Documenting our frozen burrito businessfrom @bad.hambres

Transcript

I'm Rank, and six 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 six of how it's going so far. Things were popping off or so we thought. We went from rolling a 100 burritos in our kitchen to making 10,000 burritos out of an old Taco Bell. Month after month, we made as many burritos as humanly possible, dropped them on our website, and sold out in minutes. So we grew our kitchen team, built a walk in freezer, and scaled production so the good people of Phoenix could order burritos anytime. And we thought More burritos must be more sales. Right? Not exactly. Tier con one zero one. Scarcity drives demand. The sell frenzy had people rushing to hit the buy button, but staying in stock turned down the hype. I won't lie. Watching sales take a hit after that insane run was uncomfortable. But three things kept us from spiraling. One, burritos in the freezer aisle still don't do it for us, and ours apparently are life changing. Two, our customers aren't just buying once. They're coming back for more. Three, we get messages like these about our burritos every single day. But, yeah, we felt the pressure. Panicking, though, not an option. And neither was bringing back burrito drops because we're never gonna bullshit you with fake scarcity. So we doubled down. More capacity meant more opportunity. We rolled out our new branding, launched pickup in Phoenix, had a wild run at the farmer's market, landed our first wholesale account with a bad new coffee shop, and now the next frontier, shipping. We're finally testing it with customers later this month. But here's the new challenge. We have to find room for eight massive pallets of shipping packaging, and this old Taco Bell ain't built for this. If we want shipping to take off, we need to rethink our better. Stay tuned. We're bad hombres. Follow to see if our big bean dream becomes a reality.