Bun B has found tremendous success with Trill Burgers, and he has now explained the difference between his runs in rap and fast food.
During a late-February interview with the 85 South Comedy Show, the UGK veteran discussed his pivot to being a restaurant owner and the freedom it has earned him over the past few years.
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“A lot of people think this rap shit is going to get you everywhere you want to go,” he said. “No, they want to know how you became successful; what is your skillset; what did you work hard and train to do; how does that transcribe into other spaces?”
The rapper said that his restaurant, which started with pop-ups before expanding to a physical location last June, began growing once he used his music business connections to move into big festivals.
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“That’s all I needed with this burger, was the opportunity to cut through all the bullshit and just put the burger in front of muthafuckas and let them try the burger,” he said. “So I took the burger everywhere that I could go.”
Bun remembered his experience at Coachella, where Trill Burgers set up a stand in 2023. He said that while he couldn’t have gotten in as an artist, he had priority parking and his own golf carts as a celebrity food vendor.
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“I’m flexing around these hoes, you know what I’m saying?” he said, before explaining how he loved setting up a stall at Rolling Loud because they let him do things his own way with full transparency and flexibility.
Watch the Houston legend talk about his latest endeavor at around the 51 minute mark below:
During an appearance on AUX MONEY that aired in mid-December, the Texas MC discussed his vision for Trill Burgers and how he wants it to grow past the confines of his home turf in a manner similar to his and Pimp C’s music.
“We created this brand to scale up and scale out,” he began. “So while I am proud of the fact that we started this company in Houston and Houston helped us to get to where we going, I want this to be as much of a cultural export as UGK’s music was.
“I want it to be representative of the city and associated with the city just as strongly, so I do plan to scale this burger out to other cities for sure.”
He concluded: “Definitely going to probably stay in Texas for the most part in the earliest stages, because it’s going to be easiest for us to maintain consistency and source ingredients in a financially viable way.”
