Motivational Interviews Conducted By FoodTruckr Last September

As you have likely heard before — and will continue to hear over and over again — being a food truck owner is tough.

It really, really is. Not only do you have to cook amazing food — and satisfy customers — but you also have to be an owner, boss and leader, and that’s just the beginning.

Therefore, we don’t blame you if you’re feeling unmotivated (or burned out) from time to time — we understand. However, in hopes of giving you a little boost, food truck owners, we are about to unleash some interviews we conducted last September. These interviews feature food truck owners just like you, which means you can likely relate to them, and they will, ideally, motivate you.

Check them out below!

Note: A preview and link is provided for each article.

Motivational Interviews Conducted By FoodTruckr Last September

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5. The Soul Food Stop Is ‘A Food Truck On Steroids’

“What makes us unique is that we are a food truck on steroids. We’re not a food truck, but we’re a food bus,” said Jones. “Having to prepare the food and maintain a staff, we collaborate and have strategic partnerships with the best food that is available in our area, and we sell and market for them. So we are more of a retailer than a producer.”

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4. Big John’s Ragin’ Cajun Food Truck Is Providing Fort Wayne, Indiana With Authentic New Orleans Food

“I’ve been in the restaurant business all my life,” Maxwell stated. “I’m originally from New Orleans. We moved up to Fort Wayne, Indiana two years after [Hurricane] Katrina because my wife has family up here and she wanted to be closer to her family. I didn’t feel a whole lot of opportunity for the types of restaurants I was used to working in, and there was definitely a serious lack of seafood restaurants. That’s when I decided to get the truck going. Food trucks give me a little more scheduling flexibility, especially up here. We shut down for the winter. That’s why I specifically went for the truck — scheduling flexibility.”

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3. A Picnic Place Is Serving Up Mouthwatering Foods This Fall — And All Year Long As Well

“I have spent nearly 30 years in the foodservice industry, in some form or fashion,” Byers said. “From dining room management to foodservice sales to culinary instruction. I have wanted to have my own sandwich shop for a long time. Not long after college graduation, a lunch-only place that my mom and I ate at a lot was for sale and I wanted to buy it, but didn’t at the time. Fast forward 22 years and the dream became a reality in the form of a trailer. I was at a crossroads with my current job and had the money to start it up, so I took a chance.”