The biggest problem I've had doing this venture is keeping labor costs low. When I am at the truck alone, if I've prepped properly, I can run that thing by myself--and it actually stays pretty clean. I don't make a lot of take-home money, but the bills get paid and the people get fed. While I don't feel one person can run it completely alone all the time, for fear of burnout, I do feel that two employees and maybe a couple of interns could run it easily throughout the winter. These are the issues that have plagued me during the latter half of this week. How can I make In the Raw sustainable throughout the winter and still pay employees? If we can just make it to springtime, we'll be sitting pretty. Right now, I'd be happy to just be able to make ends meet. With a raw foods truck, you have to get creative during the winter months to keep yourself relevant. It's not very realistic to serve strictly raw foods throughout the winter here, because it's humid cold in Arkansas. I've felt colder temperatures in the desert in California, but it's dry cold--two completely different things. Arkansas cold grips your bones. So, every day that the high doesn't get above 55, we'll have a crock pot of soup ready at the window. Fast, inexpensive, and good for you. And we'll garnish with plenty of raw food, just to balance it out.
I've been trying to write a blog seriously for about a week now but was constantly interrupted. Finally, today, I got my rest day and practiced my catharthis here. Until next time, Eat Raw, Live Long!