Our (so far) week-long hiatus from the foodservice industry has allowed us to catch up on some sleep, watch a few movies and spruce up the house a bit. We‘ve also been able to check out a few potential opportunities and locations to get going again, and I’m sure we’ll crank up things again before too long.
I’ve received several suggestions about opening a pop-up operation or getting into the city’s food truck scene. But while I’ll never say never, I’ve got some severe reservations about both — and they have nothing to do with quality of the product or lack of customers. Matter of fact, we’d probably wind up doing okay with either approach.