One Fat Frog Blog
Still time to sign up for ServSafe food manager’s class
New restaurant entrepreneurs, I have some bad news for you: Continuing your education is going to be important. You’re probably thinking “what? I don’t want to take more classes! It’s not like I became a doctor!” But while you may not be in the medical field, like a...
Hoppy Halloween from One Fat Frog
Today is Halloween and One Fat Frog is pretty excited about that. It's the one time of year when you get to live out your fantasies by pretending to be someone else. Did you always want to hijack ships and steal treasure? Dress up as a pirate and have some fun. Did...
Restaurant Startup Tip: Be Flexible
For the first time restaurant owner, opening that restaurant is often the realization of a dream. As such, the entrepreneur probably imagined certain aspects of the restaurant long before the doors first opened to the public. One Fat Frog sees this all of the time in...
What size kitchen should my restaurant startup have?
One of the many decisions facing a first time restaurant owner is the size and layout of the kitchen. One Fat Frog hears about complications on a regular basis that could have been avoided if more consideration was given to the kitchen. If you are buying an existing...
Customer in our advertising
In the One Fat Frog office, we have a large poster showing our new 100,000-square-foot warehouse. The poster shows the picture seen below: Anyway, today a customer was waiting on our salesfloor and checking out the office. When he looked at the poster, he got excited...
Create a budget for your startup restaurant
It’s a well-known fact that a lot of restaurant startups fail within their first year. The number you hear most often is 90%. One Fat Frog has good news for you: that number is inaccurate. No one really knows where the idea that 90% of restaurants fail in their first...
FDA set to regulate animal food
One Fat Frog is going to take a rare break from thinking about our own food to thinking about food for pets and livestock. We’re all animal lovers here so we’re intrigued by talk that the U.S. Food and Drug Administration could soon be regulating dog food, pig feed,...
Should your restaurant startup serve alcohol?
Whether or not to serve alcohol – and if so, what types to sell – is a big decision for the first time restaurant owner to make. At One Fat Frog, if there’s one thing we love as much as food, it’s liquor. In fact, the company nutritionist keeps telling this Frog that...
How bad is saturated fat really?
One Fat Frog is kind of conflicted when it comes to healthy eating initiates. One the one hand, we love delicious healthy food and support having healthy alternatives to junk that clogs up your arteries. On the other hand, this Frog also loves junk food that clogs up...
What used kitchen equipment do I need for my restaurant startup?
First time restaurant owners have a lot of questions about how to start their businesses. From zoning to licenses to equipment to menus to hiring employees, there is no shortage of major decisions that need to be made. One such decision is about what equipment you...
Still time to sign up for ServSafe food manager’s class
New restaurant entrepreneurs, I have some bad news for you: Continuing your education is going to be important. You’re probably thinking “what? I don’t want to take more classes! It’s not like I became a doctor!” But while you may not be in the medical field, like a...
Hoppy Halloween from One Fat Frog
Today is Halloween and One Fat Frog is pretty excited about that. It's the one time of year when you get to live out your fantasies by pretending to be someone else. Did you always want to hijack ships and steal treasure? Dress up as a pirate and have some fun. Did...
Restaurant Startup Tip: Be Flexible
For the first time restaurant owner, opening that restaurant is often the realization of a dream. As such, the entrepreneur probably imagined certain aspects of the restaurant long before the doors first opened to the public. One Fat Frog sees this all of the time in...
What size kitchen should my restaurant startup have?
One of the many decisions facing a first time restaurant owner is the size and layout of the kitchen. One Fat Frog hears about complications on a regular basis that could have been avoided if more consideration was given to the kitchen. If you are buying an existing...
Customer in our advertising
In the One Fat Frog office, we have a large poster showing our new 100,000-square-foot warehouse. The poster shows the picture seen below: Anyway, today a customer was waiting on our salesfloor and checking out the office. When he looked at the poster, he got excited...
Create a budget for your startup restaurant
It’s a well-known fact that a lot of restaurant startups fail within their first year. The number you hear most often is 90%. One Fat Frog has good news for you: that number is inaccurate. No one really knows where the idea that 90% of restaurants fail in their first...
FDA set to regulate animal food
One Fat Frog is going to take a rare break from thinking about our own food to thinking about food for pets and livestock. We’re all animal lovers here so we’re intrigued by talk that the U.S. Food and Drug Administration could soon be regulating dog food, pig feed,...
Should your restaurant startup serve alcohol?
Whether or not to serve alcohol – and if so, what types to sell – is a big decision for the first time restaurant owner to make. At One Fat Frog, if there’s one thing we love as much as food, it’s liquor. In fact, the company nutritionist keeps telling this Frog that...
How bad is saturated fat really?
One Fat Frog is kind of conflicted when it comes to healthy eating initiates. One the one hand, we love delicious healthy food and support having healthy alternatives to junk that clogs up your arteries. On the other hand, this Frog also loves junk food that clogs up...
What used kitchen equipment do I need for my restaurant startup?
First time restaurant owners have a lot of questions about how to start their businesses. From zoning to licenses to equipment to menus to hiring employees, there is no shortage of major decisions that need to be made. One such decision is about what equipment you...
Frequently Asked Questions
I'm new to food trucks and trailers, how do I get started?
The best place to start the process is in our showroom discussing your dream with one of our sales associates. They can help you map out a path for what type of trailer will best fit your needs.
How much does a food truck or trailer cost?
Am I able to finance my food truck or trailer?
Financing is available through third party lenders. We work with most credit scores and will help you get approved in as little as 3 business days. Learn more
How long will it take for my food truck or trailer to be built?
It’s our goal to get you up and running as soon as possible. Manufacturing times vary depending on a lot of factors. While your trailer is in production, we help make sure you have all your permits and licensing ready so that when the trailer arrives you’re ready for inspection and you’re cookin! A sales associate will work with you on a specific timeline.