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Grub Truck Y’all embraces the freedom of the open road with its food truck serving classic American dishes.
Food trucks offer operators a remarkable amount of freedom. Unlike traditional restaurants, they can relocate to where customers are. This vital adaptability is exemplified by Grub Truck Y’all, a food truck based in Denton, Texas. Discover more about their journey below.
Food Truck Name
Grub Truck Y’all
Owners
Ciarra True
Date Founded
April 6, 2023
Location
Denton, Texas
How many trucks do you operate under this brand?
One.
Do you operate brick-and-mortar locations under this brand as well? How many?
No.
How did you come up with the name?
While having lunch with a close friend, we exchanged ideas for the name. Suddenly, he suggested, ‘Grub Truck Y’all.’ We looked at each other and realized it was the perfect fit. It captured the vibe I was aiming for. After all, who doesn’t love a great grub truck, y’all?
What prompted you to start a food truck?
Following the COVID pandemic, I was focused on meal prepping, but I felt compelled to pursue something greater. Not yet ready for a permanent restaurant space, launching a food truck seemed like a fantastic way to follow my passion. It would enable me to share my love for cooking with a broader audience while offering the creativity and flexibility that can sometimes be lacking in a conventional dining establishment.
What’s on your food truck menu? Why did you choose this cuisine?
Grub Truck Y’all specializes in American cuisine featuring gourmet burgers, hot dogs, chicken, and fries. You can’t go wrong with a juicy cheeseburger and crispy fries; they are quintessential comfort food loved by many. We selected American cuisine for its versatility and deliciousness, allowing us to creatively use high-quality ingredients while providing a familiar experience that brings people together.
Do you make all the food on the truck, or do you use home-based kitchen or commissary space?
Yes, everything served at Grub Truck Y’all is freshly made on the truck, which operates as a permitted commissary.
What’s the best part of being a food truck operator?
The freedom of being mobile is the best aspect. There’s something special about driving home after a successful event, feeling mentally and physically drained but eagerly anticipating the next day’s adventures. The ability to take our food to different locations and connect with new people each day is genuinely fulfilling.
What’s the worst part of operating a food truck?
I wouldn’t label it as the worst, but the biggest challenge is the need to continuously think on your feet and adjust to new situations. Owning a food truck requires wearing many hats: you become an operator, mechanic, plumber, electrician, accountant, marketer, cook, and more. It can be demanding, but it keeps you agile and constantly learning.
What lessons have you learned since launching the truck?
Expect nothing. It’s best to under-promise and over-deliver, and most importantly, always keep a roll of duct tape handy.
Is there anything you would have done differently at the start?
I would have put more thought into the equipment layout to maximize efficiency for the crew while minimizing collisions.
Any tips/advice to others thinking of launching a food truck?
Choose a path—whatever it may be—and focus on executing it well. Remember to enjoy the journey, as it’s a marathon, not a sprint. Above all, be kind to yourself; this endeavor is challenging.
Do you have any anecdotes about running a food truck — any unique interactions or special events you’ve been booked at?
Every event presents a unique experience, and that’s what makes operating a food truck so exciting.
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