Warning: Your mouth might water just hearing about this food truck. Brown Shuga Soul Food has been serving up pulled pork, ribs, mac-n-cheese, and more for nearly four years, and Chef Yvonne Anderson-Thomas is here to share how she’s done it.

Yvonne started out in the restaurant industry running her own brick-and-mortar restaurant. She left that behind in search of a way to keep cooking without the maintenance and financial hassle of a traditional restaurant. Food trucking was her answer.

Keeping a truck in business long-term is no easy feat. Yvonne walks us through how to keep a truck efficient, adapt to a mobile kitchen, and work alongside your family. She’s also got some great tips on where you can turn to find local resources and supportive mentors.

I can’t wait for you to hear some of the wisdom Chef Yvonne has to offer!

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Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!

image via Brown Shuga Soul Food

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.