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Poboy Restaurant Turned Mobile
Wednesday, December 05, 2018 at 4:00PM by Food Truck Spaces
We are Nola Poboys from Houston, TX.
We had a very famous Poboy restaurant for years in Mississippi. Retired in 2000, then after living here for a couple years we wanted to bring something unique to the people of Houston.
We specialize in authentic New Orleans style Poboys. We order Ledenheimer bread from New Orleans and use local seafood. With 30 years of cooking experience, we care about the quality of our food using fresh ingredients. What sets us apart is we care about each customer enjoying our product more than the profit. We cook to order and everything is cooked ourselves. After all these years we still enjoy our poboys.
Obstacles / Challenges – It’s been smooth for the most part, although there have been minor issues such as truck problems, bad weather conflicting bookings, and occasional low sales for shifts.
Success – The number one measure of success is when a customer enjoys our product and it puts a smile on their face, not just a number of sales.
Advice – Do something you love, you have to be hands on. Customer service and quality products is key.
Contact Noah Tran – Twitter & Instagram: @NolaPoBoysTruck and tran.noah@gmail.com
FOOD TRUCK SCHOOL
Starting a food truck is a price conscious option for chefs without major funding for a brick and mortar restaurant. Although the price is right, the labor is intensive with extra burdens of mobility.
FOOD TRUCK SCHOOL
Menus can bring in or deter clients from coming up to your truck. It’s important to follow a few simple guidelines to maximize your potential client efforts.
FOOD TRUCK SCHOOL
Although being a food truck means that you are mobile, it does not mean that you can park anywhere and serve. Many states, cities, counties, and provinces have regulations to prevent mobile food units from parking and setting up shop without proper permitting and documentation.
