Taking it back to the beginning....
A little over two years ago, we found ourselves loving what we do- Zack being a sous chef & Collette-the FOH manager of the same restaurant. But, we weren’t in love with working for someone else. Now, don’t get us wrong, we loved our owners & staff, however, we were feeling stagnant & wanted to set our own schedules. We were standing in the kitchen of our apartment at the time & that’s when we had the conversation of owning a small brick & mortar OR...... a food truck. We quickly came to the agreement that we had some things we wanted to check off our bucket list before operating/owning a restaurant space. And so, that left our favorite option-the food truck.
After months of deliberating over concepts, trying different food we would cook in our own kitchen & scoping out the Philadelphia food truck scene, we arrived at where we are now...an oyster truck! Soon after the name “Bad Mother Shuckers” was birthed & we were slowly picking up momentum. The dream of owning a business was quickly becoming a reality for us & it was exciting. Now all we had to do was: save up money to buy the truck, start an LLC, look up everything there was to know about the laws, health code regulations of owning a truck, list out annual certifications needed, find a location to park the truck, acquire a commissary kitchen, buy the perfect truck within our price range & become social media gurus. (woof!)
All in all, it’s been a wonderful journey thus far & we’ve learned a ton about ourselves, our partnership & the nitty gritty of starting a business. AND, we know now, more than anything, that simply having an idea that inspires you is only the beginning. We’re immensely appreciative of our family & friends who have supported us along the way & the community of people who have gathered around us to help guide us in the right direction. Come follow us as we grow, hone our craft & provide great grub along the way!
-Collette & Zack