The backstory to how The Canavan came to be, and the journey we've been on to make our little business idea a reality...
With a daunting milestone ahead of us, and a 40 degree stinking hot day, there was not time to waste. 5 coats in under 5 hrs had us celebrating with our good-as-new shiny van by beer o'clock!
Some things we learnt on our reccy to the lands of food trucks and taco-bars...
1. Longevity = simplicity and quality, not novelty
We'd done our research and had a hit-list of THE most popular food trucks to seek out, only to discover that Korean BBQ tacos were soooo last month... Japanese ramen burgers were the new food-truck must-scoff!
It pays to be patient.... after months looking at workshops, sheds, shipping-containers and parking lots, Adam finally stumbled across 'the dream' - 80 square meters of brick, concrete, and power outlets - that is, a workshop.
Just shy of 2 weeks settled in our new hood of the Byron Shire, and still nursing New Years' hangovers, work begins on the van.