Hey y’all! I’m hosting a webinar next week where we’ll officially be announcing our 30-Day 10K Program! Let’s turn things up! Drop your email below!

Let’s build your business together. 💪 Whether you’re still in the idea stage or already serving plates, this is your space to share and grow. Post your menu, concept, or food truck theme below — and our community will give you real, constructive feedback from other owners, chefs, and aspiring entrepreneurs. 🔥 What to Include: - Your truck name (or idea) - Your menu or signature items - Your target audience (late-night crowd, lunch rush, events, etc.) - Any specific question you want feedback on (pricing, menu design, naming, etc.) 💡 Example: Truck Name: The Brisket Box Menu: Brisket mac, smoked rib tacos, cornbread muffins Target Audience: Late-night BBQ lovers Feedback Question: Should I add a chicken or seafood option? This post is your chance to get real guidance from people who are already doing it — and help others refine their ideas too. 👇 Drop your concept or menu in the comments — let’s make your vision sharper before you roll out!

It’s not always the big bills that hurt your bottom line — it’s the quiet leaks. Overbuying inventory you don’t sell. Serving portions that are too big. Handing out free sauces without tracking. Those small hits add up fast — I’ve seen trucks lose $800–$1,200/month just from poor portion control or waste. Here’s the fix: ✅ Track your top 5 selling items’ food cost weekly. ✅ Set clear portion sizes for every dish. ✅ Treat sauce cups and add-ons like inventory — they cost you, too. ✅ Use smaller containers or plates. The same amount of food looks fuller in a tighter space — customers perceive it as generous, but you’re saving food cost every single order. 💬 What’s one small leak in your business you fixed (or need to fix) this month?