When Pat Ryan, owner of Fat Bob’s Smokehouse first approached us, his 2008 food truck was in severe disrepair. The success he experienced with his first food truck was an integral part of his business, so he made the decision to invest in the next generation food truck that could handle all of his events that required his business to mobilize. It all started with a sketch and a list of equipment from his 2008 truck. From there, we added some modern touches, added safety systems and made it all fit in an 18′ step van. What was unique about Fat Bob’s 2.0 food truck, or as it is fondly called “Big Brisket Daddy” you ask? It had two 36″ x 48″ service windows, split apart and it was vinyl wrapped on all sides AND on the entire roof, which is not normal! The focus of this build was the design of the workflow on the truck. We focused on maximizing the efficiency of the space that would in turn minimize the time it took to prepare and serve a dish, thus maximizing profits! We installed refrigeration at both ends, a double deck convection oven, a 4-bay steam table, fryer, 2-burner, char grill and a heated holding cabinet. We finished off the line with a refrigerated prep table, located closely to the serving window as the final stop before dishes were served to waiting hungry customers! We also installed several wall shelves for added storage! To this day, you see Fat Bob’s Smokehouse at many local events, and they are still an active customer to this day!