#863 Five friends, fresh out of high school, pooled their savings, stayed up until 5 AM prepping food, and on their very first night selling tacos, sold out in under 90 minutes — here's exactly how they did it! In this episode, host Brien Gearin sits down with Matthew Berda, co-founder of Ponchos Tacos, a seasonal mobile taco business based in Richmond, BC. Matthew shares how he and four friends pooled their savings right out of high school to launch a food stand at the Richmond Night Market — North America's largest night market — and sold out within their first 90 minutes. Now in their fourth year, the business has grown from a single tent to a multi-trailer operation pulling in multiple six figures over just a few months each summer. Matthew breaks down startup costs ($25–40K), food sourcing through distributors like GFS and Sysco, navigating health permits and business licenses, keeping food costs around 30%, and using Square for point of sale. He also touches on their Instagram and TikTok marketing strategy, private catering events, and managing a lean team across multiple locations on a single weekend!
What we discuss with Matthew:
+ Sold out in 90 minutes on night one
+ $25–40K startup costs
+ 30% food cost target
+ Sourcing through GFS, Sysco, and Costco
+ Health permits and food safety plans
+ Square for cash and card payments
+ Instagram and TikTok for marketing
+ Scaling from one tent to multiple trailers
+ Private catering alongside public markets
+ Friends as a flexible, low-cost labor pool
Thank you, Matthew!
Check out Ponchos Tacos at PonchosTacos.ca.
Email Matthew at
[email protected].
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