Food Fleet Update: How We Grew To $2.5M/Month In Gross Sales
This is a follow up story for Food Fleet. If you're interested in reading how they got started, published over 6 years ago, check it out here.
Hello again! Remind us who you are and what business you started.
I started my career at the world-famous Century Plaza Hotel in Los Angeles Apprenticing under Certified Master Chef Raimund Hofmeister.
Since then I have worked in more than 22 countries around the world working for some of the world’s finest chefs from Cas Spijkers, 2 Michelin star Restaurant De Swaen Hotel in Oisterwijk, to Paul Prudhomme's K-Paul's Louisiana Kitchen. I was on the 92 and 96 US Culinary Olympic Teams.
I have been involved in all aspects of the foodservice industry. My main focus has always been on healthy sustainable foods; working in every aspect of the business from fine dining to airport foodservice and food manufacturing. I personally took care of the Los Angeles Lakers Foodservice, providing all meal periods for the team in the season for 8 years including the 3-year title run with two world titles and receiving two championship rings for my efforts.
My partner and I started Food Fleet in 2012 to help mom and pop mobile food vendors work within a corporate environment. Since then,...
