As I’m waiting for Mother Nature to cooperate so I can start the truck build, I thought I would take a little time to share some thoughts about the past 5 month’s worth of planning. There have been a few surprises that I wasn’t expecting that could have led to serious logistical problems trying to run a food truck in rural Maine.
I’m setting up a mailing list so I can send out weekly updates. I’m using MailChimp as a email list manager. You can safely/easily unsubscribe at any time. I won’t be sharing your info with anyone.
I’ll use this mailing list to keep people updated about weekly schedules, menu updates, specials, events and occasionally will offer discounts and options to pre-order full briskets. I don’t intend to sell brisket by the pound as a standard menu option. Any full brisket orders will have to be placed in advance so I can secure the inventory each week.
Signup here:
If you know me, you know I’m not a particularly social person. That’s both IRL (In Real Life for you old farts) and online. Social networking is an amazing, necessary evil for any new business getting started. I’ll primarily be using my Instagram for posting quick updates and photos.