FS027: How to Keep a Food Truck in Business with Yvonne from Brown Shuga Soul Food

Brown Shuga Soul Food
FoodTruckr School Podcast

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!

Links and resources from the show:

Right click and save-as to download the podcast MP3 file

Thanks for listening, and if you enjoyed it…

Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!

image via Brown Shuga Soul Food

Recently on FoodTruckr

FS032: Marketing Your Food Truck the Smart Way – with Brandon Lewin This episode is one every FoodTruckr should hear. Today, we're digging in deep on how to market your food truck. My guest today is Brandon Lewin, a marketer and strategist with a special place in h...
FS019- What’s it REALLY Like to Start a Food Truck with Gina from Get the Scoop Starting a food truck is a dream that is very much alive in today's world, and many chefs and entrepreneurs are making that dream come true. Like with anything awesome, however, it's not always...
FS029: Food Carting in Style with Nathan Beck from Natedogs I'm very excited to introduce Nathan Beck, founder of Natedogs. Nathan's here to talk about something we haven't covered yet on Foodtruckr: the unique challenges and benefits of running a food cart, r...

About the Author

Pat Flynn is the founder and CEO of FoodTruckr. He’s a regular ol’ Joe and happy family man who happens to be a successful online entrepreneur. When he’s not building companies, engaging fans, or (most likely) chasing his kids around the house wearing something ridiculous, he’s tracking down a buffalo chicken grilled cheese sandwich from the Urban Eats truck in San Diego. Twitter is his favorite hangout—say hi to Pat @PatFlynn.

You May Also Like...  FS020- Food Truck Face Off - Vasavi Kumar

Love it? Share it: Share on Facebook Share on Twitter

  • Phillius Thomas February 13, 2015, 12:04 pm

    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.
    http://riverstruck.com/truck-shop/

    • foodtruckr February 14, 2015, 3:34 pm

      Hey Phillius,

      Great question! Food truck maintenance is definitely one of the more challenging parts of the business, especially since most food truck owners don’t have a lot of mechanical experience. It’s hard to say whether or not a truck’s maintenance will be more expensive than a “regular” car, as that depends heavily on the type/age/size/etc. of the truck. In general though (and including maintenance for things like fryers and ranges as you mentioned), food truck maintenance costs will likely exceed what the average car owner would spend on his/her vehicle in a year. That’s why it’s so important to budget maintenance costs into your overall budget and to keep them in mind when projecting costs and profits.

      Hope that helps — and thanks so much for reading FoodTruckr!

  • Leonard Parker October 19, 2015, 8:19 am

    Is this site dead now? there hasn’t been anything new since July. Maybe
    you could change the home page from going on vacation to something more
    appropriate.