Chronicles starting a burrito businessfrom @bad.hambres

Transcript

Left my nine to five job to start a frozen bean and cheese burrito business. This is part three of how it's going so far. We took our biggest leap yet and signed a lease for our own kitchen. Spoiler, it hasn't gone as planned. We've been hustling in a shared kitchen the last few months, but the stove couldn't keep up with our best demands, so we decided to take a risk and move into our own place. We found an old Taco Bell untouched for thirteen years. It needed some TLC, but had room for everything we needed, including a kettle that cooks 400 pounds of beans at once. Moving that best? Six grown men paid him burritos. But then things went off the rails. We thought batch five would be in the new kitchen, but the permitting process slowed us down. So we pivoted and kept things rolling in the shared kitchen. And aside from paying rent at two kitchens, things went pretty smoothly. We recruited our first pro to help with cooking. Shout out to Yvonne. Just as batch five dropped, TikTok unexpectedly blew up, and we sold out in a day. Then it hit us. Our burritos were about to face their biggest test yes, strangers on the Internet. We delivered a thousand burritos with five drivers, including Sam's dad. And as soon as the burritos hit doorsteps, comments started rolling in. If TikTok likes it, you know it's good. But we still had to get the kitchen permitted for batch six. We reworked the plans, went back to the city, and got the permit, pending six inspections. Batch six drops October 20 at bad. Will we be cooking in our new kitchen? May the inspection gods have mercy on us. We're Hank and Sam, and this is Bad Hombres. Follow along to see if the bean dream becomes reality.