Check your email inbox to access the free guide!

WAIT! Your Order Is Not Yet Complete...

What If You Could Have An Insider View of How the Food Inspectors Think and What They are Looking For...

If you are serious about passing your health department

inspection, you NEED this guide.

What will you get?

• 45 Pain Points That You MUST correct in order to pass
• 20 Categories that each are explained in detail for your complete understanding
• A look at how the inspection process works
• Why your inspector isn’t a bad guy/gal
• How often you may be inspected

If you are ready to really move the needle forward in your business and have your best inspection ever, or maybe make your first inspection a big success, this is for you.  

This training will show you exactly what the inspector is looking at and why these things are important.

Why Is This Guide Just $17?

I made this Cheat Sheet low-priced because I want everyone to be able to benefit from it! I have NEVER done a low-priced guide before of this magnitude.

In Case We Haven’t Met...

Here is my backstory...

I went to college to become a teacher.  During the summer after my first year of teaching, I visited the local fair with my husband and another couple.

It was the first fair I’d ever been to, and I was taken with all there was to see.  However, what really captured my attention was how long the lines were at every food booth.  Although I had no entrepreneurial experience, I was curious.

I turned to my husband and said, “We could do this.  How hard can it be?”

After the fair ended, I got in touch with the fair president, and he asked us to visit him.  He had a big sawmill operation, and I remember sitting in his cluttered office.  He saw me looking at a poster on the wall, and he told us about a new event they would be trying the following year, a demolition derby.

 At the end of the meeting, he offered us a spot on the fairgrounds for the next year, and we jumped at it.  We made arrangements to borrow equipment from a friend’s family who owned a restaurant in town, we visited the place where we’d be cooking, and we planned and planned and planned, all winter.

 We set up our little food booth the following year, and we did great.  We quickly realized that some of our best customers were those who worked on the fairgrounds:  the maintenance guys, the carnies who ran the games and rides, and the many volunteers who made the fair a success.

 We adjusted our menu to please both the fairgoers and the workers, adding daily specials like shepherd’s pie and chicken and biscuits to our initial offerings of hot dogs and hamburgers.  

 And it worked.  In a big way.

We soon outgrew the little booth, and the fair president offered us a building that was in a great location.

 We took it, and we have operated it for over 35 years.  Along the way, we also put four different concessions on the fair circuit.  I taught school during the year, and we played 18 spots over the spring, summer, and fall, with help from a crew that loved the fair life nearly as much as we did.

I made more money during those 18 weeks of fair events than I did teaching school for 42 weeks a year.  And my passion for the concession business grew every year.

 I learned everything in this business the hard way.  There were no mentors, no guides, and no instruction.  The curriculum in THE SCHOOL OF HARD KNOCKS is simply to just go and try it out, and see if it works.  We threw spaghetti at the wall and watched what stuck.  

 The fair gods were smiling on us, and we made a big success of our business, but I could have done so much more, and so much more quickly, if I’d had some advice along the way.  

 That’s why I wrote this CHEAT SHEET for you!  I don’t want you to learn the hard way, by failing your inspection.  

 The ONE THING that holds you back from successfully passing your inspection?

You need a solid plan that will enable you to ACE YOUR INSPECTION!

I’m sure you’ve heard the saving, “A goal without a plan is just a wish.” Couldn’t be more true.

You may have a lofty goal of getting a score of 100. I know that because you’re reading this.

And if you’re looking for something really informative to help you, 

THIS IS IT.  

These are the very same inspection points that work for me and more importantly, they will work for you, too.  

Today, I have made it my life's mission to show other would-be vendors how to get their business up and running, and how to alleviate the pain points like their fear of their health inspection.

The CHEAT SHEET is jam-packed with actionable strategies so you can get into action immediately to prepare for your next inspection. 

You'll also get an incredible list of 45 points you could lose unless you take action to  make sure everything in your truck or trailer is ready for the inspection.

What makes this Guide so Valuable? 

• It’s because there is no other guide like this that is written strictly for the food-on-wheels industry .
• It’s because there is no other guide like this that is written by a veteran vendor with nearly forty years’ experience.
• It’s because it will give you a 45-point advantage going into your inspection.

Got Questions? Here's Answers: