This $22K/Week Food Truck Started Just 7 Months Ago…

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From selling candy on Philly streets to running Houston's most buzzworthy food truck, Dawon Matthews' story proves that your past doesn't define your future. Despite facing jail time and countless job rejections after earning his master's degree, Dawon refused to let his background hold him back.

Today, his late-night soul food truck pulls in an incredible $22,000 weekly, with just 8 months in business. What's even more impressive? He started this food truck business with only $10,000 and zero culinary experience. Through smart financing and strategic marketing, Dawon transformed his food truck into Houston's go-to spot for late-night comfort food.

But the food truck is just one chapter in his success story. Before diving into the food industry, Dawon built and sold both a 7-figure cleaning company and a 6-figure junk removal business. Now, with 17 properties in his portfolio and his food truck running smoothly on just 10 hours of his time per week, Dawon's showing others how to break free from their circumstances.

In this episode, Dawon reveals his exact blueprint for starting a profitable food truck with minimal capital, shares his unconventional marketing approach that had customers lining up on day one, and explains how he automated his business to run virtually hands-free.

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Timestamps:
00:00 - Start
00:55 - Soul food for the night owls
01:31 - Time to stock up!
02:54 - There is NO plan B
03:29 - Inside the commissary kitchen
04:10 - Startup costs breakdown
05:07 - $2,600 on day one?!
06:12 - Revenue
06:46 - Attracting customers like a pro
07:32 - 3 months of chaos
08:23 - Fan blitz
10:25 - Systems for consistency
11:08 - Anybody can get started
11:40 - Replicable success
12:27 - Trailer vs. Truck
12:53 - Maintenance cost
13:44 - Mouthwatering crowd faves
14:40 - Pricing strategy
15:53 - Clever marketing
17:03 - Moment of truth!
17:50 - Rent
18:26 - Finding the best spot
19:06 - Growing without support
20:15 - “Money is for convenience”
20:35 - Leadership style
22:04 - Why chefs make the best leaders
23:02 - 4-day work week
23:56 - Let’s get started with $100
24:47 - Customer is always right
25:21 - The secret’s in the recipe book
26:09 - Rookie mistakes to avoid
27:16 - The ideal employee
28:01 - Plans for the future
29:02 - Strategically insane and delusional
29:48 - Outro

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