I am very thankful to family. My cousin William lets me park my trailer at his house just outside of town. He helped me Saturday with a busted water line. I guess that day my tanks froze it busted a line near the pump because Friday when I turned my electricity on for the first time since the freeze, water started spewing out. We got that taken care of and I am ready to go out for the new year starting January 2. This is my schedule:
Monday: Cup From Above parking lot
Wednesday: 16th street in front of The Hair Salon and Spa of Sedalia
Thursday: Waterloo Road
Friday: Parking lot at 7th and Ohio
Please visit the businesses that let me park near them on Facebook or in person. Wednesday is Waxy Wednesday at the Hair Salon and Spa. I visit them every other Wednesday to get my eyebrows waxed for just $5.
I hope to serve you at one of these great locations.
Tuesday, December 31, 2013
Friday, December 20, 2013
The Weather Outside is Frightful
Well it's been a while since I've parked in downtown. Many things have happened: dead truck battery, frozen water tanks, freezing rain. It is almost the new year and there are a few things that will be happening. I've added more locations to the route. I plan to be weekly at the same spot and now have 4 spots by partnering with other local businesses.
I have changed the name of the food trailer to strEATs Mobile Deli. A new logo and website are in the works. Then I will have the design changed on the trailer. Please visit and like the new Facebook page. The farm will still be there to offer you home grown beef that is raised on pasture while eating a little corn. The reason for the change is because I made a change in my meat selection. I now get quality meats from a restaurant supplier instead of a local butcher. I will still use local produce when seasonally available and use local beef in my chili.
I bought a professional coffee maker. I love the tea at two local restaurants and so I asked who their supplier and brand was. It was the same for both so I contacted this supplier to get my own tea, coffee, and hot chocolate. These drinks will be $2 a glass. You can upgrade the can of soda or bottle of water in your meal to one of these drinks for $.75. I might add hot tea flavors, I'm taste testing a few brands. Hot cups are 16 ounces and cold cups are 24 ounces.
Here at the beginning of the year some fairs and festivals have been posted online so I am signing up. If you know of an event I should attend please don't hesitate to contact me, I might not know about that one.
Have a wonderful Christmas and a Happy New Year!
I have changed the name of the food trailer to strEATs Mobile Deli. A new logo and website are in the works. Then I will have the design changed on the trailer. Please visit and like the new Facebook page. The farm will still be there to offer you home grown beef that is raised on pasture while eating a little corn. The reason for the change is because I made a change in my meat selection. I now get quality meats from a restaurant supplier instead of a local butcher. I will still use local produce when seasonally available and use local beef in my chili.
I bought a professional coffee maker. I love the tea at two local restaurants and so I asked who their supplier and brand was. It was the same for both so I contacted this supplier to get my own tea, coffee, and hot chocolate. These drinks will be $2 a glass. You can upgrade the can of soda or bottle of water in your meal to one of these drinks for $.75. I might add hot tea flavors, I'm taste testing a few brands. Hot cups are 16 ounces and cold cups are 24 ounces.
Here at the beginning of the year some fairs and festivals have been posted online so I am signing up. If you know of an event I should attend please don't hesitate to contact me, I might not know about that one.
Have a wonderful Christmas and a Happy New Year!
Sunday, November 10, 2013
Opening Day Went Well
Well opening day was Friday and it went well. I served 11 meals while in downtown Sedalia. I plan to be there each Friday. I plan to see about going to manufacturing places during the rest of the week. I had a line at one point and lost a customer because of it. I think that to go to the manufacturers I will have to hire help to run register and take orders while I prepare sandwiches.
I am very grateful to all who came out on opening day. Thank you.
I am very grateful to all who came out on opening day. Thank you.
Wednesday, October 30, 2013
Snail Creek Farm Mobile Deli Will Be Opening Soon
Wow, it has been two months. I am not a good blogger. Many things have happened in these two months in regards to opening my own restaurant.
After the building fell through in Leeton I looked at buildings in Sedalia. There was one really nice one in downtown with space to make apartments upstairs. It didn't have a kitchen and would have to be remodeled a little to add that. The price just got too high when calculating the building, renovation, kitchen equipment, and employees I would need to open a restaurant in the middle of downtown. So I started looking to other options and that's when Jeremy and I thought food truck!
I actually decided to go with a trailer so if my engine breaks it's not attached to my kitchen. We found a great trailer on Craigslist that was only 1 year old. Dad and I drove 4 hours to southern Missouri to get it.
We will be opening November 8 from 11-3 in the parking lot at 7th and Ohio in Sedalia. We've been issued our city license and the county health inspector comes tomorrow.
Our bread is being made by a Mennonite family in Centerview that has a professional kitchen. The meat and cheese are coming from Alewel's in Warrensburg. I will get the lettuce, tomato, onion, and green pepper from local farmers when in season.
I will be selling my sandwiches as a meal. They will come with a bag of kettle chips and a drink. I still have to find the supplier of the kettle chips so tomorrow I'm going to Restaurant Depot to check there. I've also contacted Frito Lay since I now own a business (oh my goodness, I own a business!), I can find who my distributor would be. The drink will be a canned soda or bottled water. Maybe later I will have tea and lemonade. My counter space is very limited so two big containers would take up a lot of space.
All my meals will cost the same. I'm not going to make a distinction between sandwich type. I'm definitely doing a Reuben and everyone wants a Philly Cheese Steak. I don't think they realize how difficult it is going to be to eat that thing with my bread type. I don't have deli rolls but nice, soft, Mennonite sandwich bread. Maybe if I make the meat onions and peppers on my grill then squish the sandwich together in my panini press like a Reuben. I'll use provolone cheese and we'll call it a "sort-of like a Philly Cheese Steak"
The meats I ordered are smoked ham, smoked turkey, corned beef, and bacon. I was trying to keep it simple but so many people want a Philly Cheese Steak that I think I need to order regular roast beef and green peppers too. I bought a deli slicer so I can slice my own meat and cheese. I think it's nicer that way.
I did to make my own sauces such as Thousand Island. I had a lead on homemade mustard but she doesn't use an inspected kitchen so I can't use her product (which tastes delicious). I am also too scared of food poisoning or death to make my own mayonnaise so maybe I'll forgo the homemade sauces.
Another thing I'm going to look into this week is how much it will cost to remove the vinyl that is on the trailer and put my own logo up. I'm debating and thinking I won't remove the words from the top of the trailer because all those things could be done.
My trailer came with a lot of stuff. I have all the equipment and syrups to make snow cones in 24 flavors. I have both open and sealed boxes of cups, boxes for sandwiches, sandwich paper, forks, etc.
One thing I found out is that I will not be able to work out of downtown Warrensburg. It is against the zoning regulations to have a food truck on a street. There are some talks before City Council to hopefully loosen these regulations in the future. I hope it passes, that would be nice.
Well that was a really long post. I hope you didn't get tired and stop reading. I have been accused of saying too much and writing emails too long but that was when I had a job: Now I own my job.
After the building fell through in Leeton I looked at buildings in Sedalia. There was one really nice one in downtown with space to make apartments upstairs. It didn't have a kitchen and would have to be remodeled a little to add that. The price just got too high when calculating the building, renovation, kitchen equipment, and employees I would need to open a restaurant in the middle of downtown. So I started looking to other options and that's when Jeremy and I thought food truck!
I actually decided to go with a trailer so if my engine breaks it's not attached to my kitchen. We found a great trailer on Craigslist that was only 1 year old. Dad and I drove 4 hours to southern Missouri to get it.
We will be opening November 8 from 11-3 in the parking lot at 7th and Ohio in Sedalia. We've been issued our city license and the county health inspector comes tomorrow.
Our bread is being made by a Mennonite family in Centerview that has a professional kitchen. The meat and cheese are coming from Alewel's in Warrensburg. I will get the lettuce, tomato, onion, and green pepper from local farmers when in season.
I will be selling my sandwiches as a meal. They will come with a bag of kettle chips and a drink. I still have to find the supplier of the kettle chips so tomorrow I'm going to Restaurant Depot to check there. I've also contacted Frito Lay since I now own a business (oh my goodness, I own a business!), I can find who my distributor would be. The drink will be a canned soda or bottled water. Maybe later I will have tea and lemonade. My counter space is very limited so two big containers would take up a lot of space.
All my meals will cost the same. I'm not going to make a distinction between sandwich type. I'm definitely doing a Reuben and everyone wants a Philly Cheese Steak. I don't think they realize how difficult it is going to be to eat that thing with my bread type. I don't have deli rolls but nice, soft, Mennonite sandwich bread. Maybe if I make the meat onions and peppers on my grill then squish the sandwich together in my panini press like a Reuben. I'll use provolone cheese and we'll call it a "sort-of like a Philly Cheese Steak"
The meats I ordered are smoked ham, smoked turkey, corned beef, and bacon. I was trying to keep it simple but so many people want a Philly Cheese Steak that I think I need to order regular roast beef and green peppers too. I bought a deli slicer so I can slice my own meat and cheese. I think it's nicer that way.
I did to make my own sauces such as Thousand Island. I had a lead on homemade mustard but she doesn't use an inspected kitchen so I can't use her product (which tastes delicious). I am also too scared of food poisoning or death to make my own mayonnaise so maybe I'll forgo the homemade sauces.
Another thing I'm going to look into this week is how much it will cost to remove the vinyl that is on the trailer and put my own logo up. I'm debating and thinking I won't remove the words from the top of the trailer because all those things could be done.
My trailer came with a lot of stuff. I have all the equipment and syrups to make snow cones in 24 flavors. I have both open and sealed boxes of cups, boxes for sandwiches, sandwich paper, forks, etc.
One thing I found out is that I will not be able to work out of downtown Warrensburg. It is against the zoning regulations to have a food truck on a street. There are some talks before City Council to hopefully loosen these regulations in the future. I hope it passes, that would be nice.
Well that was a really long post. I hope you didn't get tired and stop reading. I have been accused of saying too much and writing emails too long but that was when I had a job: Now I own my job.
Thursday, August 29, 2013
The Door Closed
Well the roofing quote came in and it would double the price of the building. I just don't think it's worth it so I called my realtor and said I didn't want the building. I'm going to study building at the farm which was my original idea anyway. At least I know my banker stands behind my project.
Tuesday, August 27, 2013
Update About The Diner Building
I had the inspection done yesterday. We moved the date up a little bit because we thought we were running out of time to get the inspection done. I actually have 15 not 10 days but I'm glad we did it early. There is some minor stuff with the roof. I have a roof expert coming out tomorrow to see how much it would cost to put the flashing in correctly.
We found fire damage above the ceiling tiles in the kitchen. New supports were added but they were tied to some damaged wood. The inspector suggested I get a professional engineer out to see if the fix was done correctly. I took him up on that idea and have an engineer coming out on Friday to check into that. If it is OK I will take the building. If it is not, well we will have to see if they're going to fix it because I'm not taking the building if it's damaged structurally.
Other than that it is a very sound old building. We'll see what happens Friday and so we wait. I hate waiting.
Meanwhile I have been studying equipment needs and food vendors. During Phase 1 I will open the shop as a deli where I will cater boxed lunches, salads, and homemade desserts. I won't be open for public hours in Phase 1 but will deliver to Johnson and Pettis County. I have a lead already lined up who wants my sandwiches for his coffee shop so I'm very excited about that possibility.
Phase 2 may come about 4-6 weeks later depending upon how busy I am with classes. During Phase 2 I will open to the public on Monday, Wednesday, and Friday from lunch through an early dinner.
Phase 3 may happen but I'm thinking that I like the deli concept and may stick with that. Phase 3 was the farm to table suppers on Friday and Saturday nights. We'll see. I'm not rushing into Phase 3 because I would need more equipment and more staff. Jeremy has also warned me to not rush past Phase 1 because he knows my personality. When I get overwhelmed I shut down. He totally backs me doing Phase 1 and starting this adventure and that feels wonderful.
In my deli I plan to use local meats. Well as local as I can get them. I think I'll use the local butcher but some of the meat he brings in comes from as far away as Arkansas. Local is relative I guess. The first piece of equipment I need is a meat slicer so I can freshly cut all my meats. I don't know that I can keep up yet by baking my own bread so I plan to talk with a vendor at the farmer's market to see about buying their bread. I'll make all the desserts myself.
Well I just thought I'd let you know what was going on. This could go well or bad. I have no idea until Friday.
We found fire damage above the ceiling tiles in the kitchen. New supports were added but they were tied to some damaged wood. The inspector suggested I get a professional engineer out to see if the fix was done correctly. I took him up on that idea and have an engineer coming out on Friday to check into that. If it is OK I will take the building. If it is not, well we will have to see if they're going to fix it because I'm not taking the building if it's damaged structurally.
Other than that it is a very sound old building. We'll see what happens Friday and so we wait. I hate waiting.
Meanwhile I have been studying equipment needs and food vendors. During Phase 1 I will open the shop as a deli where I will cater boxed lunches, salads, and homemade desserts. I won't be open for public hours in Phase 1 but will deliver to Johnson and Pettis County. I have a lead already lined up who wants my sandwiches for his coffee shop so I'm very excited about that possibility.
Phase 2 may come about 4-6 weeks later depending upon how busy I am with classes. During Phase 2 I will open to the public on Monday, Wednesday, and Friday from lunch through an early dinner.
Phase 3 may happen but I'm thinking that I like the deli concept and may stick with that. Phase 3 was the farm to table suppers on Friday and Saturday nights. We'll see. I'm not rushing into Phase 3 because I would need more equipment and more staff. Jeremy has also warned me to not rush past Phase 1 because he knows my personality. When I get overwhelmed I shut down. He totally backs me doing Phase 1 and starting this adventure and that feels wonderful.
In my deli I plan to use local meats. Well as local as I can get them. I think I'll use the local butcher but some of the meat he brings in comes from as far away as Arkansas. Local is relative I guess. The first piece of equipment I need is a meat slicer so I can freshly cut all my meats. I don't know that I can keep up yet by baking my own bread so I plan to talk with a vendor at the farmer's market to see about buying their bread. I'll make all the desserts myself.
Well I just thought I'd let you know what was going on. This could go well or bad. I have no idea until Friday.
Tuesday, August 20, 2013
My New Adventure
I can't believe it's been 19 days since my last post. I'm sorry for letting you all get left behind. Things have been very busy. Tonight I met with a new church group that Jeremy and I have tried out. Once a month they get together at Bandanna's restaurant for a time of study and fellowship. Tonight's topic was new beginnings and it got me to thinking about all the things that are going on right now.
Friday I start at the farmer's market in Sedalia selling baked goods. I'm going to make a stout cake and a carrot cake. Come on out and buy a slice if you can. I should have cookies too.
I started a new semester of school yesterday. I am on a completely different path than I originally thought I'd be in life. I'm studying accounting and so far I love it. I'm making a new beginning for myself because things just don't always work out the way we thought they would.
Another new beginning that I wanted to discuss is that I might open Snail Creek Farm Kitchen and Bakery. There is the strong probability that I'm purchasing a diner. I'm going to use it to expand my baking so that I can wholesale items instead of making them through my home. I would be able to sell items that are not considered shelf stable, like my ice cream, and therefore don't fall under the cottage laws. I could begin a catering business. Maybe later I will open the diner part to the public on weekends for supper and have a farm to table style meal.
I debated whether to tell you this because it is still in the works. The building inspection is next week and we'll see how that goes. I have some concerns that I want relieved by the inspection before I go forward. I am so excited and also so nervous.
What new beginnings have been happening in your life that you would like to share?
Friday I start at the farmer's market in Sedalia selling baked goods. I'm going to make a stout cake and a carrot cake. Come on out and buy a slice if you can. I should have cookies too.
I started a new semester of school yesterday. I am on a completely different path than I originally thought I'd be in life. I'm studying accounting and so far I love it. I'm making a new beginning for myself because things just don't always work out the way we thought they would.
Another new beginning that I wanted to discuss is that I might open Snail Creek Farm Kitchen and Bakery. There is the strong probability that I'm purchasing a diner. I'm going to use it to expand my baking so that I can wholesale items instead of making them through my home. I would be able to sell items that are not considered shelf stable, like my ice cream, and therefore don't fall under the cottage laws. I could begin a catering business. Maybe later I will open the diner part to the public on weekends for supper and have a farm to table style meal.
I debated whether to tell you this because it is still in the works. The building inspection is next week and we'll see how that goes. I have some concerns that I want relieved by the inspection before I go forward. I am so excited and also so nervous.
What new beginnings have been happening in your life that you would like to share?
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