We were just two chicks with a little dream. We never claimed to be anything more than what we are, foodies, service industry veterans, and hard workers. We didn't brag about what we have our make claims to things that haven't happened yet. We never wanted to knock down anyone else in the industry. We got a tiny loan and found an older but decent food truck. We begged, borrowed and bargained for help from friends and family to fix it up and make it into our vision. We didn't have a name in town to back us, or some fancy title. We didn't have anything but our truck, some great recipes and a lot of hope. We tested our recipes again and again. Our families worked their butts off on the truck for months. We scoured the internet hoping to see how other food trucks do it in other towns. We barely knew how our truck worked when we opened, there is no manual on these things.
And then we opened. What an amazing reception we received! People were so excited about out little grilled cheese truck. We worked our butts off in the summer heat for three months straight, never saying no to an opportunity. Figuring things out day by day, what works and what fails. Finding out that we need thicker skins, that most people are very kind but some can be so harsh. Becoming aware that when you put your complete heart & soul into something, it hurts deeply when someone complains about it. Also realizing that we cannot possibly please everyone, that some people will never get it, and we just have to do our best and move ahead.
We learned from our mistakes on a daily basis and still are. Our first menu was way too big for our little truck and we would run out of things often. The prep for that big menu was taking more time than the service. We had 4 different sauces, 3 different dressings and 2 dips. That alone took hours a week. We roasted and sliced a turkey and a beef roast twice a week. We don't have a brick and mortar restaurant to work out of, we have a kitchen in the truck. Food suppliers won't deliver to us. we run around shopping about 8-10 hours a week. We start our day at 7:30 and end at 4 or 5 or 6, or even later (11 or 12) when we do night events.This is a two person operation, no employees. If one of us is sick, we can't run (unless a friend or family member steps in but they have jobs of their own).
But we love it. We honestly both love it. We work harder than we ever have before in a 120 degree truck. We are joyfully amazed every time there is a 20 person deep line for 3 straight hours. We have gotten smarter and faster. We love how loyal our customers are and how pleased they are. We are bracing ourselves for the winter and the challenges that may hold. But we are optimistic. We are happy to see other trucks opening in the city and can only hope to maintain a good relationship with them. We feel that it will help all of us, to get people used to the idea of eating good food off of a truck. There is still a bit of a stigma from the old "roach coach" mentality and we are thrilled to see that change. We are so blessed to have the success we have and grateful. Thank you Reno, for all the support.