Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2026 Poal.co

1.2K

After eight years as a chef in a high end retirement home I recently quit my job. I was fed up with the constant holocough bullshit, as well as terrible employees, management, and owners. My wife is successful enough in her job to support me until I figure out my next move, which I'm not taking lightly as I've never worked a job less than five years. Recently I've been doing lots of research on Vendor/Hot dog carts. I'm in a small rural town, that doesn't have many options for people to eat, so I figured high end hot dogs/Sausages and small batch BBQ could create an affordable option for the locals, as well as create a job for myself without having to piss with any of the reasons I left my last job! Do any of you have experience, opinions, and/or ideas. Its just a thought for now, as I'm out weighing risk vs. rewards

After eight years as a chef in a high end retirement home I recently quit my job. I was fed up with the constant holocough bullshit, as well as terrible employees, management, and owners. My wife is successful enough in her job to support me until I figure out my next move, which I'm not taking lightly as I've never worked a job less than five years. Recently I've been doing lots of research on Vendor/Hot dog carts. I'm in a small rural town, that doesn't have many options for people to eat, so I figured high end hot dogs/Sausages and small batch BBQ could create an affordable option for the locals, as well as create a job for myself without having to piss with any of the reasons I left my last job! Do any of you have experience, opinions, and/or ideas. Its just a thought for now, as I'm out weighing risk vs. rewards

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (27).
[–] • 1 pt

I used to do a lot of even security and there would often be more than a few food trucks at each event.

We would hang aroud them at the end when most people would leave and I would often strike up a conversion with the cooks.

Almost all of them would have a same background as you, worked in kitchen for years and then said "fuckit". Others inherited the business from their parents.

They said that most important thing in business is to know when and where people are going to be, and from my observation having a recognizable and catchy brand and decorated will get you a lot more customers than a plain truck next to you, no matter who has better food. You know how people are.

Also you would have to make sure to be 110% informed on all laws, permits and other legal and regulations crap before you invest a cent into anything. Better pay a lawyer now than later.

[–] • 1 pt

I've been researching all the laws, license, ect. Much I already new because of my leadership role in kitchens....but I definitely appreciate the comments