The third season of The Great Food Truck Race took the remaining seven trucks to Flagstaff, Ariz., this week. And while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Barbie Babes dealt with more equipment issues, as well as timing and location problems. While they embraced the Truck Stop challenge and Speed Bumps, they just couldn’t take their Down-Under dishes to the next level — and unfortunately, Australian friends Jasmin, Hayley and Skye had to give the keys of their truck back to Tyler.
It’s important to adapt your strategy, pricing and menus each week. You had a “go with the flow” attitude, but it never seemed like you moved fast enough. Did you feel like you were behind this episode?
We definitely have pretty laid-back attitudes and we were probably a little too generous allowing others to get where they wanted to go before us. Even though we’re also competitive, we aren’t the kind of people who “fight to the death” over anything. These teams were very savvy and were 100 percent in it to win it. At this stop we were still just getting the hang of how to operate the truck and so happy to just be in the race. Had we got through this round, we definitely would have stepped it up a notch.
What do you consider the most important tool in the food truck business: the perfect location or competitive pricing?
The perfect location! Even though we knew our prices were very competitive in this race, missing ideal locations kept us from really being a threat. Food trucks function in a world where the landscape constantly changes.
Were you surprised to learn about the immunity element of the competition?
Not surprised at all that it existed as we knew we were going to be thrown all kinds of stops and bumps at any time. If the Speed Bump prize was $1,000, we still would have been affected by it.
“To own a food truck you need to be street savvy. Our food works better in a catering environment.” You were pretty sure that you were going to put your focus back on catering. Is owning a food truck out of the question for you now?
While catering is our style (and apparently our “speed”), expanding the business is never out of the question. Owning a food truck would add another tier. Besides, we just completed food truck boot camp.
Seoul Sausage now has two wins under their belt. Are they the team to beat in this competition?
When we met the Seoul Sausage boys we were like, they are edgy, savvy and scream street food. Once we got into the race, however, we saw the other sides of the other teams. Sizing up the competition is a natural thing but you never want to write anyone off because you just don’t know when or how they’ll bring it. This race has many elements and you don’t win by being good at only one thing. At the end of the day everyone who made it into this race is a winner.
- From Kitchen Stadium to the Gauntlet: Alton Brown Returns to the World of Iron Chef, and We’ve Got the Scoop
- The Journey to the Gauntlet: Chatting with Challenger Stephanie Izard from Iron Chef Gauntlet
- The Journey to the Gauntlet: Chatting with Challenger Shota Nakajima from Iron Chef Gauntlet
- The Journey to the Gauntlet: Chatting with Challenger Sarah Grueneberg from Iron Chef Gauntlet