The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Devilicious Food Truck’s marketing strategy seemed clever at first, enticing people over to eat their food, but it came back to haunt them in the end.
FN Dish: $100 isn’t a lot of money, but your team had the clever idea to go to a commissary. Can you tell the readers what that is?
DFT: A commissary is where we park our trucks to meet health code requirements; they also supply food, beverages and other items necessary to run our trucks.
FN Dish: It seemed like everyone used their connections in obtaining food. Did going there play to your advantage or disadvantage?
DFT: Hard to say. They had good products at the right prices since we only had $100 to spend. We also saved time not having to drive to a retail supplier.
FN Dish: Everyone loves eggs, bacon and cheese; however, you mentioned that the menu you served wasn’t as gourmet as you’d like it to be. If you had just $100 more, what would be on the menu?
FN Dish: It seemed like you shut down early on Saturday to regroup. Looking back, should you have stayed open later?
DFT: We made a decision that at the time seemed to be the right decision and we stand by it. Our mistake was charging too little for our food. If we had raised prices by just 50 cents we would not have gone home. We played by our rules: good food and fair prices. At the end of the day, we knew we had integrity and did not overcharge for our product.
FN Dish: It was a great way to entice people over to the truck and it worked. However, you lost by a mere $159. If you could do it all over again, would you have kept it to a Saturday-only promotion?
DFT: Hindsight is always 20/20. I’m proud of our decisions and proud of us.
FN Dish: These speed-bumps are certainly shaking up the competition. Which one was harder for your team: turning off the propane or moving a mile away?
DFT: We handled both speed bumps with humor and good solutions — I don’t think either truly affected our outcome.
FN Dish: What advice can you give to the remaining food truck contestants?
DFT: Keep on truckin’.
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