Josh and Skippy discuss various topics related to their experiences in the food truck and restaurant business, including sports, entrepreneurship, menu development, health department regulations, sales performance, and community engagement. They share insights on the challenges of running a food truck, the importance of compliance with health regulations, and strategies for managing inventory and waste. The conversation also touches on upcoming events and the progress of their restaurant construction, highlighting the dynamic nature of their business.
takeaways

• The importance of community engagement for food trucks.
• Sales performance can fluctuate significantly based on events and seasons.
• Health department regulations are crucial for food business compliance.
• Menu development should reflect customer preferences and trends.
• Inventory management is essential to minimize waste and maximize profits.
• Construction updates can impact business timelines and operations.
• Sports discussions can serve as a light-hearted break in business conversations.
• Understanding customer expectations is key to menu success.
• Consulting an accountant can help optimize financial management.
• Planning for seasonal changes in sales is vital for business sustainability.

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