One Fat Frog Blog
How To Cut Off a Bar Patron
We've all seen it. Someone at the bar, whether you know them or not (or claim not to know them) has gone to the bar and had a bit too much to drink. Part of responsibly running a bar or any other establishment in which alcohol is imbibed is knowing when to tell...
Myths About Opening a Restaurant
I have to say, working for One Fat Frog and meeting so many people with big hopes and dreams for their businesses has got me thinking about what it would be like to actually run a restaurant. Many of those I meet are the same way, except, unlike me, they're actually...
Orlando Chili Cook-Off Coming February 9th!
It all started as a small gathering. Now, it's known as the 4th Annual Orlando Chili Cook-off, where some of the best cooks in the Central Florida area come out to show they make the best chili. And you know it's official because it's sanctions by the Chili...
Offer Your Customers Specials
There's nothing more satisfying than going to a restaurant and getting a special. Because, as the name suggests, we feel like we're getting something special. Well, the truth is, we are. You run a special because you want to offer a great price or a...
Buying an Existing Restaurant
We at One Fat Frog Restaurant Equipment deal with restaurant equipment, but every now and then, we get a question about actually running or purchasing a restaurant. After getting a phone call today from someone who might be purchasing a restaurant, I did a quick...
Running a Restaurant: Serve Alcohol Responsibly
Most around the office know me as the "expert" when it comes to alcohol, but really I'm just a snob who thinks it's more fun to try new flavors and tastes when drinking alcohol instead of getting completely sloshed (I'm right, by the way). Of course, if your a bar or...
Knowing When to Change Your Menu
So you've had your restaurant for a while. Business has been good, but not as good as it once was. You decide that you need to make a change. The first place to start is often your menu. It doesn't mean your food is bad; it just means that you add new items or take...
Running a Restaurant: Keeping Your Staff Educated
As the resident Professor here at One Fat Frog, I've learned something important about life (since I'm accustomed to constantly lecturing on such a subject): one should always be learning. Even as an arrogant know-it-all, I know I don't actually know everything, which...
Choosing a Spokesperson for Your Restaurant
Well, we now know it’s going to be the 49ers and the Ravens in the next Super Bowl, and for those who don’t watch football, the other exciting thing about the Super Bowl: the commercials. This is the time when advertising firms, marketing gurus, and renegade PR...
Restaurant Startup: Make a List!
This blog post, like many posts written here, was inspired by real-life scenarios that an experience that I or someone I know had. This one is recent, and I wanted to reemphasize the importance of this topic: when you go shopping for equipment, supplies, or smallwares...
How To Cut Off a Bar Patron
We've all seen it. Someone at the bar, whether you know them or not (or claim not to know them) has gone to the bar and had a bit too much to drink. Part of responsibly running a bar or any other establishment in which alcohol is imbibed is knowing when to tell...
Myths About Opening a Restaurant
I have to say, working for One Fat Frog and meeting so many people with big hopes and dreams for their businesses has got me thinking about what it would be like to actually run a restaurant. Many of those I meet are the same way, except, unlike me, they're actually...
Orlando Chili Cook-Off Coming February 9th!
It all started as a small gathering. Now, it's known as the 4th Annual Orlando Chili Cook-off, where some of the best cooks in the Central Florida area come out to show they make the best chili. And you know it's official because it's sanctions by the Chili...
Offer Your Customers Specials
There's nothing more satisfying than going to a restaurant and getting a special. Because, as the name suggests, we feel like we're getting something special. Well, the truth is, we are. You run a special because you want to offer a great price or a...
Buying an Existing Restaurant
We at One Fat Frog Restaurant Equipment deal with restaurant equipment, but every now and then, we get a question about actually running or purchasing a restaurant. After getting a phone call today from someone who might be purchasing a restaurant, I did a quick...
Running a Restaurant: Serve Alcohol Responsibly
Most around the office know me as the "expert" when it comes to alcohol, but really I'm just a snob who thinks it's more fun to try new flavors and tastes when drinking alcohol instead of getting completely sloshed (I'm right, by the way). Of course, if your a bar or...
Knowing When to Change Your Menu
So you've had your restaurant for a while. Business has been good, but not as good as it once was. You decide that you need to make a change. The first place to start is often your menu. It doesn't mean your food is bad; it just means that you add new items or take...
Running a Restaurant: Keeping Your Staff Educated
As the resident Professor here at One Fat Frog, I've learned something important about life (since I'm accustomed to constantly lecturing on such a subject): one should always be learning. Even as an arrogant know-it-all, I know I don't actually know everything, which...
Choosing a Spokesperson for Your Restaurant
Well, we now know it’s going to be the 49ers and the Ravens in the next Super Bowl, and for those who don’t watch football, the other exciting thing about the Super Bowl: the commercials. This is the time when advertising firms, marketing gurus, and renegade PR...
Restaurant Startup: Make a List!
This blog post, like many posts written here, was inspired by real-life scenarios that an experience that I or someone I know had. This one is recent, and I wanted to reemphasize the importance of this topic: when you go shopping for equipment, supplies, or smallwares...
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.