Sky’s Gourmet Tacos Says Goodbye — The Great Food Truck Race

by in Shows, August 14th, 2011

skys gourmet tacos
The second season of The Great Food Truck Race hit the road last night with eight new food trucks and the bright lights of Vegas. With a grand prize of $100,000 on the line, 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 will bring you exclusive exit interviews with the latest “Food Truck” contestants to get the boot.

This week, Sky’s Gourmet Tacos seemed to face one challenge after another — money, a blown-out tire and resulting time constraints — and unfortunately, Barbara, her son Victor and business partner Kevin had to say goodbye.

FN Dish: I originally thought the $500 was going to be your major setback due to pricey ingredients; however, it looks like your blown tire might have sent your team home. Tell us about that moment and what you did to make up for lost time and money.

SGT: At the time the tire blew, we were literally right in the middle of engaging team strategy for Vegas — the cameras were rolling.  During those hours of delay in locating and then having the tire replaced, I missed 12 critical phone calls, including our confirmation call for the high school’s spring break student fundraiser of which we were the exclusive food vendor for 1,500 kids/parents/supporters.

FN Dish: You never made it to that student event. With the tire blowout aside, do you think being the exclusive truck at an event with 1,500 people would have given you an advantage?

SGT: I believe we would have unknowingly had a huge advantage, especially considering that Sunday was “bone-dry” for all of the other trucks except one, which had an OK day.

FN Dish: On Saturday, other trucks collaborated with popular Vegas food trucks. Do you think you should have taken that route first?

SGT: In hindsight, we should have chosen a less time-sensitive solution like partnering with a popular Vegas food truck and used it as a primary strategy.

FN Dish: You recovered quickly from this week’s speed bump, which was to turn off the propane. Tell us about your strategy.

SGT: We already had a hot grill, so as soon as the call came in, we started preparing food for sale just as we do with food prep for catering jobs in the restaurant.  We then kept the food on the grill as the grill went from hot to warm which essentially was like using a food warmer.  This strategy allowed us to sell food over the next two-and-a-half hours.

FN Dish: Barbara, you said you, “had to digest the disappointment.” Weeks later, how do you feel?

SGT: There is no easy way to digest living out a worst-case scenario on national TV.  But because character and integrity remained intact throughout the experience, the disappointment has since settled into the “experience” of it — something with which to go forward.  I also believe the takeaways were, are and will be far greater than if we had foregone the experience altogether.

FN Dish: What advice can you give to the remaining food truck contestants?

SGT:
•    A plan “B” is nowhere near enough — consider C, D, E, F, G, H and I.
•    When you think you have thought it all through, think again.  In this game, you must anticipate the unanticipateable.

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Comments (26)

  1. Mojo Tago says:

    Classy Act Sky Taco Team! Too bad about the flat tire, but you showed America that you have dignity and class! Best of luck with your business!

  2. JP59 says:

    Only one comment so far?

    What about the Korean barbeque guys talking like ganstas? What about the Boston grilled-cheese guys acting like ganstas? What about the free kiss with a wrap gimmick?

  3. Chico says:

    Only one episode and I already want the Boston guys GONE! Classless and rude…

  4. Paul B. says:

    The Lime guys are the most annoying, followed by the Boston grilled cheese guys. Sky's was really upset about losing to young people but that is the nature of this show.

  5. Ivan R. says:

    I was curious, what procedures for the necessary permits, inspections, etc are made for each stop? I am asking, because I have recently retired and have been considering a food truck to travel around the U.S. in as a post-retirement career. I worked as a short order cook in a diner for years and have already purchased an RV to possibly tow a food consession trailer with. I would have thought that each location would require a new health dept. inspection, as well as various business and tax licenses. But in the show, the trucks appear to drive straight into town and start selling. Are the trucks not inspected and/or licensed to operate at each location? Or will the inspections and registrations for the initial city be sufficient?

    • tootiredtothink says:

      Usually when doing contests in cities they have a bare minimum requirement in order to sell or have food served. One such requirement is to show that the people involved have passed a food safety course in order to prepare and serve food safely. For the most part the show involved takes care of any paperwork and other necessities. Food Network since it is very well known and connected so it wouldn't have issues that a smaller network would have in setting all this up. Pretty much any other food truck couldn't go around from city to city and set up selling without getting permits and inspections done before hand.

      http://mobile-cuisine.com/features/breaking-into-
      Discusses a breakdown of costs, legal requirements and other issues. Setting up a food truck could cost anywhere between thirty grand to several hundred thousand dollars.

  6. Guest says:

    Why so many California trucks in the competition? There are great food trucks all over the country. Would be nice to see some diversity here.

  7. Sue Schwimer says:

    How does one vote for a favorite food truck in your contest?
    The New Haven School Food's Free Meals Here Truck is feeding
    needy children, and will be helping many children with the prize money.
    I would like to vote for this truck. Thank you!

  8. Seabirds is AMAZING! Check out this party here in Newport beach they just catered: http://www.veganvagrant.com/news/2011/8/16/range-

  9. Kathy says:

    I hope the Boston guys go soon. They are just nasty, name-calling clods. The Lime truck kicked there butts, so they call it the "Slime Truck". Grow up and improve both your food and your attitudes. This race won't be won by name calling. Go back to Boston and jeer Yankees fans. That's all you're good for.

  10. Unlike the Next Food Network Star – personality, charisma, background stories, et al, are not a necessary requirement to win the show, but having a good product, filling a niche in the market, finding a good place to set up, and selling a lot of food certainly helps. However, the actual key to winning this thing may just be in planning ahead, calling local restaurants, stores, and people who know the area. Last season the Nom-Nom truck was really good at this and had the winning been based on cumulative totals instead of only one city, they would have won hands down.

    I am glad that FN upped the prize to $100k. Several of their sculpting/cooking shows only give $10k, which is nada when you think how much money they make off it.

    Finally, I think that blocking the front of the NY truck by, I guess, the Boston guys car was just mean and nasty. Come on guys, let's fight fair (or fare depending how you look at it).

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