Warning: Your mouth might water just hearing about this food truck. Brown Shuga Soul Food has been serving up pulled pork, ribs, mac-n-cheese, and more for nearly four years, and Chef Yvonne Anderson-Thomas is here to share how she’s done it.
Yvonne started out in the restaurant industry running her own brick-and-mortar restaurant. She left that behind in search of a way to keep cooking without the maintenance and financial hassle of a traditional restaurant. Food trucking was her answer.
Keeping a truck in business long-term is no easy feat. Yvonne walks us through how to keep a truck efficient, adapt to a mobile kitchen, and work alongside your family. She’s also got some great tips on where you can turn to find local resources and supportive mentors.
I can’t wait for you to hear some of the wisdom Chef Yvonne has to offer!
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image via Brown Shuga Soul Food
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Isn’t one of the greater difficulties of owning a food truck maintenance? Is it more expensive to keep the truck up and running than a “regular” car? Not including the special parts, like the fryers or ranges.