My trip to Cambodia this past January has transformed me. It was the catalyst I needed to shed the old and embrace the new. This year, I’m focused on a singular goal: transitioning into the food industry as a vendor and possibly working toward my own food truck. I’m not going to quit my day job yet, but will be looking to do events and stuff on the evenings and weekends. My next steps are to register as a business and get all my permits and certifications and whatever other paperwork I need. After that, it looks like I need to use a commissary kitchen or be “associated” with one. Do all vendors and food truck owners operate using a commissary kitchen? I asked one food truck owner and he said that they don’t use a commissary because his food truck has the minimum number of sinks built in, which I think it was like 4 or 5. Is that correct? According to google Gemini, a food truck can bypass the requirement if it is completely “self-contained”, but it doesn’t exactly mean an owner doesn’t need a commissary. I want to be legit and follow all the regulations, but if I can get away with having to find a commissary and pay for one, I’d like to go that route.

@Barbie Larrinaga sweet! That is so helpful to know. Thank you! Best wishes on your busy season!

My signature dish would probably be Beef Lok Lak which is also known as Shaking Beef I believe in Vietnam. It may appear simple, but I like to put a lot into the flavor and tenderness of the beef, balancing the dipping sauce, and plating the vegetables carefully. It’s a hit every time, although I don’t sell it. I do sell egg rolls which is what I’m known for, but I only do it because it’s convenient to make, store, and sell. And everyone loves it. I guess a person’s signature dish doesn’t have to be their most popular dish. When I open up my own food establishment, I will definitely put Lok Lak on the menu. I’m just a few weeks away from going to Cambodia to learn how I can make the recipe next level!

@Barbie Larrinaga I would have never guessed! That’s fantastic.

Did you say Pho? I can’t wait to order some! As for my food vendor/truck goal - it is currently on hold. Originally, I was saving up all the money from my egg roll side hustle to start the business, but that changed earlier this year when I decided to save up for a trip to Cambodia instead. That trip is all booked now and I’m going in January! After the trip, I’ll be back on track.

I think my obstacle is taxes. Right now with my side hustle, I feel like I’m making a good profit for myself and I’m able to keep the price of the food I sell fairly cheap and competitive since I’m selling from my home. I want to get a business license or LLC or whatever and start vending at events, and then working toward a food truck. However, I don’t know what the cost is going to look like when I start paying taxes on the profit I make. Then if I raise the prices to offset set that, I’m worried I will lose customers. Then when I do start the food truck or even vending, I’m worried about finding a commissary and the cost associated with that as well.

Thank you so much! This was such helpful information for tackling the obstacles. I feel more confident about moving forward.

@Barbie Larrinaga I’m glad to be here. Cooking is definitely my therapy. I heard about you from one of my egg roll customers that you know, (L). She’s Filipino. She told me about your food truck and I’ve been following you since. I’d be happy to drop off some egg rolls for you some day at your shop.