One Fat Frog Blog
Running a Restaurant: A Reservation System
If you're running a restaurant, there's one state you always want your restaurant to be in: busy. You want lines out the door and customers aching to get a taste of your signature meal. Of course, customers don't like waiting outside (especially here in Florida; it...
Running a Restaurant: Avoiding Spoilage
There are many obstacles that the average restaurant owner must fight constantly, among which is the issue of food spoilage. Food spoilage obviously is unacceptable and there are many ways for restaurant owners to avoid this. -Only order what you'll use within an...
Eye-Tracking: Why Your Menu Design Matters
We here at One Fat Frog love how technology helps us in our normal lives. Of course, businesses are also greatly affected by new technology with new ways to buy and sell merchandise as well as set up a business plan. In the restaurant business, we've learned with new...
Running a Restaurant: Stocking Your Restaurant
Of the many things that must be tracked when running a restaurant, keeping an adequate supply is right up there in level of importance. The easiest way to keep track of what you need is by doing a very simple listing method. Keep this list near by as you interview...
State of Florida Announces Updates to Food Codes
The Florida Restaurant and Lodging Association has announces updates to the Food Codes as well as improvements to the inspection process from the Department of Business and Professional Regulation. These new codes and processes are designed to make running a...
Running a Restaurant: Revamping the Menu
Restaurants, like all businesses, must learn to evolve with the changing times. From advertising to decor, there are new trends and ideas constantly finding their way into light, and a good restaurant knows how to work with those changes. Among those changes, the...
Pizza: New York vs. Chicago
Well, here we go: the 50th post that I've personally done on this blog for One Fat Frog. I'm stoked to learn new information and then pass it on, so today, I'm concentrating on one of my favorite foods: pizza. Now, there are two schools of thought for pizza: New York...
Running a Restaurant: Uniform Policies
Let's be frank here: When we go out to a restaurant, or most any business, we want to be treated to a visual cornucopia of good images. In short: we want things to look good. This goes for those that work there as well, so a uniform policy is incredibly important to...
Accidents Happen
One of our office crew members has a side gig testing adult diapers. You wouldn't know it judging by the above picture, but this experimental diaper actually worked great. It dispels the fluid into a perfect, aesthetically pleasing circle. To the patent office! One...
Making a Well-Balanced Cocktail
When I talk to my friends who, like me, enjoy the occasional adult beverage of the alcoholic persuasion, there is always the debate of what people want in a cocktail. One of my close friends believes that people drink to get drunk. While that might be true of the...
Running a Restaurant: A Reservation System
If you're running a restaurant, there's one state you always want your restaurant to be in: busy. You want lines out the door and customers aching to get a taste of your signature meal. Of course, customers don't like waiting outside (especially here in Florida; it...
Running a Restaurant: Avoiding Spoilage
There are many obstacles that the average restaurant owner must fight constantly, among which is the issue of food spoilage. Food spoilage obviously is unacceptable and there are many ways for restaurant owners to avoid this. -Only order what you'll use within an...
Eye-Tracking: Why Your Menu Design Matters
We here at One Fat Frog love how technology helps us in our normal lives. Of course, businesses are also greatly affected by new technology with new ways to buy and sell merchandise as well as set up a business plan. In the restaurant business, we've learned with new...
Running a Restaurant: Stocking Your Restaurant
Of the many things that must be tracked when running a restaurant, keeping an adequate supply is right up there in level of importance. The easiest way to keep track of what you need is by doing a very simple listing method. Keep this list near by as you interview...
State of Florida Announces Updates to Food Codes
The Florida Restaurant and Lodging Association has announces updates to the Food Codes as well as improvements to the inspection process from the Department of Business and Professional Regulation. These new codes and processes are designed to make running a...
Running a Restaurant: Revamping the Menu
Restaurants, like all businesses, must learn to evolve with the changing times. From advertising to decor, there are new trends and ideas constantly finding their way into light, and a good restaurant knows how to work with those changes. Among those changes, the...
Pizza: New York vs. Chicago
Well, here we go: the 50th post that I've personally done on this blog for One Fat Frog. I'm stoked to learn new information and then pass it on, so today, I'm concentrating on one of my favorite foods: pizza. Now, there are two schools of thought for pizza: New York...
Running a Restaurant: Uniform Policies
Let's be frank here: When we go out to a restaurant, or most any business, we want to be treated to a visual cornucopia of good images. In short: we want things to look good. This goes for those that work there as well, so a uniform policy is incredibly important to...
Accidents Happen
One of our office crew members has a side gig testing adult diapers. You wouldn't know it judging by the above picture, but this experimental diaper actually worked great. It dispels the fluid into a perfect, aesthetically pleasing circle. To the patent office! One...
Making a Well-Balanced Cocktail
When I talk to my friends who, like me, enjoy the occasional adult beverage of the alcoholic persuasion, there is always the debate of what people want in a cocktail. One of my close friends believes that people drink to get drunk. While that might be true of the...
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.