WHEN COVID-19 shutdowns hit in March 2020, Mike Winneker, a hotel executive sous chef, found himself without work for the first time in years. Between caring for a 6-year-old son and waiting for unemployment benefits, days now spent at home in Scottsdale were stressful.
One night in June, Winneker, 33, cooked up some tacos with beef chuck and beef cheeks. Seeing what a large quantity he had, he came up with the idea of selling tacos.
His first test run was a post on the NextDoor app offering brisket barbacoa tacos in his driveway. Winneker decided he would only do it if he had at least $300 in pre-sales.
He made $800 in one day.
“As of right now, I got 300 people on an email list,” said Winneker, who has since been offering tacos twice a week via email and Instagram. “If I capture even a small percentage of
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