May 9, 2025 • 36 mins
We've made it to May and it's time to get busy! The boys look ahead at how they finished up april and what May has in store. Plus find out why Skippy hates Josh this week lol. This and more on this weeks episode.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday morning food.
Speaker 2 (00:16):
Truck Skippy, Skippy.
Speaker 3 (00:45):
Good Martin Skippy Martin, Joshua, How are you today?
Speaker 4 (00:52):
I don't know, I really don't all right?
Speaker 3 (00:55):
Are you well?
Speaker 4 (00:56):
I'm sure, I'm I'm fair. You're just fair, just absolutely fair?
Speaker 3 (01:03):
So average?
Speaker 4 (01:05):
Nope? Fair?
Speaker 3 (01:06):
Okay, it's fair better than average? Are you not? Are
you not?
Speaker 4 (01:09):
Fair? Average is better than fair?
Speaker 3 (01:15):
Oh that's good that your average is better than just okay? Right?
Speaker 4 (01:22):
Yeah?
Speaker 3 (01:22):
Or is the bar set so low that averages average
and fair is still pretty bad?
Speaker 4 (01:29):
Bar set low? For sure?
Speaker 3 (01:31):
I mean there's there's definitely sound like a low bar.
Excuse me, hm, well, I gotta send us a quick email.
I gotta make sure that I was way late on
my barley beats and barbecue thing or whatever order that's in.
Speaker 4 (01:52):
Yeah.
Speaker 3 (01:54):
So yeah, I just got sent in late last week.
Speaker 1 (01:58):
And I did not get confirmation that they at my stuff.
Speaker 3 (02:00):
So trying to make sure that because it's next weekend
for us. Oh boy, So I'm just trying to make
sure that we are actually in before I do my
crew schedule one way or the other if we are
(02:23):
expected next.
Speaker 4 (02:33):
All right, sorry about that, Please do not apologize.
Speaker 3 (02:39):
We are Yeah we uh we finished April? We started May?
Speaker 4 (02:45):
Did we? What did we start May?
Speaker 3 (02:50):
Yeah?
Speaker 4 (02:50):
I forgot.
Speaker 3 (02:51):
You want to see if we've passed you in sales
yet for the year.
Speaker 4 (02:55):
Probably did because you had an end no event.
Speaker 3 (02:58):
Oh, we had lots of things. We had a week.
Speaker 4 (03:01):
Weeks are good. Weeks are good.
Speaker 3 (03:03):
We had a week.
Speaker 4 (03:04):
I did not have a week.
Speaker 3 (03:06):
We are going to have a bigger week this week.
But yes, you did not have a big week. Uh
you you had a week. Just how's the size of it?
Speaker 4 (03:17):
Not good?
Speaker 3 (03:18):
Not good?
Speaker 4 (03:19):
Not good? Okay, I mean fair about that? Going back
to fair days? Did they just they just kind of
rolled together, is what they did. Yeah, well, we let's
talk about you. Enough about me, let's talk about you.
Speaker 3 (03:36):
Good morning Jason with Bernie's Blue Dye Barbecue. Uh, what's
up Fellas and Skippy? So let's talk about me.
Speaker 4 (03:47):
Yeah, let's talk about you. That's what you'd like to
talk about. Let's talk about you.
Speaker 3 (03:50):
For crying out loud, you know that the whole stick
is getting pretty old.
Speaker 4 (03:54):
I still like it.
Speaker 3 (03:57):
Let's see last week since we last spoke, what do
we do? Let's see here, let's see get off the
personal calendar. We had our normal I worked a couple
of days. No, yeah, yeah, I did all. No, that's
(04:19):
not true.
Speaker 4 (04:21):
Now you got to you gotta walk yourself back here.
Speaker 3 (04:23):
When did I work?
Speaker 4 (04:24):
When did I work? Never used to that.
Speaker 3 (04:28):
I thought I did two days just printing money. I
know I worked on Saturday, the third. I thought I
worked Tuesday, but I didn't. I did work Tuesday? Did
I work Tuesday? What did I do Tuesday? Oh? I
did work Tuesday. This is why I can't remember, because
(04:50):
I wasn't scheduled to work Tuesday. Felicia had texted me
in the morning she was very sick. So that worked
out with the personal calendar that I was able to
excuse me cover that day for her. So yeah, it
was me and Caleb all day. We had a pretty
(05:10):
decent day. It was one of our slower days though
for our Tuesday lunch spot, I think we only did
eight hundred for lunch, maybe nine hundred, but that had
been a pretty consistent one thousand to eleven hundred lunch
spot all year this year. So and then yeah, we
were at the one of our new spots this year.
(05:31):
It was an apartment slash condo grouping whole property. They
owned a couple of properties all right there. That was
a little scary. We did six six or seven hundred,
but it was all very late. It's pretty It was
pretty slow until about six fifteen. So yeah, one of
(05:54):
those where we weren't really sure what was going on,
and it was the opposite last time. So when we
were there, they were left by six fifteen. They were
out of food. So yeah, it was what it was.
It wasn't a terrible week or terrible day. I mean,
let me see what we actually did for that day.
(06:15):
Jesus God, the Lord it bedding Dame bending.
Speaker 1 (06:23):
Wing.
Speaker 3 (06:30):
Let's see here. I mean, we still did sixteen hundred
for the day, So not like it wasn't it was
not like a terrible terrible day. But we were hoping
for a little bit more. We were going and so
the last two days of April we needed a sixteen
hundred average to beat last year's sales for April. Doable
one hundred or like, no, fifteen fifty or something like that.
(06:53):
It was a very doable number. We felt pretty confident.
We thought we could do two thousand on Tuesday. Yeah,
I mean we were and yeah, we thought we could
do a good number on Wednesday too and blow it
out of the water, and it just didn't really happen.
Wednesday was okay, a slow, slow lunch, but we did
(07:19):
a fourteen hundred. We missed last April by like fifty dollars,
which stinks, so yeah it's and actually that's not accurate.
We actually beat last April because we had somebody pay
early on a freaking wedding that was for June or something.
(07:41):
So I'm saying we beat it. You take that fifteen
hundred dollars out and we beat it. Said okay, yeah,
we started. Uh At Then on Thursday or at a
tour went pretty well. It was a pretty heavy turnout.
Chris said, despite some weather that we had Thursday, just
(08:04):
rain in that spot that it seems to be the
most fickle with weather, like if it's not great, they
have a lower turn up, but that was not the
case this week. And then yeah, we for the first
time we added on something for the evening after an event.
So in the neighboring town, a church was doing an
(08:27):
empowering youth street food fair, Global street Food Fair. I
signed up without knowing a whole lot about this event.
When they're done that, yeah, but it was a great event, right,
I will get there. We will get there. So I
(08:47):
hadn't heard a whole lot or anything from them. I
signed up for this. I think in January reached out
to them a little bit. I found a post that
they had did two weeks ago that listed us as
a vendor, which is the only reason I knew that
we were for sure confirmed and that this thing was
still happening. Along with us, there was six other trucks
listed that number I wasn't not aware of. With an
(09:12):
expected attendance of four to five hundred people.
Speaker 4 (09:16):
Oh boy, oh boy, you felt two pork sandwiches.
Speaker 3 (09:22):
We actually did about six hundred and sales so not great,
so sixty yeah, but for something that was just an
add on for you know, it wasn't a big deal.
We didn't still didn't throw away a ton of food
because we didn't cook a ton for it. No, after
we figured out what it was and it was raining,
(09:44):
which heard attendance. The good thing is everybody that was
there was coming to eat you know, and us being
in the Global street Food Fair, us having the most
normal menu. I mean there was there was a taco truck,
but I mean yeah, they think there was an Indian
food truck and a some other more exotic trucks. So
(10:08):
but like we had, we had some people coming from
the neighborhood that said they'd had no idea anything was
going on that night. So the church didn't do a
really good job of advertising. I think they were relying
on the trucks to bring people in. So whatever, it
was fine, It was okay. Like I said, it was
another five six hundred bucks, so on a day that
(10:32):
we wouldn't have gotten anything, Yeah, we'll take it. And
then yeah, Friday, Immaculate Flight and trail Point, we really
started out started out May pretty good. So that was
the second. We had a really bang and lunch at
Immaculate Flight, another thousand dollars lunch there, which seems to
(10:52):
be pretty consistent. And then yeah, we backed it up
with an eleven hundred dollars dinner at Trail Point. Finally
had a good dinner at one of our birth race right.
Weather kind of kind of help, I mean, it held off.
It was spots of sprinkles here and there. So but
it was warm. Yeah, they were really close to selling out,
(11:14):
really close to selling out Friday, but couldn't couldn't get
the last I'm gonna say two hundred dollars is they
were short in sales. Saturday, I worked, I worked again.
It was a good day. Did a couple hours up
in the leg and then we had our first open
house of the season, which was a triple triple open house.
(11:39):
Three young men, uh, just.
Speaker 4 (11:46):
A combined open house.
Speaker 3 (11:48):
They getting bined yep, so two hundred and seventy five people.
They just wanted some pork and cole slough. They were
having other family members bring in some family favorite sides
and stuff like that, which I knew ahead of time.
I said, yeah, no problem. I don't care what you
what else you bring in. If you're getting some stuff
from us, I can't believe there's caterers out there that
have a problem. They didn't want us to serve anything.
(12:10):
I get that. You know, it can be confusing, like
if one of those other side dishes that somebody else
brings is weird or off or heaven forbid, someone gets sick,
you know, like your name still attached all that, but whatever.
So we had had conversations with this lady, Heather, who
(12:31):
was organizing all the food stuff. We had talked before.
She's like, Oh, we don't really need plates and cutlery.
Is there any do we get a discount for taking
that stuff off? Said, nope, it's just something we include.
We don't charge you for it. So she's like, okay,
you bring no problem, you bring that with you for
all your caterings. Yeah, yep, we used to charge for it,
(12:56):
but I mean really for and we're not using play
stick plates, were using the fiber, so you're talking, you know,
two sleeves of plates for thirty bucks. Yeah, so it's yeah,
it's just something we include.
Speaker 4 (13:11):
Wrapped cutlery or likes of forks.
Speaker 3 (13:14):
Yeah, we'll just do forks and we will offer upgraded
to the wrapped you know, napkin cutlery sets, but yeah,
just for standard. So anyways, so I wasn't planning to
bring anythingcause she said she didn't need them and she
didn't need anybody on site because they had people that
were going to swap food out. They had volunteers helping
them for keeping food on the table and stuff. So
(13:35):
no problem. Great, sounds good. So I got there, left
in the camera with all the pork, about eighty pounds
of it, and the coleslaw. I said, I'll be back
to pick up the cambro. I get home. Three minutes
after I'm back to the house, I get a phone Coach,
did you put the plates and cutlery somewhere? I said, no,
(13:57):
I didn't think you needed them. She said, oh, it
was still on the invoice. So I assumed that they
were still coming. I said, okay, let me be right
back and now I will bring some plates and forks
and stuff right which I don't have at my house.
So I had to drive ten minutes to storage and
then the fifteen minutes over there. And this was at
the start of the party, so she called it was
(14:18):
like ten minutes before party starts. Yeah. So I get
there and I get to the end of the table
and there's a stack of plates and forks on the
table like that's going on. There was a family fair
next door. Someone ran over there and grabbed a few
to get them started. But after that, I mean, she
was good. Everybody was very understanding. Just a little bit
(14:41):
of a miscommunication that I didn't didn't clarify and that's
on me. So well, yeah, so there was that day
and then sold out yesterday at Great Lakes Insurance. We
can't seem to figure out that spot on that day.
So it's the same as our lunch spot on Tuesdays,
and it's been solid. I mean, we're doing eleven hundred
(15:03):
dollars there every time, which is all I'm really I'm
not looking for a two thousand dollars, but I think
we the further this goes on, it's starting to feel
like that could be a fourteen hundred dollars kind of
every week things. Chris said they were out of brisket
and ribs by like twelve thirty and we're supposed to
be there until four. Damn. Yeah, well I didn't cook.
(15:28):
The forecast ended up or the weather ended up being
much better than what was forecast of the day before.
We had we had a pretty good yesterday we had Yeah,
we had a pretty good chance of rain all day
and it did not rain until like five o'clock. So
that didn't help. So we cooked fairly light, I mean,
not super light, but yeah, so lesson learned, lesson learned.
(15:54):
So yeah, we still did I think eleven hundred there
for a total for the last week, we did, uh,
fifteen thousand, fifteen sixteen dollars and thirty nine cents.
Speaker 4 (16:05):
I feel like I did fifteen hundred, but.
Speaker 3 (16:09):
Yeah, pretty good week. This week will be extra baging,
so it's gonna be a it's gonna be a week
this week. I have lots to do. I have twenty
pork buts to cook cook tonight. I think that's what
I'm doing tonight.
Speaker 4 (16:24):
It's a lot.
Speaker 3 (16:25):
Yeah, yeah, we have We're catering pulled pork for a
thousand people between Wednesday and Thursday, A lot of people.
That's a lot of people. And mac and cheese for
most of those.
Speaker 4 (16:40):
So mac and cheese, just a lot of.
Speaker 3 (16:42):
Mac and cheese. So yeah, we gotta get I gotta
get going on some mac and cheese today and a
whole lot of pork going on the smoker tonight.
Speaker 4 (16:50):
So if you had you had told me that, like,
what was it, two pork butts and a brisket, it's
like a thousand bucks and say.
Speaker 3 (17:00):
An average for us, Yeah, so four.
Speaker 4 (17:04):
And three good sized bris three flats and a whole
brisket should be what two thousand?
Speaker 3 (17:13):
I don't know. You're adding new things to the equation.
Three flats and a whole brisket.
Speaker 4 (17:20):
So the three flats cut up filled a full pan.
Speaker 3 (17:24):
So yeah, I would I would assume you should be
able to get to like a two grand kind of
day there. I mean, depending did you sell out and
you did thirteen hundred? Was it a lot of meat
by the pound? It was type of thing.
Speaker 4 (17:39):
It wasn't me as the problem. All right, So here's
here's where we are. Here's my day or my week,
whatever whatever you want to call it. Button damn it.
(18:02):
Oh okay, So we uh yeah, we had a week.
Wednesday and Thursday, great outside days, great just great weather,
great food truck days. We did less than a thousand
(18:24):
both days at the shop. Just nobody. I mean it
was yeah, nobody, still got great feedback on stuff, but
just nobody. Friday, I.
Speaker 3 (18:40):
Leave to do a.
Speaker 4 (18:43):
An event a lunch at the local or Chrysler proven Grounds,
and basically right at the Chrysler proven Grounds, I am
about and it's about a half hour for minutes away,
so the shot covered. Everything's good, And I get a
(19:05):
phone call as I'm about to pull into their driveway
that it says, hey, this is Stephen, I fucked up.
I said, please elaborate. I booked two food trucks today, Mike, oh, oh,
you booked two food trucks today. And so I pull up,
(19:28):
like just about to the driveway, but I didn't pull in.
I just pulled off some road and I noticed that
the other trailer is already set up. It's already ready
to go. We get about seventy orders for this lunch location,
so it would have been a decent day. But between
two food trucks, I'm not competing with a hot dog truck,
because sometimes, you know, whoever blowest many win sometimes. So
(19:52):
he puts the hot dog guy on the phone. He's like,
I got something tonight. I mean I could. I could
go there if you want me to. And I said, dude,
you're already set up. I'm like, just I'll turn around.
I was being a good food truck guy, I guess.
So then he just changed the date to like May thirtieth.
So now I get to go out there and at
(20:12):
the end of May and hope for the best. Like
he didn't book two food trucks. So I get back
to the shop and the shop was, I mean it
was banging. Had one guy that didn't believe a half
or a pound of burn ends was a pound of
burn ends. But other than that, we did good. Friday
(20:34):
Saturday food truck event downtown we had. It was called
the Blessing of the Bikes. Bikers against Bullies showed up,
dropped the trailer off, my girl showed up, set everything up.
I wrote on our little dry erase board, I said
(20:55):
there was enough food in here for two thousand dollars
in sales problems. And then so did I come home
with food? Yes, we did not sell out totally. I
had a third of a pan of brisket, and a
third of a pan of pork, and maybe a sixteen
ounce container of beans, three full pans of mac and cheese.
(21:21):
Really a full pan I put on like a full
pan of brisket. It was, I mean, are you talking?
Speaker 3 (21:27):
Okay? And then there's another one another Is it a
full half pan or a full full pan?
Speaker 4 (21:33):
It's a six inch deep full or half pan? Six inches?
So we'll fix all, okay?
Speaker 3 (21:40):
Gotcha okay?
Speaker 4 (21:41):
Because I had sliced it already and it was ready
to go. Same with the pork. There was four pork buns.
I just I have the measuring spoons there. I have
everything I can to.
Speaker 3 (21:56):
Try to manage.
Speaker 4 (21:57):
Portion sizes, and it just does not see seem like
it's working. I feel like I can make all that food.
Like I feel like I would have came back if
we didn't sell out, because we did, like I don't
know eighty transactions or what eighty two. I feel like
if I didn't sell out or we weren't that busy,
(22:19):
I would have come home. I would have come back
with a lot more food. I guess I'm glad that
I didn't come back with a lot of food, but
I'm mad that there was money lost somewhere.
Speaker 3 (22:28):
JT says, those portion size will get yess skippy.
Speaker 4 (22:31):
I absolutely understand. I don't, but I don't know how
to police it. Yeah, Like I know how much brisket
was in there. I weighed the pan's twelve pounds with
the pan with the pant, so okay, so what eleven
and a half?
Speaker 3 (22:46):
I know that an aluminum like a non disposable full
pan that is only the two and a half like
what we cook our briskets, and the two inch deep
ones those weigh almost a pound and a half two pounds, so.
Speaker 4 (22:59):
Fine, Yeah, OKAYID.
Speaker 3 (23:05):
Just so if you ever get to the point where
you're doing the inventory and square like we are, make
sure you deduct the pan size.
Speaker 4 (23:12):
One of these days, I would looved.
Speaker 3 (23:14):
Yeah. JT says, build sheets, portion scoop scales, make it
where a third grader can understand. But if you only
have the intelligence of a second grader, I have the
portion scoops.
Speaker 4 (23:30):
I've showed them how to do it. I've showed them
level scoops. I've showed them.
Speaker 1 (23:36):
I don't know.
Speaker 4 (23:37):
It's just people there. It's with this one person, and
this one person is she's really good at her job.
She puts everything together, she's fast, but I think she
gets flustered if there's if it gets busy and she
just throws things together. And I don't have cameras in
the trailer. I can't just watch them.
Speaker 3 (23:57):
I don't.
Speaker 4 (23:57):
I mean, it's just whatever. It's just really bothersome.
Speaker 3 (24:04):
A couple more things over here the comments. Justin says,
nice haircut, Pam says, good morning, gentlemen. Kicking up my
feet for a bit and watching listening to your discussion.
Fran says, morning. We got everybody here today, and that's
what Justin says. Justin says, the whole gang is here.
Speaker 4 (24:23):
A characters are.
Speaker 3 (24:27):
Uh, Jason says, great number, great week, selod job. I'm
assuming that was for me. I don't know why. It's
a solid job and not a great job whatever, And
then the j Jason says, Skippy, are your workers reporting
to you how much money they are getting in cash
tips and credit card tips? I know they keep them
for us. Credit card tips we don't have to keep
(24:49):
track of because they're all square handles all that and
reports it for them. But I don't have I don't
collect info on cash tips. I saw I saw something
some where that we're supposed to report it to the
I R S. The cash tips. I don't know. I
think that is state specific. I don't think that's at
(25:09):
every state thing where the state requires you to report
cash tips for your employees. But regardless, we don't take
cash tips. We don't accept those on the truck. Wink
wink wink. JT says, first time in a while, since
(25:31):
I'm down with foot reconstruction surgery for a few weeks. Yeah,
sorry to hear that, Bud. He said, it's what for
the sheets and stuff, It's what I'm doing at my
new corporate gig process and procedure for all fourteen stores.
And then Franz says it may be sacrificing portion size
for speed. Yeah. Absolutely, everybody gets a little bit heavier
(25:53):
when you're busy because you're just trying to get things through.
But got to find a happy medium, and that's speed
is not important to me to an extent. You know,
it's a our three three core things are quality, accuracy,
(26:16):
and then speed. So regardless of what you get, if
it's wrong or not, we want it to be a
quality product. Second is making sure it's accurate, and then
third is speed. So it doesn't do us any good
to get food out fast if it's not good or correct.
Speaker 4 (26:35):
So well, I'm just more. I'm more worried that if
she's given the house away that everybody's going to expect it,
so she doesn't work.
Speaker 3 (26:42):
And yeah, that's where that's where you can run into problems.
So I mean, I think I do it, and I
think Chris does it to an extent. We get towards
the end of the night, we have a ton of
food left over. We do a little bit heavier on
the portion. Someone orders a chicken quarter, they get two
chicken quarters, you know, just and we do our best
to let people and I us, hey, you know, end
of the night, we had some food, so it might
(27:04):
be a little heavier than normal. But yeah, the last
thing you want is someone to come up that person
to come up next time. We're like, why is a
person so light? You know, well, because I liked you
more the last time exactly.
Speaker 4 (27:18):
Yeah, seriously, it's just yeah, I mean, like I said,
I know that I know that she's she's good at
the job that A give her. It's just trying to
find that spot.
Speaker 3 (27:33):
And anyway, I just got a cold call in my email.
Oh from Todd Greener Farms in Heart, Michigan. Oh, they
produce fresh fruits and vegetables nationwide and now we're excited
(27:57):
to announce a great new item, pickled asparagus. Like great
new item in three flavors, original, jalapeno, and fire sticks.
M Yeah, that's interesting. I don't get many of those
types of emails. And I just got a reminder to
(28:19):
pay my invoice for the bovine. I have not sent
them a check for yet. What Yeah, sorry, sorry, rich
All the email said was cough cough. Yeah. I actually
(28:40):
I thought I had sent it, but I went through
and looked at my checkbook and I did not have
a check for them, So my bad. Sorry boys, which
is handy timing because I have to order a pellette
of sauce. Oh I just did, and I'm hoping mine. Yeah,
way you said six weeks is what they were saying.
I'm hoping it's a little less than that because I
just the math and the sauce I have on the shelves,
(29:02):
and I don't know they got six weeks worth of sauce, so.
Speaker 4 (29:09):
It'll be tighter. I didn't think I had six weeks
worth of the sauce either.
Speaker 3 (29:15):
But yeah, that's I think we just got that palette
last fall. So yeah, we're starting to go through some stuff.
Speaker 4 (29:23):
Yeah.
Speaker 3 (29:24):
On the bright side, are at events usually are a
little bit lighter and we can control. We don't usually
leave a lot of sauce with them, but like a
lot of our catering, we'd leave them a gallon, like
if we drop off, like we'll leave them a squeeze
bottle and just a galon.
Speaker 4 (29:41):
I just feel like if I.
Speaker 3 (29:42):
Just buy the twenty ounce bottles and leave those, but
you're paying more for them, how many twenty ounce bottles
do you leave for one hundred people two? Yeah, yeah,
it's like twenty bucks.
Speaker 4 (29:54):
No, No, you're sure you can get you still have
holes though.
Speaker 3 (29:59):
Yeah, look for out they are. Yeah, if you buy
them by the case. I thought they were way more
than that.
Speaker 4 (30:11):
No, you buy them by the case, but it's still
they'll still wholesale you just like any Yeah.
Speaker 3 (30:17):
Okay, I thought they were more than that. Oh but
with shipping, that factor in your shipping. I thought when
I thought, I when I priced, it was close to
ten dollars by the time it got to me because
we stop, we used to sell them.
Speaker 4 (30:33):
Stop because it way I'm buying sauce and ends up
being like twenty nine dollars a gallon.
Speaker 3 (30:38):
But that's other point, Jason says. I know in the
bar business, people can be a little generous with the
product in return for bigger tips. Everyone knows a heavy
handed bartender that has a ton of regulars. Absolutely, I
agree with that.
Speaker 4 (30:57):
So sixteen ounce bottle case of twelve sixty five bucks
got me do the math?
Speaker 3 (31:06):
Yeah, that was just looking for my calculator.
Speaker 4 (31:09):
I got you, Ah, so sixty six because it's sixty
five ninety nine divided by twelve. It's by fifty sorry.
Speaker 3 (31:17):
Plus what thirty bucks for shipping? Maybe, so you're ninety's
figured ninety six by twelve eight bucks eight bucks a bottle.
So for you to leave two twenty ounce bottles, I
can leave a gallon for the same price.
Speaker 4 (31:34):
More or less because you're yours, isn't it's not sixteen
bucks a gallon shipped at sixteen bucks a gallon pre.
Speaker 3 (31:41):
Shipped, right, but your cost per gallon is shipped is less.
Our cost per gallon for shipping is less than it is.
It should go on through the story. Yeah, so it's
seventeen eighteen bucks a gallon, yeah, or whatever it is.
We figured all that math that we've done a thousand
times since can remember it.
Speaker 4 (32:00):
Never at all at all anyway, So we ended up
we ended up doing for the week like sixty five.
Speaker 3 (32:14):
All right, that's a good week. It's just you notice
it a little bit more when you're running payroll and
you're doing schedules, and yeah, you are much more hyper
aware of things.
Speaker 4 (32:30):
That the payrolls will get me.
Speaker 3 (32:33):
Yep, yeah, trust me. There's been weeks around like what
am I doing? I have to fire everybody because I
can't afford to keep anyone. It's going to be just me.
Speaker 4 (32:44):
Well, and that's what I'm doing is pretty much Wednesdays
and Thursdays, I'm working all day by myself or not
by myself, but I have my daughter will come to
work for me in the morning, just to get through lunch.
We've had a lot of we're still according to trends,
we're up or April. We finished better than March, so
(33:05):
that's good. And that's not that's not counting food truck,
that's just counting shop wise, so we're getting up there.
Speaker 3 (33:14):
It's just.
Speaker 4 (33:16):
We did one hundred and at the shop, we did
one hundred and fifty transactions, so three times what's one
hundred or eight twelve? Yeah, so we're averaging thirty transactions
a day. Okay, but it's mostly right now, it's mostly lunch, yeah,
(33:36):
and mostly takeout too. We're strong takeout service right now.
Speaker 3 (33:40):
That's awesome though it is. But I just.
Speaker 4 (33:46):
I want everything, you know, I want everything. I want
to be able to smoker right out front without the
owner of the shop being a dick man.
Speaker 3 (33:58):
I tell you what, though, I think I sent you
a message after I let the first fire that smell
that that quality would smell is there is nothing better
than that. And it took me right back to barbecue contest,
where that's all you smell all week, like it's just
in the air, and it was fricking heaven. And I'm
(34:22):
going to be so sad when I can't smell it
anymore because I know it's going to come. But I
can still smell it right now. I can still smell it.
There's taste. So let's talk about let's talk about Girt too. Okay,
since you brought her up, who we've been cooking on that.
She's been working this week.
Speaker 4 (34:36):
She's been working.
Speaker 3 (34:37):
Okay, she's been working.
Speaker 4 (34:39):
Have we tasted? Have you tasted the difference? Do you
taste the difference?
Speaker 3 (34:43):
Yes? Okay, significant enough that I know other people notice. Okay,
proof number one. Our chicken quarter sales have gone up
this week.
Speaker 4 (34:59):
Oh we've been Yeah, we've been going. I don't know
what it is. We've been just chicken like crazy.
Speaker 3 (35:03):
Now. So the color is way better, you get. I
mean we're still adjusting logs to figure out smoke volume.
That's where our biggest running curve is right now. But yeah,
I mean that that clean smoke flavor. It's not as harsh,
it's it's just better. This is where you can really
(35:26):
play with wood types to get different flavor profiles. I
know we've had we have a we have a barbecue competition. Friend.
I don't remember which one of the three RSS boys
it was. I think it's Mike actually, where he says
it does not matter flavor wise what fuel source it is.
It's just a heat source. I a billion percent disagree
(35:50):
a billion percent.
Speaker 4 (35:52):
It depends on how clean running your fire is. I
mean that something that's very, very efficient.
Speaker 2 (35:58):
You.
Speaker 4 (35:59):
I don't believe you'll taste a lot of it. I
mean I've cooked on every smoker you can think of. There.
I taste more on like a can than I do
anything else.
Speaker 3 (36:09):
I guarantee you I could cook two pork butts out there,
one with oak, one with hickory, and you could be
able to tell a difference.
Speaker 4 (36:16):
I'll take the chimp.
Speaker 3 (36:18):
Okay that you might not be able to tell me
which is which. No, but they're not going to taste the.
Speaker 4 (36:23):
Same, Okay, I'll take the chilen.
Speaker 3 (36:27):
So I've noticed it with a chicken like cooking, like
doing cherry instead of the oak. It's it's a much
different flavor.
Speaker 4 (36:37):
Yeah, there's Yeah, your your hard woods are gonna I
mean your fruit woods are softer.
Speaker 3 (36:43):
So yeah, you're not getting heat out of them. You're
a difference. You're just not getting the heat out of them.
Speaker 4 (36:49):
Yeah, you're not getting the bt u's as you would
smoke
These are the tails and ramblings of two men their
dream of running a successful food truck business in life.
We invite you along to join Josh and Skippy on
this journey. This is Monday morning food.
Speaker 2 (00:16):
Truck Skippy, Skippy.
Speaker 3 (00:45):
Good Martin Skippy Martin, Joshua, How are you today?
Speaker 4 (00:52):
I don't know, I really don't all right?
Speaker 3 (00:55):
Are you well?
Speaker 4 (00:56):
I'm sure, I'm I'm fair. You're just fair, just absolutely fair?
Speaker 3 (01:03):
So average?
Speaker 4 (01:05):
Nope? Fair?
Speaker 3 (01:06):
Okay, it's fair better than average? Are you not? Are
you not?
Speaker 4 (01:09):
Fair? Average is better than fair?
Speaker 3 (01:15):
Oh that's good that your average is better than just okay? Right?
Speaker 4 (01:22):
Yeah?
Speaker 3 (01:22):
Or is the bar set so low that averages average
and fair is still pretty bad?
Speaker 4 (01:29):
Bar set low? For sure?
Speaker 3 (01:31):
I mean there's there's definitely sound like a low bar.
Excuse me, hm, well, I gotta send us a quick email.
I gotta make sure that I was way late on
my barley beats and barbecue thing or whatever order that's in.
Speaker 4 (01:52):
Yeah.
Speaker 3 (01:54):
So yeah, I just got sent in late last week.
Speaker 1 (01:58):
And I did not get confirmation that they at my stuff.
Speaker 3 (02:00):
So trying to make sure that because it's next weekend
for us. Oh boy, So I'm just trying to make
sure that we are actually in before I do my
crew schedule one way or the other if we are
(02:23):
expected next.
Speaker 4 (02:33):
All right, sorry about that, Please do not apologize.
Speaker 3 (02:39):
We are Yeah we uh we finished April? We started May?
Speaker 4 (02:45):
Did we? What did we start May?
Speaker 3 (02:50):
Yeah?
Speaker 4 (02:50):
I forgot.
Speaker 3 (02:51):
You want to see if we've passed you in sales
yet for the year.
Speaker 4 (02:55):
Probably did because you had an end no event.
Speaker 3 (02:58):
Oh, we had lots of things. We had a week.
Speaker 4 (03:01):
Weeks are good. Weeks are good.
Speaker 3 (03:03):
We had a week.
Speaker 4 (03:04):
I did not have a week.
Speaker 3 (03:06):
We are going to have a bigger week this week.
But yes, you did not have a big week. Uh
you you had a week. Just how's the size of it?
Speaker 4 (03:17):
Not good?
Speaker 3 (03:18):
Not good?
Speaker 4 (03:19):
Not good? Okay, I mean fair about that? Going back
to fair days? Did they just they just kind of
rolled together, is what they did. Yeah, well, we let's
talk about you. Enough about me, let's talk about you.
Speaker 3 (03:36):
Good morning Jason with Bernie's Blue Dye Barbecue. Uh, what's
up Fellas and Skippy? So let's talk about me.
Speaker 4 (03:47):
Yeah, let's talk about you. That's what you'd like to
talk about. Let's talk about you.
Speaker 3 (03:50):
For crying out loud, you know that the whole stick
is getting pretty old.
Speaker 4 (03:54):
I still like it.
Speaker 3 (03:57):
Let's see last week since we last spoke, what do
we do? Let's see here, let's see get off the
personal calendar. We had our normal I worked a couple
of days. No, yeah, yeah, I did all. No, that's
(04:19):
not true.
Speaker 4 (04:21):
Now you got to you gotta walk yourself back here.
Speaker 3 (04:23):
When did I work?
Speaker 4 (04:24):
When did I work? Never used to that.
Speaker 3 (04:28):
I thought I did two days just printing money. I
know I worked on Saturday, the third. I thought I
worked Tuesday, but I didn't. I did work Tuesday? Did
I work Tuesday? What did I do Tuesday? Oh? I
did work Tuesday. This is why I can't remember, because
(04:50):
I wasn't scheduled to work Tuesday. Felicia had texted me
in the morning she was very sick. So that worked
out with the personal calendar that I was able to
excuse me cover that day for her. So yeah, it
was me and Caleb all day. We had a pretty
(05:10):
decent day. It was one of our slower days though
for our Tuesday lunch spot, I think we only did
eight hundred for lunch, maybe nine hundred, but that had
been a pretty consistent one thousand to eleven hundred lunch
spot all year this year. So and then yeah, we
were at the one of our new spots this year.
(05:31):
It was an apartment slash condo grouping whole property. They
owned a couple of properties all right there. That was
a little scary. We did six six or seven hundred,
but it was all very late. It's pretty It was
pretty slow until about six fifteen. So yeah, one of
(05:54):
those where we weren't really sure what was going on,
and it was the opposite last time. So when we
were there, they were left by six fifteen. They were
out of food. So yeah, it was what it was.
It wasn't a terrible week or terrible day. I mean,
let me see what we actually did for that day.
(06:15):
Jesus God, the Lord it bedding Dame bending.
Speaker 1 (06:23):
Wing.
Speaker 3 (06:30):
Let's see here. I mean, we still did sixteen hundred
for the day, So not like it wasn't it was
not like a terrible terrible day. But we were hoping
for a little bit more. We were going and so
the last two days of April we needed a sixteen
hundred average to beat last year's sales for April. Doable
one hundred or like, no, fifteen fifty or something like that.
(06:53):
It was a very doable number. We felt pretty confident.
We thought we could do two thousand on Tuesday. Yeah,
I mean we were and yeah, we thought we could
do a good number on Wednesday too and blow it
out of the water, and it just didn't really happen.
Wednesday was okay, a slow, slow lunch, but we did
(07:19):
a fourteen hundred. We missed last April by like fifty dollars,
which stinks, so yeah it's and actually that's not accurate.
We actually beat last April because we had somebody pay
early on a freaking wedding that was for June or something.
(07:41):
So I'm saying we beat it. You take that fifteen
hundred dollars out and we beat it. Said okay, yeah,
we started. Uh At Then on Thursday or at a
tour went pretty well. It was a pretty heavy turnout.
Chris said, despite some weather that we had Thursday, just
(08:04):
rain in that spot that it seems to be the
most fickle with weather, like if it's not great, they
have a lower turn up, but that was not the
case this week. And then yeah, we for the first
time we added on something for the evening after an event.
So in the neighboring town, a church was doing an
(08:27):
empowering youth street food fair, Global street Food Fair. I
signed up without knowing a whole lot about this event.
When they're done that, yeah, but it was a great event, right,
I will get there. We will get there. So I
(08:47):
hadn't heard a whole lot or anything from them. I
signed up for this. I think in January reached out
to them a little bit. I found a post that
they had did two weeks ago that listed us as
a vendor, which is the only reason I knew that
we were for sure confirmed and that this thing was
still happening. Along with us, there was six other trucks
listed that number I wasn't not aware of. With an
(09:12):
expected attendance of four to five hundred people.
Speaker 4 (09:16):
Oh boy, oh boy, you felt two pork sandwiches.
Speaker 3 (09:22):
We actually did about six hundred and sales so not great,
so sixty yeah, but for something that was just an
add on for you know, it wasn't a big deal.
We didn't still didn't throw away a ton of food
because we didn't cook a ton for it. No, after
we figured out what it was and it was raining,
(09:44):
which heard attendance. The good thing is everybody that was
there was coming to eat you know, and us being
in the Global street Food Fair, us having the most
normal menu. I mean there was there was a taco truck,
but I mean yeah, they think there was an Indian
food truck and a some other more exotic trucks. So
(10:08):
but like we had, we had some people coming from
the neighborhood that said they'd had no idea anything was
going on that night. So the church didn't do a
really good job of advertising. I think they were relying
on the trucks to bring people in. So whatever, it
was fine, It was okay. Like I said, it was
another five six hundred bucks, so on a day that
(10:32):
we wouldn't have gotten anything, Yeah, we'll take it. And
then yeah, Friday, Immaculate Flight and trail Point, we really
started out started out May pretty good. So that was
the second. We had a really bang and lunch at
Immaculate Flight, another thousand dollars lunch there, which seems to
(10:52):
be pretty consistent. And then yeah, we backed it up
with an eleven hundred dollars dinner at Trail Point. Finally
had a good dinner at one of our birth race right.
Weather kind of kind of help, I mean, it held off.
It was spots of sprinkles here and there. So but
it was warm. Yeah, they were really close to selling out,
(11:14):
really close to selling out Friday, but couldn't couldn't get
the last I'm gonna say two hundred dollars is they
were short in sales. Saturday, I worked, I worked again.
It was a good day. Did a couple hours up
in the leg and then we had our first open
house of the season, which was a triple triple open house.
(11:39):
Three young men, uh, just.
Speaker 4 (11:46):
A combined open house.
Speaker 3 (11:48):
They getting bined yep, so two hundred and seventy five people.
They just wanted some pork and cole slough. They were
having other family members bring in some family favorite sides
and stuff like that, which I knew ahead of time.
I said, yeah, no problem. I don't care what you
what else you bring in. If you're getting some stuff
from us, I can't believe there's caterers out there that
have a problem. They didn't want us to serve anything.
(12:10):
I get that. You know, it can be confusing, like
if one of those other side dishes that somebody else
brings is weird or off or heaven forbid, someone gets sick,
you know, like your name still attached all that, but whatever.
So we had had conversations with this lady, Heather, who
(12:31):
was organizing all the food stuff. We had talked before.
She's like, Oh, we don't really need plates and cutlery.
Is there any do we get a discount for taking
that stuff off? Said, nope, it's just something we include.
We don't charge you for it. So she's like, okay,
you bring no problem, you bring that with you for
all your caterings. Yeah, yep, we used to charge for it,
(12:56):
but I mean really for and we're not using play
stick plates, were using the fiber, so you're talking, you know,
two sleeves of plates for thirty bucks. Yeah, so it's yeah,
it's just something we include.
Speaker 4 (13:11):
Wrapped cutlery or likes of forks.
Speaker 3 (13:14):
Yeah, we'll just do forks and we will offer upgraded
to the wrapped you know, napkin cutlery sets, but yeah,
just for standard. So anyways, so I wasn't planning to
bring anythingcause she said she didn't need them and she
didn't need anybody on site because they had people that
were going to swap food out. They had volunteers helping
them for keeping food on the table and stuff. So
(13:35):
no problem. Great, sounds good. So I got there, left
in the camera with all the pork, about eighty pounds
of it, and the coleslaw. I said, I'll be back
to pick up the cambro. I get home. Three minutes
after I'm back to the house, I get a phone Coach,
did you put the plates and cutlery somewhere? I said, no,
(13:57):
I didn't think you needed them. She said, oh, it
was still on the invoice. So I assumed that they
were still coming. I said, okay, let me be right
back and now I will bring some plates and forks
and stuff right which I don't have at my house.
So I had to drive ten minutes to storage and
then the fifteen minutes over there. And this was at
the start of the party, so she called it was
(14:18):
like ten minutes before party starts. Yeah. So I get
there and I get to the end of the table
and there's a stack of plates and forks on the
table like that's going on. There was a family fair
next door. Someone ran over there and grabbed a few
to get them started. But after that, I mean, she
was good. Everybody was very understanding. Just a little bit
(14:41):
of a miscommunication that I didn't didn't clarify and that's
on me. So well, yeah, so there was that day
and then sold out yesterday at Great Lakes Insurance. We
can't seem to figure out that spot on that day.
So it's the same as our lunch spot on Tuesdays,
and it's been solid. I mean, we're doing eleven hundred
(15:03):
dollars there every time, which is all I'm really I'm
not looking for a two thousand dollars, but I think
we the further this goes on, it's starting to feel
like that could be a fourteen hundred dollars kind of
every week things. Chris said they were out of brisket
and ribs by like twelve thirty and we're supposed to
be there until four. Damn. Yeah, well I didn't cook.
(15:28):
The forecast ended up or the weather ended up being
much better than what was forecast of the day before.
We had we had a pretty good yesterday we had Yeah,
we had a pretty good chance of rain all day
and it did not rain until like five o'clock. So
that didn't help. So we cooked fairly light, I mean,
not super light, but yeah, so lesson learned, lesson learned.
(15:54):
So yeah, we still did I think eleven hundred there
for a total for the last week, we did, uh,
fifteen thousand, fifteen sixteen dollars and thirty nine cents.
Speaker 4 (16:05):
I feel like I did fifteen hundred, but.
Speaker 3 (16:09):
Yeah, pretty good week. This week will be extra baging,
so it's gonna be a it's gonna be a week
this week. I have lots to do. I have twenty
pork buts to cook cook tonight. I think that's what
I'm doing tonight.
Speaker 4 (16:24):
It's a lot.
Speaker 3 (16:25):
Yeah, yeah, we have We're catering pulled pork for a
thousand people between Wednesday and Thursday, A lot of people.
That's a lot of people. And mac and cheese for
most of those.
Speaker 4 (16:40):
So mac and cheese, just a lot of.
Speaker 3 (16:42):
Mac and cheese. So yeah, we gotta get I gotta
get going on some mac and cheese today and a
whole lot of pork going on the smoker tonight.
Speaker 4 (16:50):
So if you had you had told me that, like,
what was it, two pork butts and a brisket, it's
like a thousand bucks and say.
Speaker 3 (17:00):
An average for us, Yeah, so four.
Speaker 4 (17:04):
And three good sized bris three flats and a whole
brisket should be what two thousand?
Speaker 3 (17:13):
I don't know. You're adding new things to the equation.
Three flats and a whole brisket.
Speaker 4 (17:20):
So the three flats cut up filled a full pan.
Speaker 3 (17:24):
So yeah, I would I would assume you should be
able to get to like a two grand kind of
day there. I mean, depending did you sell out and
you did thirteen hundred? Was it a lot of meat
by the pound? It was type of thing.
Speaker 4 (17:39):
It wasn't me as the problem. All right, So here's
here's where we are. Here's my day or my week,
whatever whatever you want to call it. Button damn it.
(18:02):
Oh okay, So we uh yeah, we had a week.
Wednesday and Thursday, great outside days, great just great weather,
great food truck days. We did less than a thousand
(18:24):
both days at the shop. Just nobody. I mean it
was yeah, nobody, still got great feedback on stuff, but
just nobody. Friday, I.
Speaker 3 (18:40):
Leave to do a.
Speaker 4 (18:43):
An event a lunch at the local or Chrysler proven Grounds,
and basically right at the Chrysler proven Grounds, I am
about and it's about a half hour for minutes away,
so the shot covered. Everything's good, And I get a
(19:05):
phone call as I'm about to pull into their driveway
that it says, hey, this is Stephen, I fucked up.
I said, please elaborate. I booked two food trucks today, Mike, oh, oh,
you booked two food trucks today. And so I pull up,
(19:28):
like just about to the driveway, but I didn't pull in.
I just pulled off some road and I noticed that
the other trailer is already set up. It's already ready
to go. We get about seventy orders for this lunch location,
so it would have been a decent day. But between
two food trucks, I'm not competing with a hot dog truck,
because sometimes, you know, whoever blowest many win sometimes. So
(19:52):
he puts the hot dog guy on the phone. He's like,
I got something tonight. I mean I could. I could
go there if you want me to. And I said, dude,
you're already set up. I'm like, just I'll turn around.
I was being a good food truck guy, I guess.
So then he just changed the date to like May thirtieth.
So now I get to go out there and at
(20:12):
the end of May and hope for the best. Like
he didn't book two food trucks. So I get back
to the shop and the shop was, I mean it
was banging. Had one guy that didn't believe a half
or a pound of burn ends was a pound of
burn ends. But other than that, we did good. Friday
(20:34):
Saturday food truck event downtown we had. It was called
the Blessing of the Bikes. Bikers against Bullies showed up,
dropped the trailer off, my girl showed up, set everything up.
I wrote on our little dry erase board, I said
(20:55):
there was enough food in here for two thousand dollars
in sales problems. And then so did I come home
with food? Yes, we did not sell out totally. I
had a third of a pan of brisket, and a
third of a pan of pork, and maybe a sixteen
ounce container of beans, three full pans of mac and cheese.
(21:21):
Really a full pan I put on like a full
pan of brisket. It was, I mean, are you talking?
Speaker 3 (21:27):
Okay? And then there's another one another Is it a
full half pan or a full full pan?
Speaker 4 (21:33):
It's a six inch deep full or half pan? Six inches?
So we'll fix all, okay?
Speaker 3 (21:40):
Gotcha okay?
Speaker 4 (21:41):
Because I had sliced it already and it was ready
to go. Same with the pork. There was four pork buns.
I just I have the measuring spoons there. I have
everything I can to.
Speaker 3 (21:56):
Try to manage.
Speaker 4 (21:57):
Portion sizes, and it just does not see seem like
it's working. I feel like I can make all that food.
Like I feel like I would have came back if
we didn't sell out, because we did, like I don't
know eighty transactions or what eighty two. I feel like
if I didn't sell out or we weren't that busy,
(22:19):
I would have come home. I would have come back
with a lot more food. I guess I'm glad that
I didn't come back with a lot of food, but
I'm mad that there was money lost somewhere.
Speaker 3 (22:28):
JT says, those portion size will get yess skippy.
Speaker 4 (22:31):
I absolutely understand. I don't, but I don't know how
to police it. Yeah, Like I know how much brisket
was in there. I weighed the pan's twelve pounds with
the pan with the pant, so okay, so what eleven
and a half?
Speaker 3 (22:46):
I know that an aluminum like a non disposable full
pan that is only the two and a half like
what we cook our briskets, and the two inch deep
ones those weigh almost a pound and a half two pounds, so.
Speaker 4 (22:59):
Fine, Yeah, OKAYID.
Speaker 3 (23:05):
Just so if you ever get to the point where
you're doing the inventory and square like we are, make
sure you deduct the pan size.
Speaker 4 (23:12):
One of these days, I would looved.
Speaker 3 (23:14):
Yeah. JT says, build sheets, portion scoop scales, make it
where a third grader can understand. But if you only
have the intelligence of a second grader, I have the
portion scoops.
Speaker 4 (23:30):
I've showed them how to do it. I've showed them
level scoops. I've showed them.
Speaker 1 (23:36):
I don't know.
Speaker 4 (23:37):
It's just people there. It's with this one person, and
this one person is she's really good at her job.
She puts everything together, she's fast, but I think she
gets flustered if there's if it gets busy and she
just throws things together. And I don't have cameras in
the trailer. I can't just watch them.
Speaker 3 (23:57):
I don't.
Speaker 4 (23:57):
I mean, it's just whatever. It's just really bothersome.
Speaker 3 (24:04):
A couple more things over here the comments. Justin says,
nice haircut, Pam says, good morning, gentlemen. Kicking up my
feet for a bit and watching listening to your discussion.
Fran says, morning. We got everybody here today, and that's
what Justin says. Justin says, the whole gang is here.
Speaker 4 (24:23):
A characters are.
Speaker 3 (24:27):
Uh, Jason says, great number, great week, selod job. I'm
assuming that was for me. I don't know why. It's
a solid job and not a great job whatever, And
then the j Jason says, Skippy, are your workers reporting
to you how much money they are getting in cash
tips and credit card tips? I know they keep them
for us. Credit card tips we don't have to keep
(24:49):
track of because they're all square handles all that and
reports it for them. But I don't have I don't
collect info on cash tips. I saw I saw something
some where that we're supposed to report it to the
I R S. The cash tips. I don't know. I
think that is state specific. I don't think that's at
(25:09):
every state thing where the state requires you to report
cash tips for your employees. But regardless, we don't take
cash tips. We don't accept those on the truck. Wink
wink wink. JT says, first time in a while, since
(25:31):
I'm down with foot reconstruction surgery for a few weeks. Yeah,
sorry to hear that, Bud. He said, it's what for
the sheets and stuff, It's what I'm doing at my
new corporate gig process and procedure for all fourteen stores.
And then Franz says it may be sacrificing portion size
for speed. Yeah. Absolutely, everybody gets a little bit heavier
(25:53):
when you're busy because you're just trying to get things through.
But got to find a happy medium, and that's speed
is not important to me to an extent. You know,
it's a our three three core things are quality, accuracy,
(26:16):
and then speed. So regardless of what you get, if
it's wrong or not, we want it to be a
quality product. Second is making sure it's accurate, and then
third is speed. So it doesn't do us any good
to get food out fast if it's not good or correct.
Speaker 4 (26:35):
So well, I'm just more. I'm more worried that if
she's given the house away that everybody's going to expect it,
so she doesn't work.
Speaker 3 (26:42):
And yeah, that's where that's where you can run into problems.
So I mean, I think I do it, and I
think Chris does it to an extent. We get towards
the end of the night, we have a ton of
food left over. We do a little bit heavier on
the portion. Someone orders a chicken quarter, they get two
chicken quarters, you know, just and we do our best
to let people and I us, hey, you know, end
of the night, we had some food, so it might
(27:04):
be a little heavier than normal. But yeah, the last
thing you want is someone to come up that person
to come up next time. We're like, why is a
person so light? You know, well, because I liked you
more the last time exactly.
Speaker 4 (27:18):
Yeah, seriously, it's just yeah, I mean, like I said,
I know that I know that she's she's good at
the job that A give her. It's just trying to
find that spot.
Speaker 3 (27:33):
And anyway, I just got a cold call in my email.
Oh from Todd Greener Farms in Heart, Michigan. Oh, they
produce fresh fruits and vegetables nationwide and now we're excited
(27:57):
to announce a great new item, pickled asparagus. Like great
new item in three flavors, original, jalapeno, and fire sticks.
M Yeah, that's interesting. I don't get many of those
types of emails. And I just got a reminder to
(28:19):
pay my invoice for the bovine. I have not sent
them a check for yet. What Yeah, sorry, sorry, rich
All the email said was cough cough. Yeah. I actually
(28:40):
I thought I had sent it, but I went through
and looked at my checkbook and I did not have
a check for them, So my bad. Sorry boys, which
is handy timing because I have to order a pellette
of sauce. Oh I just did, and I'm hoping mine. Yeah,
way you said six weeks is what they were saying.
I'm hoping it's a little less than that because I
just the math and the sauce I have on the shelves,
(29:02):
and I don't know they got six weeks worth of sauce, so.
Speaker 4 (29:09):
It'll be tighter. I didn't think I had six weeks
worth of the sauce either.
Speaker 3 (29:15):
But yeah, that's I think we just got that palette
last fall. So yeah, we're starting to go through some stuff.
Speaker 4 (29:23):
Yeah.
Speaker 3 (29:24):
On the bright side, are at events usually are a
little bit lighter and we can control. We don't usually
leave a lot of sauce with them, but like a
lot of our catering, we'd leave them a gallon, like
if we drop off, like we'll leave them a squeeze
bottle and just a galon.
Speaker 4 (29:41):
I just feel like if I.
Speaker 3 (29:42):
Just buy the twenty ounce bottles and leave those, but
you're paying more for them, how many twenty ounce bottles
do you leave for one hundred people two? Yeah, yeah,
it's like twenty bucks.
Speaker 4 (29:54):
No, No, you're sure you can get you still have
holes though.
Speaker 3 (29:59):
Yeah, look for out they are. Yeah, if you buy
them by the case. I thought they were way more
than that.
Speaker 4 (30:11):
No, you buy them by the case, but it's still
they'll still wholesale you just like any Yeah.
Speaker 3 (30:17):
Okay, I thought they were more than that. Oh but
with shipping, that factor in your shipping. I thought when
I thought, I when I priced, it was close to
ten dollars by the time it got to me because
we stop, we used to sell them.
Speaker 4 (30:33):
Stop because it way I'm buying sauce and ends up
being like twenty nine dollars a gallon.
Speaker 3 (30:38):
But that's other point, Jason says. I know in the
bar business, people can be a little generous with the
product in return for bigger tips. Everyone knows a heavy
handed bartender that has a ton of regulars. Absolutely, I
agree with that.
Speaker 4 (30:57):
So sixteen ounce bottle case of twelve sixty five bucks
got me do the math?
Speaker 3 (31:06):
Yeah, that was just looking for my calculator.
Speaker 4 (31:09):
I got you, Ah, so sixty six because it's sixty
five ninety nine divided by twelve. It's by fifty sorry.
Speaker 3 (31:17):
Plus what thirty bucks for shipping? Maybe, so you're ninety's
figured ninety six by twelve eight bucks eight bucks a bottle.
So for you to leave two twenty ounce bottles, I
can leave a gallon for the same price.
Speaker 4 (31:34):
More or less because you're yours, isn't it's not sixteen
bucks a gallon shipped at sixteen bucks a gallon pre.
Speaker 3 (31:41):
Shipped, right, but your cost per gallon is shipped is less.
Our cost per gallon for shipping is less than it is.
It should go on through the story. Yeah, so it's
seventeen eighteen bucks a gallon, yeah, or whatever it is.
We figured all that math that we've done a thousand
times since can remember it.
Speaker 4 (32:00):
Never at all at all anyway, So we ended up
we ended up doing for the week like sixty five.
Speaker 3 (32:14):
All right, that's a good week. It's just you notice
it a little bit more when you're running payroll and
you're doing schedules, and yeah, you are much more hyper
aware of things.
Speaker 4 (32:30):
That the payrolls will get me.
Speaker 3 (32:33):
Yep, yeah, trust me. There's been weeks around like what
am I doing? I have to fire everybody because I
can't afford to keep anyone. It's going to be just me.
Speaker 4 (32:44):
Well, and that's what I'm doing is pretty much Wednesdays
and Thursdays, I'm working all day by myself or not
by myself, but I have my daughter will come to
work for me in the morning, just to get through lunch.
We've had a lot of we're still according to trends,
we're up or April. We finished better than March, so
(33:05):
that's good. And that's not that's not counting food truck,
that's just counting shop wise, so we're getting up there.
Speaker 3 (33:14):
It's just.
Speaker 4 (33:16):
We did one hundred and at the shop, we did
one hundred and fifty transactions, so three times what's one
hundred or eight twelve? Yeah, so we're averaging thirty transactions
a day. Okay, but it's mostly right now, it's mostly lunch, yeah,
(33:36):
and mostly takeout too. We're strong takeout service right now.
Speaker 3 (33:40):
That's awesome though it is. But I just.
Speaker 4 (33:46):
I want everything, you know, I want everything. I want
to be able to smoker right out front without the
owner of the shop being a dick man.
Speaker 3 (33:58):
I tell you what, though, I think I sent you
a message after I let the first fire that smell
that that quality would smell is there is nothing better
than that. And it took me right back to barbecue contest,
where that's all you smell all week, like it's just
in the air, and it was fricking heaven. And I'm
(34:22):
going to be so sad when I can't smell it
anymore because I know it's going to come. But I
can still smell it right now. I can still smell it.
There's taste. So let's talk about let's talk about Girt too. Okay,
since you brought her up, who we've been cooking on that.
She's been working this week.
Speaker 4 (34:36):
She's been working.
Speaker 3 (34:37):
Okay, she's been working.
Speaker 4 (34:39):
Have we tasted? Have you tasted the difference? Do you
taste the difference?
Speaker 3 (34:43):
Yes? Okay, significant enough that I know other people notice. Okay,
proof number one. Our chicken quarter sales have gone up
this week.
Speaker 4 (34:59):
Oh we've been Yeah, we've been going. I don't know
what it is. We've been just chicken like crazy.
Speaker 3 (35:03):
Now. So the color is way better, you get. I
mean we're still adjusting logs to figure out smoke volume.
That's where our biggest running curve is right now. But yeah,
I mean that that clean smoke flavor. It's not as harsh,
it's it's just better. This is where you can really
(35:26):
play with wood types to get different flavor profiles. I
know we've had we have a we have a barbecue competition. Friend.
I don't remember which one of the three RSS boys
it was. I think it's Mike actually, where he says
it does not matter flavor wise what fuel source it is.
It's just a heat source. I a billion percent disagree
(35:50):
a billion percent.
Speaker 4 (35:52):
It depends on how clean running your fire is. I
mean that something that's very, very efficient.
Speaker 2 (35:58):
You.
Speaker 4 (35:59):
I don't believe you'll taste a lot of it. I
mean I've cooked on every smoker you can think of. There.
I taste more on like a can than I do
anything else.
Speaker 3 (36:09):
I guarantee you I could cook two pork butts out there,
one with oak, one with hickory, and you could be
able to tell a difference.
Speaker 4 (36:16):
I'll take the chimp.
Speaker 3 (36:18):
Okay that you might not be able to tell me
which is which. No, but they're not going to taste the.
Speaker 4 (36:23):
Same, Okay, I'll take the chilen.
Speaker 3 (36:27):
So I've noticed it with a chicken like cooking, like
doing cherry instead of the oak. It's it's a much
different flavor.
Speaker 4 (36:37):
Yeah, there's Yeah, your your hard woods are gonna I
mean your fruit woods are softer.
Speaker 3 (36:43):
So yeah, you're not getting heat out of them. You're
a difference. You're just not getting the heat out of them.
Speaker 4 (36:49):
Yeah, you're not getting the bt u's as you would
smoke
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