Why do we do this? Goodbye 2025

In this conversation, Josh and Skippy discuss various aspects of running a food truck business, including updates on bookings, plumbing challenges, holiday reflections, staff training, and marketing strategies. They also touch on local business insights, influencer engagement, and operational challenges related to equipment and cooking techniques, all while navigating the realities of winter weather and construction updates. In this engaging conversation, Skippy and Josh discuss various aspects of running a barbecue restaurant, from the challenges of preparing for a grand opening to the influence of social media on food reviews. They share personal anecdotes about Christmas leftovers, upcoming barbecue competitions, and the financial hurdles they face. The dialogue also touches on future aspirations, including the potential for a bakery, and the role of influencers in the restaurant industry.


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