Running a Successful Food Truck Business

jerrod cline of bub-b-que food truck in frederick maryland

About Jerrod Cline and Bub-B-Que

On this week’s podcast, we’re joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.

Smoked Brisket

On This Week’s Podcast

From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he’s changed his menu, and what he thinks about competition. He discusses some tricks to keeping his food cost in check, and how he keeps the money coming in during the cold winters.

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Jerrod Cline and Bub-B-Que

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Bub-B-Que Instagram
Bub-B-Que Facebook Page
Jerrod Cline on Episode 7 of the Chefs Without Restaurants Podcast

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

The Chefs Without Restaurants Podcast – Episode 83 From NFL Cheerleader to Pop-Up Chef – Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On this week’s podcast, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.

She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor. 

We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe.

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Masako Morishita
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The Otabe Instagram 

The Otabe Facebook Page 

Toiro Kitchen and Donabe

Donabe Cookbook 

The Gaijin Cookbook 

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CONNECT WITH US

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SUPPORT US ON PATREON

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

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Like our Facebook page 

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 79 Culinary Instructor April DuBose – Teaching, Nostalgia and the Loneliness of Entrepreneurship

The Chefs Without Restaurants Podcast – Episode 79 Culinary Instructor April DuBose - Teaching, Nostalgia and the Loneliness of Entrepreneurship

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On the Chefs Without Restaurants podcast this week I have chef April DuBose. She’s currently the culinary director and instructor at Baltimore Outreach Services in Baltimore, Maryland, a nonprofit shelter for women and their children. The culinary arts training program there is eight weeks long, and focuses on basic cooking and kitchen skills, as well as sanitation food safety. It prepares women for the basic skills needed for employment in a kitchen at the prep cook level. 
Previously, April was a culinary instructor at Lincoln Culinary where she received the presidents excellence award for instruction, and she was the culinary teacher of the year. She’s also been a forklift driver and bounty hunter. 


In our discussion we talk about teaching, internships and staging, comfort food and nostalgia, sharing recipes, and the loneliness of entrepreneurship. 
If you like the show, click the subscribe button, and if you listen on Apple podcasts, I’d love it if you could write and review the show.

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April DuBose
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April’s Instagram 
Baltimore Outreach Services
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CONNECT WITH US

 ================

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 75 Ryan Dumapit – When Passion Doesn’t Pay The Bills

Pastry chef ryan dumapit on the chefs without restaurants podcast

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

Welcome to the Chefs Without Restaurants podcast. I’m your host Chris Spear. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They’re caterers, research chefs, personal chefs cookbook authors, food truckers, farmers, cottage bakers and all sorts of culinary renegades. I myself fall into the personal chef category, as I started my personal chef business Perfect Little Bites 10 years ago. And while I started working in kitchens in 1992, surprisingly, I’ve literally never worked in a restaurant.

On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well as a fitness company. We talk about many of the positions he’s held including being a district manager for a contract food service company, and working logistics for a large grocery chain. He also partnered with a mutual friend of ours on a catering project called called Fil Amazing Foods, and has his own desserts company called CaSey B’s. Unfortunately, due to the Covid pandemic, both of these ventures have been put on hold for a while. 

Ryan is a first generation Filipino American, so we talk about Filipino food, and his experience growing up. He also talks about about job choices, and the struggle of doing something you love for career, vs having a job that can pay the bills.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes. 

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Ryan Dumapit
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CaSey B’s Instagram 
CaSey B’s Facebook 
Fil Amazing Food’s Instagram 
Fil Amazing Food’s Facebook 

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CONNECT WITH US

 ================

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 1 – Speaking With Food & Beverage Entrepreneurs and Culinary Innovators

chef chris spear of chefs without restaurants and perfect little bites

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

Welcome, everyone. This is Chris Spear, your host of the Chefs Without Restaurants podcast. On this show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who aren’t working in traditional restaurant settings. I’ll be speaking with caterers, personal chefs, food truck operators, chefs working in research and development, distillers, cookbook authors and all sorts of culinary renegades. At the time of this recording, I’ve actually released 73 episodes of the show so far. I’ve made a lot of changes over the past year, and wanted to go back and update this first episode for people who may have been starting here first.

I started the show in November 2019, and it was co-hosted with Andrew Wilkinson who operates a mobile woodfired pizza business called Pizza Llama here in Frederick, Maryland, where we live. The podcast was actually Andrew’s idea, and I’m so grateful he gave me a kick in the butt to get this thing going. But when the world started to spin out of control in March due to COVID, Andrew stepped back and hasn’t been a part of the show since. So if you’re listening to the earlier episodes, you’ll hear him up until about Episode 30 or so.

So, what is Chefs Without Restaurants anyway? I have my own personal chef business called Perfect Little Bites, which I started about 10 years ago as a side project. I’ve been doing it full time now for a little over four years. As I started to figure out things, and how to run my business, more and more people were asking me for advice. I spent a lot of time talking to people on the phone, and having meetings over coffee. Then I realized that there was a better way to do this, and decided to start a networking group, which I called Chefs Without Restaurants, where we could share best practices, resources and gig opportunities. The group quickly grew to over a couple hundred people. We were interacting in Facebook groups, on Instagram, Twitter, and pretty much everywhere else on the web. We even did a couple of meetups, and a few collaborative pop-up dinners.

Last November, Andrew was helping me with a job, and he asked why I didn’t have a podcast. I hadn’t really thought about it before. I knew nothing about podcasting, but I thought we could figure it out. I’ll admit that the first few shows were a little rough. I didn’t know anything about audio engineering, and I didn’t do much, if any, editing. But we had some great guests, and I think it’s still worth listening to those early shows. As time permits. I’ve been going back and editing and re-uploading a few of those episodes. Some of our guests so far have included certified master chef Rich Rosendale, who led the United States culinary team at the Bocuse d’Or in France, Tu David Phu, who was on season 15 of the Bravo TV show Top Chef. We’ve had Jamie Simpson who’s the executive chef of The Culinary Vegetable Institute, and chef liaison at The Chef’s Garden. We’ve also had Aliza Eliazarov, who recently released a book called On the Farm, which takes a closer look at the heritage animal breeds taking center stage on sustainable farms and homesteads. I really hope you take a deep dive into the archives, and listen to all of our shows.

I also want to direct you to the website ChefsWithoutRestaurants.org. Every week, I’ll be putting the newest episode there. But you can also find links to all of our other social media platforms, as well as how to sign up for the Chefs Without Restaurants email list.  I’d love for you to sign up for the email list. It’s the best way to ensure that you’re going to find the newest episode every single week when it’s released. I really appreciate your time, and I hope you enjoy the stories, and the tactical information shared on the show. I’m going to leave you with an audio clip from the show I did with Matt Jennings a few months ago. As always, thanks so much for listening, and have a great week.

“You know, unfortunately, our industry has been built on these, like, top 20 list,s and the awards, and the accolades…and who’s going to get the cover of the next Food & Wine? And who’s going to get this and who’s going to get the feature article, and who’s going to get the TV show. And, you know, I think while there’s value in some of that stuff, it definitely, you know, warps the perspective of perhaps what your real goals should be. And for me, I mean, like that was the case. And and I think it was a combination of the realization of that, at the same time as like, it was like all these colliding factors. It was that, and then it was my family. My family was certainly being very vocal about like, wait a minute, this is actually not cool that you’re working 80 hours a week. You know, I’ll tell you what, looking on this side at restaurants as of September 2020, I’m not jealous of much. ” -Matthew Jennings

Thanks for listening to the Chefs Without Restaurants podcast, and if you’re interested in being a guest on the show, or sponsoring a show, please let us know. We can be reached at ChefsWithoutRestaurants@gmail.com. Thanks so much.

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CONNECT WITH US

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Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four