Salutations (or, as we say, Yo!)
Many years ago I learned quite a lot browsing this forum.
That learning was the starting point for what became a 3-year adventure as owner of a mobile, wood-fired artisan bread and pizza bakery.
I'm here to share what I learned and hopefully help someone, even if only in some small way, as I had been helped so marvelously in the past. I don't want to arrogantly suggest I've got some special knowledge. But, whatever I have, it's yours.
And of course, I'm here to soak up the rich and amazing wealth of experience and knowledge of you fine and generous folks.
Thank you so much for everything :)
Glad you're back and participating on the forum. Looking forward to seeing your names and sharing ideas.
Glad to have you!
Ru
are you still in business? I'm just curious--what role does the government/health inspector play in a mobile unit? How do you keep ingredients (perishable ones that is) fresh and cooled in a truck? I'm eager to learn what your experience is.
Where was your truck? Did you hang out in the university parts of Phila or the business districts? Is there even a suburban site that Phila supports for your business? That whole food truck business has been a fascinating one for me to watch but never quite understand how it works.