I love to bbq(low and slow)! I would say that I’ve been cooking for the love of it as long as I can remember, teenager. I’m in my late 50’s. I still love cooking! Not as a chef, but I enjoy creating, combining, discovering, learning, and sharing what I cook. For about 3 years I’ve been cooking for extra money. On the way, with the help of my wife, we’ve slowly been growing our business. We both work at other jobs( well my wife is retired now) during our journey. Many pop-up events that we either break even or are very profitable have gone. Luckily for me I have several daughters that have voluntarily to help at these events. I’ve successfully been able to have a few catering jobs. Small time jobs with less than 50 people. Cooked for a couple of local schools, churches, and businesses openings. My struggle is that I still have a regular job and it’s a great paying job that I still need the medical insurance. It does prevent me from getting out there and really getting my business running. My business name and reputation is pretty much out there now in my community. Hopefully soon, a year or two, I will be ready for a food trailer. I’m almost thinking with the help from this group (Peter and this teaching), I could do my dream sooner! Excited and eager to learn and grow. Pajaro’s Heavenly Barbecue LLC. Merced, Ca.

Good afternoon MFSU fam, I hope everyone’s crushed it this week. I just wanted to make a PSA about the new discussion sections for specific branches of the mobile food industry. We have a main general discussion section where anything that could be helpful or spark a productive discussion about progress or profits will still be heard. But know this! WE ARE NOT FACEBOOK. We at MFSU are better. We are organized. We think outside the box. We apply pressure. We show support. We don’t hate, we understand. And most of all. Those in here are the absolute best at what they do. No if’s and’s or butt’s about it. Lift your brothers and sisters up. I have given each branch a section for those who want to collab and work with their sub communities inside MFSU. These sections include : General discussion Food truck Food trailer Food carts Meal prep/ cottage kitchen So when posting a question or response. Select the correct field please. 🙏 Thankyou my Beautiful people. If I find most people navigate towards one section over the other or certain sections aren’t helpful. I will change to fit the community accordingly. If found the sections are working as intended and it’s easier for a specific branch to navigate to the right place for faster answer, then we will keep the sections open and organized. ( moderators may request you move sections with your question or info to help keep us organized ) Remember. This community is built with you in mind with proven methods and tactics field tested by yours truly and many many other great mobile food businesses. Please respect each other. One man’s path doesn’t have to be the same as another to see the same success! The goal! Educate ourselves so that we stand stronger as a community and we tap more into this $2.2 billion dollar industry and growing by 6%. Each year. Uneducated business owners get taken advantage of in the community by money hungry vultures. Let’s show you how to keep more of that money for yourself and make the people come to you so you can work less!

This community is great for being organized, giving aspiring and new food truck owners a place to navigate problems and get solutions in a structured manner. If you already own a mobile food biz and looking to level up. Modules 4-6 are phenomenal for growth. Module 3 is a free tier as well. You’ve just got to engage in the community to build points. Module 3 is one of the heaviest modules as far as growth info and structure. Plenty of SOP’s, templates, scripts , and paid ads is in there. Everything field tested by yours truly, along with many others and backed by real data. Today is your day. Take that first step. Get your LLC started at minimum. Once you have the LLC. You have no choice but to start the rest. Cheers and good luck everyone. I’m rooting for ya

What is your biggest obstacle right now in the mobile food biz ? Comment below. Let’s talk about it.

Most people dream big when they think about starting a business. Big brand. Big setup. Big future. That’s not a bad thing. The end goal should always be the goal. But here’s the part that eases a lot of anxiety once you really understand it: You don’t have to start where you plan to end. In fact, starting smaller is often the smartest move you can make. A food truck feels huge when you’re standing at zero. It feels expensive. Heavy. Complicated. Like one wrong move could wreck everything. So people overthink. They wait. They “research” themselves into paralysis. Meanwhile, the people who actually win usually start humbler than you’d expect. • Crumbl Cookies didn’t start with fancy storefronts and nationwide hype. The founders were literally handing out cookies in a parking lot, getting feedback one cookie at a time. • Nathan’s Famous started as a single hot dog cart on Coney Island. Not a franchise plan. Not a brand deck. A cart. • Dave’s Hot Chicken started under a pop-up canopy with folding tables and heat lamps. Not polished. Just good food and consistency. ( and they caught the eye of Drake who invested heavily ) Now they may sell for close to a Billi …😳 None of these brands skipped the dream. They just respected their starting point. That’s the real lesson here. Humbling yourself at the beginning doesn’t mean thinking small. It means playing smart. You learn faster. You risk less. You build confidence through action instead of theory. And honestly? Nobody who’s actually successful is judging you for starting “too small.” The only people who do that are the ones who never started at all. If you’re feeling anxious, stuck, or overwhelmed, here’s your permission slip: Start where you are. Use what you have. Improve as you go. Momentum beats perfection every single time.