Jaron Archer is a tradie by nature but finds an unparalleled peace in the kitchen. After mentioning starting a food truck for some time, his partner finally convinced him to take the leap of faith. Since the start of the year, Brotisserie has been in operation.
“I was always going to do rotisserie chicken,” said Archer. “Luckily, I found a business for sale in Christchurch and contacted the owner asking to buy one of his trailers. It already had the rotisserie in the trailer. With the help of friends, I repaired and painted it, help that I pay off in chicken, now.” Although Brotisserie’s main outlet is rotisserie chicken, they also do pork and bacon occasionally, as well as roast vegetables and fresh salads. Brotisserie’s chicken is organic and free-range and is bought from Bostock Brothers, while their pork is supplied by Woody’s Farm, another leader in ethical and free-range farming. “I have eleven spits, which can have four chickens on each one. Realistically, I would have some with chicken, some with rolled pork, and some with whole cauliflower or broccoli, though.”
Currently, Archer has a small team of regular part-time workers that help him out. As food truck hours vary, he said that it can be hard to find regular hours for staff sometimes. “But I’ve made some fast friends, and it’s working well; my partner Ruth does a lot of work behind the scenes, as well, and my daughter Iris loves coming to help on the truck at the markets.”
Archer said that while he has never intended on opening a restaurant, his dive into the food truck industry has been rewarding. “It’s more flexible than opening a restaurant. You don’t need standard operating hours as you can book events as you want. You don’t have as many operating costs, like rent, either, and don’t require as many staff.” Food trucks offer a unique point of difference for customers, as well. People like to support food trucks because they represent a smaller business, a more impressionable and personable establishment than a chain, for instance. Additionally, Archer said, “The food from food trucks can be a niche market product that may be harder to find, or more expensive at restaurants. Food truck events can be really fun and a good way to try a lot of different things.”
In addition to gaining a more diverse understanding of the food truck industry of New Zealand, Archer has found a passion in running Brotisserie. “I run a food truck because I love cooking for people, and I love it when people enjoy what I have made.” While the benefits remain primarily non-money related, Archer said that there is certainly potential in the industry for people to expand and grow. Starting up a food truck may set back an owner a fair amount, but what can come from that is up to the owner. As well as monetary considerations, Archer mentioned the registrations required through the council for various events and markets. He said that there are businesses out there that are willing to help people looking to get started. In particular, he went through Grant from foodcontrolplans.co.nz, who helped get Brotisserie up and running.
From here, Archer would like to get into the truck full time. “I would also like to find consistent spots and get some regulars and maybe shorten my hours a bit, then I can think clearly about the next steps. At the moment, I am happy just trying out new menu items and making new friends.” Commenting on the industry, Archer noted the lovely people, customers, and fellow food truck owners. “I definitely don’t want to start a restaurant,” joked Archer, “the food truck life is for me.”
