The challenges and rewards of operating a food truck, according to the people behind the wheel
I started it when I was 22. I wanted a way out of the job that I had gotten right out of school, which was working at a high-end retailer. Long story short, I made mac and cheese for some family and friends. They really loved it. Food trucks were at the breaking point of popularity, so put two and two together, and in order to get out of one job I had to get into another.
At the time, a food truck boom was happening, and so, in the Twin Cities, it just was a natural progression for me to go from the tent and tables set-up to a truck to be able to do more. And I felt that I was ready for that and there was a demand for it as well. Not getting burned out was also a huge thing to balance and to figure out, because at the beginning, you’re just constantly going. I wanted to take every opportunity I possibly could, but learning to say no was a hard thing for me. I think just because I wanted to do everything, but I had to also learn how to take care of myself in the business as well.
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