Smooth starts are rare in the food truck world, as Conor and JP know all too well. As owners of Copper Chefs Food Truck and Catering, they’ve endured their share of trials and tribulations bringing their French-American bistro cuisine to the Houston community.

This week, we reap the benefits of their hard-won wisdom! In this episode of the FoodTruckr School Podcast, the Copper Chefs reveal what to expect from your early days as a FoodTruckr, and how to prepare for bumps along the way. Generator hiccups, health inspection hurdles, adapting to a mobile kitchen…you name it, the Copper Chefs have tackled it.

No matter where you are in your food truck career, you’ll want to hear Conor and JP’s advice on what to expect on your road to success. I can’t thank these two talented chefs enough for sharing their knowledge and insight. Enjoy!

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photo credit: Robert Neff

Note: This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.