Alright – so today we’ve got the honor of introducing you to Trip Fountain. We think you’ll enjoy our conversation, we’ve shared it below.

Trip, thanks for taking the time to share your stories with us today Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.

I worked in the Restaurant industry for years. I worked my tail off for every business I represented, unfortunately building their brands left me with little success or rewards. I began to feel like just another number and could be replaced at anytime. I woke up one day and decided enough was enough. I was tired of working for ‘the man’ I wanted to be “the man”. I had seen first hand how hard I worked for other companies who showed little appreciation. I asked myself how hard i would work for myself if i gave them so much blood, sweat, and tears. I decided to go all in and bet everything on myself and my own future success. I put all my eggs in my basket and rolled the dice. Man, did I make the right decision. I wake up everyday thankful and ready to share my love and passion for food with my community,

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

It all started with one humble snack, Popcorn. I would create different flavors and use different spices and seasonings and then watch my friends faces light up as they tried my creations. I took a gamble on myself and left my stable job to pursue my food truck dreams. I started perfecting my craft of 18 hour smoked meat and paired pork creations with craft visions in the barbeque capital of the world. I am now the executive chef and CEO of a food truck and catering company. I am so proud that my brand continues to receive recognition and my food speaks for itself. In 2024 we will celebrate 9 years in business.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I introduced a new product to the market. I showed that there is so much versatility when it comes to pulled pork. I went outside the box and came up with creations that will mesmorize your tongue that pair pulled pork with hummus, cucumbers, cheese, and can be served a variety of ways other than your traditional burger bun. Consistency is key. I spend 18-23 hours carefully smoking my meats and the attention to detail can be recognized in each bite.

Can you tell us about what’s worked well for you in terms of growing your clientele?

Word of mouth, referrals. Our loyal customers have shared, voted, reviewed, and most importantly, booked us for their events and catering needs. We owe our success not only to our incredible and delicious creations but to the people that keep coming back as regulars and who tell their friends, offices, and more to reach out to book us.    

Contact Info:

• Instagram: instagram.com/yippietrippieandtheporkstars
• Facebook: facebook.com/yippietrippieandtheporkstars

Image Credits
@bear.lawler www.bearlawler.com