Why was Morad's truck so hard?
As Morad recounts, “The first year was hard because it was a new idea and people weren’t familiar with Moroccan food. It was very hard for us to get spaces because the space providers want to see success before they push your food. So in 2016 we only operated two days of the week.”
How did Morad make ends meet?
Morad was able to make ends meet by catering on days his truck wasn’t in use, but it was challenging early on. He had interviewed other food truck owners, and found that many of them told him that they had been successful right off the bat. Reflecting on that, Morad says, “People aren’t as likely to share details about the negative aspects or struggles of early years.
How to make a decision about a food truck?
In order to make a decision about a food truck, you need to be exposed to the whole picture – the good and the bad.” On top of those struggles he had a business deal turn sour, which ended up costing him a good chunk of his savings (and seed capital for his new venture). A lot of entrepreneurs would have packed it in at this stage, but Morad believed in his idea (and more importantly, his food), and he stuck with it.
How many days a week does Morad's food truck operate?
Eventually the city took notice, offering him more and better food truck locations until ultimately he was able to operate his truck seven days a week.
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Where did Mo Rockin Fusion originate?
Morad’s love for cooking stems from his childhood growing up in Morocco and helping his mother out in the kitchen. He moved to the U.S. in his 20s and worked at a number of fine dining restaurants in Atlantic City and Boston, but he always wanted to have a business of his own.
