The conversation explores the challenges and solutions in scaling food production for a business, focusing on the transition from a mobile kitchen to a dedicated space for efficiency and quality.

Takeaways

• As an outsider, you see the volume of food being produced.
• Making food from scratch requires significant planning and resources.
• A dedicated kitchen allows for better organization and efficiency.
• Prepping in a separate kitchen alleviates space constraints.
• Tortilla production is a key part of the food offerings.
• Creating drinks like aguas frescas adds to the menu diversity.
• Transitioning from a trailer to a full kitchen was essential for growth.
• Quality control improves with a dedicated food prep area.
• The ability to make everything in-house enhances the brand's authenticity.
• Scaling requires adapting to the needs of the business.