Don & Michael Jante | Co-Owners
Flip ‘n Patties
Q: Why did you start your business?
A: In 2012, three guys with a passion and a dream started the Flip ‘n Patties Food Truck Movement. Our goal was to invade the streets of Houston with our family recipes, spreading the love of Filipino-American cuisine. We are bridging the gap in Houston’s diverse culture with our unique, trend-setting concept, making Filipino food mainstream.
Q: What are some key factors or decisions that contributed to the success of your business?
A: One key factor is our passion for the FnP brand. We take pride in our craft and take no shortcuts. Also, our team, the team we build, is a family and is treated as such.
Q: What are some challenging aspects of your business?
A: Food truck life is always subject to weather and truck maintenance and breakdowns.
Q: Do you feel you made any serious mistakes as you were starting or growing your business? Knowing what you know now, what would you have done differently?
A: We made a lot of serious mistakes starting up. For example, buying an old truck. Replacing an engine for really cheap. Going into a large event without doing extensive research on the events. Buying used refrigeration. We would probably do a lot of things differently. We’d probably put more money into a great engine and buy good refrigeration like we have now. We also would have benefited from better price analysis with the products we used when starting.
Q: What other advice or words of inspiration would you like to share?
A: Work hard and believe and take pride in your product. Believe in the dream and build your following. Don’t take shortcuts. There is a lot of heartache, but at the end of the day, it’s the beautiful grind.
About Flip ‘n Patties
Flip ‘n Patties is a Filipino-American Food Truck Slagin Machine serving Filipino Street Food and Gourmet Burgers and bridging the gap with Filipino food for the everyday consumer.
"Our goal was to invade the streets of Houston with our family recipes, spreading the love of Filipino-American cuisine."—Don & Michael Jante