Independent Operators
How one food truck operator is surviving during COVID-19 and going forward
Edward Tallman, food truck expert and owner of the El Queso Guero truck in Las Vegas, shares how he's adjusting his business due to the coronavirus pandemic and at the same time moving forward.
May 18, 2020 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
Food truck operators are finding staying in business amidst the coronavirus a huge challenge given mandated shut downs of business areas where they typically do their business but also when it comes to finding needed supplies as well as menu ingredients.
But as Food Truck Operator has been reporting many food truck operators are finding creative approaches to stay open and drive revenue amidst a slew of new challenges related to safety and healthy requirements due to the COVID-19 pandemic.
To learn more and gain greater granular insight on what the pandemic and economic impact has been for the food truck operator Food Truck Operator reached out to Edward Tallman, owner of the El Queso Guero truck which serves up Mexican favorites.
Tallman is no stranger to regular readers as he's been profiled in a two-part series about his expertise and his role as food truck coordinator for "The Great Food Truck Race," a show on Food Network.
The Las Vegas expert is constantly the 'go to' person for those needing a food truck guru.
Q. So Ed, thanks for letting us get deep insight on what's been happening and how you're adjusting to food truck operations during the COVID-19 pandemic. How are operators responding/handling these from what you're hearing and seeing?
A. Well as you may know our business is based on social events and gatherings. With that being said we have came up with ways to continue to still feed our customers. I have set up an online ordering site (El-Queso-Guero.square.site) that allows people to order online and pick up at the truck. The food truck community is doing what it takes to make sure we can continue to sell and do it in a safe manner As some trucks are only excepting call-in orders or online orders to minimize the people at the truck all at once and some trucks are setting up and selling to walk up orders along with other methods. I try to keep the areas I park at to one myself and possibly a dessert truck. I think having multiple trucks in one location is asking for trouble due to more traffic to the trucks. Some trucks feel more is better but I let my food and service speak for its self.
Q. How has dealing with the pandemic altered/prompted change to truck menu and maybe even food prep and service?
A. I have tried to keep my menu the same but due meat plants shutting down I have found it hard to find some of my key meats for the truck. Beef and pork are not as readily available and the places that do have them is stock are limiting the quantities that we can buy. I am very creative and love adding specials and such but it is making that hard. I have had a couple complaints from loyal customers because some of my dishes have changed but they understand why. For prep being a food truck we have always had to make sure we are being careful when it comes to prepping. We prep a lot of food in a small area so we are aware of being carful with cross contamination and thing like that. Being a mobile food vendor we have to be more cautions of our trucks unlike restaurants that get inspected once a year we can get inspected multiple time a week depending on the event we are doing. Plus, the inspectors at SNHD work close with us food trucks and keep us up to date on the changing info.
Q. Some news reports indicate that trucks are now becoming travelling
'diners' to neighborhoods via social media bookings, etc. Do you think this new trend will remain once the pandemic is over?
A. Yes I do. I have connected with a couple of housing and apartment communities about parking there and having them send out my menu in their newsletter. Also using the online ordering making sure there is no gathering in front of the truck.
Q. What have you heard about food truck operators and the federal small business stimulus funding -- are any applying or receiving the SMB monies or is it something that's out of reach for the food truck operator?
A. This is a touchy subject to some people but we all have our thoughts. For me I feel the SBA funding is a joke! I applied for the funding and know a lot of food truckers that have and none of us received anything, but large chains and colleges and sports teams were able to get millions. Then they changed it to getting $1000 per employee but seeing how most food trucks are family owed and operated or have 1 or 2 employees that did nothing to help. Then you have unemployment when it opened up to self-employed and freelance people. We put that into our claim info and it has been pending for five-plus weeks and good luck getting thru on the phone to ask the status of your claim.
Q. The federal transportation agency is allowing food trucks at interstate rest stops and many states are working to make that happen. Is that a viable business for a food truck operator, do you hope that will remain a business strategy option once the pandemic is open?
A. I myself have not looked into parking at truck stops. I have heard a couple truck talk about but it and herd one truck say that they were told the truck stop restaurants were making possible for truckers to get food. As far as making it a valid business strategy that is hard because truck stops are in remote places and traveling far with food trucks is hard do to making sure you follow the standard health food procedures and guidelines.
Q. How has your own truck operation fared during COVID-19. Can you share some of your own challenges and if it's changed how you do business or where you do business?
A. Yes a lot has changed for me. I very rarely did what we call “cash hustles” (pulling up to random spot to sell food) I was mainly going for a catering or Guaranteed amount of sales with there not being any gatherings or events I have had to turn to social media to build up hype and letting people know where to find me. Hoping enough people see the post to make the day a success. With that it is harder because not knowing how many sales you will have buying product become a guessing game. Buy too much and now you have more waist, buy not enough a sell out and lose customers. Finding that balance is something I am working out myself right now.
About Judy Mottl
