????杰雷米?巴內特最近辭掉了在太平洋投資管理公司（PIMCO）的工作。此前，他已經在這家位于紐波特比奇的投資公司當了好幾年的不動產組合基金經理。這種事在華爾街司空見慣。不過，巴內特辭職的不同尋常之處在于，他并不是為了另一份金融方面的工作才選擇離開。他離職是為了經營一輛快餐車【彭博社（Bloomberg）首先對此事進行了報道）】。

????巴內特剛剛結束了在太平洋投資管理公司最后一天的工作，就在昨天《財富》和他進行了一番交流。下文是經過整理的采訪記錄：

????為什么會選擇經營快餐車？

????我第一次萌生這樣的想法是在一年前。當時我是這樣想的：加利福尼亞擁有這么多不同類型的快餐類食品，譬如墨西哥菜、中餐或意大利菜等等，但肯定找不到與法國菜相關的快餐美食。其實在法國，以香脆三明治和中東食物作為賣點的街頭美食氛圍非常濃厚。為什么我們的街頭沒有出現這一類的美食呢？對此我覺得有些不可思議，以此為契機做些什么事情也許是非常不錯的想法。于是，一回到家我就將這樣的創業念頭告訴了我的妻子。

????她的反應怎么樣？

????其實，回到家以后我并沒有直接告訴她說我想辭掉現在的工作。我只是將這樣的想法當成了值得追求的目標，反倒是我的妻子成了真正開始實施這個想法的人，她還雇傭了一位廚師來幫忙。三個星期之前，我們在長灘的一家酒吧里推出了第一輛彈出式快餐車，而且經營得非常成功。于是我對餐車項目更加有信心了，我希望能幫助它發展壯大。

????所以你辭掉了工作。你在太平洋投資管理公司的同事對此有什么看法？

????早在辭職的六個月之前，同事們就知道我一直在做一個快餐車項目。有幾位同事甚至在我的攤子上吃過香脆三明治，他們對這個項目很感興趣，而且他們也知道我非常中意這個項目。不過很顯然，最終我的離職還是引發了不小的震動。老實說，我選擇辭職的部分原因在于我在本職工作上的投入越來越少了。

????餐車是屬于你個人的嗎？你會負責烹飪嗎？

????暫時還沒有。我們希望能在三個月之內啟動、開始正常運作。我預計到那時我和我的妻子就會參與進來，也許還會再增加一個人手。我的職責不是負責烹飪就是負責點菜服務。到時候包括稱謂在內的一切服務都是法國式。

????你如何選擇營業地點呢？需要辦理特定場地許可證嗎？

????每個郡都需要健康許可，所以我們要在橘子郡和洛杉磯郡各辦一張證件。營業地點的選擇取決于每座城市和房產業主的規章制度。例如，橘子郡的房地產基本上都是屬于歐文公司（Irvine Company），允許餐車在它地產建筑周圍的區域經營。太平洋投資管理公司大樓的外面每周一都會停著三輛快餐車，我希望將來其中的一個經營位置能夠屬于我。

????有沒有一些經驗或者教訓可以從過去金融職場借鑒到現在的快餐車經營上？

????雖然資產管理和創業是完全不同的概念，但我妻子和我都是管理者開始做起的。因此，我們懂得在每一天營業結束時都會產生現金流，妥善利用好這些現金流是最重要的事情。另外，固定成本、可變成本和定價也是我們再熟悉不過的概念了。不過，我不確定其他快餐車的經營者是否也知道這些概念。（財富中文網）

????譯者：徐黃兆

????Jeremie Banet recently quit his job at PIMCO, the Newport Beach investment firm where he had spent several years as a portfolio manager for real assets. Happens all the time on Wall Street. What made Banet unusual, however, was that he wasn’t leaving for another finance job. Instead, he quit to open a food truck (as first reported by Bloomberg).

????Fortune spoke yesterday with Banet, just after he had finished up his final day of work with PIMCO. What follows is an edited transcript of our conversation:

????Why a food truck?

????The idea first came a year ago and the reasoning was that California has so many different types of fast-food — Mexican, Chinese, Italian, etc. — but there is absolutely nothing that covers French, even though there is a big street food culture in France with croques monsieur and Middle Eastern food. So I thought it was weird that we didn’t have that sort of thing, and that it would be a great idea to start something around it. So I came home and told my wife about the idea.

????What was her reaction?

????Well, I didn’t come home and say I’m quitting my job. I just brought it up as something worth pursuing, so she’s actually the one who really began working on it and hired a chef to help. We had our first pop-up three weeks ago in a wine bar in Long Beach and it worked really well. So I gained a bit more confidence in the project and felt that I wanted to really help move it along.

????So you quit your job. What did your PIMCO colleagues say?

????The PIMCO people knew for about the last six months that I’d been working on a food truck project. A few of them even tried the croques at my place and were excited by it and knew that I was excited by it. But obviously when I resigned there was a pretty big shock. To be fair, part of the reason I chose to resign was that I was less and less into my job.

????Do you own the truck? Will you be behind the grill?

????No, not yet. We hope to be up and running within three or four months. I expect it will be me and my wife and maybe a third person. So either I’ll be behind the grill or taking orders. It will be called Monsieur Madame.

????How do you pick a spot? Do you need site-specific permits?

????Well, you need health permits for each county so we’ll get one in Orange and LA counties. To get a spot really depends on the rules of each city and property owner. For example, The Irvine Company basically owns Orange County and allows trucks around its buildings. Every Monday there are three trucks parked outside of PIMCO and I hope one of them is going to be mine.

????Are there any lessons or experiences that translate from your old finance career to your new food truck career?

????Managing assets and starting a business are very different, but both my wife and I started as controllers. So we understand that, at the end of each day, there are cash flows and if you don’t get them right nothing else matters. So we understand fixed costs and variable costs and pricing. I don’t know if everyone running a food truck really knows those things.