Ragin Cajun Returns: Part 1

The Covid-19 pandemic has brought the world into a season of uncertainty. None of us know when Auntie Rona is leaving and so far none of us have an ETA on when uncle stimulus is arriving into bank accounts. We’re all just adapting to the cards we have left to play and doing the best we can. Food trucks all over have taken serious hits to their revenue with some losing two months of income in just one week when all the cancellations started flooding in. While many have parked their truck for the time being, others have shifted gears and forged new business models to keep rolling, by reminding the public they have always been curbside and can even do delivery if needed. Not only am I seeing some food trucks still in rolling, they are also stepping up to the plate to serve their communities.Such is the case with Deundre Zachery, owner of Ragin Cajun. If you remember, Deundre was a guest on our first season, and he’s this season in a two-part episode. This week, we catch up with Deundre to talk about the expansions made since last season followed by the impact of Covid-19 on business and how he is adapting for the benefit of both his employees and customers. Next week, we come back for part two to find out how Deundre is using this moment to feed hundreds of children and health professionals FOR FREE and discuss possible future implications the pandemic will have on restaurant business modelsOver the past 5 years, I’ve  learned a lot about what makes a good food truck stand out among the rest. I took 8 of those key concepts and created a book where I could have curbside conversations with each of you about them. This book  is not only digestible and not designed to overwhelm you, but also propels you into action. You can purchase Before You Launch A Food Truck TODAY at TheFoodTruckScholar.com/shop in paperback and ebook format as well as on Amazon.