speaker 1 (04:01):
Yeah. That's why you stopped doing them, because I didn't
have the time to keep buying fucking pickles. Oh, Skippy,
you need more stuff? Hello, Matt, I can buy pork cheeks.
I'm good. How are you all right? Don't kill yourself.
Please don't. Yeah, yeah, all.
Speaker 2 (04:29):
Right, there's Matt travel mm that has roman Internet connection.
Speaker 3 (04:35):
Are you there? Skippy?
Speaker 1 (04:37):
Skippy froze again?
Speaker 3 (04:40):
Ye sciopy?
Speaker 1 (04:50):
Oh all right, oh Skippy is broken. I will have
them too, are week help? Skippy left the podcast. Hopefully
he'll be back. God damn it, now he's gone. So
(05:14):
we took a couple of let's see the fourth of July. Yea,
we have had a pretty good week. Our Fourth of
July festival down in East gran Rapids was pretty good.
See if you can get back on it. It was
just a little bit less busy than the year before.
(05:36):
They added another food truck to the lineup, but it
was also super hot. They said they weren't really sure
why it was a little bit slower. They were thinking
maybe it was because Friday it was so hot people
were heading out of town for the weekend or something.
(05:57):
So but yeah, it was still a good day and
we ended up just staying just for the festival part.
And after that Saturday we had the farmer's market and
then a couple of catering jobs, which was awesome for
that day. So we started out the month of July
pretty good. So far we are We're up twelve percent
(06:24):
of the year and forty two percent over last July.
The forty a little off because we had a couple
of invoices pay for that are in August that paid
this last week. So but even without those same Skippy
s comparony Bak Internet. So yeah, even without those that
(06:47):
we're still up pretty good amount July to July. Roadside,
this last week has been weird for us, a little
bit slower. We've had plenty Skippy on your phone. Hi Skippy,
(07:09):
how are you?
Speaker 2 (07:10):
I think my internet decided to reboot or something. You
hear me now?
Speaker 1 (07:18):
Oh oh, I can hear you, I can see you,
I can hear you. I can I can see your hand.
Speaker 2 (07:27):
Yeah.
Speaker 1 (07:28):
Ok, it's a very beautiful face.
Speaker 3 (07:33):
Oh I got it. You tell me? Is it?
Speaker 1 (07:41):
I'd expect nothing less, Yeah, nothing less, That is what
I would expect. I was just going through our sales,
uh for the for the month. So yeah, we took
(08:07):
We're only at twenty five for the month. Well that's
not true, twenty two for the month. We had two
invoices paid this last week that are in August. It's
a good pause screen.
Speaker 2 (08:21):
Oh, I didn't know you're pausing.
Speaker 1 (08:22):
You keep freezing. You paused again. This is we are
firmly on the struggle bus today. Yeah, just in the
same for us. Kind of expected though. So the week
(08:44):
after the fourth is always low, weird and usually slow.
Only went out three times we did. We had full calendar,
full schedule this last week outside of we were off
Sunday through Tuesday, just to give my guys a couple
extra days after pretty long first half the season. Pretty
busy first half the season for me. It is not
(09:05):
any days off so Sunday, so that would have been
July sixth, our first day off.
Speaker 4 (09:15):
I had.
Speaker 1 (09:17):
A young woman here to lay pipe to run our
propane black pipe from the back of the trailer to
the front of the trailer to get ready for GIRT
to be installed Girt T to be installed later that day. Justin, justin.
(09:38):
You did one point four million dollars last week. Pretty good,
the hell of a scratch off win. So yep, they
were working all day. I was getting as much prepped
as I could on GIRT one for it to be
pulled off and GIRT two to be put on. That
(10:04):
all got done prettyish, seamlessly. It worked, it fit. It
is amazing how small that Deep South looks when it's
not on the trailer. So you said it in my
driveway with nothing around it, and it looks small. Now,
(10:26):
the old hickory looks huge sitting in my driveway, but
you put it on the trailer, and somehow it is
shrinks and looks so much smaller while it's sitting on
the trailer. It's really a bizarre little twist of the eye.
Speaker 3 (10:38):
It is on.
Speaker 1 (10:38):
It is functional. We're not going through as much gas
as I thought we would go through, so I think
we're gonna get about a week a tank. A tank
a week is what we're going to go through. I
think on one hundred punds cylinder, so between hot water
and cooking, I think get probably six to seven days
(11:01):
out of it. Justin says, yes he did. He'll be
starting to franch out a Spaghetti Monster sometime within the
next six months, so be looking out for your local
Spaghetti Monster food truck in your area. Congratulations, But I
saw you on Shark Tanking, So yeah, Girtu got installed.
(11:28):
Of course, nothing lined up to where the old mounting
brackets were in holes and stuff, so I had to
redrill through the wheel holes where the brackets are for
the wheels drilled through that the diamond plate and then
the steel plate. Unfortunately, those holes were not real big.
(11:50):
I would have liked to have had bigger bolts holding
those legs down, but I think it'll be okay. So
we had a good salad. Twelve bolts that are about
that big and about that thig keeping that bad boy
on the porch. Yeah. I took me a while to
find enough of what we needed and the strength ratings,
(12:16):
learning all about strength ratings on bolts and stuff. I
got some recommendations from some other of our friends and
customers on that who are all versed in that kind
of thing, so yeah, we should be good. It's been
working pretty good. Kind of had to relearn how to
cook because we haven't really cooked a full smoker's worth
(12:37):
on it before we had it on the trailer. So
we were doing some butts here and there, some briskets
here and there. Skippy fell over all the chicken for
at Anda was done on that, but to have it
where we had eight butts on there and three briskets,
(12:59):
and I forgot did not take great notes when I
was doing test cooks, so I had to relearn me
positioning a little bit, figuring out skip a year in
the lobby again. Do you want me to let you
in what's going on with Skippy? We were going back.
(13:19):
Hey Jesus Christ, you are on and two screens, so
you need to leave your phone.
Speaker 2 (13:27):
I can't because it said if I try to leave,
it won't upload. But my internet's back. My internet on
my phone sucks, so.
Speaker 1 (13:39):
That's what you get. Okay, this should be. I see
no problems with me trying to upload this today, zero problems.
So yeah, girt Tuo's on. We were using it, we're
using it pretty much. You got to dialed then playing
(14:02):
around with the smoke amounts and how much we need
to get things going. Skippy is frozen again. This is
all just as show in the last ten minutes. So great,
Oh my god, I don't know where to look anymore.
Speaker 2 (14:23):
I closed, I closed the other one down.
Speaker 1 (14:25):
It's all bloaded. It's fine. Just do this which other one? Okay, cheez, just.
Speaker 2 (14:34):
Me in my face, So it's just us now, look.
Speaker 1 (14:36):
So you stop. We're just we're playing playing with wood
now in smoking mounts and when to add wood to
get to the smokingliness level that we would like to
get to yeah, all it's good. This week has been
(14:57):
a little hit and miss. Some of our breweries have
been better her but our normal roadside stuff has been low.
A lot of that. I think it's just people have
gone for the fourth Soli week because really we had
pretty good weather for most essentru We had some rain finally,
so yay us we had We won the rain lottery
(15:17):
in West Michigan a day last week. We got about
three and a half inches in about an hour in
a very small isolated area which included my house, which
really didn't know good for anybody, but we had a
We had a couple of days of rain, so that
was good. Didn't do great for business, but we still
(15:38):
ended up even with two days off last week, we
still were ninety five hundred I think in sales thanks
to a couple of catering things we had. So all
in all, it's July and that's kind of what we expect.
The second half of July last year was pretty slow,
so hopefully we can make some gains there. But we
(15:59):
have a good festival coming up this weekend in Dewajiak.
We did which looking back at the sales for those
todays surprised me that we were that busy. It never
felt that busy, but we did about six between the
two days. So are you rolling your eyes at me?
Or is it just you freezing while you're blinking? I
(16:20):
can't tell you're all grain dilated. This was miserable. H huh,
you're just what next time?
Speaker 2 (16:32):
I'm reconnecting. I don't know if you can hear me.
Speaker 1 (16:36):
I like you're reconnecting mccleans. It's like month to one
of the podcast when nothing was going right. So yeah,
hopefully that the yeah, that the festival goes well again
(16:59):
this weekend. I have no reason to believe it won't.
There is some slight chances of rain this week, but
we have a lot of shifting temperatures too, so I'm
guessing that that's causing the chances of rain to be
in the forecast. We all should be good week, hopefully,
and in July pretty good. We're at two hundred and
twenty four thousand for the year, so on track for
(17:23):
our four fifty.
Speaker 3 (17:27):
Five.
Speaker 1 (17:27):
Seems a little bit undoable at this point, but yeah, yeah.
And then in other news B and M news. Last
among the days that we head off, I got new
tires on the trailer and walk through an old Rby's
(17:48):
with my realtor that's sinking that they pretty much it
is not sinking. There's no evidence of sinking. But they
essentially got everything out of the walk in cooler and freezer,
turn them off and just left the door shut for
it's been over a well over a year. Oh yeah,
(18:12):
I wouldn't walk in and I won't walk in without
a has Matt Sudan and a very well filtered ventilator
and seventeen gallons of bleach. Yeah. Oh, it all looked
like it was in pretty good shape. A lot, a lot,
a lot of cleanings to be done in there. The
(18:33):
grease trap just was left. There's definitely some plumbing that's
gonna have to be looked at. But yeah, the floor,
I mean for restaurant fast with restaurant floors, they were
in pretty good shape. Yeah, but it does not appear
that the landlord wants to put any money into it
(18:53):
to get it back up to snub or cover any
cost of repairs. If like the HVAC were to go down,
it would all be my responsibility type of thing, so
hence me reaching out to some friends. Luckily, we have
a large reach of friends who handled different commercial accounts
(19:20):
in various fields. So yeah, that will be honest with
us and not just try to sell us stuff. So
sometimes I gotta get and see what with what that's right.
So Mark's gonna walk through that with me. He said
he would be more than happy to check him out. Yeah,
(19:41):
because they had everything. All the breakers were off in
the building and we just didn't want to start flipping
stuff on without owner permission. So we're hoping to get
everything turned on on the next walk through. But my
GC setting up that visit with him as well. They
do some design work too, so he'll be able to
(20:02):
give me some rough numbers on both spaces. We're going
to look through both spaces again, so you can give
me some rough numbers of what we're kind of looking
at to get it to where it needs to be
and see how off base I was. So yeah, that's
kind of where we're at.
Speaker 3 (20:21):
But that.
Speaker 1 (20:24):
The Strip Mall location is by far bigger.
Speaker 2 (20:28):
Which one do you think needs less work?
Speaker 1 (20:31):
But I don't need huge Arby's hands down. I don't
have to replace the floors, I don't have to replace
the walls, A lot of the electrical I'm going to
guess is probably okay, and I don't have to rerun it,
and it's set up for that kind of equipment. Which
one has a better location plus I can I don't
(20:56):
know until we are no. I like the location of
the Army's better, and we have the lots ours, so
the entire parking lot is ours. We don't have to
share it with anybody, which means I can park the
trailer there without having a problem with the landlord and
be able to plug in every night, so I can
run an electrical cord. Or I can run electrical there
and be able to plug in the trailer when we
(21:17):
park it, which is a big plus. So we don't
have to empty out fridges every night. Yeah, I mean
the extra space at the strip mall would be nice
kitchen wise, and the price is much better there, So
the Armies is twice as much a month, But we
(21:42):
can scrape by with thirty thousand in sales. Got the Arby's.
It's a little bit higher. The least sales rate would
be a little bit higher than what is normal, but
it could be. It will cover what needs to be covered.
Fifty would be ideal, but thirty would make it work.
(22:06):
So yeah, but yeah, seventy five hundred a month and
for rent m yep. So that's kind of where we're
with that. We'll see how things go. Yeah, hopefully we
(22:28):
can move on something, but again we want to make
sure it's the right spot for us. So not a
huge rush, but yeah, having some other people walk into
some places, it feels feels a little bit more real.
So between what we could get through Square and then
the other predatory low officers that I've talked to predatory,
(22:53):
they're not that bad. A yeah, we'd be able to
cover it. So I think unless I get some egregious
number coming back. But if we have to resurface that
parking lot in the next five years, you know it's
and that's our responsibility, then that kind of changes. Doesn't
(23:15):
want to put any moneyspens in there? What other what
other things do you have to worry about? Everything? So
all the plumbings are responsible, but parking lots are responsibility.
H vacs our responsibility, roof liakings our responsibility.
Speaker 2 (23:32):
He wouldn't give you a discount on rent because you're
covering maintenance.
Speaker 1 (23:37):
We will negotiate that. So there's there's seven dollars in
cam money a square foot that's used for combinary maintenance.
But if all he's doing is mowing the grass and
doing snow removal, take it out. I'll take care of
both of those, you know, So I can, I can,
(23:58):
I can. I can have the snow remove and the
grass mode for a whole lot less than three hundred
or five hundred bucks a month or whatever it is. Yeah, sure, so,
because there's not a whole lot of grass there anyways,
and I'd rather handle the landscape in ourselves. But yeah, so,
(24:20):
I mean, yeah, everything that's commercial leases, everything's your responsibility
unless you negotiated with your landlord. It's not like running
a house where you know something breaks, you just call
it your landlord to have them come and fix it.
It's not the way it works for commercial leases. So so,
(24:41):
which really sucks because I mean, realistically, you could put
in a new going but yeah, you could put in
a new HVAC HVAC system roof unit on a commercial
building that you're leasing, and then whatever reason, you don't
renew your lease or I mean, you don't get to
(25:02):
recoup that money, and they get a new functional HVAC unit.
So it gives somebody a lot to think about, and
there is option. Uh so, yeah, it's could be there
(25:26):
could be a situation like I was just saying that
we could put in a new roofed unit for HVAC
and for whatever reason, a year later, we're either out
of business or we move on from that property. We
don't recoup any of that money from that insult. We
improve the property for them for the next person.
Speaker 2 (25:42):
So you're not but we don't get to recoup anything
in anything away.
Speaker 1 (25:47):
Well, you don't typically take roof units off the roofs
once they're installed. But thanks Steve, that's the next one
I was gonna get to.
Speaker 3 (25:58):
Yeah.
Speaker 1 (25:58):
So but like anything internally, Yeah, we can gut the
place inside, you know, equipment wise, that's what we would,
I mean, try to recoup everything we can out of
the inside. But you know, resurfacing a parking lot, restriping
a parking lot, that kind of thing, like that's this
cost that you don't ever get back. Yeah, and you're
(26:18):
improving his his lot and don't see any back.
Speaker 2 (26:21):
Would you negotiate a lease with option or.
Speaker 1 (26:26):
Option to buy? Well, the property is for sale or lease,
And my realtor says, you know, they're I mean, we
could think outside the box a little bit. You know,
if you wanted to buy, we could probably get the
payment down to about half. But and that's what Steve says,
is at what point doesn't make sense to buy? So
(26:48):
that building I believe is for sale for a million
and a half, I think is what he told me.
Welcome to Grand Rapids. Man, I don't want to carry
that kind of debt. No, you know, I mean the
definitely don't want the business to carry that kind of debt.
(27:10):
And then here's the other kicker. If something doesn't go
right and we want out of it. You know, let's
say two years in two and a half years, in
halfway through our five year least period, it's not working
out and we want to get out of it. We're
still responsible for the other two and a half years
of lease. But if we buy the building, we're stuck
with the building and still have to make who god
(27:31):
knows how many payments left on the said building. You know,
let's say it's a twenty year mortgage. Yeah, then how
does that look going forward?
Speaker 3 (27:40):
No?
Speaker 2 (27:41):
I know, yeah, I mean.
Speaker 1 (27:42):
You know, so it's not like it's not like I'm
thinking worst case scenario, But you want to plan for
worst case scenario? What does it What does it look
like if something doesn't work out? For sure, you don't
have to you can't plan for every contingency, but you
have to have that exit strategy, like, Okay, what does
it look like if things don't go the way we
think they're going to go. We don't think they're going
to go that way? But what if they do? Now
(28:05):
I'm now, am I trying to make our house payment?
Impair our house bills because we have all this money
going over to pay off this property that we can't
get rid of. Yeah, and then you're also assuming that
property values are you going to continue to rise and
we're not going to have some major correction that's going
(28:27):
to be long lasting. So I my gut is we
are not in a position right now.
Speaker 3 (28:37):
To buy.
Speaker 1 (28:42):
We don't have enough assets revenue to justify it. That's
It's one thing, you know, if we have already have
two brick and mortars, we have a couple of different
businesses rolling that they and then we can support this
other purchase through those businesses. But no, I mean, yeah,
(29:04):
that's some time we got out the brick and mortar
and just went back to food truck. Like I'm talking
about getting rid of some staff, and it's me and
Chris back on the trailer all the time. Try to
make it work.
Speaker 2 (29:13):
At the end of the day, you don't want to
run the food truck just to pay for the restaurant.
Speaker 1 (29:17):
Yeah, So it's great that they can if they can
supplement each other, especially this the first year, you know,
But that's not a model you want to sustain. So
we're going to I got a phone call with a
realtor tomorrow to kind of talk about what he was
thinking of that and what that looks like if we
were to buy it. But yeah, for me and my dad,
(29:41):
who's a partial owner, I'm just talking through it with him.
Our guts are both kind of in the same spot
with that that it's not the smart play right now.
So we'll see. We'll see how it all works out.
As long as we can keep moving forward, that's the
important part and where we're working on that. So and
Skippy is frozen in time once again. So yeah, that's
(30:05):
been my couple of weeks. It's been uh, it's been busy,
it's been good, productive, it's been hard. Yeah, we Troy's
I've been on vacation is my morning guy, so I've
been doing morning stuff too. As you can see behind me,
everything's a mess. My whole house is a way right now.
(30:27):
But yeah, definitely in need of a break from everything.
I'm let my staff know that I am. There's gonna
be a pretty significant effort for me to get some
time off that I will not be working at all
on the truck or trying to take some days that
I won't be really answering phone calls and stuff like that.
(30:50):
So getting myself a break, that's a true break. It's
pretty important. Felt pretty burnout this last we are running
around so and the like of Slope didn't sleep didn't
help obviously, but so we're getting there. We're getting how
we're ready to rock. The second half of the year,
(31:10):
we had some good events. Some of our locations broadside
locations have really been hidden lately, so which is good
to see Skippy is texting me. Let's see what Skippy
has to say. I'm done, close it down, no idea,
what the fu is happening. M never give up, erse
(31:39):
or render. So that's a food Truck Expo show. Food
Truck Owners Expo is going on this week starts tomorrow.
I don't know if anybody's going our head planning on
going to Vegas. I'm not sure that our last week's
episode got up posted, but I'll get that posted to
(32:00):
the show looks really good next to the other ones
in December. December in New Jersey. In next year's locations
will be released tomorrow, he said, So looking forward to
hearing that and figuring out where those are at. I
really want to try to get back next year.
Speaker 4 (32:21):
Oh gosh, Skip.
Speaker 1 (32:35):
Is getting all kind of stuff. So yeah, that's all.
That's it. So I hope anybody that's going is can
report back for us see how it goes, either in
Vegas or New Jersey. M hm, I feel okay, I'm
(33:00):
gonna punch in the kidneys. I'm gonna punch in the kidneys.
Feel better at this point. Pick a distract. Yeah, and
the same thing. Get Skippy back here, Sorry for the
(33:33):
dead air. Everybody's text and Skippy, uh yeah, Skippy had
asked sent me a text earlier, and of course isn't
here to talk about it. But asking about platters traditional
barbecue platters. You read the texture real quick. Have you
(33:53):
ever really thought about whether or not you'd gain more
business sales by offering meat plates that portrait style barbecue.
Put that back in the vein of when we were
just doing we had meals options, so sandwich and you
(34:14):
can make it a meal, blah blah. I've did the
same thing with meats, So get a meat and two sides.
I'm not sure if you're talking about that or if
you're talking about like a full size platter where it's
a three meat, two sides what you see in a
lot of sit down barbicae restaurants. That's what I told myself.
I think that lends itself better to that because you
have the visual spectacle of it. I think that's what
(34:37):
helps sell it. That you have this nice, big platter
of food off a food truck. It doesn't look the same,
you know when you do it. So but again, if
it sells, do it. You know, I told him he's
in a good having the cafe is a good spot
to experiment, and you know, do limited time stuff, limited
(35:01):
runs of stuff and see how they go. You know, basically,
run it, run it for a couple of weeks. If
it sells, it sells, and you do it more and
make it a permanent fixture. If it does it and
you had a great limited time promotion and you learned
something from hopefully so well. He's also gonna be closed
(35:21):
for the next two weeks, so who knows, or the
next week, ex give me's training again. I'll know this
will work. Switch rooms, No, I switch computers. No. I
(35:41):
was just talking, just talking about your text question that
you sent me earlier this week, Fuck my life, which
one about your traditional barbecue platters. Yeah, and if I
thought that it would, if I would consider it to
(36:03):
help boost sales.
Speaker 5 (36:07):
So the reason I asked it is and what you
say about being m environments is a big is a thing.
That's what sells in the restaurant. I mean, that's what
sells is traditional stuff.
Speaker 2 (36:25):
God bless it. I swear.
Speaker 1 (36:28):
I can't hear you. Let it go, Skippy is continued,
Frand you lost my sound. Oh Francis she lost my sound?
Speaker 2 (36:52):
My back.
Speaker 1 (36:54):
Maybe showing that my sound is still up. Mom just
turned to speaker. If somebody else, oh, thank you, Fain.
I stopped talking for a second when Skippy was talking
to this. So maybe it's a Skippy that's having a problem. Yeah,
I don't think he's coming back. I hate this so yeah,
(37:15):
anytime anybody's looking it's something an add sales or not.
I think you just go. You know, you don't know,
is it something that is true to brand for you
and then not just traditional whatever you sell. You know,
it's people get so hung up on traditional barbecue platters
(37:39):
and items for restaurants. Barbecue seems to be the biggest
one that there's so much tradition steeped in what we do.
If it makes sense to it, if it's true to
what you normally sell, do it. If if you want
to offer, you know, a piece of your menu that's
(38:02):
traditional barbecue, then maybe that's how you do your meat
by the pound and stuff like that. Is it's all
that traditional side so you have a fun side menu
and a traditional side menu. Yeah, you may try it
that way. I mean it's like with Justin, you know,
it's like, you know, he's not no offense, just I
(38:29):
don't want to take offensive. You're a good example of
the other truck that's currently that's not a barbecue with
pasta and it's not traditional necessarily traditional Italian. You know,
it's like, should I offer you know, more traditional plates
and I don't know, does it stick true to what
(38:51):
you've sold the whole rest of the time. You know,
Skippy is off the show. He's done, he says, he's
given up. So we'll probably cut it short hair in
a second. But oh my gosh. So yeah, it's I
(39:12):
think you can do anything as long as you stick
to what you want to do and what you had
set up to do and that vision in that brand.
I'm not saying you can't dvate from that, but I
don't think you want straight too far either. You know,
Donald's offering a tofu burger or something like that gets
(39:35):
pretty far off brand. So oh, skippy Skippy wi fi
I mean so anyways, so yeah, and that's for us.
(39:58):
As for our specials come in, like, that's where we
can really kind of go out and weird. I'm probably
normally do so. But yeah, as far as special or
the traditional barbecue ladders, I think absolutely. In a brick
and mortar, it's a great spot for it. We will
probably have more of those typical offerings too when we're
(40:19):
once we get to brick and mortar too. Yeah, just
not really a food truck thing for me, I think.
I don't know if that makes sense or not, But anyways,
I think we'll wrap it up with Skippy having so
many issues and I'm out of things to talk about,
so we will see everybody next Monday. Hopefully, Skippy we'll
(40:40):
be back to having decent whatever. You won't have any
tech problems next week. But until then, everybody, have a
good week. Uh nail those sales. Jason, you gotta we'll
talk to you. You'll be right in the middle, so
we probably are right at the beginning of your crazy,
So we probably won't talk to you next week, but
(41:01):
look forward to hearing from me in a couple weeks
on how that uh that crazy eight days ago. Everybody else,
have a good week, stay cool, stay busy, and let
a rock and Roman. See you guys later.
I'm a little bit more tolerant to the prices, even
though they are stupid. Right now, see what Jfesi's price is.
As of when I bought three more cases on Friday
from Costco, they were still for eighty ninety case. Really,
and I will be stopped. I'll be stopping back there
again today to see.
Speaker 2 (00:21):
So Brickman's the only thing that Mike Gordon's carries is
the Brickman's Dell Hamburger sliced.
Speaker 1 (00:31):
For five. So the Hamburger and the Dill's taste different,
or the Kosher Dells taste different, way different.
Speaker 2 (00:37):
So the ones that I got looked like, honestly looked
like subway pickles.
Speaker 1 (00:42):
Yeah. I don't like the Hamburger deals, not.
Speaker 2 (00:44):
Like McDonald's Hamburger dells. I equitp with like McDonald's pickles,
like a really pickly flavor.
Speaker 1 (00:50):
Yeah, I don't care for it.
Speaker 2 (00:51):
These were more of like sliced cucumbers in a little
bit of it.
Speaker 1 (00:55):
Yeah, So have you thought about trying to do that?
But you don't pickle? Do you pickle on you? Now?
I have thought about throwing together and some doing like
a quick brian on some pickles. See what what we
get it, But GFS online price is still five thirty
nine for packer label choice, so it hasn't gone up in.
Speaker 2 (01:19):
The last week Sam's Sam's for Choice was still four
seventy eight or four eighty eight, four seventy eight for
a case.
Speaker 1 (01:28):
So yeah, I'm at for eighty nine a case for
choice at Costco.
Speaker 2 (01:33):
Yeah. I've been mine three at a time, three cases
at a time.
Speaker 1 (01:41):
Yeah, because I don't know what it's going to go up,
Like you talked about a fifty cent jump, which that's
the thing too, is Gordon's. That's pretty much what GFS did.
Speaker 2 (01:51):
Gordon's pork bots have gone up fifty cents over the
last a.
Speaker 1 (01:55):
Buck ninety nine pound, yeah is where I'm we're at,
or buck eighty nine to.
Speaker 2 (01:58):
Pounds something like that right now as of.
Speaker 1 (02:03):
Yes, justin Deli pickles, Justin gets Deli pickles.
Speaker 2 (02:05):
From Yeah, So Boneen and Mind switched to a wonderful Smithfield.
Speaker 1 (02:16):
Yeah.
Speaker 2 (02:18):
Sam's actually has a case price at one eighty eight pound,
and Sam's has always been higher over the last year.
Speaker 1 (02:33):
Case price at GFS for Swift is one online price,
so you can order. You should be able to order
this swift, Butts instead of getting the smithfields off the shelf.
Speaker 2 (02:51):
Uh, they have packer label. It does not say swift.
Oh so there is a swift. What's the swift? No,
the only swift under pork is pork back ribs.
Speaker 1 (03:10):
Hmmm, interesting, Skippy, you there, Okay, froze for a second.
The frozen up?
Speaker 2 (03:22):
Well, because I don't. I haven't used this computer in
a while.
Speaker 1 (03:28):
Justin says, thick chips, not so pickly A little sweet? Yeah,
I agree, I agree. I like the sweetness of this
good sweetness is good. I'm a big fan of bread
and butter pickles, but I just don't think that would
fly on on the truck.
Speaker 2 (03:42):
I think you.
Speaker 1 (03:43):
I think for sandwiches and stuff.
Speaker 2 (03:44):
I think if you did the spicy ones, you'd see
you see a big difference. I think it would have
held or not. It would it would be a good
what's the word I'm looking for, it'd be it'd be
a good ad dish.
Speaker 1 (04:01):
Yeah. That's why you stopped doing them, because I didn't
have the time to keep buying fucking pickles. Oh, Skippy,
you need more stuff? Hello, Matt, I can buy pork cheeks.
I'm good. How are you all right? Don't kill yourself.
Please don't. Yeah, yeah, all.
Speaker 2 (04:29):
Right, there's Matt travel mm that has roman Internet connection.
Speaker 3 (04:35):
Are you there? Skippy?
Speaker 1 (04:37):
Skippy froze again?
Speaker 3 (04:40):
Ye sciopy?
Speaker 1 (04:50):
Oh all right, oh Skippy is broken. I will have
them too, are week help? Skippy left the podcast. Hopefully
he'll be back. God damn it, now he's gone. So
(05:14):
we took a couple of let's see the fourth of July. Yea,
we have had a pretty good week. Our Fourth of
July festival down in East gran Rapids was pretty good.
See if you can get back on it. It was
just a little bit less busy than the year before.
(05:36):
They added another food truck to the lineup, but it
was also super hot. They said they weren't really sure
why it was a little bit slower. They were thinking
maybe it was because Friday it was so hot people
were heading out of town for the weekend or something.
(05:57):
So but yeah, it was still a good day and
we ended up just staying just for the festival part.
And after that Saturday we had the farmer's market and
then a couple of catering jobs, which was awesome for
that day. So we started out the month of July
pretty good. So far we are We're up twelve percent
(06:24):
of the year and forty two percent over last July.
The forty a little off because we had a couple
of invoices pay for that are in August that paid
this last week. So but even without those same Skippy
s comparony Bak Internet. So yeah, even without those that
(06:47):
we're still up pretty good amount July to July. Roadside,
this last week has been weird for us, a little
bit slower. We've had plenty Skippy on your phone. Hi Skippy,
(07:09):
how are you?
Speaker 2 (07:10):
I think my internet decided to reboot or something. You
hear me now?
Speaker 1 (07:18):
Oh oh, I can hear you, I can see you,
I can hear you. I can I can see your hand.
Speaker 2 (07:27):
Yeah.
Speaker 1 (07:28):
Ok, it's a very beautiful face.
Speaker 3 (07:33):
Oh I got it. You tell me? Is it?
Speaker 1 (07:41):
I'd expect nothing less, Yeah, nothing less, That is what
I would expect. I was just going through our sales,
uh for the for the month. So yeah, we took
(08:07):
We're only at twenty five for the month. Well that's
not true, twenty two for the month. We had two
invoices paid this last week that are in August. It's
a good pause screen.
Speaker 2 (08:21):
Oh, I didn't know you're pausing.
Speaker 1 (08:22):
You keep freezing. You paused again. This is we are
firmly on the struggle bus today. Yeah, just in the
same for us. Kind of expected though. So the week
(08:44):
after the fourth is always low, weird and usually slow.
Only went out three times we did. We had full calendar,
full schedule this last week outside of we were off
Sunday through Tuesday, just to give my guys a couple
extra days after pretty long first half the season. Pretty
busy first half the season for me. It is not
(09:05):
any days off so Sunday, so that would have been
July sixth, our first day off.
Speaker 4 (09:15):
I had.
Speaker 1 (09:17):
A young woman here to lay pipe to run our
propane black pipe from the back of the trailer to
the front of the trailer to get ready for GIRT
to be installed Girt T to be installed later that day. Justin, justin.
(09:38):
You did one point four million dollars last week. Pretty good,
the hell of a scratch off win. So yep, they
were working all day. I was getting as much prepped
as I could on GIRT one for it to be
pulled off and GIRT two to be put on. That
(10:04):
all got done prettyish, seamlessly. It worked, it fit. It
is amazing how small that Deep South looks when it's
not on the trailer. So you said it in my
driveway with nothing around it, and it looks small. Now,
(10:26):
the old hickory looks huge sitting in my driveway, but
you put it on the trailer, and somehow it is
shrinks and looks so much smaller while it's sitting on
the trailer. It's really a bizarre little twist of the eye.
Speaker 3 (10:38):
It is on.
Speaker 1 (10:38):
It is functional. We're not going through as much gas
as I thought we would go through, so I think
we're gonna get about a week a tank. A tank
a week is what we're going to go through. I
think on one hundred punds cylinder, so between hot water
and cooking, I think get probably six to seven days
(11:01):
out of it. Justin says, yes he did. He'll be
starting to franch out a Spaghetti Monster sometime within the
next six months, so be looking out for your local
Spaghetti Monster food truck in your area. Congratulations, But I
saw you on Shark Tanking, So yeah, Girtu got installed.
(11:28):
Of course, nothing lined up to where the old mounting
brackets were in holes and stuff, so I had to
redrill through the wheel holes where the brackets are for
the wheels drilled through that the diamond plate and then
the steel plate. Unfortunately, those holes were not real big.
(11:50):
I would have liked to have had bigger bolts holding
those legs down, but I think it'll be okay. So
we had a good salad. Twelve bolts that are about
that big and about that thig keeping that bad boy
on the porch. Yeah. I took me a while to
find enough of what we needed and the strength ratings,
(12:16):
learning all about strength ratings on bolts and stuff. I
got some recommendations from some other of our friends and
customers on that who are all versed in that kind
of thing, so yeah, we should be good. It's been
working pretty good. Kind of had to relearn how to
cook because we haven't really cooked a full smoker's worth
(12:37):
on it before we had it on the trailer. So
we were doing some butts here and there, some briskets
here and there. Skippy fell over all the chicken for
at Anda was done on that, but to have it
where we had eight butts on there and three briskets,
(12:59):
and I forgot did not take great notes when I
was doing test cooks, so I had to relearn me
positioning a little bit, figuring out skip a year in
the lobby again. Do you want me to let you
in what's going on with Skippy? We were going back.
(13:19):
Hey Jesus Christ, you are on and two screens, so
you need to leave your phone.
Speaker 2 (13:27):
I can't because it said if I try to leave,
it won't upload. But my internet's back. My internet on
my phone sucks, so.
Speaker 1 (13:39):
That's what you get. Okay, this should be. I see
no problems with me trying to upload this today, zero problems.
So yeah, girt Tuo's on. We were using it, we're
using it pretty much. You got to dialed then playing
(14:02):
around with the smoke amounts and how much we need
to get things going. Skippy is frozen again. This is
all just as show in the last ten minutes. So great,
Oh my god, I don't know where to look anymore.
Speaker 2 (14:23):
I closed, I closed the other one down.
Speaker 1 (14:25):
It's all bloaded. It's fine. Just do this which other one? Okay, cheez, just.
Speaker 2 (14:34):
Me in my face, So it's just us now, look.
Speaker 1 (14:36):
So you stop. We're just we're playing playing with wood
now in smoking mounts and when to add wood to
get to the smokingliness level that we would like to
get to yeah, all it's good. This week has been
(14:57):
a little hit and miss. Some of our breweries have
been better her but our normal roadside stuff has been low.
A lot of that. I think it's just people have
gone for the fourth Soli week because really we had
pretty good weather for most essentru We had some rain finally,
so yay us we had We won the rain lottery
(15:17):
in West Michigan a day last week. We got about
three and a half inches in about an hour in
a very small isolated area which included my house, which
really didn't know good for anybody, but we had a
We had a couple of days of rain, so that
was good. Didn't do great for business, but we still
(15:38):
ended up even with two days off last week, we
still were ninety five hundred I think in sales thanks
to a couple of catering things we had. So all
in all, it's July and that's kind of what we expect.
The second half of July last year was pretty slow,
so hopefully we can make some gains there. But we
(15:59):
have a good festival coming up this weekend in Dewajiak.
We did which looking back at the sales for those
todays surprised me that we were that busy. It never
felt that busy, but we did about six between the
two days. So are you rolling your eyes at me?
Or is it just you freezing while you're blinking? I
(16:20):
can't tell you're all grain dilated. This was miserable. H huh,
you're just what next time?
Speaker 2 (16:32):
I'm reconnecting. I don't know if you can hear me.
Speaker 1 (16:36):
I like you're reconnecting mccleans. It's like month to one
of the podcast when nothing was going right. So yeah,
hopefully that the yeah, that the festival goes well again
(16:59):
this weekend. I have no reason to believe it won't.
There is some slight chances of rain this week, but
we have a lot of shifting temperatures too, so I'm
guessing that that's causing the chances of rain to be
in the forecast. We all should be good week, hopefully,
and in July pretty good. We're at two hundred and
twenty four thousand for the year, so on track for
(17:23):
our four fifty.
Speaker 3 (17:27):
Five.
Speaker 1 (17:27):
Seems a little bit undoable at this point, but yeah, yeah.
And then in other news B and M news. Last
among the days that we head off, I got new
tires on the trailer and walk through an old Rby's
(17:48):
with my realtor that's sinking that they pretty much it
is not sinking. There's no evidence of sinking. But they
essentially got everything out of the walk in cooler and freezer,
turn them off and just left the door shut for
it's been over a well over a year. Oh yeah,
(18:12):
I wouldn't walk in and I won't walk in without
a has Matt Sudan and a very well filtered ventilator
and seventeen gallons of bleach. Yeah. Oh, it all looked
like it was in pretty good shape. A lot, a lot,
a lot of cleanings to be done in there. The
(18:33):
grease trap just was left. There's definitely some plumbing that's
gonna have to be looked at. But yeah, the floor,
I mean for restaurant fast with restaurant floors, they were
in pretty good shape. Yeah, but it does not appear
that the landlord wants to put any money into it
(18:53):
to get it back up to snub or cover any
cost of repairs. If like the HVAC were to go down,
it would all be my responsibility type of thing, so
hence me reaching out to some friends. Luckily, we have
a large reach of friends who handled different commercial accounts
(19:20):
in various fields. So yeah, that will be honest with
us and not just try to sell us stuff. So
sometimes I gotta get and see what with what that's right.
So Mark's gonna walk through that with me. He said
he would be more than happy to check him out. Yeah,
(19:41):
because they had everything. All the breakers were off in
the building and we just didn't want to start flipping
stuff on without owner permission. So we're hoping to get
everything turned on on the next walk through. But my
GC setting up that visit with him as well. They
do some design work too, so he'll be able to
(20:02):
give me some rough numbers on both spaces. We're going
to look through both spaces again, so you can give
me some rough numbers of what we're kind of looking
at to get it to where it needs to be
and see how off base I was. So yeah, that's
kind of where we're at.
Speaker 3 (20:21):
But that.
Speaker 1 (20:24):
The Strip Mall location is by far bigger.
Speaker 2 (20:28):
Which one do you think needs less work?
Speaker 1 (20:31):
But I don't need huge Arby's hands down. I don't
have to replace the floors, I don't have to replace
the walls, A lot of the electrical I'm going to
guess is probably okay, and I don't have to rerun it,
and it's set up for that kind of equipment. Which
one has a better location plus I can I don't
(20:56):
know until we are no. I like the location of
the Army's better, and we have the lots ours, so
the entire parking lot is ours. We don't have to
share it with anybody, which means I can park the
trailer there without having a problem with the landlord and
be able to plug in every night, so I can
run an electrical cord. Or I can run electrical there
and be able to plug in the trailer when we
(21:17):
park it, which is a big plus. So we don't
have to empty out fridges every night. Yeah, I mean
the extra space at the strip mall would be nice
kitchen wise, and the price is much better there, So
the Armies is twice as much a month, But we
(21:42):
can scrape by with thirty thousand in sales. Got the Arby's.
It's a little bit higher. The least sales rate would
be a little bit higher than what is normal, but
it could be. It will cover what needs to be covered.
Fifty would be ideal, but thirty would make it work.
(22:06):
So yeah, but yeah, seventy five hundred a month and
for rent m yep. So that's kind of where we're
with that. We'll see how things go. Yeah, hopefully we
(22:28):
can move on something, but again we want to make
sure it's the right spot for us. So not a
huge rush, but yeah, having some other people walk into
some places, it feels feels a little bit more real.
So between what we could get through Square and then
the other predatory low officers that I've talked to predatory,
(22:53):
they're not that bad. A yeah, we'd be able to
cover it. So I think unless I get some egregious
number coming back. But if we have to resurface that
parking lot in the next five years, you know it's
and that's our responsibility, then that kind of changes. Doesn't
(23:15):
want to put any moneyspens in there? What other what
other things do you have to worry about? Everything? So
all the plumbings are responsible, but parking lots are responsibility.
H vacs our responsibility, roof liakings our responsibility.
Speaker 2 (23:32):
He wouldn't give you a discount on rent because you're
covering maintenance.
Speaker 1 (23:37):
We will negotiate that. So there's there's seven dollars in
cam money a square foot that's used for combinary maintenance.
But if all he's doing is mowing the grass and
doing snow removal, take it out. I'll take care of
both of those, you know, So I can, I can,
(23:58):
I can. I can have the snow remove and the
grass mode for a whole lot less than three hundred
or five hundred bucks a month or whatever it is. Yeah, sure, so,
because there's not a whole lot of grass there anyways,
and I'd rather handle the landscape in ourselves. But yeah, so,
(24:20):
I mean, yeah, everything that's commercial leases, everything's your responsibility
unless you negotiated with your landlord. It's not like running
a house where you know something breaks, you just call
it your landlord to have them come and fix it.
It's not the way it works for commercial leases. So so,
(24:41):
which really sucks because I mean, realistically, you could put
in a new going but yeah, you could put in
a new HVAC HVAC system roof unit on a commercial
building that you're leasing, and then whatever reason, you don't
renew your lease or I mean, you don't get to
(25:02):
recoup that money, and they get a new functional HVAC unit.
So it gives somebody a lot to think about, and
there is option. Uh so, yeah, it's could be there
(25:26):
could be a situation like I was just saying that
we could put in a new roofed unit for HVAC
and for whatever reason, a year later, we're either out
of business or we move on from that property. We
don't recoup any of that money from that insult. We
improve the property for them for the next person.
Speaker 2 (25:42):
So you're not but we don't get to recoup anything
in anything away.
Speaker 1 (25:47):
Well, you don't typically take roof units off the roofs
once they're installed. But thanks Steve, that's the next one
I was gonna get to.
Speaker 3 (25:58):
Yeah.
Speaker 1 (25:58):
So but like anything internally, Yeah, we can gut the
place inside, you know, equipment wise, that's what we would,
I mean, try to recoup everything we can out of
the inside. But you know, resurfacing a parking lot, restriping
a parking lot, that kind of thing, like that's this
cost that you don't ever get back. Yeah, and you're
(26:18):
improving his his lot and don't see any back.
Speaker 2 (26:21):
Would you negotiate a lease with option or.
Speaker 1 (26:26):
Option to buy? Well, the property is for sale or lease,
And my realtor says, you know, they're I mean, we
could think outside the box a little bit. You know,
if you wanted to buy, we could probably get the
payment down to about half. But and that's what Steve says,
is at what point doesn't make sense to buy? So
(26:48):
that building I believe is for sale for a million
and a half, I think is what he told me.
Welcome to Grand Rapids. Man, I don't want to carry
that kind of debt. No, you know, I mean the
definitely don't want the business to carry that kind of debt.
(27:10):
And then here's the other kicker. If something doesn't go
right and we want out of it. You know, let's
say two years in two and a half years, in
halfway through our five year least period, it's not working
out and we want to get out of it. We're
still responsible for the other two and a half years
of lease. But if we buy the building, we're stuck
with the building and still have to make who god
(27:31):
knows how many payments left on the said building. You know,
let's say it's a twenty year mortgage. Yeah, then how
does that look going forward?
Speaker 3 (27:40):
No?
Speaker 2 (27:41):
I know, yeah, I mean.
Speaker 1 (27:42):
You know, so it's not like it's not like I'm
thinking worst case scenario, But you want to plan for
worst case scenario? What does it What does it look
like if something doesn't work out? For sure, you don't
have to you can't plan for every contingency, but you
have to have that exit strategy, like, Okay, what does
it look like if things don't go the way we
think they're going to go. We don't think they're going
to go that way? But what if they do? Now
(28:05):
I'm now, am I trying to make our house payment?
Impair our house bills because we have all this money
going over to pay off this property that we can't
get rid of. Yeah, and then you're also assuming that
property values are you going to continue to rise and
we're not going to have some major correction that's going
(28:27):
to be long lasting. So I my gut is we
are not in a position right now.
Speaker 3 (28:37):
To buy.
Speaker 1 (28:42):
We don't have enough assets revenue to justify it. That's
It's one thing, you know, if we have already have
two brick and mortars, we have a couple of different
businesses rolling that they and then we can support this
other purchase through those businesses. But no, I mean, yeah,
(29:04):
that's some time we got out the brick and mortar
and just went back to food truck. Like I'm talking
about getting rid of some staff, and it's me and
Chris back on the trailer all the time. Try to
make it work.
Speaker 2 (29:13):
At the end of the day, you don't want to
run the food truck just to pay for the restaurant.
Speaker 1 (29:17):
Yeah, So it's great that they can if they can
supplement each other, especially this the first year, you know,
But that's not a model you want to sustain. So
we're going to I got a phone call with a
realtor tomorrow to kind of talk about what he was
thinking of that and what that looks like if we
were to buy it. But yeah, for me and my dad,
(29:41):
who's a partial owner, I'm just talking through it with him.
Our guts are both kind of in the same spot
with that that it's not the smart play right now.
So we'll see. We'll see how it all works out.
As long as we can keep moving forward, that's the
important part and where we're working on that. So and
Skippy is frozen in time once again. So yeah, that's
(30:05):
been my couple of weeks. It's been uh, it's been busy,
it's been good, productive, it's been hard. Yeah, we Troy's
I've been on vacation is my morning guy, so I've
been doing morning stuff too. As you can see behind me,
everything's a mess. My whole house is a way right now.
(30:27):
But yeah, definitely in need of a break from everything.
I'm let my staff know that I am. There's gonna
be a pretty significant effort for me to get some
time off that I will not be working at all
on the truck or trying to take some days that
I won't be really answering phone calls and stuff like that.
(30:50):
So getting myself a break, that's a true break. It's
pretty important. Felt pretty burnout this last we are running
around so and the like of Slope didn't sleep didn't
help obviously, but so we're getting there. We're getting how
we're ready to rock. The second half of the year,
(31:10):
we had some good events. Some of our locations broadside
locations have really been hidden lately, so which is good
to see Skippy is texting me. Let's see what Skippy
has to say. I'm done, close it down, no idea,
what the fu is happening. M never give up, erse
(31:39):
or render. So that's a food Truck Expo show. Food
Truck Owners Expo is going on this week starts tomorrow.
I don't know if anybody's going our head planning on
going to Vegas. I'm not sure that our last week's
episode got up posted, but I'll get that posted to
(32:00):
the show looks really good next to the other ones
in December. December in New Jersey. In next year's locations
will be released tomorrow, he said, So looking forward to
hearing that and figuring out where those are at. I
really want to try to get back next year.
Speaker 4 (32:21):
Oh gosh, Skip.
Speaker 1 (32:35):
Is getting all kind of stuff. So yeah, that's all.
That's it. So I hope anybody that's going is can
report back for us see how it goes, either in
Vegas or New Jersey. M hm, I feel okay, I'm
(33:00):
gonna punch in the kidneys. I'm gonna punch in the kidneys.
Feel better at this point. Pick a distract. Yeah, and
the same thing. Get Skippy back here, Sorry for the
(33:33):
dead air. Everybody's text and Skippy, uh yeah, Skippy had
asked sent me a text earlier, and of course isn't
here to talk about it. But asking about platters traditional
barbecue platters. You read the texture real quick. Have you
(33:53):
ever really thought about whether or not you'd gain more
business sales by offering meat plates that portrait style barbecue.
Put that back in the vein of when we were
just doing we had meals options, so sandwich and you
(34:14):
can make it a meal, blah blah. I've did the
same thing with meats, So get a meat and two sides.
I'm not sure if you're talking about that or if
you're talking about like a full size platter where it's
a three meat, two sides what you see in a
lot of sit down barbicae restaurants. That's what I told myself.
I think that lends itself better to that because you
have the visual spectacle of it. I think that's what
(34:37):
helps sell it. That you have this nice, big platter
of food off a food truck. It doesn't look the same,
you know when you do it. So but again, if
it sells, do it. You know, I told him he's
in a good having the cafe is a good spot
to experiment, and you know, do limited time stuff, limited
(35:01):
runs of stuff and see how they go. You know, basically,
run it, run it for a couple of weeks. If
it sells, it sells, and you do it more and
make it a permanent fixture. If it does it and
you had a great limited time promotion and you learned
something from hopefully so well. He's also gonna be closed
(35:21):
for the next two weeks, so who knows, or the
next week, ex give me's training again. I'll know this
will work. Switch rooms, No, I switch computers. No. I
(35:41):
was just talking, just talking about your text question that
you sent me earlier this week, Fuck my life, which
one about your traditional barbecue platters. Yeah, and if I
thought that it would, if I would consider it to
(36:03):
help boost sales.
Speaker 5 (36:07):
So the reason I asked it is and what you
say about being m environments is a big is a thing.
That's what sells in the restaurant. I mean, that's what
sells is traditional stuff.
Speaker 2 (36:25):
God bless it. I swear.
Speaker 1 (36:28):
I can't hear you. Let it go, Skippy is continued,
Frand you lost my sound. Oh Francis she lost my sound?
Speaker 2 (36:52):
My back.
Speaker 1 (36:54):
Maybe showing that my sound is still up. Mom just
turned to speaker. If somebody else, oh, thank you, Fain.
I stopped talking for a second when Skippy was talking
to this. So maybe it's a Skippy that's having a problem. Yeah,
I don't think he's coming back. I hate this so yeah,
(37:15):
anytime anybody's looking it's something an add sales or not.
I think you just go. You know, you don't know,
is it something that is true to brand for you
and then not just traditional whatever you sell. You know,
it's people get so hung up on traditional barbecue platters
(37:39):
and items for restaurants. Barbecue seems to be the biggest
one that there's so much tradition steeped in what we do.
If it makes sense to it, if it's true to
what you normally sell, do it. If if you want
to offer, you know, a piece of your menu that's
(38:02):
traditional barbecue, then maybe that's how you do your meat
by the pound and stuff like that. Is it's all
that traditional side so you have a fun side menu
and a traditional side menu. Yeah, you may try it
that way. I mean it's like with Justin, you know,
it's like, you know, he's not no offense, just I
(38:29):
don't want to take offensive. You're a good example of
the other truck that's currently that's not a barbecue with
pasta and it's not traditional necessarily traditional Italian. You know,
it's like, should I offer you know, more traditional plates
and I don't know, does it stick true to what
(38:51):
you've sold the whole rest of the time. You know,
Skippy is off the show. He's done, he says, he's
given up. So we'll probably cut it short hair in
a second. But oh my gosh. So yeah, it's I
(39:12):
think you can do anything as long as you stick
to what you want to do and what you had
set up to do and that vision in that brand.
I'm not saying you can't dvate from that, but I
don't think you want straight too far either. You know,
Donald's offering a tofu burger or something like that gets
(39:35):
pretty far off brand. So oh, skippy Skippy wi fi
I mean so anyways, so yeah, and that's for us.
(39:58):
As for our specials come in, like, that's where we
can really kind of go out and weird. I'm probably
normally do so. But yeah, as far as special or
the traditional barbecue ladders, I think absolutely. In a brick
and mortar, it's a great spot for it. We will
probably have more of those typical offerings too when we're
(40:19):
once we get to brick and mortar too. Yeah, just
not really a food truck thing for me, I think.
I don't know if that makes sense or not, But anyways,
I think we'll wrap it up with Skippy having so
many issues and I'm out of things to talk about,
so we will see everybody next Monday. Hopefully, Skippy we'll
(40:40):
be back to having decent whatever. You won't have any
tech problems next week. But until then, everybody, have a
good week. Uh nail those sales. Jason, you gotta we'll
talk to you. You'll be right in the middle, so
we probably are right at the beginning of your crazy,
So we probably won't talk to you next week, but
(41:01):
look forward to hearing from me in a couple weeks
on how that uh that crazy eight days ago. Everybody else,
have a good week, stay cool, stay busy, and let
a rock and Roman. See you guys later.
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