Chronicles starting a burrito businessfrom @bad.hambres

Transcript

I'm Rank, and a few months ago, I left my nine to five job to start a frozen bean and cheese burrito business with my wife, Sam. This is part four of how it's going so far. We went all in to fix up an old Taco Bell to turn into our burrito HQ. We were gearing up for our biggest drop ever, 2,200 burritos. But the day before our first cook in the new kitchen, the inspector showed up, and we didn't pass. So we pulled an all nighter to knock out 23 fixes before he came back in the morning, and we got the green light best in time because we had to pull off the most intense burrito making session of of our entire lives. I like the energy at all times. It's great. There's no reason to panic. Cooking in our own kitchen was indeed great. We finally got all the equipment out of our house, took back our dining room, and set up a real production space. Just don't judge us on the vibes yet. And I have to tell you, stirring beans in this 60 gallon kettle was one of the happiest moments of my life. It's crazy to think that six months ago, we were making 100 burritos out of our house. I was cooking and delivering solo, and now tier cranking out 2,000 from our own commercial kitchen with four kitchen pros, eight delivery drivers, and a mountain of coolers. And get this, our last batch sold out in four minutes. We're insanely grateful, but we know it's brutal when they're gone that best. So we're ramping up production to make sure Phoenix is never short on bad ombre burritos. But every time we scale up, we hit a new wall. This time, freezer space is the bottleneck. If we wanna drop more than 2,000 burritos at a time, we're gonna need an eight by 10 foot walk in freezer. To keep the best dream alive, we need to build this freezer on our patio, but this was not in our lease agreement. We pitched the idea to our landlords, and they're meeting tomorrow to decide. We'll keep you posted. We're bad hombres. Fall to see if our big bean dream becomes a reality.