09/28/2026
One question we hear pretty often:
**“Why are you only open 4 hours a day, two days a week?”**
And honestly… we get it. From the outside, it probably looks like we’re only working 8 hours a week.
But those 8 hours are just the part you get to see.
Behind those hours are days of shopping, prepping, trimming, smoking, cooking, cleaning, doing dishes, restocking, answering emails, updating the website, creating posts, bookkeeping, loading, unloading, opening the truck and closing it all back down.
Danny spends days preparing the food before you ever see it.
And while he’s doing that, I’m usually somewhere behind the scenes trying to work a full time job and keep the rest of DAMO moving.
We’re a husband-and-wife small business. We don’t have a staff of 20 people behind us. **It’s us.**
Right now, we’re also building out our new home in Marengo, trying to keep expenses under control and doing as much of the work ourselves as we possibly can.
Could we try to take on more days?
Sure.
But we’re not interested in growing so fast that we can’t keep up.
We want to make great BBQ.
We want to take care of our customers.
We want to give you a great experience.
And we want to build DAMO the right way.
Once we’re operating inside, things will look very different. We won’t be opening and closing the food truck every service day (Soo much work), and we’re excited for that next chapter.
**So for now, those 8 hours you see?**
They’re backed by a whole lot of hours you don’t.
And we wouldn’t trade it.
Thank you for being part of it. ❤️
— Danny & Maggie
