Exploring Life & Business with Bruce Cirks of The Bearded Butcher

Today we’d like to introduce you to Bruce Cirks.

Bruce, we appreciate you taking the time to share your story with us today. Where does your story begin?
I grew up on a farm in Illinois raising livestock. I went to college and got my degree in meat science. I learned all about the slaughter and processing of animals down to the cellular level. After graduation, I worked in large meat plants.

Through a series of circumstances, I found myself going away from that industry and went to retail management. Fast forward 35 years to Covid. I was furloughed, brought back, and restructured over the course of 3 months. I decided in August of 2020 to go a different route.

I took my severance, cashed out my 401k, and put the money towards my first food truck. January 2021, the traveling butcher hit the road. It was so successful, all cooped up in az followed in May 2021. We are currently working on our 3rd truck.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Never a smooth road when you own your own business. Mechanical issues have been the biggest challenge. Flat tires, transmission, etc. Finding the right employees has also been a struggle as well as supply chain issues.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I specialize in food trucks that prepare Midwestern comfort foods.

What matters most to you? Why?
People. Yes, I am in business to make money but I’m also in business for the connection to people, both employees, and customers. My food presents itself as perfectly I’m perfect because that’s how we are in life.

Contact Info:

• Email: Bruce@travelingbutcheraz.com
• Website: Travelingbutcheraz.com
• Instagram: @Travelingbutcheraz
• Facebook: Travelingbutcheraz

Image Credits
Amanda Main