Today we’d like to introduce you to Rommel Herrera.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
When I moved to LA almost seven years ago, I always wanted to start a food truck business; but since I did not know anything about the restaurant or food industry. The Universe places me to work at a burger restaurant in West Hollywood. I started from the bottom and moved all the way up to general manager after a year. While getting paid as manager, I was being trained to run a restaurant, from food cost, labor, inventory, etc. I worked at this restaurant for four and half years. After December 30, 2017, I called it quits. I took a month off to relax and tried to figure out what my next move will be when it comes to my career. After hiking Runyon Canyon, I had an epiphany about my food truck.
Since I have been working for other people and making their dreams a success, it is time for me to do it for myself. I called a former employee and I told him my intentions and to see if he was willing to work for me. This was January 25, 2018. After deciding to start my own business, the next question was “what type of food I would serve in my food truck?” Since LA is saturated with food truck, mine needed to stand out. After several days of research, I found out that there is only one quesadilla truck. Hence, the birth of The Fat Queso. Since tacos and burritos are always placed as a main dish in a Mexican food truck, I wanted the quesadilla to come out of the closet. However, I wanted to create something unique and different than a typical quesadilla.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has been rough ride thus far. I didn’t realized how difficult it would be to own a food truck. I had problems with the generators not working, the axel breaking in half while in the freeway, which almost killed me, grill not working, etc. The weather was another factor that created a havoc on my business. Until today, I am still struggling in keeping up with bills and not having enough sales coming.
The Fat Queso – what should we know? What do you do best? What sets you apart from the competition?
The Fat Queso is a quesadilla food truck. I handle the daily finances, purchasing, inventory and schedules. We are known for our big portion of quesadilla such as the Big Southern, Mac and Cheese pulled pork quesadilla and the Fat Queso, beef brisket bulgogi marinate quesadilla. Besides the quesadillas, we are known for our AVOCADO FRIES, which is a beer battered fried avocados.
What is “success” or “successful” for you?
Success to me is knowing that you made a difference in someone’s life on a daily basis. Knowing the fact that I made someone smile and enjoy their meal from coming to my truck, that in itself is a win. Every day, I strive to ensure that I have touched someone’s life by not only giving exceptional service but a simply smile.
- Website: www.thefatqueso.com
- Phone: 323-333-0513
- Email: firstname.lastname@example.org
- Instagram: @thefatqueso
- Facebook: @thefatqueso
- Twitter: @thefatqueso
- Yelp: The Fat Queso