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September 24, 2022

The Post-pandemic, vision for dining experiences has evolved as a result of the changes of how the nation now dines. The last two plus years were marked by skyrocketed takeout and delivery orders while fine dining restaurants with white tablecloths were put on the back burner.

One of the constants both Pre and Post Pandemic has been the continued growth of the food truck. A well-designed truck with a simple menu has become the industry’s answer to a variety of operators. From a new stand-alone home for chefs moving from five-star resorts to their own food truck business to a satellite extension of an existing restaurant brand, mobile kitchens have revolutionized the way a professional foodie creates delicious gourmet meals.

“In previous generations, food trucks were seen as ‘rogue coaches’, going unresearched, flying under the radar, and often having a bad reputation,” said Connie Baugher, President and CEO of One Fat Frog’s Growth. . “Today, we see the opposite – there’s been a significant move towards high-quality kitchens appearing in food trucks. Everything we could be doing in brick and mortar we’re doing in food trucks, from retail kiosks to fine dining restaurants.”

“This is all about an unprecedented business opportunity whether it’s a Mom & Pop operator or a market or a large scale,” Baugher continued. “The difference is that while food knowledge is helpful, it’s not necessary as many of our new industry workers have found success.”

With growing demand and the ability to have things delivered to our doorstep with ease, food trucks are another way that food can be delivered to the customer. “The beauty of the food truck life is the ability to mold it to what you as an employee want to be. You don’t get lied in places and you can go to people. As long as you are true to who you are and are putting in the hours, purpose, and elbow grease you will succeed.”

Fat Frog customers have been able to tap into the recipe for success that the Florida based firm has written through its hundreds of success stories. “You have to think like a manager, not an employee, and be able to combine menu planning and costing. When it comes to advertising and booking events, everything should be done for the food truck. Some operations take the opportunity to use food trucks instead of brick and mortar locations so that they are not limited to one place. Many users just do important events and they feed 10,000 people in one day. There are many different shoes that fit the driver of a food truck. Only that can work during the day, in the evening, delicious? It is all possible with the transportation benefits and the special services offered by the food truck business.”

The types of menus and concepts Baugher has seen thrive in the food truck industry share a common thread. “The simpler the menu, the better. You are selling those items for your highest profit and you can speed up to continue to create consistent quality.”

One of the key advantages of Food Trucks is the ability to continually seek locations that reflect how neighborhoods are evolving.  “From a new dorm on a college campus to the need for foodservice in front of a business that needs to replace their cafeteria, our trucks have flexibility,” Baugher continued. 

The key to marketing the ability to place trucks in multiple locations has been tapping into low-cost social media platforms. “Many entrepreneurs get followers on Instagram or TikTok by sharing their recipes and get millions of views and a lot of attraction for the business. We found that the key to success on social media is to be yourself.”

Baugher and his team created One Fat Frog in 2005. They brought decades of commercial food products and design to their food truck business. “We were building brick and mortar restaurants and working with chefs, architects, and professionals who were fully licensed in their craft. There is a lot of thought and detail that goes into everything we do. We are dedicated to quality construction. Why cut corners if you want the best?”

The One Fat Frog moniker started with a customer who said that frogs only go forward. “It was 2am in the morning and I saw a frog that looked like Jabba the Hutt, laughing, and said, ‘That’s the One Frog! We are now the largest food truck and trailer service in the country.”

Baugher also touched on how many franchises can be mobile and help expand an existing brand: “Food trucks can be a soft opening while building a larger brand is still going on. This helps the name to be known – if it’s in the area it can soften the market and users can enter the area and become a brand of the area That way. Some people start that way and do events and find that they make more money doing events than through their brick-and-mortar. It’s not the end of the brick-and-mortar business, but a nice addition to it. We have a donut operator who has created a central baking commissary and he just keeps adding more of our trucks to it. its kind.”

For more information on the direction and vision of the food truck business, One Fat Frog has an entire team to fulfill a consultation. You can contact them at 407-480-3409 or at info@onefatfrog.com. or visit their website. Virtual tours of food trucks are also available.