End of the Year
We have a couple of small gigs for December then we are probably done with it unit March. We might do a couple of South Georgia events with a restaurant we have partnered up with. We are hoping to have a couple of decent locations scoped out to operate from starting sometime in March. Our direction is to do the street food biz next year. Our plan is to do a Monday / Wednesday & Tuesday / Thursday at a couple of different locations. We are also going to continue the festival circuit but are going to step it up a little and do larger events. We did a couple of the Atlanta Food Truck Parks. If we can get back into the rotation we will do a couple of them a month. We learned a lot over the last 14 months and have decided what to do and where to do it. Our shaved ice worked extremely well at some locations but not so well at others. Our sandwich concept has really worked out well. A t the few festivals we did it we smoked the competition. We are thinking about installing an exhaust hood and a 36” propane flat griddle to speed up the operation. Our sandwich press worked fantastically. We could turn out 4 sandwiches every 4 to 5 minutes and this was making each one prior to cooking. We think with a little prep work we can serve 4 sandwiches easily in 4 minutes. With the griddle we can virtually serve non stop.
Hope everyone has a great Holiday.