What It Really Takes to Run a Food Truck | Restaurant Roundtable EP08

Tune in to hear how Columbus chefs Shanika and Jomar Sheppard of Marlow’s Cheesesteaks went from selling water ice at local festivals to running a full-on brick and mortar Philly-style restaurant – and now, they’re bringing the food truck back!

In this episode of The Restaurant Roundtable, the Sheppards share exactly what it takes to build a food truck business, why they went brick and mortar, and what’s next in their culinary journey. 

ABOUT THE PODCAST: 

Kraft Heinz Away From Home presents: 

THE RESTAURANT ROUNDTABLE 

Wondering what the secret is to running a restaurant that doesn’t just survive–but thrives? You’ve found it. The Restaurant Roundtable brings together accomplished restaurant owners and special guests to uncover practical strategies for building better businesses, healthier lifestyles, and stronger communities. 

🍽️ Find our amazing hosts & chefs at:

• Jomar & Shanika Sheppard
• BJ Lieberman
• Kate Djupe
• Avishar Barua

📍 And you can get more of Kraft Heinz Away From Home at: 

• Facebook
• Instagram
• LinkedIn
• 🌐 Website

See onmystudio/listener for privacy information.

See omnystudio.com/listener for privacy information.