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Meet Corbin O’Reilly of Corbin’s Q / Tap Truck in Rolando / SDSU

Today we’d like to introduce you to Corbin O’Reilly.

Corbin, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I grew up on a registered Angus cattle ranch in San Luis Obispo. From age 7 to 18 I showed cattle at the California Mid-State Fair. I grew up cooking a lot in the kitchen and at age 12 I cooked a 5-course feast for my family around Christmas time. Where I am from the central coast is known for its style of bbq, where every time we have a gathering or banquet we feast on Tri-tip.

After moving to San Diego and living here a bit, I missed all the bbq found at the San Luis Farmer’s Market so I thought I would give it a try down here!

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road has been as smooth as I have tried to pave it well, but we should also bring up the twists and curves, the speed limits, or even the bridges that might have to be built.

There have been the longest days of my life, the tears and blood I have shed when things did not go well. In trying to keep a smooth road, predicting what to do next can often be a challenge. Catering world can be feast or famine, along with adapting to different clients wants, or yet if something is even possible. There is no playbook to build what I want, or how to get there.

Tap Truck had to overcome obstacles just to even legally cater alcohol out of the vintage trucks at events. That was a lot of fun learning what we needed for the ABC. One day a trailer I built caught fire! Super embarrassing yet I thought I had a solid design but I overlooked some factors.

I had to coach myself how to cater for 100 folks then 200, then 500, 1000 than 2500. I am blessed with a good team that helped me pull off such events. They are awesome folks and have been through the struggle as well. But overall I might have been driving on the smoother road in my old truck, while someone was surveying, another was paving ahead, the mentor was fixing my rear tire, my wife was finding the next gas station, and my business partner was resting up for his shift to drive.

Corbin’s Q / Tap Truck – what should we know? What do you guys do best? What sets you apart from the competition?
At age 22 Corbin welded together his first bbq trailer and restored a 69 chevy truck. His goal was to bring the best bbq he could to the local scenes at the farmer’s markets. Over time he began catering for weddings around the county and larger corporate events. A major highlight was catering for 2500 guests at the poinsettia bowl in 2016.

A year ago Corbin launched another venture called Tap Truck with Taylor Steers. Tap Truck is a beverage catering business featuring classic trucks with beer taps down the side. It is a great addition to any party, putting a smile on everyone’s face as they enjoy the libations!

Just recently in October 2017, Corbin’s Q found a location at 6548 El Cajon Blvd, San Diego. There they bbq outside on the street corner and feature then slice it right in front of the customer for a quick bite. Tap Truck is planning to launch a brewery on the location early 2018. A perfect combination of timeless BBQ and a classic theme of the craft brew world.

Corbin’s Q is known for it’s great Santa Maria Style, most notably revered for its tri-tip. With pride and passion at our core, we always serve and make the best quality we can for the price. I am most proud of all the great experiences catering has offered to clients and guests. All the compliments from people as we got the great opportunity to be there for peoples special days.

Tap Truck is known for its simple look of trucks with its mix of craft beers, or whatever beer & wine the client wants to enjoy. We are very proud of coming a long way within our short year of business. We strive to set ourselves apart by offering the trucks to stand out at any event.

What moment in your career do you look back most fondly on?
Catering for 2500 folks at the Poinsettia Bowl and getting nothing but a great response. I thought and planned out everything time and again for this opportunity and a major client. Everything went almost flawlessly and you cant ask for much more than that with such a grand event!

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