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New Times: What made you choose grilled cheese as your main dish?
Brian Mullins: Well, who doesn't like grilled cheese? You know it's like, when you're sick, when you're feeling great, when you wake up in the morning, you can eat one. You can eat one for lunch or dinner or for a snack.
What's the craziest thing that's happened to you at one of these meet-ups?
We had this lady last week, she showed up at Tamiami and that was the fourth time she'd seen us that week, and she was like, is this crazy? And I'm like, I don't mind if you don't mind. I think it's really cool that a lot of people have really embraced it and really like what we're serving. Although, I have to say they were doing pony rides at that meet-up.&
How many hours do spend prepping?
I work a lot. We probably don't need to work as much as we do right now but it's important. We just debuted the truck it needs to be on the street, it needs to be seen. We need to be fully stocked all the time, so hours, my days run from 7 to 8 o'clock in the morning to 1 in the morning. We work five and a half days, usually take one off, and then one is more cleaning type stuff and prep and maintenance for the truck.
Do you get claustrophobic back there?
We probably have one of the bigger models of trucks that you can have. We work with five or six people back there, comfortably. We have a big truck. I think that if we were in a smaller truck, the day would feel much longer, trapped in a little box.
Fatima Mullins: It's actually as big as some big restaurant's kitchens. Someone that worked at Cheesecake told me that the kitchen was bigger than that one. That's scary for them. We all fit fine.
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