AUSTIN, TX – ATX Brands honcho Doug Guller is looking for just the right chef to operate a food trailer in the backyard of his newest property, the legendary Scoot Inn. He’s challenging aspiring food truck owners with the desire to be Austin’s next Bryce Gilmore or Paul Qui to create a successful food truck concept for him. Got what it takes?
Guller is the mastermind behind the Bikini’s Sports Bar franchise who has also acquired and restored some of Austin’s favorite bars and restaurants, such as Pelons Tex-Mex (formerly Jaime’s Spanish Village), 508: Tequila Bar, 609 Trinity, the Parish, Chicago House, and most recently, the Scoot Inn. He’s refurbished the venerable old East side honky-tonk and looking for someone to operate a food truck to serve the backyard area.
He’s even got the Zorro trailer, designed for the courtyard at the 508, but now on it’s way across town. All he needs is a motivated trailer food chef to take the wheel. “Austin has been home to some of the best food trailers in America, ” Guller says. “We want to contribute to that tradition and offer an aspiring chef an opportunity to put another great trailer in the mix.”
In order to enter, contestants must be 18 years old or older. Submit a short biography and a concept proposal which should include an original concept, a menu, and a business plan via email to TrailerTruckOff@GiantNoise.com by Tuesday, April 30th. Doug Guller will review all the proposals and then choose finalists. Those folks will be invited to present a menu and prepare a signature dish to Guller and a panel of celebrity judges in the Scoot’s backyard on Saturday, May 4th.
The winner gets a contract to run the Zorro trailer and will be responsible for the day-to-day operations; receiving an 80% financial stake in the trailer for the term of the contract and paying 20% of the gross revenue to ATX Brands monthly. All recipes, names, and branding used in the competition or during the terms of the contract will be property of ATX Brands.
Find the original article by Virginia B. Wood at the Austin Chronical <here>