It's been a busy week. A friend and I are wrapping up some contract catering at a local high school, and this is the busiest week we've had. On top of that, The Truck is due to be picked up on Monday. Grant and I are committed to keeping on schedule, so while he has been lining up all of out major distributors, I am finalizing the graphics and working on locating a *commissary.
On top of that, Brandi and I have a funeral to attend both today (2/2) and tomorrow (2/3). Did I mention I ate some bad take out, and was sick with food poisoning on Monday? It's got me rethinking our own sanitation and cleaning procedures. Grant and I have talked about our goals for cleanliness to maintain a high health score, but I don't want even one of our customers to feel like I did on Monday. I think I am going to go back and triple check how we are going to exceed regulations.
*In Tennessee (and most other states), mobile food units are required to operate out of a brick and mortar location which is referred to as a "commissary". This ensures that greywater is being disposed of properly, food is being stored at a location with a stable source of power, and all is right with the world.
