Mike McGarrie of The Big Orange food truck adapts to industry challenges with a cash-only policy.
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Adapting to economic pressures
In a bold move reflecting the current economic climate, Mike McGarrie, a seasoned chef from Elgin, has announced that his popular street food truck, The Big Orange, will now operate on a cash-only basis. This decision comes as the food industry grapples with escalating costs, particularly in meat prices, which have surged dramatically in recent months.
McGarrie, who has dedicated 39 years to the culinary arts, believes that reverting to cash transactions is a necessary step to ensure the sustainability of his business.
The rise of The Big Orange
Since its inception in 2017, The Big Orange has carved a niche for itself in the Moray food truck scene, known for its diverse and unique offerings.
McGarrie, who has an impressive resume that includes stints at prestigious hotels and even a feature on Masterchef: The Professionals, envisioned a food truck that would stand out in a market saturated with traditional burger vans. His innovative approach has not only attracted a loyal customer base but has also inspired other entrepreneurs to venture into the street food business.
Community response to the cash-only policy
In a recent social media post, McGarrie explained his rationale behind the cash-only policy, citing the relentless rise in operational costs, including council tax and meat prices. “Most people pay by card these days, but cash is still king in my eyes,” he stated, emphasizing the financial strain that card processing fees impose on small businesses. The community’s reaction has been largely supportive, with many echoing his sentiment that cash transactions should remain a viable option in today’s increasingly digital economy.
Challenges and resilience in the food industry
Despite the challenges posed by rising costs, McGarrie remains committed to his passion for cooking and innovation. He continues to operate The Big Orange part-time, focusing on weekend events while also working as a caterer during the week. His resilience is evident as he navigates the complexities of running a food truck in a fluctuating market. “Every day is a battle for businesses,” he reflects, highlighting the ongoing struggle many in the industry face.
Looking ahead
As McGarrie adapts to the changing landscape of the food industry, he remains optimistic about the future of The Big Orange. His dedication to creating unique menu items and his willingness to embrace change are testaments to his enduring passion for food. As he continues to serve the Elgin community, the question remains: will more businesses follow suit and adopt a cash-only model in response to similar challenges? Only time will tell.
