In this episode of the Black Smoke BBQ Podcast, the Geoff, Alton and Brandon sit down with Eddie, Felix and The Darren W. Carter to discuss the impact of rising food costs on food truck operations.
Chapters
02:12 Introducing the Topic: Food Trucks and Food Truck Operations
08:42 Chapter 1: Impact of Rising Food Costs on Food Truck Business
19:19 Chapter 3: Customer Expectations and Marketing Strategies
19:48 Customer Feedback and Pricing
21:03 Menu Alterations and Pricing Strategies
22:09 Adapting the Menu to Meet Customer Demand
23:15 Competing with Major Chicken Distributors
24:00 Challenges of Menu Rotation
26:04 Balancing Menu Variety and Equipment Limitations
27:18 Educating Customers on Value and Quality
28:01 Highlighting Freshness and Homemade Ingredients
29:27 The Importance of Engaging with Customers
31:07 Advertising Freshness and Quality
32:03 Using Descriptive Language in Advertising
33:21 The Challenge of Educating the Public on Quality
35:48 Adding a Personal Touch to Canned Ingredients
38:04 The Work and Value of Homemade Additions
39:01 Testing and Perfecting Recipes
41:08 The Importance of Quality and Consistency
42:11 Investing in Equipment for Efficiency
42:20 Efficiency and Cost in BBQ
46:53 Essential Items for BBQ Operations
47:27 The Importance of Vital Items
53:08 The Rising Costs of Food
56:01 Considerations for Starting a Food Truck
59:31 Choosing Locations for Food Trucks
01:01:30 Food Truck Parks
01:03:06 Expansion of Food Truck Events
01:04:40 Creating Your Own Food Truck Park
01:05:36 Catering as a Revenue Source
01:07:33 The Future of Food Trucking
01:09:32 Quality and Survival in the Food Truck Industry
01:11:33 Maintaining Standards in the Food Truck Industry
01:13:22 Adapting Menu and Pricing to Different Locations
01:14:34 Final Thoughts and Wrap-up
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