Tags

Related Posts

Share This

Not So Fast There !

Bob Montgomery recently started his new food truck after a successful fundraiser on Kickstarter.  The following is an interview with Bob.

The menu of the Not So Fast Food Truck is unique.  How did you come up with this idea?

We came up with the idea when my partner, June and I had been talking about how good the food was on our Primal Blueprint lifestyle.  Primal Blueprint is a version of the “paleo diet,” which isn’t just focused on the foods you eat, but the amount of adequate sleep and sun you get, low stress levels, sprinting, lifting heavy things and such.  the idea just came to us one night.  I wrote a menu, we started experimenting and here we are today. There are definitely “healthy restaurants” but a lot of them tend to focus on whole grains, soy and legumes, all of which we refrain from.  Our menu consists of “fast food” items that are unprocessed with no preservatives, soy free, gluten free, dairy free, and sugar free.  

Starting a food truck is a big undertaking.  Is this your first exposure to the food industry?

I have been in the restaurant industry since I was 14 years old.  I’ve worn every hat in every place I’ve worked at.  I gained a lot of my experience as a Senior Manager of Operations at House of Blues in Atlantic City, New Jersey and Dallas and then as an assistant general manager with Lucky Strike in Philadelphia.

June is a UCSB graduate and currently, a practicing esthetician and bartender.  She has been food-serving and bartending from San Francisco down to San Diego for the past 8 years. 

You ran a very successful Kickstarter project.  How are you incorporating mobile devices into your gameplan?

Our entire marketing plan is centered around Social Media.  I use my phone for the business every single day.  I was constantly on KickStarter, our website, Facebook, Twitter, Instagram, Forkly, Yelp, and Google.  It is the now and the future.  It’s only getting better and it gives normal people hope in starting a business.  It makes it so much easier to attract and communicate with consumers.  We will also have an iPad for normal business on the truck.  We will also be utilizing Square to handle all of our Credit Card transactions.
I’ve heard there are actually food truck stalkers. They find out their favorite trucks and follow them everywhere. Is this true? 

Absolutely.  Some good friends of mine opened a truck in Dallas four months ago.  They started out selling 500 sliders a week.  Last we talked about it, they were doing 1500/week, trying to figure out if they’re going to pull a cart so they can carry more product.  People love the craze, they love the food and the atmosphere and everything. What’s not to love about it?!

What will your average day look like on the truck?

We’ll be up at 7am to start prep at 8 am and to start lunch around 10:30 and serve til 2:00 PM.  We’ll then head back to the commissary to reload and then head out for a dinner crowd at 4:30 to 7:30 PM.  After that, we head back, clean the truck, do some paperwork and hopefully head home to sleep and get ready for the next day.  From what every single person has told us, it is the hardest thing they have ever done.  Even before we launched, it was the hardest thing we have ever done, but we know in the end, it will pay off.

 

Be Sociable, Share!