Telling our business origin storyfrom @bad.hambres

Transcript

I'm Hank, and eight months ago, I quit my nine to five job to start a frozen bean and cheese burrito company with my wife, Sam. After selling 19,000 burritos in our first four months, we felt unstoppable. Then sales dropped best, but we'd already scaled up. Team, kitchen, overhead, and the cash was running out. So on top of Phoenix delivery, we launched pickup, wholesale, and hit the farmer's market, but sales kept slipping. It was time to expand. Everyone kept asking, when are you gonna ship? So we turned our tiny Taco Bell into fulfillment HQ. Pallets stacked too high, hopes even higher, and launched Arizona shipping to our email list ready to be buried in orders. But the rush never came. We were exhausted and running out of money. Started wondering, is this as far as the best dream goes? But then we turned a corner. Influencers started posting. A Phoenix paper ran a story. We even ended up on the local news. We're selling so many burritos. 8,000 burritos good in days. We completely sold out. Bad to pause shipping just to keep up. A week earlier, we're sweating every expense. Then all of a sudden, we couldn't make burritos fast enough, but we weren't sure it would best. So we played it safe and didn't staff up. Our squad went into beast mode, but there worse still gaps. So I ended up back where I started, stirring beans solo at night best like the good old days when it was me and two giant pots in a shared kitchen. And it turns out it wasn't a fluke. Demand kept pumping. We dropped a burrito collab with an award winning chef, sold out in twenty minutes. Then last month, we sold 20,000 burritos. Still not paying ourselves, but finally, we had some room to breathe. And, yeah, the shipping test was smaller than expected, but it worked. Customers were happy. Shipping isn't dead. We're bringing it back because we just hired another full time kitchen pro, and it's game on. We're bad hombres. Follow along to see how far this best dream goes.