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Welcome new students
@Jim Miller @Tricia Smith Welcome to MFSU. If you have any questions or concerns. Feel free to ask in the comments. If it’s personal please reach out to me privately. Good luck and let’s get after it.
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Welcome new students
seasons in food trucking ?
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. 👇🏽
seasons in food trucking ?
Check in
How’s everyone’s program coming along ? Do you find the training videos and systems that come with each module to be helpful ? Spring is upon us and now is a better time to start than ever. To prep for the upcoming season and grab cash before summer hits. Once summer is upon us. This is where the program really aids with assistance. Keeping your books full and showing you how to pull jobs even in the so called “ off season “ ! Good luck everyone. If you have any questions and are looking for more hands on training. Look into the next tier up which provides a classroom setting with live Q&A’s. Now is your time. Get out there and kill it. Don’t make money an issue. This is why I created this program. You can start with next to nothing today!
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Welcome
Let’s welcome our new members @James Campo @Jordan Rojo Show some love and support. Let’s keep the energy high in here.
Welcome
Humble beginnings
Most people dream big when they think about starting a business. Big brand. Big setup. Big future. That’s not a bad thing. The end goal should always be the goal. But here’s the part that eases a lot of anxiety once you really understand it: You don’t have to start where you plan to end. In fact, starting smaller is often the smartest move you can make. A food truck feels huge when you’re standing at zero. It feels expensive. Heavy. Complicated. Like one wrong move could wreck everything. So people overthink. They wait. They “research” themselves into paralysis. Meanwhile, the people who actually win usually start humbler than you’d expect. • Crumbl Cookies didn’t start with fancy storefronts and nationwide hype. The founders were literally handing out cookies in a parking lot, getting feedback one cookie at a time. • Nathan’s Famous started as a single hot dog cart on Coney Island. Not a franchise plan. Not a brand deck. A cart. • Dave’s Hot Chicken started under a pop-up canopy with folding tables and heat lamps. Not polished. Just good food and consistency. ( and they caught the eye of Drake who invested heavily ) Now they may sell for close to a Billi …😳 None of these brands skipped the dream. They just respected their starting point. That’s the real lesson here. Humbling yourself at the beginning doesn’t mean thinking small. It means playing smart. You learn faster. You risk less. You build confidence through action instead of theory. And honestly? Nobody who’s actually successful is judging you for starting “too small.” The only people who do that are the ones who never started at all. If you’re feeling anxious, stuck, or overwhelmed, here’s your permission slip: Start where you are. Use what you have. Improve as you go. Momentum beats perfection every single time.
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