June 23, 2025 • 46 mins
The weather is heating and so are the sales and the drama! Find out what the boys have been up to.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday Morning Food Truck.
Speaker 2 (00:22):
Powered by Riverside.
Speaker 3 (00:43):
Morning Skippy. Top of the muffin to your joshman. It's
the best part of the muffin. That's why it's top
of the muffin.
Speaker 4 (00:51):
Happy Belated Father's Day to you and everybody else. Happy
blated Father's Day to you and everyone else.
Speaker 3 (00:58):
Oh they just went to two minutes, two minutes, What
about two minutes? All right, sorry, one minute. They just
got two happy Father's Days within one minute. That'd been
a new record.
Speaker 4 (01:12):
Francis happy one day.
Speaker 3 (01:16):
Cool, bringing it work from you after. So here we
are mid June, June sixteenth. We haven't talked since June second.
Anything been happening? Yeah, I wonder my focus is off
(01:40):
mhm there the light right there? Uh yeah, A lot
of a lot of a lot of problems. A lot
of problems, A lot of problems.
Speaker 4 (01:55):
Oh yeah, yeah, come, that's part of being a business owner.
Speaker 3 (02:01):
Has nothing to do with the business, nothing to.
Speaker 4 (02:04):
Do with that, Andrew says, happy Father's Day.
Speaker 3 (02:08):
Father's saying there's nothing to do with the business. As
I've mentioned I have.
Speaker 4 (02:16):
We have nothing to talk about everybody.
Speaker 3 (02:18):
We have plenty to talk about, so everybody as as
most people now. I have a grand baby on the way,
and h I in my in my downstairs level, there
is a kitchen where my daughter and her person is
gonna live, uh for at least the next year. So
I decided to uh renovate the kitchen that's down there.
(02:43):
Uh got all the cabinets out, ripped up the flooring
or like everything's good. Then realized that there were some
holes in the wall. Like, oh, all right, we'll just
got to redry wall, so tear it down a little bit.
M Yeah, not not just and dry wall. We have
a completely rotted uh sil plate and uh the the
(03:08):
our back wall is uh the sagging.
Speaker 4 (03:12):
No, no sagging. It's not good.
Speaker 5 (03:16):
Nope.
Speaker 3 (03:16):
So we've got to figure out figure out what to
do with that guy. All right, all while having you know,
uh a barbecue restaurant and such and a food truck
that's going out like four times this week.
Speaker 4 (03:34):
Wow, good times.
Speaker 3 (03:37):
More great than all right. Other than that, we and
uh last two weeks have been. UH has been pretty
pretty good, pretty well, pretty pretty fulfilling. We have first
(03:59):
annual or inaugural will call it, I was I was corrected.
It's not first annual, but it's inaugural Father's Day barbecue
bash here at the shop. Uh. We did like two
grand and an hour and a half uh finish finished
with almost three.
Speaker 4 (04:21):
And not much leftover. So I actually cooked pretty good
forty good.
Speaker 3 (04:28):
Uh, get get going, gotta get going.
Speaker 4 (04:36):
Okay, So we've covered Skippy's personal issues. Uh, and one
day of the fourteen days since we've been on the.
Speaker 3 (04:45):
Air, he's told I got to figure out this report there.
Speaker 4 (04:50):
We're gonna figure out this new system they got here.
Did you get your new registered order yet?
Speaker 3 (04:58):
I might need two of them? Thank you very much.
Speaker 4 (05:01):
Good morning, Jason.
Speaker 3 (05:04):
I mean I me too.
Speaker 4 (05:07):
Yeah, one for the truck, one for the restaurant, Yeah, the.
Speaker 3 (05:10):
One for the uh A used one that I'm a
friend so yeah. Yeah, So you were telling you you
were texting me last week about all your spending.
Speaker 2 (05:24):
Uh.
Speaker 3 (05:25):
I haven't got a bill for how much this wall project.
Speaker 4 (05:27):
Is going to be. Yeah.
Speaker 3 (05:29):
Anyway, for the last.
Speaker 4 (05:32):
UH, I'm probably replacing the turbo in my pickup truck.
By the way, when did we talk last the second Yeah,
the second issue. Okay, let's oh, you know, like yesterday,
like like yesterday. Yeah, just like yes, it feels like yesterday. Uh.
Speaker 3 (05:56):
Let's see here, from June third to June fifteenth, we've
done about over twenty two in sales. We're up thirty
two percent from the prior two weeks.
Speaker 2 (06:12):
Uh.
Speaker 3 (06:16):
Yeah, I'm just like, yeah, just I'm up twenty five
percent a year over. In the morning, justin hey, justin hey,
doing them bud. Okay, then all right, this really feels
like a struggle with you. This morning's Goinny. It seems
(06:41):
like we should have all kinds of things to talk
about because you've been busy. There's been two weeks of
sales that have been awesome. Probably, I'm sure there's been
some trials and tribulations with trying to juggle all the things.
Speaker 4 (06:58):
Well, you had your first mis weekend. Let's all right,
thank you. I know you're I've been going through a lot.
Speaker 3 (07:09):
Which you would think would lead to some talking points. Well,
it's more of just where to start, you know, just
where to because at this point I just wanted to end.
I don't want to Okay, all right, June third, let's go.
I had to take my truck in to get suspension
work done. Yeah, this is all good stuff. You had
(07:32):
to do that. Yeah, we found out. I mean so
race weekend. Uh, Wednesday and Thursday we're good. Friday absolutely
sucked and they realized that they started the race at
five o'clock in the afternoon. Okay, not sucked bad, but
(07:52):
just just sucked lesson You expected, like, yeah, very much
if this damn thing would work. Okay, yeah, we had
some invoices that were paid. Other than that, I mean,
(08:12):
it just it just sucked.
Speaker 4 (08:13):
Anyway.
Speaker 3 (08:14):
So I found out all this wall stuff on Saturday
or no, sorry. We had a food truck event last Saturday.
It was an all day thing. The shop here sold out.
We went to a brewery for an anniversary party. We
sold out. So Saturday it was a good day. I
(08:44):
was on TV on Monday the ninth. I realized that
even though I've lost like forty or so pounds, I
still looked like a fat ass on TV.
Speaker 4 (08:53):
Why were you on TV?
Speaker 3 (08:55):
We were promoting our food truck Tuesday event that we
took over from our local d d A.
Speaker 4 (09:05):
Yeah, sorry, I told that story. A while back. But
for any of the clip do you have? Is it
is the clip?
Speaker 2 (09:10):
On?
Speaker 4 (09:10):
Mind?
Speaker 3 (09:11):
Uh? As I'm going through this, I will search for
it all right.
Speaker 4 (09:15):
We'd love to play it on the air for everybody.
I don't I have a face for radio Budon. You
realize you're on video right now.
Speaker 3 (09:22):
That's what we do.
Speaker 4 (09:23):
I know, I get it, Okay, I get it. Sorry everybody?
Speaker 5 (09:32):
Uh, oh, hold on, you're always piloting here it or no?
Speaker 3 (09:48):
I try my best.
Speaker 4 (09:49):
Yes I can. I don't know if anybody else can.
Speaker 6 (09:50):
But I can question you probably get a lot because
I know I've asked it. Uh what is the Peanut
Butter and Kelly PB and Jay's Barbecue food truck?
Speaker 3 (10:03):
I get asked it daily. When I was a kid,
I was such a picky eater that my parents would
take me out to dinner and they would ask the way
to your waitress if they'd make me a PP and J.
So I said, when I grow up on the rest or,
I'm gonna own a restaurant and on the menu or
our adult menu, I'm gonna have a PB and J.
And for people that have been to our food truck.
On our menu it is called the infamous.
Speaker 4 (10:23):
P Okay, we're just gonna go ahead and stop that.
Speaker 3 (10:25):
There. Ah, he's a very dry, monotone interviewer. It was
literally just our public access channel. Wow.
Speaker 4 (10:43):
Yeah, no, there was tech Net. He next, ll see,
I was more confused by the name.
Speaker 3 (10:55):
How to pronounce it?
Speaker 4 (10:56):
He next Bloomington, Minnesota. Oh, our consultants, building automation, energy management,
video management. Oh, I have no need for you.
Speaker 3 (11:10):
So so as we were doing this, this was it
was a very dry interview. As soon as he found
out I opened opened a restaurant. That's all he wanted
to talk about. Didn't really get to talk too much
about the food truck program and what we're doing and
all our community stuff and.
Speaker 4 (11:29):
Yeah that real quick, Jason says, Hey, man, losing weight
is tough. I know the struggle. Don't beat yourself up.
Keep up the good work. You look great, skippy. I
ain't here downright sexy.
Speaker 3 (11:47):
I put the beast in sexy beast.
Speaker 4 (11:50):
If I wasn't so far away, I would do unthinkable
things to you right now.
Speaker 3 (11:56):
My mom's listening.
Speaker 1 (11:58):
I don't know.
Speaker 4 (11:59):
That's why I left it. Anyway, Last week we started
a few or one one new item we put on
the smoked turkey breast Texas style turkey.
Speaker 3 (12:20):
Uh, because he commented on it, Texas style is the
best style, I said, I prefer to call it skippy style.
It went over real well. I basically looked to turkey
breast and gave it to our customers to try see
what they said. So they like, didn't like whatever. Everybody
seemed to like it. We did it yesterday for our
(12:42):
Father's Day. Thing made a really good turkey club out
of it. That was pretty popular. Mom had one. We
got four more five star Google reviews over the last
two weeks. We still on what a five star review
(13:03):
or five stars on it?
Speaker 4 (13:06):
Awesome? Get your AdWords fixed?
Speaker 3 (13:09):
You excuse me, fixed your.
Speaker 4 (13:11):
AdWords your Google AdWords?
Speaker 3 (13:13):
No, no, they don't seem to like my payment source
for some reason or another.
Speaker 4 (13:22):
Is that I'm sorry, but is that? Are you trying
to use your Square account for that? Yes? M interesting, surious.
Speaker 3 (13:31):
They just keep saying it's fraudulent, fraudulent, they tell.
Speaker 4 (13:37):
Right, all right. That's why I wanted to ask if
that was the case. So I wonder if that has
been like a source of fraudulent payments that it gets
flagged now by some of these other, especially in the
tech sector, is curious.
Speaker 3 (13:59):
We opened up Sunday for the first time since the
Super Bowl. We'll be open Sundays from now or now
through the summer. Eleven to five yesterday was I guess
it was a madhouse. But from eleven to fifteen till
about four thirty we did. We did b F ribs.
(14:20):
They went off pretty well. I think I think my
food cost was about fifty percent of those. But it's fine. Yeah,
I they were they weren't Dino bones, they weren't the
plate ribs. They were the truck ribs. They're still I
mean still expensive. They were I think six fifty pound.
Speaker 2 (14:45):
Of it.
Speaker 3 (14:45):
Yeah, but I was selling them for like twenty a pounds.
Speaker 4 (14:49):
I think there not horrible there, No, you're probably close
to thirty five of a guess. Yeah, that's what I
with Robin. Yeah.
Speaker 3 (15:01):
Yeah, it was just I just did solve aber garlic
and that was it.
Speaker 4 (15:08):
Catering orders.
Speaker 3 (15:09):
Oh yeah. So this past Saturday is when I found
out about my outside wall thing. Okay, I love my wife,
but there are times that she tells me that I
picked barbecue instead of family. And when I found this,
I was supposed to be heading out shortly to a
food truck.
Speaker 4 (15:28):
Event that I booked in Portland, Michigan. Halfway to you,
more than halfway to me.
Speaker 3 (15:38):
Yeah, I can get to Portland in probably forty minutes
from here. I was almost going to call you and
see if you're busy. At six o'clock at night on Sunday,
said the boy still had food. No, So I sent
the guy a picture of my wall and I said, hey,
(16:00):
I don't I don't think I can make it. And
he was very, very upset. And my wife is now
telling me that instead of staying home to fix the wall,
I need to go. So I went showed up about
fifteen minutes late, but I was happy that we were there,
sold out of everything. And what I mean by everything
(16:23):
is like even the four cases of drinks we brought
with us. So it was good. It was a good
night kept off. It was just meant for a long
weekend because then I realized that.
Speaker 4 (16:37):
I didn't.
Speaker 3 (16:41):
Do everything I needed to do, and I was here
until like one o'clock Sunday morning, when home got some sleep,
came back at six. But anyway, other than that successful week,
successful two weeks, we're halfway through the month and I
think we up. We're up month over months, So last
(17:05):
month was our best month.
Speaker 4 (17:06):
So you're talking this month versus May?
Speaker 3 (17:11):
No, well, yeah, begetting the beginning of this month versus
the beginning of last Right, how about May to May
or June to June, I mean June June of last
year to June of this year. We are up months,
(17:35):
we are up five percent prior year.
Speaker 4 (17:38):
Nice, So you're you're doing so I mean you're not
running the trailer out the truck out hardly ever right now. No,
so you're pretty much you're pretty much doing it's ever doing. Yeah,
you're doing better sales now, primarily just from the cafe
(17:58):
than you were on the trailer. Realistically. Yes, catering has
spiked tremendously. How about that well made, I'm guessing May
and June, but is normal. I'm talking like I'm talking
like overall bookings. I'm already at last year's total. I
(18:19):
still have what four or five six months ago? Yep,
So yeah, catering is just absolutely spiked. Awesome.
Speaker 3 (18:28):
And then this coming weekend, Yeah, the food trucks out
four times. I got something tomorrow, Well, yeah, I got
something tomorrow, and then I have I was invited to
a June teenth celebration on the twenty first, and then
(18:52):
we have our like our local Flavor Fruit farm has
a or apple orchard has a barbecue festival where there's
four other barbecue trucks there. That was my single best
event ever last year. We did almost six and four
hours five hours. Yeah, so, and then the end of
(19:17):
the month is all catering and uh grad parties. Hillsdale
College invited us out to like a They're Blue and
White festival, which is kind of their end and then
their homecoming and it's all paid for.
Speaker 4 (19:38):
That's good, awesome.
Speaker 3 (19:40):
Yeah, so We're food Truck will be out with this
and this pretty regularly as long as I can. I
gotta get probably gotta hire one more person.
Speaker 4 (19:52):
Just to cover the shop.
Speaker 3 (19:53):
Yeah yeah, if I can just get the shot to
run by itself, it's all I want.
Speaker 4 (20:00):
Run by itself. Yeah, yeah, a pilot. You don't have
to be anywhere.
Speaker 3 (20:10):
I could, I could, I could be Josh hands.
Speaker 4 (20:14):
Yeah, I don't know. You don't want to work as
much as I do. Were you were you everywhere this
the past couple of weeks pretty much? Yeah, yeah, yeah,
we all were. It's a old I'm sorry. I'm trying
to I'm playing with reports and invoices and seeing if
since they've made some other changes with how you can
(20:36):
filter now that you can filter by or organized by
service date, which is awesome. I love that.
Speaker 3 (20:43):
I love that too.
Speaker 4 (20:44):
That you can even search for a service date is remarkable.
I'm wondering if I can highlight some invoices hit my
checkboxes here and just export those ones more if it's
going to export all my invoices still, so were you?
Speaker 3 (21:06):
Were you talking about like picking it and going from there.
Speaker 4 (21:10):
No, I was just trying to export. So just export
my just the twenty twenty five invoices. Oh yeah, you can,
but I've done Yeah, but not do it through reports.
Oh there is a report button.
Speaker 3 (21:25):
No, I do it. I do it straight through the
invoice town.
Speaker 4 (21:29):
Yeah all right, hold on, sorry guys, now you're writing
on me. Yeah, last week we had our second busiest
week of the year. I sent you a screenshot. I
think we were just under twenty one thousand for the week.
Speaker 3 (21:43):
Yeah.
Speaker 4 (21:46):
Yeah, and that was I mean with our one of
our smallest ETNA days that we've had. So yeah, why
the fuck is it? Oh my god? New stupid mother trucker.
Oh mg, I wish that a square would allow you
(22:10):
to export in other formats other than just Excel. That
that would be nice. I mean, it's geared towards small businesses.
They should understand that a lot of people don't use
Microsoft Office, you know, I mean I do. I mean
(22:36):
good for you, But I would say there's a fair
amount of Google's users in Apple spreadsheet users, you know,
just saying it would nice, be nice to see that
coming through.
Speaker 3 (22:54):
All right, Let's see here you got talking about how
much you're catering his spike this year. So I just
want to see where our total was for the year
we did. We did eighty six all of last year.
I'm at seventy four or five or seventy five right now.
Speaker 4 (23:11):
See this isn't right, We're so yeah. I so I
hit my little chick boxes and then hit export and
it only it's still exported all the invoices. All right?
Speaker 3 (23:26):
So can I teach you how to do it? Real quick?
Speaker 4 (23:29):
Excuse? All right?
Speaker 3 (23:31):
So go to all you where all your invoices are listed,
where you can you can sort by service date or whatever.
Uh huh at the top, and you should see a
box that says search invoices. Yeah, and then the filter
and then the date click on date this year. Well,
that doesn't work for me because I have because that
goes based off creation date. So I have invoices for
(23:52):
other years that were created this year. Oh that, how
is that possible? Oh for next year?
Speaker 4 (24:00):
There you go, I have four weddings next year already booked.
Speaker 3 (24:09):
All right, Well, if that's the case, hold on, then
do this year or click on this year and then
click out the two.
Speaker 4 (24:16):
That are.
Speaker 3 (24:18):
Let's see.
Speaker 4 (24:20):
But I should just be able to hit the checkboxes.
Speaker 3 (24:22):
So I have fifty seven invoices selected, and then I
should be able to hit export. It should only export
the fifty seven that are selected. This is the way
that should work, well should in my opinion, if it
was smart enough. So I mean, if.
Speaker 4 (24:44):
So as of right now, I have so we did
about one hundred and twenty last year. I actually haven't
written down where would I did I throw with us?
Did you know?
Speaker 1 (24:56):
I don't know.
Speaker 4 (24:58):
I had to go back through and listen to our
podcast to get the right numbers and everything I did.
I think I threw it away at so many sticky
notes around my desk that we were trying to keep
track of various things for like catering, like totals for
(25:19):
the weekends and stuff and what we needed for me
and I think again lost in the shuffle anyways, So yeah,
we did about one hundred and twenty last year in catering.
I think our goal that I set was one hundred
and forty to one hundred and fifty, Like one hundred
and fifty top end would be good for us. As
of right now, what we have either invoiced or paid
for the year as one hundred and forty one, and
(25:42):
we still have stuff. We have stuff that's a book
that has not been invoiced yet, So I fully expect
us to be above one hundred and fifty by the
time all of a sudden done awesome. So that's one
hundred and forty one with twenty less invoices than we
had last year. Yeah total, So yeah, But yeah, our
(26:04):
grad parties took off this year because we had a
really big lull in grad parties last year for whatever reason.
Speaker 3 (26:10):
I don't know if we just turned a whole bunch
down because we were booked or what, but we didn't
do a ton of them last year and this year,
Good Lord, man, it has been a lot. It's been
a lot. So by the time we get to the
through this weekend, we will have had let me look.
Speaker 4 (26:37):
In two, three, four, five.
Speaker 3 (26:43):
Five straight weekends with at least one open house scheduled
on Saturday and Sunday. It's WoT.
Speaker 4 (26:53):
Yeah, So we are all looking forward to next weekend,
the twenty eighth and twenty ninth, where we have zero
catering scheduled and we have a moderately easy days those days.
So everybody has those scheduled and looking forward to them. Yeah, okay,
(27:13):
I guess I can get into my Oh hey, I
forgot to ask you you got your pallett of sauce?
Speaker 3 (27:18):
Yeah?
Speaker 4 (27:19):
Oh yeah, that was That was a bocle because they
didn't call before they came.
Speaker 3 (27:26):
No, they did.
Speaker 4 (27:27):
No, actually excellent communication on.
Speaker 2 (27:32):
All.
Speaker 3 (27:33):
Right, a shout out I'm going to say a mean
shout out to our barbecue superstore friends. You're shouting out meanly? Yeah,
oh no, So I wasn't. I wasn't informed, and maybe
you did. I don't know. Maybe you told me and
I just don't remember. I wasn't informed that they literally
were just gonna drop it and put the end of
your driveway.
Speaker 4 (27:54):
They've never just dropped it at the end of my driveway.
Speaker 3 (27:57):
So when I was called by the shipper lady now,
who was not the nicest person, she told me that, yep,
this is lyft gates. If it's residential, we're gonna take
it off the lift gate and put at the end
of your driveway. We're not going to take it down
your driveway. We're not going to do anything. I said, Well,
(28:18):
that's not cool. I said, Can I back my truck
up to the lyft gate and y'all can just somehow
roll it into my ody? Boy? Did we?
Speaker 4 (28:31):
Boy?
Speaker 3 (28:31):
Did we?
Speaker 4 (28:32):
That's a lot of weight to have on your tailgate, buddy.
Speaker 3 (28:35):
So luckily the majority of the weight was on his.
Every time he kept moving the palette, though, the front
of the pallette wheels would get stuck between the bed
and the tailgate, so all it was doing was pushing
down my tailgate or my truck. And he so he
(28:57):
basically just kind of pushed it and just pushed it
and pushed it and pushed it until like he basically
lunched forward and it went in the.
Speaker 4 (29:06):
Back of my truck. Okay, got it got to.
Speaker 3 (29:08):
Where it needed and then I had to unload it
into my storage in it thirty five.
Speaker 4 (29:15):
At least you didn't have to unart load it from
your driveway into your truck and then because that's where
what I have to do every freaking time.
Speaker 3 (29:25):
Yeah, no, I'd say. Yeah. I tried to say if
they could send it to my U or if they
could meet me and the storage in it, and they said,
I don't know. I'm like, so the guy said I'll
be there in thirty minutes. He didn't show up until
shit forty five, fifteen minutes later. I'm just sitting there
(29:48):
in my truck, just waiting. So by the time I
get it, it's ten thirty. I'm supposed to open at eleven. Yeah,
luckily I had a Luckily I had a palette there
and I just got a pallet a Peloton, so it
should be good. But yes, nobody told me that it was.
That's how they were supposedly going to drop.
Speaker 4 (30:08):
And it depends on the shipper, so they don't use
the same shipping company every time they go. They have
a handful of them, and whoever's the cheapest at the
time of shipping is usually who they go with. Ye
between between price and availability is how they do it. So, yeah,
it's rare that we have the same company twice in
a row deliver our palettes, and each one is different
(30:30):
in their own right. And that's why Mark is so
on top of wanting to hear how the delivery went,
you know, so ask if.
Speaker 3 (30:39):
I had any damages or anything like that, and I
actually didn't. Like everything was actually really really so.
Speaker 4 (30:45):
June yours last Friday, right around last like the sixth, yeah,
Thursday Friday or something like that, we got our pallets
at the same time.
Speaker 3 (30:54):
So I had asked Mark a couple of weeks ago,
I said, so, what's the do you have an update
on delivery? Because I was a couple weeks after you
and I ordered. So he says, funny story. He says, yes,
I just got notification that you, Skippy's palette, your palette,
and my palette all just finished and are marked ready
(31:15):
for shipping, he said. And none of us ordered in
the same week, and it would it would be hilarious.
It would be hilarious if I got my palete before
Skippy got his. Well went, okay, that was okay.
Speaker 4 (31:34):
I had damage. Mine actually got delivered twice because yeah,
I got zero phone calls beforehand, so they tried to
deliver on Thursday.
Speaker 3 (31:44):
It was not home, nor did they have a liftgate
on that vehicle to be able to deliver said palette.
Speaker 4 (31:50):
So after I got they left, I got a phone
call from dispatcher or whatever with a whole lot of
apologies that there was no phone call to set up
delivery or anything like that. They sent a second They
sent a vehicle the next day to do it handle it,
but apparently I don't know if the first driver was just.
Speaker 3 (32:14):
Annoyed that he had to take it off his truck
without being delivered and probably had to move it around
his truck a thousand times to get other things off.
Speaker 4 (32:23):
It and around it. But yeah, there was definitely a
small amount of damage, which is pretty normal with my palettes.
I don't know why people don't like my sauce pellets,
but I usually have a couple of boxes that are
a little crumpled. Generally, there's no issues with any bottles.
This one, though.
Speaker 3 (32:41):
A day after it was delivered, I noticed that I
had some sauce dribbling from the palette on my driveway.
Bad part was it was a gallon that was facing
the inside of the stack.
Speaker 4 (32:56):
Of sauce. So I don't know if it happened in
manufacturing when they were stacking it, that just the box,
something got set on it. That was because this is
the bottle, Like the hole in the bottle was at
the top and the bottle was crumpled. It was weird.
Speaker 3 (33:13):
That's the thing. When I told Mark that I got it,
He's like, Okay, go through it. Let me know if
you have any damage.
Speaker 4 (33:20):
Yeah, they've had they've had some issues. I'm like, no,
I'm like, hold honestly, I've already restacked it. I'm not
gonna kick it with it.
Speaker 3 (33:26):
I'm not gonna go through it again. But no, I didn't.
I haven't noticed anything. Everything seems yep. I take lots
of pictures whenever I get my deliveries and send them
to them to let them know how things are going. Yeah,
and like that one, that broken bottle that I had,
He's I'm getting that. He's taking that off the invoice
for me. I told me he didn't need to.
Speaker 4 (33:46):
I said it, Hey, there's one hundred and forty gallons
or whatever. He said.
Speaker 3 (33:50):
I said, if I have one in the middle, that
clearly isn't really anybody's fault. You know, one of those
things that happens. You only invoiced me for one hundred
and thirty nine.
Speaker 4 (33:59):
Yeah, ever it is so but yeah, that's uh yeah,
that's good. Okay, all right, back to my uh my
slow month, my four slow month.
Speaker 3 (34:14):
Yeah you were. You sent me a picture of your week.
I'm like, hell, I know, I was so tired. I
was so tired.
Speaker 4 (34:25):
And that was with a less than expected We threw
away a lot of food that night, Saturday. We were
hoping to be busier than we were with the weather
we had. Let's see here, let's pull up the month.
So last month we did seventy just under I think
we're right about seventy four for the month. That sounds
right right. Seventy three seventy three nine is where we
(34:46):
were at this month so far. This is just such
a stupid number. For the first half of the month,
we're at thirty six six so on pace to do
tventy three doable.
Speaker 3 (35:04):
I'm looking at the schedule. It's doable. We still have
a bunch of catering to do. But that puts us
up ten percent on the year over last year and
month this June to last June, we're up twenty four percent,
so we just crossed over. We were one hundred and seventy
one for the year. That's where we're at, so not
(35:25):
too shabby.
Speaker 4 (35:26):
Extreme close up.
Speaker 3 (35:29):
I was looking on.
Speaker 4 (35:33):
But yeah, we.
Speaker 3 (35:34):
Uh what what's your total right now for the year?
Speaker 4 (35:39):
One hundred and seventy one.
Speaker 3 (35:43):
This past this past we put you ahead of me.
Speaker 4 (35:48):
I've been ahead of you.
Speaker 3 (35:49):
Sorry, you're you're ahead of me by this past week.
By your like the amount you did this week, you're
having me. I'm twenty thousand ahead of you. Yes, okay,
stop speaking in riddles. Shut up.
Speaker 4 (36:06):
Good God. Here, I'm gonna I'm gonna share my screen.
It will be easier this way to see the chaos
that my weekends in June were so these last two Saturdays,
the seventh, we had the two open or the open house,
(36:28):
we had the a pool party at a retirement community
that we catered two weddings, and we were open roadside
at the farmer's market in the morning.
Speaker 3 (36:40):
Party.
Speaker 4 (36:41):
I would like to give myself a high five on
the scheduling of these two weekends. Thank you. We tried.
Speaker 3 (36:52):
Yeah, Flag Day was a big day for us. I'm
gonna have to circle that next year. And I'll have
to plain more people. Yeah, three open houses and roadside
that day.
Speaker 4 (37:03):
So tried really hard not to say no toe stuff
this year, especially open houses, stuff that we could do
drop offs. Made sure people are under the impression that
we were not having truck places. Like we were very
clear with communication that these are drop off disposable pans,
We're not staying on site type of stuff. We did
leave cambros at a lot of places this weekend and
(37:23):
last weekend, and it's after we're done here, I'm driving
around the Metro area picking up cambros. So when we
were so when I was scheduling, among the questions, the
first questions was what time is your event start? And
(37:46):
then from there I was able to schedule the four
different things. So like last on the seventh, we had
a three pm drop off, a four pm drop off,
a five thirty pm drop off, and at six fifteen,
like everything was scheduled as tight as we could make it.
I mean, we still had all three of us go
into different spots, you know, but like we had you know,
(38:08):
one person was going to the three pm and then
hitting the five thirty pm because they were both smaller events.
But we were pretty mellow maxed out on the amount
of food we were able to keep hot prior to
hadn't han't hav having everybody had out last that Saturday
and then this this past Sat weekend, the same thing
(38:30):
both days. It's yeah, we're pretty well maxed out even
using both smokers.
Speaker 3 (38:39):
We need to we need to possibly invest in a
new warmer. No, No, when we get to a brick
and mortar, there will be two d w's in that place. Oh,
and we'll probably have a smaller one, probably just a
regular CTO on the trailer because we're gonna have we
have it like when we up to the up for
(39:00):
the week, Like, we are going to have to have
a smoker on the trailer.
Speaker 4 (39:03):
There's no way around it, you know.
Speaker 3 (39:05):
Yeah, in the Deep South, I'm not going to refurbish
that thing again, you know, even if we're only going
to use it every once in a while. It's just
not worth the money to keep pouring into that.
Speaker 4 (39:17):
To have a different product than what we would normally
have because the flavor is completely different between the two smokers,
a million percent different. So we don't want to have
one day where we're using the old smoker because we're
so busy with others, Like, we want to stay consistent,
consistent product everywhere we go, no matter what. So yeah,
(39:39):
I am starting to Yeah, once we get to that point, it's, uh,
we'll see. But yeah, I definitely we're gonna need another one,
you know, because even if we have these busy days
of catering, like just being able to put out the
product to cook, the amount of product that we needed
like we did this last weekend was super heavy brisket,
(40:01):
and brisket takes up a lot of space, you know,
Like there was back to back days where I cooked
seven briskets and ten butts, you know, and luckily we
had both smokers, like I could split that up a
little bit so that so we did weren't inhibiting airflow. Yeah,
(40:21):
but yeah we get to float it up, especially when
you're I mean we cook in pans, so it takes
up a little bit more space.
Speaker 3 (40:28):
But yeah it's tight.
Speaker 4 (40:30):
Yeah, it gets tight.
Speaker 3 (40:31):
So but other than that, it's uh, yeah that these
last couple of weeks have been freaking crazy.
Speaker 4 (40:38):
My guys have been awesome. Uh huh kick it. Yeah,
they've really been doing good. Frustration levels for the most
part have been lower than expected. Alex has been working
some shifts. She's picking up one or two a week.
(41:00):
Her friend Madison started last week. Both both are going
to work out. Well, we'll lose Alex mid August for
when she goes to MSU and she's only she's like,
schedule me if you need me, you know, like she
doesn't want she doesn't want the twenty hours, like, but
you know, she'll pick up a shift here and there
if we are shorter person or whatever. So but Madison
(41:25):
and she'll take the hours. So yeah, happy to have
them on board. Uh, it's a big help getting myself
back off of the trailers so that we can keep up.
Speaker 3 (41:35):
And just the coordination of some of these weekends is
a lot, you know, to coordinate who's going to where,
figure out times, figure out you know, the meat that
we needed stuff. So I saw you, Uh you had
a former employee comments on one of your posts.
Speaker 4 (41:52):
I'm able to pick up shoots if you need it. Josh,
I screenshot of that so fast and said everybody.
Speaker 3 (42:01):
He wants to come back.
Speaker 4 (42:02):
And now you know, maybe if you would have finished
out your scheduled chiefs, we'd have have a conversation.
Speaker 3 (42:09):
Maybe I actually had another so I had I got
a text from another barbecue food truck guy and he asked,
He's like, do you need help at your shop. I'm like,
I mean help. I mean you can come hang out
talk shop if you want to. And he didn't say anything.
(42:31):
And then I looked at his schedule and it was
it was quite bland. Yeah, he had one catering gig
on or on Saturday. And so I asked him. I said, well,
I saw your schedule. Everything okay. He's like, yeah, my
generator went out and I got to fix it. I'm like, oh,
all right. I'm like, if you need some extra cash,
you can come.
Speaker 4 (42:51):
Work if you want.
Speaker 3 (42:54):
He's like, oh, that'd be great. And I tried to
send him home that day. Was this past Friday. I
tried to send him home three times, and every time
I try to send him home, we got busy. Yeah,
it made enough to fix the generator.
Speaker 4 (43:07):
They're good, But.
Speaker 3 (43:09):
I don't know he's he's a good kid. He knows
a lot. He's just he doesn't have the outgoingness. I guess.
So if you gotta work, if you're gonna work your
truck yourself, you've got to be able to like be
in the window and like just be as personal as possible.
And I don't think he has that part. I think
(43:30):
he's like a back of the house guy that really
doesn't need but and he's knows barked any way, go ahead.
Speaker 4 (43:38):
Yeah, we're hoping, hoping we can hit seventy this month.
A lot of it's gonna depend on this week. I
think we can do between now and Sunday, we can
do another twenty thousand kind of week, but we need
some weather help. Right now, we have chances of rain
(43:59):
on Wednesday and Saturday. Yeah, so Wednesday, uh, Wednesday evening
we're at tip To, which is that outside patio bar,
which they will cancel. They won't even open if it's raining.
Speaker 3 (44:13):
So we could lose Wednesday night, and then the other
chances on Saturday, which is the Grand Rapids Pride festival.
So would you just go set up somewhere?
Speaker 4 (44:23):
I don't know, I don't know. I'm probably if, like
I'm gonna I'm gonna start looking for plan B now,
like find somewhere to set up.
Speaker 3 (44:38):
Just in case, just in case. Yeah, you'll probably always
go back to Dutt.
Speaker 4 (44:43):
Yeah, I mean we can. I think we can find someone. Uh,
there's a couple of auto parts stores right now that
have some large parking lots that are hosting fireworks sales.
Speaker 3 (44:54):
Might not be a bad spot to set up near.
These are also on main dreg so the visibility is good.
Plus you already have people looking at the big giant tents.
So yeah, obviously not right next door, but maybe a
few spots down you know, open flame sparks and ash
and quite fond though I don't.
Speaker 4 (45:14):
Want to make the news that way. Local flo trucks
starts fireworks displayed news at eleven so, but yeah, we
have an open house on Friday, we have the Pride
Festival and an open house on Saturday, which is why
we're looking for some help. And then yeah, two open
houses on Sunday. So and we're not able to do
(45:38):
roadside on Sunday just because of the timing and size
of the two open houses we're doing. But oh well,
yeah we will. The shop is going to definitely be
open on Sunday.
Speaker 3 (45:47):
I'll be working in. I got two people for the
We're maxing out every bit of smoker warmer space that
we have at Barbecue Festival has always been always been huge. Yeah,
I'm hoping for like a five grand day Saturday, just
from the Pride Festival.
Speaker 4 (46:03):
If the weather's good, we should be able to hit it.
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday Morning Food Truck.
Speaker 2 (00:22):
Powered by Riverside.
Speaker 3 (00:43):
Morning Skippy. Top of the muffin to your joshman. It's
the best part of the muffin. That's why it's top
of the muffin.
Speaker 4 (00:51):
Happy Belated Father's Day to you and everybody else. Happy
blated Father's Day to you and everyone else.
Speaker 3 (00:58):
Oh they just went to two minutes, two minutes, What
about two minutes? All right, sorry, one minute. They just
got two happy Father's Days within one minute. That'd been
a new record.
Speaker 4 (01:12):
Francis happy one day.
Speaker 3 (01:16):
Cool, bringing it work from you after. So here we
are mid June, June sixteenth. We haven't talked since June second.
Anything been happening? Yeah, I wonder my focus is off
(01:40):
mhm there the light right there? Uh yeah, A lot
of a lot of a lot of problems. A lot
of problems, A lot of problems.
Speaker 4 (01:55):
Oh yeah, yeah, come, that's part of being a business owner.
Speaker 3 (02:01):
Has nothing to do with the business, nothing to.
Speaker 4 (02:04):
Do with that, Andrew says, happy Father's Day.
Speaker 3 (02:08):
Father's saying there's nothing to do with the business. As
I've mentioned I have.
Speaker 4 (02:16):
We have nothing to talk about everybody.
Speaker 3 (02:18):
We have plenty to talk about, so everybody as as
most people now. I have a grand baby on the way,
and h I in my in my downstairs level, there
is a kitchen where my daughter and her person is
gonna live, uh for at least the next year. So
I decided to uh renovate the kitchen that's down there.
(02:43):
Uh got all the cabinets out, ripped up the flooring
or like everything's good. Then realized that there were some
holes in the wall. Like, oh, all right, we'll just
got to redry wall, so tear it down a little bit.
M Yeah, not not just and dry wall. We have
a completely rotted uh sil plate and uh the the
(03:08):
our back wall is uh the sagging.
Speaker 4 (03:12):
No, no sagging. It's not good.
Speaker 5 (03:16):
Nope.
Speaker 3 (03:16):
So we've got to figure out figure out what to
do with that guy. All right, all while having you know,
uh a barbecue restaurant and such and a food truck
that's going out like four times this week.
Speaker 4 (03:34):
Wow, good times.
Speaker 3 (03:37):
More great than all right. Other than that, we and
uh last two weeks have been. UH has been pretty
pretty good, pretty well, pretty pretty fulfilling. We have first
(03:59):
annual or inaugural will call it, I was I was corrected.
It's not first annual, but it's inaugural Father's Day barbecue
bash here at the shop. Uh. We did like two
grand and an hour and a half uh finish finished
with almost three.
Speaker 4 (04:21):
And not much leftover. So I actually cooked pretty good
forty good.
Speaker 3 (04:28):
Uh, get get going, gotta get going.
Speaker 4 (04:36):
Okay, So we've covered Skippy's personal issues. Uh, and one
day of the fourteen days since we've been on the.
Speaker 3 (04:45):
Air, he's told I got to figure out this report there.
Speaker 4 (04:50):
We're gonna figure out this new system they got here.
Did you get your new registered order yet?
Speaker 3 (04:58):
I might need two of them? Thank you very much.
Speaker 4 (05:01):
Good morning, Jason.
Speaker 3 (05:04):
I mean I me too.
Speaker 4 (05:07):
Yeah, one for the truck, one for the restaurant, Yeah, the.
Speaker 3 (05:10):
One for the uh A used one that I'm a
friend so yeah. Yeah, So you were telling you you
were texting me last week about all your spending.
Speaker 2 (05:24):
Uh.
Speaker 3 (05:25):
I haven't got a bill for how much this wall project.
Speaker 4 (05:27):
Is going to be. Yeah.
Speaker 3 (05:29):
Anyway, for the last.
Speaker 4 (05:32):
UH, I'm probably replacing the turbo in my pickup truck.
By the way, when did we talk last the second Yeah,
the second issue. Okay, let's oh, you know, like yesterday,
like like yesterday. Yeah, just like yes, it feels like yesterday. Uh.
Speaker 3 (05:56):
Let's see here, from June third to June fifteenth, we've
done about over twenty two in sales. We're up thirty
two percent from the prior two weeks.
Speaker 2 (06:12):
Uh.
Speaker 3 (06:16):
Yeah, I'm just like, yeah, just I'm up twenty five
percent a year over. In the morning, justin hey, justin hey,
doing them bud. Okay, then all right, this really feels
like a struggle with you. This morning's Goinny. It seems
(06:41):
like we should have all kinds of things to talk
about because you've been busy. There's been two weeks of
sales that have been awesome. Probably, I'm sure there's been
some trials and tribulations with trying to juggle all the things.
Speaker 4 (06:58):
Well, you had your first mis weekend. Let's all right,
thank you. I know you're I've been going through a lot.
Speaker 3 (07:09):
Which you would think would lead to some talking points. Well,
it's more of just where to start, you know, just
where to because at this point I just wanted to end.
I don't want to Okay, all right, June third, let's go.
I had to take my truck in to get suspension
work done. Yeah, this is all good stuff. You had
(07:32):
to do that. Yeah, we found out. I mean so
race weekend. Uh, Wednesday and Thursday we're good. Friday absolutely
sucked and they realized that they started the race at
five o'clock in the afternoon. Okay, not sucked bad, but
(07:52):
just just sucked lesson You expected, like, yeah, very much
if this damn thing would work. Okay, yeah, we had
some invoices that were paid. Other than that, I mean,
(08:12):
it just it just sucked.
Speaker 4 (08:13):
Anyway.
Speaker 3 (08:14):
So I found out all this wall stuff on Saturday
or no, sorry. We had a food truck event last Saturday.
It was an all day thing. The shop here sold out.
We went to a brewery for an anniversary party. We
sold out. So Saturday it was a good day. I
(08:44):
was on TV on Monday the ninth. I realized that
even though I've lost like forty or so pounds, I
still looked like a fat ass on TV.
Speaker 4 (08:53):
Why were you on TV?
Speaker 3 (08:55):
We were promoting our food truck Tuesday event that we
took over from our local d d A.
Speaker 4 (09:05):
Yeah, sorry, I told that story. A while back. But
for any of the clip do you have? Is it
is the clip?
Speaker 2 (09:10):
On?
Speaker 4 (09:10):
Mind?
Speaker 3 (09:11):
Uh? As I'm going through this, I will search for
it all right.
Speaker 4 (09:15):
We'd love to play it on the air for everybody.
I don't I have a face for radio Budon. You
realize you're on video right now.
Speaker 3 (09:22):
That's what we do.
Speaker 4 (09:23):
I know, I get it, Okay, I get it. Sorry everybody?
Speaker 5 (09:32):
Uh, oh, hold on, you're always piloting here it or no?
Speaker 3 (09:48):
I try my best.
Speaker 4 (09:49):
Yes I can. I don't know if anybody else can.
Speaker 6 (09:50):
But I can question you probably get a lot because
I know I've asked it. Uh what is the Peanut
Butter and Kelly PB and Jay's Barbecue food truck?
Speaker 3 (10:03):
I get asked it daily. When I was a kid,
I was such a picky eater that my parents would
take me out to dinner and they would ask the way
to your waitress if they'd make me a PP and J.
So I said, when I grow up on the rest or,
I'm gonna own a restaurant and on the menu or
our adult menu, I'm gonna have a PB and J.
And for people that have been to our food truck.
On our menu it is called the infamous.
Speaker 4 (10:23):
P Okay, we're just gonna go ahead and stop that.
Speaker 3 (10:25):
There. Ah, he's a very dry, monotone interviewer. It was
literally just our public access channel. Wow.
Speaker 4 (10:43):
Yeah, no, there was tech Net. He next, ll see,
I was more confused by the name.
Speaker 3 (10:55):
How to pronounce it?
Speaker 4 (10:56):
He next Bloomington, Minnesota. Oh, our consultants, building automation, energy management,
video management. Oh, I have no need for you.
Speaker 3 (11:10):
So so as we were doing this, this was it
was a very dry interview. As soon as he found
out I opened opened a restaurant. That's all he wanted
to talk about. Didn't really get to talk too much
about the food truck program and what we're doing and
all our community stuff and.
Speaker 4 (11:29):
Yeah that real quick, Jason says, Hey, man, losing weight
is tough. I know the struggle. Don't beat yourself up.
Keep up the good work. You look great, skippy. I
ain't here downright sexy.
Speaker 3 (11:47):
I put the beast in sexy beast.
Speaker 4 (11:50):
If I wasn't so far away, I would do unthinkable
things to you right now.
Speaker 3 (11:56):
My mom's listening.
Speaker 1 (11:58):
I don't know.
Speaker 4 (11:59):
That's why I left it. Anyway, Last week we started
a few or one one new item we put on
the smoked turkey breast Texas style turkey.
Speaker 3 (12:20):
Uh, because he commented on it, Texas style is the
best style, I said, I prefer to call it skippy style.
It went over real well. I basically looked to turkey
breast and gave it to our customers to try see
what they said. So they like, didn't like whatever. Everybody
seemed to like it. We did it yesterday for our
(12:42):
Father's Day. Thing made a really good turkey club out
of it. That was pretty popular. Mom had one. We
got four more five star Google reviews over the last
two weeks. We still on what a five star review
(13:03):
or five stars on it?
Speaker 4 (13:06):
Awesome? Get your AdWords fixed?
Speaker 3 (13:09):
You excuse me, fixed your.
Speaker 4 (13:11):
AdWords your Google AdWords?
Speaker 3 (13:13):
No, no, they don't seem to like my payment source
for some reason or another.
Speaker 4 (13:22):
Is that I'm sorry, but is that? Are you trying
to use your Square account for that? Yes? M interesting, surious.
Speaker 3 (13:31):
They just keep saying it's fraudulent, fraudulent, they tell.
Speaker 4 (13:37):
Right, all right. That's why I wanted to ask if
that was the case. So I wonder if that has
been like a source of fraudulent payments that it gets
flagged now by some of these other, especially in the
tech sector, is curious.
Speaker 3 (13:59):
We opened up Sunday for the first time since the
Super Bowl. We'll be open Sundays from now or now
through the summer. Eleven to five yesterday was I guess
it was a madhouse. But from eleven to fifteen till
about four thirty we did. We did b F ribs.
(14:20):
They went off pretty well. I think I think my
food cost was about fifty percent of those. But it's fine. Yeah,
I they were they weren't Dino bones, they weren't the
plate ribs. They were the truck ribs. They're still I
mean still expensive. They were I think six fifty pound.
Speaker 2 (14:45):
Of it.
Speaker 3 (14:45):
Yeah, but I was selling them for like twenty a pounds.
Speaker 4 (14:49):
I think there not horrible there, No, you're probably close
to thirty five of a guess. Yeah, that's what I
with Robin. Yeah.
Speaker 3 (15:01):
Yeah, it was just I just did solve aber garlic
and that was it.
Speaker 4 (15:08):
Catering orders.
Speaker 3 (15:09):
Oh yeah. So this past Saturday is when I found
out about my outside wall thing. Okay, I love my wife,
but there are times that she tells me that I
picked barbecue instead of family. And when I found this,
I was supposed to be heading out shortly to a
food truck.
Speaker 4 (15:28):
Event that I booked in Portland, Michigan. Halfway to you,
more than halfway to me.
Speaker 3 (15:38):
Yeah, I can get to Portland in probably forty minutes
from here. I was almost going to call you and
see if you're busy. At six o'clock at night on Sunday,
said the boy still had food. No, So I sent
the guy a picture of my wall and I said, hey,
(16:00):
I don't I don't think I can make it. And
he was very, very upset. And my wife is now
telling me that instead of staying home to fix the wall,
I need to go. So I went showed up about
fifteen minutes late, but I was happy that we were there,
sold out of everything. And what I mean by everything
(16:23):
is like even the four cases of drinks we brought
with us. So it was good. It was a good
night kept off. It was just meant for a long
weekend because then I realized that.
Speaker 4 (16:37):
I didn't.
Speaker 3 (16:41):
Do everything I needed to do, and I was here
until like one o'clock Sunday morning, when home got some sleep,
came back at six. But anyway, other than that successful week,
successful two weeks, we're halfway through the month and I
think we up. We're up month over months, So last
(17:05):
month was our best month.
Speaker 4 (17:06):
So you're talking this month versus May?
Speaker 3 (17:11):
No, well, yeah, begetting the beginning of this month versus
the beginning of last Right, how about May to May
or June to June, I mean June June of last
year to June of this year. We are up months,
(17:35):
we are up five percent prior year.
Speaker 4 (17:38):
Nice, So you're you're doing so I mean you're not
running the trailer out the truck out hardly ever right now. No,
so you're pretty much you're pretty much doing it's ever doing. Yeah,
you're doing better sales now, primarily just from the cafe
(17:58):
than you were on the trailer. Realistically. Yes, catering has
spiked tremendously. How about that well made, I'm guessing May
and June, but is normal. I'm talking like I'm talking
like overall bookings. I'm already at last year's total. I
(18:19):
still have what four or five six months ago? Yep,
So yeah, catering is just absolutely spiked. Awesome.
Speaker 3 (18:28):
And then this coming weekend, Yeah, the food trucks out
four times. I got something tomorrow, Well, yeah, I got
something tomorrow, and then I have I was invited to
a June teenth celebration on the twenty first, and then
(18:52):
we have our like our local Flavor Fruit farm has
a or apple orchard has a barbecue festival where there's
four other barbecue trucks there. That was my single best
event ever last year. We did almost six and four
hours five hours. Yeah, so, and then the end of
(19:17):
the month is all catering and uh grad parties. Hillsdale
College invited us out to like a They're Blue and
White festival, which is kind of their end and then
their homecoming and it's all paid for.
Speaker 4 (19:38):
That's good, awesome.
Speaker 3 (19:40):
Yeah, so We're food Truck will be out with this
and this pretty regularly as long as I can. I
gotta get probably gotta hire one more person.
Speaker 4 (19:52):
Just to cover the shop.
Speaker 3 (19:53):
Yeah yeah, if I can just get the shot to
run by itself, it's all I want.
Speaker 4 (20:00):
Run by itself. Yeah, yeah, a pilot. You don't have
to be anywhere.
Speaker 3 (20:10):
I could, I could, I could be Josh hands.
Speaker 4 (20:14):
Yeah, I don't know. You don't want to work as
much as I do. Were you were you everywhere this
the past couple of weeks pretty much? Yeah, yeah, yeah,
we all were. It's a old I'm sorry. I'm trying
to I'm playing with reports and invoices and seeing if
since they've made some other changes with how you can
(20:36):
filter now that you can filter by or organized by
service date, which is awesome. I love that.
Speaker 3 (20:43):
I love that too.
Speaker 4 (20:44):
That you can even search for a service date is remarkable.
I'm wondering if I can highlight some invoices hit my
checkboxes here and just export those ones more if it's
going to export all my invoices still, so were you?
Speaker 3 (21:06):
Were you talking about like picking it and going from there.
Speaker 4 (21:10):
No, I was just trying to export. So just export
my just the twenty twenty five invoices. Oh yeah, you can,
but I've done Yeah, but not do it through reports.
Oh there is a report button.
Speaker 3 (21:25):
No, I do it. I do it straight through the
invoice town.
Speaker 4 (21:29):
Yeah all right, hold on, sorry guys, now you're writing
on me. Yeah, last week we had our second busiest
week of the year. I sent you a screenshot. I
think we were just under twenty one thousand for the week.
Speaker 3 (21:43):
Yeah.
Speaker 4 (21:46):
Yeah, and that was I mean with our one of
our smallest ETNA days that we've had. So yeah, why
the fuck is it? Oh my god? New stupid mother trucker.
Oh mg, I wish that a square would allow you
(22:10):
to export in other formats other than just Excel. That
that would be nice. I mean, it's geared towards small businesses.
They should understand that a lot of people don't use
Microsoft Office, you know, I mean I do. I mean
(22:36):
good for you, But I would say there's a fair
amount of Google's users in Apple spreadsheet users, you know,
just saying it would nice, be nice to see that
coming through.
Speaker 3 (22:54):
All right, Let's see here you got talking about how
much you're catering his spike this year. So I just
want to see where our total was for the year
we did. We did eighty six all of last year.
I'm at seventy four or five or seventy five right now.
Speaker 4 (23:11):
See this isn't right, We're so yeah. I so I
hit my little chick boxes and then hit export and
it only it's still exported all the invoices. All right?
Speaker 3 (23:26):
So can I teach you how to do it? Real quick?
Speaker 4 (23:29):
Excuse? All right?
Speaker 3 (23:31):
So go to all you where all your invoices are listed,
where you can you can sort by service date or whatever.
Uh huh at the top, and you should see a
box that says search invoices. Yeah, and then the filter
and then the date click on date this year. Well,
that doesn't work for me because I have because that
goes based off creation date. So I have invoices for
(23:52):
other years that were created this year. Oh that, how
is that possible? Oh for next year?
Speaker 4 (24:00):
There you go, I have four weddings next year already booked.
Speaker 3 (24:09):
All right, Well, if that's the case, hold on, then
do this year or click on this year and then
click out the two.
Speaker 4 (24:16):
That are.
Speaker 3 (24:18):
Let's see.
Speaker 4 (24:20):
But I should just be able to hit the checkboxes.
Speaker 3 (24:22):
So I have fifty seven invoices selected, and then I
should be able to hit export. It should only export
the fifty seven that are selected. This is the way
that should work, well should in my opinion, if it
was smart enough. So I mean, if.
Speaker 4 (24:44):
So as of right now, I have so we did
about one hundred and twenty last year. I actually haven't
written down where would I did I throw with us?
Did you know?
Speaker 1 (24:56):
I don't know.
Speaker 4 (24:58):
I had to go back through and listen to our
podcast to get the right numbers and everything I did.
I think I threw it away at so many sticky
notes around my desk that we were trying to keep
track of various things for like catering, like totals for
(25:19):
the weekends and stuff and what we needed for me
and I think again lost in the shuffle anyways, So yeah,
we did about one hundred and twenty last year in catering.
I think our goal that I set was one hundred
and forty to one hundred and fifty, Like one hundred
and fifty top end would be good for us. As
of right now, what we have either invoiced or paid
for the year as one hundred and forty one, and
(25:42):
we still have stuff. We have stuff that's a book
that has not been invoiced yet, So I fully expect
us to be above one hundred and fifty by the
time all of a sudden done awesome. So that's one
hundred and forty one with twenty less invoices than we
had last year. Yeah total, So yeah, But yeah, our
(26:04):
grad parties took off this year because we had a
really big lull in grad parties last year for whatever reason.
Speaker 3 (26:10):
I don't know if we just turned a whole bunch
down because we were booked or what, but we didn't
do a ton of them last year and this year,
Good Lord, man, it has been a lot. It's been
a lot. So by the time we get to the
through this weekend, we will have had let me look.
Speaker 4 (26:37):
In two, three, four, five.
Speaker 3 (26:43):
Five straight weekends with at least one open house scheduled
on Saturday and Sunday. It's WoT.
Speaker 4 (26:53):
Yeah, So we are all looking forward to next weekend,
the twenty eighth and twenty ninth, where we have zero
catering scheduled and we have a moderately easy days those days.
So everybody has those scheduled and looking forward to them. Yeah, okay,
(27:13):
I guess I can get into my Oh hey, I
forgot to ask you you got your pallett of sauce?
Speaker 3 (27:18):
Yeah?
Speaker 4 (27:19):
Oh yeah, that was That was a bocle because they
didn't call before they came.
Speaker 3 (27:26):
No, they did.
Speaker 4 (27:27):
No, actually excellent communication on.
Speaker 2 (27:32):
All.
Speaker 3 (27:33):
Right, a shout out I'm going to say a mean
shout out to our barbecue superstore friends. You're shouting out meanly? Yeah,
oh no, So I wasn't. I wasn't informed, and maybe
you did. I don't know. Maybe you told me and
I just don't remember. I wasn't informed that they literally
were just gonna drop it and put the end of
your driveway.
Speaker 4 (27:54):
They've never just dropped it at the end of my driveway.
Speaker 3 (27:57):
So when I was called by the shipper lady now,
who was not the nicest person, she told me that, yep,
this is lyft gates. If it's residential, we're gonna take
it off the lift gate and put at the end
of your driveway. We're not going to take it down
your driveway. We're not going to do anything. I said, Well,
(28:18):
that's not cool. I said, Can I back my truck
up to the lyft gate and y'all can just somehow
roll it into my ody? Boy? Did we?
Speaker 4 (28:31):
Boy?
Speaker 3 (28:31):
Did we?
Speaker 4 (28:32):
That's a lot of weight to have on your tailgate, buddy.
Speaker 3 (28:35):
So luckily the majority of the weight was on his.
Every time he kept moving the palette, though, the front
of the pallette wheels would get stuck between the bed
and the tailgate, so all it was doing was pushing
down my tailgate or my truck. And he so he
(28:57):
basically just kind of pushed it and just pushed it
and pushed it and pushed it until like he basically
lunched forward and it went in the.
Speaker 4 (29:06):
Back of my truck. Okay, got it got to.
Speaker 3 (29:08):
Where it needed and then I had to unload it
into my storage in it thirty five.
Speaker 4 (29:15):
At least you didn't have to unart load it from
your driveway into your truck and then because that's where
what I have to do every freaking time.
Speaker 3 (29:25):
Yeah, no, I'd say. Yeah. I tried to say if
they could send it to my U or if they
could meet me and the storage in it, and they said,
I don't know. I'm like, so the guy said I'll
be there in thirty minutes. He didn't show up until
shit forty five, fifteen minutes later. I'm just sitting there
(29:48):
in my truck, just waiting. So by the time I
get it, it's ten thirty. I'm supposed to open at eleven. Yeah,
luckily I had a Luckily I had a palette there
and I just got a pallet a Peloton, so it
should be good. But yes, nobody told me that it was.
That's how they were supposedly going to drop.
Speaker 4 (30:08):
And it depends on the shipper, so they don't use
the same shipping company every time they go. They have
a handful of them, and whoever's the cheapest at the
time of shipping is usually who they go with. Ye
between between price and availability is how they do it. So, yeah,
it's rare that we have the same company twice in
a row deliver our palettes, and each one is different
(30:30):
in their own right. And that's why Mark is so
on top of wanting to hear how the delivery went,
you know, so ask if.
Speaker 3 (30:39):
I had any damages or anything like that, and I
actually didn't. Like everything was actually really really so.
Speaker 4 (30:45):
June yours last Friday, right around last like the sixth, yeah,
Thursday Friday or something like that, we got our pallets
at the same time.
Speaker 3 (30:54):
So I had asked Mark a couple of weeks ago,
I said, so, what's the do you have an update
on delivery? Because I was a couple weeks after you
and I ordered. So he says, funny story. He says, yes,
I just got notification that you, Skippy's palette, your palette,
and my palette all just finished and are marked ready
(31:15):
for shipping, he said. And none of us ordered in
the same week, and it would it would be hilarious.
It would be hilarious if I got my palete before
Skippy got his. Well went, okay, that was okay.
Speaker 4 (31:34):
I had damage. Mine actually got delivered twice because yeah,
I got zero phone calls beforehand, so they tried to
deliver on Thursday.
Speaker 3 (31:44):
It was not home, nor did they have a liftgate
on that vehicle to be able to deliver said palette.
Speaker 4 (31:50):
So after I got they left, I got a phone
call from dispatcher or whatever with a whole lot of
apologies that there was no phone call to set up
delivery or anything like that. They sent a second They
sent a vehicle the next day to do it handle it,
but apparently I don't know if the first driver was just.
Speaker 3 (32:14):
Annoyed that he had to take it off his truck
without being delivered and probably had to move it around
his truck a thousand times to get other things off.
Speaker 4 (32:23):
It and around it. But yeah, there was definitely a
small amount of damage, which is pretty normal with my palettes.
I don't know why people don't like my sauce pellets,
but I usually have a couple of boxes that are
a little crumpled. Generally, there's no issues with any bottles.
This one, though.
Speaker 3 (32:41):
A day after it was delivered, I noticed that I
had some sauce dribbling from the palette on my driveway.
Bad part was it was a gallon that was facing
the inside of the stack.
Speaker 4 (32:56):
Of sauce. So I don't know if it happened in
manufacturing when they were stacking it, that just the box,
something got set on it. That was because this is
the bottle, Like the hole in the bottle was at
the top and the bottle was crumpled. It was weird.
Speaker 3 (33:13):
That's the thing. When I told Mark that I got it,
He's like, Okay, go through it. Let me know if
you have any damage.
Speaker 4 (33:20):
Yeah, they've had they've had some issues. I'm like, no,
I'm like, hold honestly, I've already restacked it. I'm not
gonna kick it with it.
Speaker 3 (33:26):
I'm not gonna go through it again. But no, I didn't.
I haven't noticed anything. Everything seems yep. I take lots
of pictures whenever I get my deliveries and send them
to them to let them know how things are going. Yeah,
and like that one, that broken bottle that I had,
He's I'm getting that. He's taking that off the invoice
for me. I told me he didn't need to.
Speaker 4 (33:46):
I said it, Hey, there's one hundred and forty gallons
or whatever. He said.
Speaker 3 (33:50):
I said, if I have one in the middle, that
clearly isn't really anybody's fault. You know, one of those
things that happens. You only invoiced me for one hundred
and thirty nine.
Speaker 4 (33:59):
Yeah, ever it is so but yeah, that's uh yeah,
that's good. Okay, all right, back to my uh my
slow month, my four slow month.
Speaker 3 (34:14):
Yeah you were. You sent me a picture of your week.
I'm like, hell, I know, I was so tired. I
was so tired.
Speaker 4 (34:25):
And that was with a less than expected We threw
away a lot of food that night, Saturday. We were
hoping to be busier than we were with the weather
we had. Let's see here, let's pull up the month.
So last month we did seventy just under I think
we're right about seventy four for the month. That sounds
right right. Seventy three seventy three nine is where we
(34:46):
were at this month so far. This is just such
a stupid number. For the first half of the month,
we're at thirty six six so on pace to do
tventy three doable.
Speaker 3 (35:04):
I'm looking at the schedule. It's doable. We still have
a bunch of catering to do. But that puts us
up ten percent on the year over last year and
month this June to last June, we're up twenty four percent,
so we just crossed over. We were one hundred and seventy
one for the year. That's where we're at, so not
(35:25):
too shabby.
Speaker 4 (35:26):
Extreme close up.
Speaker 3 (35:29):
I was looking on.
Speaker 4 (35:33):
But yeah, we.
Speaker 3 (35:34):
Uh what what's your total right now for the year?
Speaker 4 (35:39):
One hundred and seventy one.
Speaker 3 (35:43):
This past this past we put you ahead of me.
Speaker 4 (35:48):
I've been ahead of you.
Speaker 3 (35:49):
Sorry, you're you're ahead of me by this past week.
By your like the amount you did this week, you're
having me. I'm twenty thousand ahead of you. Yes, okay,
stop speaking in riddles. Shut up.
Speaker 4 (36:06):
Good God. Here, I'm gonna I'm gonna share my screen.
It will be easier this way to see the chaos
that my weekends in June were so these last two Saturdays,
the seventh, we had the two open or the open house,
(36:28):
we had the a pool party at a retirement community
that we catered two weddings, and we were open roadside
at the farmer's market in the morning.
Speaker 3 (36:40):
Party.
Speaker 4 (36:41):
I would like to give myself a high five on
the scheduling of these two weekends. Thank you. We tried.
Speaker 3 (36:52):
Yeah, Flag Day was a big day for us. I'm
gonna have to circle that next year. And I'll have
to plain more people. Yeah, three open houses and roadside
that day.
Speaker 4 (37:03):
So tried really hard not to say no toe stuff
this year, especially open houses, stuff that we could do
drop offs. Made sure people are under the impression that
we were not having truck places. Like we were very
clear with communication that these are drop off disposable pans,
We're not staying on site type of stuff. We did
leave cambros at a lot of places this weekend and
(37:23):
last weekend, and it's after we're done here, I'm driving
around the Metro area picking up cambros. So when we
were so when I was scheduling, among the questions, the
first questions was what time is your event start? And
(37:46):
then from there I was able to schedule the four
different things. So like last on the seventh, we had
a three pm drop off, a four pm drop off,
a five thirty pm drop off, and at six fifteen,
like everything was scheduled as tight as we could make it.
I mean, we still had all three of us go
into different spots, you know, but like we had you know,
(38:08):
one person was going to the three pm and then
hitting the five thirty pm because they were both smaller events.
But we were pretty mellow maxed out on the amount
of food we were able to keep hot prior to
hadn't han't hav having everybody had out last that Saturday
and then this this past Sat weekend, the same thing
(38:30):
both days. It's yeah, we're pretty well maxed out even
using both smokers.
Speaker 3 (38:39):
We need to we need to possibly invest in a
new warmer. No, No, when we get to a brick
and mortar, there will be two d w's in that place. Oh,
and we'll probably have a smaller one, probably just a
regular CTO on the trailer because we're gonna have we
have it like when we up to the up for
(39:00):
the week, Like, we are going to have to have
a smoker on the trailer.
Speaker 4 (39:03):
There's no way around it, you know.
Speaker 3 (39:05):
Yeah, in the Deep South, I'm not going to refurbish
that thing again, you know, even if we're only going
to use it every once in a while. It's just
not worth the money to keep pouring into that.
Speaker 4 (39:17):
To have a different product than what we would normally
have because the flavor is completely different between the two smokers,
a million percent different. So we don't want to have
one day where we're using the old smoker because we're
so busy with others, Like, we want to stay consistent,
consistent product everywhere we go, no matter what. So yeah,
(39:39):
I am starting to Yeah, once we get to that point, it's, uh,
we'll see. But yeah, I definitely we're gonna need another one,
you know, because even if we have these busy days
of catering, like just being able to put out the
product to cook, the amount of product that we needed
like we did this last weekend was super heavy brisket,
(40:01):
and brisket takes up a lot of space, you know,
Like there was back to back days where I cooked
seven briskets and ten butts, you know, and luckily we
had both smokers, like I could split that up a
little bit so that so we did weren't inhibiting airflow. Yeah,
(40:21):
but yeah we get to float it up, especially when
you're I mean we cook in pans, so it takes
up a little bit more space.
Speaker 3 (40:28):
But yeah it's tight.
Speaker 4 (40:30):
Yeah, it gets tight.
Speaker 3 (40:31):
So but other than that, it's uh, yeah that these
last couple of weeks have been freaking crazy.
Speaker 4 (40:38):
My guys have been awesome. Uh huh kick it. Yeah,
they've really been doing good. Frustration levels for the most
part have been lower than expected. Alex has been working
some shifts. She's picking up one or two a week.
(41:00):
Her friend Madison started last week. Both both are going
to work out. Well, we'll lose Alex mid August for
when she goes to MSU and she's only she's like,
schedule me if you need me, you know, like she
doesn't want she doesn't want the twenty hours, like, but
you know, she'll pick up a shift here and there
if we are shorter person or whatever. So but Madison
(41:25):
and she'll take the hours. So yeah, happy to have
them on board. Uh, it's a big help getting myself
back off of the trailers so that we can keep up.
Speaker 3 (41:35):
And just the coordination of some of these weekends is
a lot, you know, to coordinate who's going to where,
figure out times, figure out you know, the meat that
we needed stuff. So I saw you, Uh you had
a former employee comments on one of your posts.
Speaker 4 (41:52):
I'm able to pick up shoots if you need it. Josh,
I screenshot of that so fast and said everybody.
Speaker 3 (42:01):
He wants to come back.
Speaker 4 (42:02):
And now you know, maybe if you would have finished
out your scheduled chiefs, we'd have have a conversation.
Speaker 3 (42:09):
Maybe I actually had another so I had I got
a text from another barbecue food truck guy and he asked,
He's like, do you need help at your shop. I'm like,
I mean help. I mean you can come hang out
talk shop if you want to. And he didn't say anything.
(42:31):
And then I looked at his schedule and it was
it was quite bland. Yeah, he had one catering gig
on or on Saturday. And so I asked him. I said, well,
I saw your schedule. Everything okay. He's like, yeah, my
generator went out and I got to fix it. I'm like, oh,
all right. I'm like, if you need some extra cash,
you can come.
Speaker 4 (42:51):
Work if you want.
Speaker 3 (42:54):
He's like, oh, that'd be great. And I tried to
send him home that day. Was this past Friday. I
tried to send him home three times, and every time
I try to send him home, we got busy. Yeah,
it made enough to fix the generator.
Speaker 4 (43:07):
They're good, But.
Speaker 3 (43:09):
I don't know he's he's a good kid. He knows
a lot. He's just he doesn't have the outgoingness. I guess.
So if you gotta work, if you're gonna work your
truck yourself, you've got to be able to like be
in the window and like just be as personal as possible.
And I don't think he has that part. I think
(43:30):
he's like a back of the house guy that really
doesn't need but and he's knows barked any way, go ahead.
Speaker 4 (43:38):
Yeah, we're hoping, hoping we can hit seventy this month.
A lot of it's gonna depend on this week. I
think we can do between now and Sunday, we can
do another twenty thousand kind of week, but we need
some weather help. Right now, we have chances of rain
(43:59):
on Wednesday and Saturday. Yeah, so Wednesday, uh, Wednesday evening
we're at tip To, which is that outside patio bar,
which they will cancel. They won't even open if it's raining.
Speaker 3 (44:13):
So we could lose Wednesday night, and then the other
chances on Saturday, which is the Grand Rapids Pride festival.
So would you just go set up somewhere?
Speaker 4 (44:23):
I don't know, I don't know. I'm probably if, like
I'm gonna I'm gonna start looking for plan B now,
like find somewhere to set up.
Speaker 3 (44:38):
Just in case, just in case. Yeah, you'll probably always
go back to Dutt.
Speaker 4 (44:43):
Yeah, I mean we can. I think we can find someone. Uh,
there's a couple of auto parts stores right now that
have some large parking lots that are hosting fireworks sales.
Speaker 3 (44:54):
Might not be a bad spot to set up near.
These are also on main dreg so the visibility is good.
Plus you already have people looking at the big giant tents.
So yeah, obviously not right next door, but maybe a
few spots down you know, open flame sparks and ash
and quite fond though I don't.
Speaker 4 (45:14):
Want to make the news that way. Local flo trucks
starts fireworks displayed news at eleven so, but yeah, we
have an open house on Friday, we have the Pride
Festival and an open house on Saturday, which is why
we're looking for some help. And then yeah, two open
houses on Sunday. So and we're not able to do
(45:38):
roadside on Sunday just because of the timing and size
of the two open houses we're doing. But oh well,
yeah we will. The shop is going to definitely be
open on Sunday.
Speaker 3 (45:47):
I'll be working in. I got two people for the
We're maxing out every bit of smoker warmer space that
we have at Barbecue Festival has always been always been huge. Yeah,
I'm hoping for like a five grand day Saturday, just
from the Pride Festival.
Speaker 4 (46:03):
If the weather's good, we should be able to hit it.
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