Let's Talk Business

I would like to apologize for being MIA lately.  The beginning of my Junior year has been hectic but I am thrilled to write about everything that is happening with Melted.  As I explained in an earlier post, one of the purposes of this blog is to document the progress of Melted as a fully functional business, which is what I’d like to do today.

One of the things I’ve noticed, that is probably consistent with most food businesses in the competitive Austin market is employee turnover. There are many food industry job options in Austin so there aren't enough qualified candidates to go around.  In talking with other restaurant and food truck owners, it seems to be a very common problem, and puts us as an employer at a disadvantage. Working on a food truck in the summer in Austin is hard, hot work.  Even though we have air-conditioning and try to keep everyone as comfortable as possible, this type of work is demanding.  Employee "fit" is one of the challenges we will have to continue to manage, but that is just part of running a small business.

 Photo by Inked Fingers

Photo by Inked Fingers

We’ve been in business almost 3 months now so we are able to create Profit & Loss statements.  This has been a very good way for us to see where our major expenses are and what the income is.  By looking at these statements, we make decisions on where and how to cut expenses, and how to create more income.  As I mentioned in one of my earlier posts, we want to subsidize our vending with catering.  Our general manger (and chef) Aaron is starting to book events, which hopefully will drive our income up.  Our latest event was a Cuban pig roast at Live Oak Brewery on Labor Day!  It was a huge success—they sold out in 2 hours!  There will be more of these to come, so stay tuned!

 It is absolutely CRAZY for me to think about last year at this time.  This was all just a vision I had with very minimal direction put into place.  I didn’t know a thing about the food truck industry, I didn’t know how this was going to be funded, and I didn’t even know which city we would even be vending in.  At this time last year we had about 10 different food concept ideas ranging from home cooked Italian food to crepes a la cart.  It blows my mind to see where we are today and how much all of our work has paid off.  I hope things will continue to progress as it has so we can write a nice check to IJM at the end of our fiscal year.