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Message
re: My Food Truck Round Up Rant...
Posted on 6/28/12 at 9:59 am to LSUAfro
Posted on 6/28/12 at 9:59 am to LSUAfro
Sh*t gets real talking about food trucks 
I've never attended the round ups, so I can't really comment on their operation.
But, I'm sure the name of the game in food trucks is food control. It's better to leave early and be out of food, than to be going home w/ food that will have to be canned.
I'd love to see the margins and numbers these trucks put up.
I've never attended the round ups, so I can't really comment on their operation.
But, I'm sure the name of the game in food trucks is food control. It's better to leave early and be out of food, than to be going home w/ food that will have to be canned.
I'd love to see the margins and numbers these trucks put up.
1
Posted on 6/28/12 at 10:15 am to LSUAfro
quote:
At Olive Garden, yes. I worked at many places in BR and dinner rush began at 6:00 at the earliest in more casual locations and 7:00 in more fine dining.
Not sure where you're eating.
i said i was exaggerating.
but it's a lot earlier in BR than NOLA, that's for sure. maybe it's a college kid thing.
Posted on 6/28/12 at 10:24 am to LSUAfro
quote:
But, I'm sure the name of the game in food trucks is food control. It's better to leave early and be out of food, than to be going home w/ food that will have to be canned.
I'd love to see the margins and numbers these trucks put up.
For most food trucks, the end game is having a brick and mortar location. They can't afford to take losses. Curbside for one would love to have a consistent restaurant. Here is what Curbside wrote last night in the middle of the Wround-Up last night.
Will someone please find us a permanent kitchen in mid city so we can sling burgers 24/7/365. N while ur at it, lend us 100k. We promise to repay you. :)
Mid-City, y'all r crushing us two Wednesday's in a row and we are O SO GRATEFUL!
Still slinging at Calandro's on Gov't. Here till 8 or when the burgers run out. (Which is looking like it will)
eatCURBSIDE.
Posted on 6/28/12 at 10:28 am to Lloyd Christmas
quote:they must have bad credit
N while ur at it, lend us 100k. We promise to repay you. :)
Posted on 6/28/12 at 10:37 am to Rouge
quote:Not necessarily. Lenders are very picky about handing out loans to people interested in opening up restaurants. They usually need to have substantial work experience in the industry, collateral, or a good chunk of their own money to put on the line.
they must have bad credit
Many have to procure loans from more than one source.
Posted on 6/28/12 at 10:47 am to LSUAfro
The Bon Repas Wrap Truck (only one without the CC machine) is from Lafayette
Posted on 6/28/12 at 11:24 am to Golfer
I've enjoyed reading this thread.
Curbside from 5 to 8 is a bit too early for me to be having dinner, so it's unlikely I'd hit trucks at night, even if I wanted to go at 7:30. Since they're trucks and not restaurants, I'd fully expect the risk that they could be out of food by 7:30 or out of some options, at least. They're trucks and they carry a limited amount of food and have little idea on any given day what the crowd will be like, especially in the heat. A busy night surprises me with this weather. Probably surprised them, too.
Trucks are not conventional. The rules aren't the same. The conveniences that go with standard restaurants do not exist. They're also still relatively new. They have to do what they have to do to make all the money they can at the times they perceive to be the best times. Apparently, they get a lot of business early.
I don't think you can count on food until 8 even if they say they'll be out there until 8. I take that to mean "we'll be out there until 8 unless we run out of food". They can only hold so much food, safely and due to capacity. That's simply the nature of the setup, unfortunately.
Going to a food truck is risky. If you know the risks, then you can choose to play or not to play. That's how I see it.
I think they're a good thing.
Curbside from 5 to 8 is a bit too early for me to be having dinner, so it's unlikely I'd hit trucks at night, even if I wanted to go at 7:30. Since they're trucks and not restaurants, I'd fully expect the risk that they could be out of food by 7:30 or out of some options, at least. They're trucks and they carry a limited amount of food and have little idea on any given day what the crowd will be like, especially in the heat. A busy night surprises me with this weather. Probably surprised them, too.
Trucks are not conventional. The rules aren't the same. The conveniences that go with standard restaurants do not exist. They're also still relatively new. They have to do what they have to do to make all the money they can at the times they perceive to be the best times. Apparently, they get a lot of business early.
I don't think you can count on food until 8 even if they say they'll be out there until 8. I take that to mean "we'll be out there until 8 unless we run out of food". They can only hold so much food, safely and due to capacity. That's simply the nature of the setup, unfortunately.
Going to a food truck is risky. If you know the risks, then you can choose to play or not to play. That's how I see it.
I think they're a good thing.
Posted on 6/28/12 at 11:26 am to Wooly
quote:
all yalls complaints are unreasonable IMO
The complaints aren't unreasonable, it's not like they're saying they'll never do business with them again. They are showing the food truck owners that there is opportunity to do more business. Whether that's profitable or not is another question.
Posted on 6/28/12 at 11:45 am to TigerinATL
quote:
They are showing the food truck owners that there is opportunity to do more business. Whether that's profitable or not is another question.
Thank you.
Posted on 6/28/12 at 11:47 am to bossflossjr
quote:
The Bon Repas Wrap Truck (only one without the CC machine) is from Lafayette
Speaking of economically feasible. There's no way pulling/driving that thing from Laffy makes any sense.
Posted on 6/28/12 at 12:05 pm to Golfer
Man, the food truck Nazis on here are a bit much.
Posted on 6/28/12 at 12:14 pm to LSUAfro
quote:
they must have bad credit
I chuckled.
quote:
Not necessarily. Lenders are very picky about handing out loans to people interested in opening up restaurants. They usually need to have substantial work experience in the industry, collateral, or a good chunk of their own money to put on the line. Many have to procure loans from more than one source.
Yet the chain screamers here will screech about not having enough mom and pop restaurants. I don't see any of them jumping up to lend Curbside the 100k.
If people think Curbside is that good then Curbside should make an effort to find a place, beg, borrow or steal the money and by all means open up shop. The people here will support you if you serve good food. Just may pull a few people away from Five Guys
Posted on 6/28/12 at 12:27 pm to Martini
quote:
The people here will support you if you serve good food.
Ironically, they'll also support you if you serve bad food.
See: Golden Corral
Posted on 6/28/12 at 1:04 pm to bossflossjr
quote:
If you show up at 7:45 and the trucks are sold out, tough. Congrats to the food trucks, they forecasted accordingly
How so when you have no clue when they actually ran out? Also 7:45 is clearly not 8pm no matter how hard you try to spin it.
Posted on 6/28/12 at 1:07 pm to Mr. Tom Morrow
Great thread.
Posted on 6/28/12 at 1:10 pm to Mr. Tom Morrow
quote:
Also 7:45 is clearly not 8pm no matter how hard you try to spin it.
yeah, so.
They had the biggest crowds they ever had. Its like the farmers market, they sell the food they have on hand. I don't understand the immense amount of butthurt some of you have experienced over a food truck selling all their food.
Posted on 6/28/12 at 1:14 pm to Lloyd Christmas
quote:
Its like the farmers market, they sell the food they have on hand.
That's exactly what I was thinking earlier. We have one that's open from 9-1. It advertises everything they will have that day, but if you get there at noon, it's highly likely that not much if anything is left. They will simply stay until 1 if they have anything left. If you really want something, you have to go early.
Posted on 6/28/12 at 1:16 pm to Lloyd Christmas
quote:
I don't understand the immense amount of butthurt some of you have experienced over a food truck selling all their food.
I'm not butt hurt, I love the food trucks. I would hope this thread could serve as a learning experience for them at these types of events. Nothing wrong with constructive criticism.
Posted on 6/28/12 at 1:18 pm to Rohan2Reed
Well there are currently 485 Golden Corral restaurants in 41 states.
I don't care where you live on this planet the majority of the population eat just to eat, be it Baton Rouge, New Orleans, New York, Paris or Paris Texas. Baton Rouge being singled out as not sophisticated enough for good food or only chain eaters is a bunch of horseshite. This is global and anyone who believes otherwise is just not as bright as they think they are.
I'm all for the food trucks and I like most all of them. I realize what they are and the size of the vehicle may make things difficult. But if I'm Curbside and I make a great product and I know I can sell it whether in a truck or bricks and mortar than I'm selling everything I can. By that I mean if I say I'm selling until 8pm and I know I'll have a few customers then I stock extra inventory for that night and if I don't use it I refrigerate and use up the next day. That way I'm not tweeting for a 100k loan. I'm making more, saving more and reducing the amount of money I borrow.
And to say they don't have room for say enough to make another 25-50 hamburgers is foolish. Strap an ice chest on the roof for gods sake.
If you are selling in a food truck and are not that ambitious, you just want to make a small amount, sell it and go home, more power too you. But the general consensus seems to be they all want to grow from a truck to a building. If that's the case they should prepare for it.
And this is not directed to you just to the mindset of some people in general.
I don't care where you live on this planet the majority of the population eat just to eat, be it Baton Rouge, New Orleans, New York, Paris or Paris Texas. Baton Rouge being singled out as not sophisticated enough for good food or only chain eaters is a bunch of horseshite. This is global and anyone who believes otherwise is just not as bright as they think they are.
I'm all for the food trucks and I like most all of them. I realize what they are and the size of the vehicle may make things difficult. But if I'm Curbside and I make a great product and I know I can sell it whether in a truck or bricks and mortar than I'm selling everything I can. By that I mean if I say I'm selling until 8pm and I know I'll have a few customers then I stock extra inventory for that night and if I don't use it I refrigerate and use up the next day. That way I'm not tweeting for a 100k loan. I'm making more, saving more and reducing the amount of money I borrow.
And to say they don't have room for say enough to make another 25-50 hamburgers is foolish. Strap an ice chest on the roof for gods sake.
If you are selling in a food truck and are not that ambitious, you just want to make a small amount, sell it and go home, more power too you. But the general consensus seems to be they all want to grow from a truck to a building. If that's the case they should prepare for it.
And this is not directed to you just to the mindset of some people in general.
Posted on 6/28/12 at 1:26 pm to Martini
Martini I like your style My thoughts as well. I'm not one to leave money on the table, and it appears they are doing just that.
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