We were lucky to catch up with Aubrey Ankrom recently and have shared our conversation below.
Aubrey, thanks for taking the time to share your stories with us today To kick things off, we’d love to hear about things you or your brand do that diverge from the industry standard
Note: (TastyBus, appreciate you joining us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.)
Risk-taking is an option in my business sometimes you’re presented with an opportunity for an event where the people cannot afford the minimum that we have which is usually pretty low comparable to other food trucks. Sometimes I assess on a case-by-case basis depending on how many other food trucks and how many people that they’re expecting if I will except the vending opportunity with no minimum or possibly a reduced minimum. As long as you have delicious food and great service the risk is very low.
Aubrey, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I was born in Dallas Texas grew up in the 70s. Move to Atlanta in 1989 graduated from Riverwood high school. Found myself in the kitchen before I found myself in college and applied myself to some busy high output restaurant and bar cooking. Still haven’t had enough stayed in the kitchen through all my years working with Guiseppe from antico Pizza in Midtown. He was working on a side project he saw my enthusiasm and told me to continue with the food truck idea and gained a lot of good insight to running a successful business from him.
After test marketing several products and different types of cuisine I landed on the Mexican cuisine. With being from Texas we love the flavors of smoking food which makes my dishes stand out from other Mexican cuisine. MexiQue.
Can you tell us about what’s worked well for you in terms of growing your clientele?
Advice for growing clientele I am not the best social media or online marketing genius but when I have found work the best is to register with several of the catering and foodtruck com sites that will help you become visible to your market area.
And I like to send out emails to pre-existing customers that I’ve already served they are always really happy to hear from you and sometimes ready to have a catering event.
Can you share a story from your journey that illustrates your resilience?
The biggest resilience that we have been through as a company is obviously the Covid pandemic and the shut down of society which was very tough on several businesses.
We basically went back to what we did in the beginning which was apartment complexes grocery store parking lots gas stations car wash is basically anywhere high traffic volume was able to appreciate the fast delicious meal. Only making a few hundred dollars a day versus a couple thousand dollars a day is obviously a hard pill to swallow but you have to be resilient and resourceful dedicated to staying in businesses.
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