How to Start $3,000/Week BBQ Food Trailer Business 

Hey 👋 28 year old man here thinking of getting into the food trailer business. Would you get into the Buisness again in 2024 if you had the chance? Im thinking of selling high quality chicken/beef quesadillas with Spanish rice. Keeping it Simple. Been thinking about this for about a year and a half now. I cook all the time for my family and friends and I’ve gotten the food to the point I would feel comfortable sellling it to people. Any tips or thoughts appreciated. I live in a county that requires a prep or ghost kitchen I’m a bit stuck on what to do for that. Worried about sinking a bunch of money into it for it to just not be profitable. I live in richmond Va we have quite a few festivals and events happening throughout the year and I live about 2 hours away from Virginia Beach. Hoping to pull the trigger in the next 6 months or so.

@@jacobmitchell9227 Simple but different. Mix Monterey and Texas. Everyone has a taco truck. Blend cooked leftovers into the next day specials. Absolutely, be known for a side and remember, cooking is art! From the buns to the tortillas, it matters. You want repeat. Simple is the only way. Location location location!

You ever eat any of the food

@@chasejoseph Quality control.

Any advice for a guy just looking into this? I have a smoker and that’s about it lol I can make a hell of a smoked butt though.

Most bbq places have warming ovens set to about 145 degrees and most meats can rest in these for 12-24 hours without losing juiciness

☝️what he said

Since you probably don’t have a warmer just use your oven on the lowest temp.

Sous vide holds are good for backyard bbq. Otherwise I’ve heard of holding in a cooler with the meat wrapped in towels. That’s good for a few hours but it will gradually drop in temp over time so long holds aren’t ideal.

Wrap in foil, try to get it liquid tight (I usually try to get a good foil boat around it before wrapping the rest). Place it in the oven at the lowest temp (mine goes to 170F) and it'll last as long as you need and won't dry out.

It all depends where you live

Different in every single business.

2500 is probably 12-1600 profit.

@@samthepitbull4076 probably about right…

I think more on the 1200 side, food is expensive, especially meats. then don't forget the plastic ware , condiments, napkins your POS system which also takes a 3% and then of course employees

@@206remyboyz7 that’s about what we run on $2500 and we have a high price point

Brah this is his job

a general rule of thumb to measure brisket is 1/2 a pound per person. It can be less if they are getting other proteins too.

what about them turned you away then? Mom is an accountant and dad owns a business. That's not that odd. He said he owned a business before Covid that he sold off to do this.

😂

😅

Too bad daddy didn’t do anything for you. Probably wouldn’t be bad mouthing the younger generation through RU-vid.

Far from, just saved and started a business. Thanks for your assumption though!

😂 why would you work in a food truck if you have a rich daddy???

What has been hard? Thinking about starting a quesadilla/Spanish rice trailer soon. Keep it simple but delicious. Any tips? Would you do it again?

$40k

Your Rude and Mean post is "CRINGY".... Rudeness...

Ur disgusting😁

Tell me you’ve never eaten at a single bbq restaurant that exists without telling me 😆🤡

Been working hospitality 20 years and I've only seen one guy wear one, he had a huge beard though

Beard hair doesn't come off the beard easily. I should know. That's why I have to trim it once in a while because the beard hair never will unless you trim it. Not that hard.

@@TedH71 brush it, you'll definitely see a lot of hair come out.