Gobis says he and Lavenue spent a hefty sum to ensure every detail was up to their standards. Without going into too much detail, he says the project was “more than a usual food truck build would cost.”
Unlike a normal catering set up where one bartender stands behind a table and offer bottles of beer and spirits on ice, RoadHaus will feature at least two or three bartenders with tools to dish classic cocktails and beer/cocktails on tap. Workers will include bartenders, a manager, and support staff, which should add up to around six people for a 100-person event. The workers will typically be more senior staff.
With the necessary equipment and ingredients, RoadHaus bartenders will be capable of creating around 75 different cocktails. The beverages will be available on draft and/or made-to-order. There will also be non-alcoholic versions. A food menu is in the pipeline, though details are still being hammered out.
“There is simply no other bar or bar catering service in the country able to offer the same number of quality cocktails,” Lavenue says.
Events in Austin and surrounding areas are a great starting point, but spreading the brand’s awareness across the country is the end goal. He believes music and food festivals in other states could act as a platform to get The Roosevelt Room and RoadHaus name into the public sphere.
Gobis says The Roosevelt Room had to exist before the mobile cocktail truck because of licensing mandates. He explains that to sell liquor in Texas, an operator must have a brick-and-mortar issued license. Technically, someone else with a restaurant or bar could sponsor, but that move requires additional work.
“That works in Texas, but once we start crossing state lines, things get a little muddier,” he says.
When Roadhaus begins work outside Texas’ borders, operations will transition to contractual situations where the mobile truck will be paid for its service rather than selling alcohol.
“If we drive out of state for the weekend, a sponsor might want us to push a new product or we could work with them to create a menu,” he says. “They provide the product and we provide the service of creating and executing the menu. That way we aren’t selling a drink like a traditional bar, which means we don’t have to worry about the licensing in the same way we do in Texas.”
RoadHaus recently had its soft opening, and Gobis says they’ve already had nearly 1,000 inquiries about the truck. He says curiosity is encouraging, but they’re mostly interested in events willing to spend a sizable amount of money given the time and costs associated with getting ready for operations. It can take up to three days to prep, cater, and pack up for the next event.
“Realistically we can do about four events a month,” he says. “The Roosevelt Room is the parent company and we’re doing well, so we’re looking to use RoadHaus to both make money and help spread brand awareness across the country.”