09/16/2026
Its food truck time! Event weeks are a blurr!
What does that mean for our family?
The meat:
4 hours to prep (rub/inject/pan).
14 hours to smoke ×2 rounds..... at least
5 hours + to shred and chop and re-pan.
Ingredient/food prep:
Sunday- 4 hours x3 people
Monday- 4 hours ×3 people
Tuesday- 8 hours ×1 person, 4 hours ×2 people
Weds- 4 hours prep and opening day. Open 5 hours +, then 1+ hours restock and clean up
Thursday- 4 hours prep and open 6 hours+ theb 1+ hours restock and clean
Friday- 6+ hours prep, open 10 hours, then 1+ restock and clean
Saturday- 4 hours prep, open 12-14 hours.
Sunday- all day clean up and reset.
Food trucks are HOT on the inside. Most days its 10°+ hotter inside than it is outside. That much equipment in a metal box makes some miserable heat.
This is on top of full time jobs, kids homework, other obligations, sneaking in some quick cuddles and making sure the kids feel loved and important too, then somehow finding time to eat and sleep a few hours ourselves.
We don't take shortcuts with the product. We arent fast food. We take pride in having fresh, amazing food. We do it because we love it and we love our customers. ❤️
Food trucks ARE NOT "quick easy money". They are hard work. Remember to support all your local food trucks. Be patient with the folks running them. They are hot, exhausted and doing their best to provide you with the best experience possible.
Love,
The Chewy's Hanger Management crew