Let’s welcome our new members @James Campo @Jordan Rojo Show some love and support. Let’s keep the energy high in here.

It’s easy to say that there are seasons to this game. Some have to wait out the cold winters. Some get roasted in there hot box in summer. But if there are seasons wouldn’t that mean we would have to sit out and wait out whatever our roadblock is for the year? Do we miss money by this happening ? Well of course. Sitting out for any so called out of season work is no good. A business can’t run off seasonal work alone and expect to grow. Some will say they make enough to enjoy the off season. But are you actually living your life to the fullest this way? Or are you living life on a budget waiting til next season to start up before having any fun or freedom ? These are the questions we must ask. Because if we don’t we get comfortable and create a life around the money we make vs living a life we want with no limitations on how much that might cost. Here if you follow the steps and apply the work that comes with it. You will see more than just success. You’ll see your family more , you’ll see the outside of your truck more. You’ll have the freedoms you deserve. Getting and retaining work year round is top priority. There should never be a season. That is not ok! Losers say there are seasons. But those who know better. Know there’s a way. That way is in this program. 2 months left in the first quarter. What are you doing to get started or scale ? Leave a comment below. 👇🏽

Just wanted to say hi to all Merry Christmas and happy new year. You can call me Stuff. I’m in upstate New York area and retiring soon and I am looking start a small food business. I do have a hotdog cart and plan on starting out with mini hotdog and smoked sausage peppers and onions and build it up from there. I’ll take any suggestions I have my own recipe for the hotdog sauce and I am looking for a bbq mustard type sauce for the sauce smoked sausage. I am in planning mode now I did go to culinary school lol at 57 years old and I have been smoking food for the past 6 to 8 years.

Life has been hitting people hard lately. Pressure, bills, uncertainty, setbacks. That part is real. But seasons change. The energy moving into this year isn’t about sitting back, overthinking, or waiting for the “right time.” It’s about movement. Action. Momentum. The year of the snake was calculated. Observe. Plan. Adjust. The fire horse doesn’t live there. It commits and runs. This doesn’t mean reckless decisions. It means decisive ones. If you’ve been circling the same idea, the same goal, the same plan you keep pushing off, this is your reminder that confidence doesn’t come first. Action does. Life rewards motion. Business rewards execution. Momentum compounds when you stop hesitating. Take the step. Make the call. Start the thing. You don’t need perfect conditions, you need direction and movement. And if building something real is part of your next chapter, food, business, ownership, whatever it is, that’s why I built MFSU. Systems, clarity, momentum, without guessing your way through it. Move first. Adjust along the way. Save this if it hit. Share it with someone who needs the push. Comment what you’re running toward this year.

I love to bbq(low and slow)! I would say that I’ve been cooking for the love of it as long as I can remember, teenager. I’m in my late 50’s. I still love cooking! Not as a chef, but I enjoy creating, combining, discovering, learning, and sharing what I cook. For about 3 years I’ve been cooking for extra money. On the way, with the help of my wife, we’ve slowly been growing our business. We both work at other jobs( well my wife is retired now) during our journey. Many pop-up events that we either break even or are very profitable have gone. Luckily for me I have several daughters that have voluntarily to help at these events. I’ve successfully been able to have a few catering jobs. Small time jobs with less than 50 people. Cooked for a couple of local schools, churches, and businesses openings. My struggle is that I still have a regular job and it’s a great paying job that I still need the medical insurance. It does prevent me from getting out there and really getting my business running. My business name and reputation is pretty much out there now in my community. Hopefully soon, a year or two, I will be ready for a food trailer. I’m almost thinking with the help from this group (Peter and this teaching), I could do my dream sooner! Excited and eager to learn and grow. Pajaro’s Heavenly Barbecue LLC. Merced, Ca.