“We started out this food truck as a family affair 25 years ago, lead by my Father’s passion for BBQ and we have been focusing on bringing it up to a real business level. This mobile set-up suits us perfectly – we’re able to move around and directly serve comfort food to communities, including V.A. and Miami-Dade Hospitals during these difficult times.

When it all happened, like everyone else, we started off slow, – more call-ins, less walk-ups. But we realized without restaurants, the community would start relying on us more, and they did. Before COVID happened, we started focusing on bottling and marketing our BBQ sauces, it ended up being a great way to offset our costs. With the price of pork nearly doubling, we did what we could to minimize the impact – we started pushing more chicken, and reducing our new costs by increasing other revenue streams.

As a cook, my advice is to hang on to that passion. People will continue to look for comfort and pleasure in food, and for that, they will need us.”