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Started By
Message
2
Posted on 9/25/22 at 10:38 am to BigPerm30
Most of the suggestions in this thread seem like a great way to lose money.
Im sure they taste great, but this is a business. You have to create items that actually make you money
Im sure they taste great, but this is a business. You have to create items that actually make you money
Posted on 9/25/22 at 11:01 am to CAD703X
Better be some damn good chicken salad if the only hot options involve a toaster and microwave
Posted on 9/26/22 at 6:10 am to Mingo Was His NameO
quote:
You have to create items that actually make you money
For this reason I’m not sold in the muffuletta idea in Tennessee.
Posted on 9/26/22 at 10:00 am to Ed Osteen
quote:
Better be some damn good chicken salad if the only hot options involve a toaster and microwave
I have to admit every time I look at this thread, I've been thinking the same thing. I'm not likely to go to a food truck with the signature item being a chicken salad sandwich unless maybe it tastes like Calvin's chicken salad. I'm sorry to sound negative.
Posted on 9/26/22 at 10:01 am to CAD703X
ooni pizza oven and wings
Posted on 9/26/22 at 10:52 am to Gris Gris
quote:
I'm sorry to sound negative.
Even though half this board thinks they could run a restaurant (me included from time to time! Haha), the reality is that it is a brutal business and pessimism is healthy on the front end to force thinking through every little detail.
Posted on 9/26/22 at 11:20 am to Tigertown in ATL
quote:This.
Express options. For those in a hurry, the ability to get something fast since food trucks are usually pretty slow.
I love the idea of food truck eating, but if there is no line I assume it is bad, if there is a line I assume it will take too long.
If there were a truck I could guarantee getting in and out if the wait was too long I would be much more likely to pull in.
Dishes I would like to see:
Chick salad
Gumbo in the fall.
Really good salad options with homemade dressings.
I specialty dish for each day of the week. Red Beans on Monday, Shrimp Tacos on Tuesday, Seared Tuna salad on Wednesday, Advocado BLT on Thursday. Fried Shrimp or Fish on Friday.
Posted on 9/26/22 at 11:24 am to Tigertown in ATL
quote:
Even though half this board thinks they could run a restaurant (me included from time to time! Haha), the reality is that it is a brutal business and pessimism is healthy on the front end to force thinking through every little detail.
I agree. This business is hard.
There's little local place where a friend lives that is strictly drive thru or walk up. It's reminds me of a brick and mortar "food truck". It's a tiny building.
He serves those big baked potatoes with various toppings, pressed poboys, a few salads and gumbo and soups from about October to April. Only open for lunch and until maybe 6 or so 5 days a week. Closed on weekends. There is always a line in the drive thru. My friend says the guy is making a killing.
Posted on 9/26/22 at 12:17 pm to Tigertown in ATL
quote:
Even though half this board thinks they could run a restaurant (me included from time to time! Haha), the reality is that it is a brutal business and pessimism is healthy on the front end to force thinking through every little detail.
she has done food trucks before and even made it on food network. we're not immune to the risks of something like this.
i'm more curious why y'all think muffulettas wouldn't be popular in TN? they're perfect because they can be created the day before and stacked in the cooler.
Posted on 9/26/22 at 12:26 pm to CAD703X
quote:
she has done food trucks before and even made it on food network.
What was the menu?
quote:
i'm more curious why y'all think muffulettas wouldn't be popular in TN? they're perfect because they can be created the day before and stacked in the cooler.
Refrigerated bread changes the texture in my opinion. Pre-made sitting in the fridge doesn't sound appealing. I'm also in the warm muffalatta camp. Even when I eat them cold, I don't want the bread to be cold.
Posted on 9/26/22 at 12:35 pm to CAD703X
quote:
they're perfect because they can be created the day before and stacked in the cooler.
the bread for a muffuletta gets hard when left in the fridge.
Posted on 9/26/22 at 1:01 pm to CAD703X
quote:
i'm more curious why y'all think muffulettas wouldn't be popular in TN?
From my perspective because most people won’t know what it is and olive dressing doesn’t sound very appealing
But what do I know? Not much.
Posted on 9/26/22 at 1:39 pm to Gris Gris
quote:
Even when I eat them cold, I don't want the bread to be cold.
they're not difficult to assemble; they could be created on the spot but i was watching a central grocery YT video and they mentioned something about having them in the cooler for 8 hours so the flavors would meld and because the bread is pretty dense it doesn't affect it.
but again, i'm not muffuletta expert. just trying to figure out if that's an option either way.
eta ordered the pickle-guy olive salad and going to try a couple experiments tomorrow and get some feedback from a few neighbors.
i know a muffuletta is a unique taste for someone who's never had it before but its a damn good sandwich and since even 1/4 of one is still very filling, its like making 4 sandwiches at the same time.
This post was edited on 9/26/22 at 1:42 pm
Posted on 9/26/22 at 2:33 pm to CAD703X
I'm probably not the best person to ask about them. I don't care for the Central Grocery muffalattas. 
I love R&O muffalattas.
Good idea. Be sure and put them in the cooler or fridge for as long as you think they will be there when you sell them on the truck.
Where are you getting the muffalatta bread?
Will you offer whole, halves and quarters like some places do?
I love R&O muffalattas.
quote:
eta ordered the pickle-guy olive salad and going to try a couple experiments tomorrow and get some feedback from a few neighbors.
Good idea. Be sure and put them in the cooler or fridge for as long as you think they will be there when you sell them on the truck.
Where are you getting the muffalatta bread?
Will you offer whole, halves and quarters like some places do?
Posted on 9/26/22 at 3:16 pm to Gris Gris
quote:
Will you offer whole, halves and quarters like some places do?
yes, if we decide to do it we would make the default deal as a 1/4 muff, chips & drink and the 'large' as 1/2. we would also sell it whole in the butcher paper if someone just wants the whole sandwich.
i am addicted to central
so probably not the most objective person on the subject but they are really easy to assemble if you have the supplies on hand and at most, you might need to toast the bread as you said but if we can eliminate that step even better. we wouldn't mention Central -- maybe 'New Orleans inspired muffuletta' or something like that. i like trying 'pickle guy' olive salad because i think we can get it at costco rather than online if this ends up being an item we make and we're already getting coffee & other stuff at costco now.
we're shooting to have the last of the electrical, plumbing and paint done on the truck by Friday so she may launch ahead of schedule which was originally 10/15.
This post was edited on 9/26/22 at 3:19 pm
Posted on 9/26/22 at 3:32 pm to CAD703X
What did she sell on her food truck before?
Posted on 9/26/22 at 3:51 pm to Gris Gris
Burgers. I am pretty sure i shared the TV episode with you once upon a time.
Been more than a decade now. Crazy she's put up with me that long.
Been more than a decade now. Crazy she's put up with me that long.
Posted on 9/26/22 at 4:01 pm to CAD703X
quote:
Burgers. I am pretty sure i shared the TV episode with you once upon a time.
It sounds familiar. Do you have a link for the episode if it's still online.
quote:
Been more than a decade now. Crazy she's put up with me that long.
And your feet!
Posted on 9/26/22 at 5:31 pm to Gris Gris
Nobody ever forgets anything around here
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