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Lip Smackers Food Truck and Catering shares insights on how to successfully operate a food truck business.
Based in Willis, Texas, Lip Smackers Food Truck and Catering is known for its gourmet wagyu beef dishes. This food truck is the result of a partnership between local chef Angelica Sammons and Stofa Rosa Ranch, a prominent supplier of wagyu beef. Discover more about this food truck below.
Owners
Jimmy and Rhumina Stofa – Stofa Rosa Ranch, and Angelica Sammons – Chef/Operator
Date Founded
Sept. 3, 2022
Location
Stofa Rosa Ranch in Willis, Texas
How many trucks do you operate under this brand?
One.
Do you also operate brick-and-mortar locations under this brand? If so, how many?
No.
What inspired the name of your food truck?
The name initially came from a BBQ concept, reflecting a strong passion for that type of cuisine. When the chance to shift to a mobile catering business arose, the name adapted perfectly, allowing it to cater to various events ranging from small gatherings to large festivals, while still embodying its original essence. It became associated with quality, convenience, and a distinctive culinary experience.
What led you to establish a food truck?
The creation of our food truck sprang from a dynamic collaboration between Stofa Rosa Ranch, our primary wagyu beef supplier, and renowned local chef Angelica Sammons. With her extensive background in the restaurant industry, Angelica was seeking a new culinary challenge. Together, we combined our creativity, determination, and teamwork to develop a unique and adaptable wagyu beef food truck concept, offering a gourmet experience that showcases premium cuts of wagyu beef in imaginative and delicious ways.
What items are on your food truck menu? Why did you select this cuisine?
We operate as a mobile caterer, providing a variety of food options that may change depending on the event or location. Some standard items on our menu include:
- Appetizers: Nachos, cheese sticks, wings, onion rings, and fried green tomatoes.
- Main dishes: Burgers, baskets, sandwiches, and wraps.
- Sides: Fries, tater tots, mac and cheese, and coleslaw.
- Desserts: Funnel cakes, fried fair foods, and homemade treats.
This menu was chosen for its adaptability to different experiences and customer preferences.
Do you prepare all your food in the truck, or do you use a home kitchen or commissary space?
We currently operate out of our food truck kitchen. To better serve our customers and expand our services, we are developing a new catering kitchen. This dedicated space will enhance our flexibility, boost our capacity, and improve overall efficiency. With upgraded equipment and streamlined workflows, we can create higher-quality products, optimize our processes, and position ourselves for long-term growth.
What do you enjoy most about being a food truck operator?
The most rewarding aspect of operating a food truck is interacting with a diverse range of customers. From office employees to construction workers, we meet people from all walks of life. The changing landscapes we encounter while traveling to various locations is another benefit, allowing us to experience new communities. Furthermore, food trucks often become integral to the local scene, participating in events and supporting nearby businesses. The scheduling flexibility also enables us to balance personal and professional life, allowing for more time with family and friends. Additionally, food trucks offer the chance to tailor experiences for each customer, whether through unique flavors or special requests.
What are some challenges of operating a food truck?
The most significant drawback of food truck operations is the inherent unpredictability of the business. Factors like weather, mechanical failures, and last-minute cancellations can disrupt our plans and heavily affect our income.
When an event is canceled or delayed unexpectedly, we can face substantial income losses. Furthermore, the long hours we often work during busy events can be exhausting, particularly in extreme conditions.
Finally, the inconsistent results of food truck events can be discouraging. The success of events can hinge on various elements, including weather, location, and competition. If attendance is low, operators may struggle to break even.
What have you learned since launching your truck?
The food truck lifestyle fosters a strong sense of community amongst operators. Despite the competition, food truck owners often support one another by sharing experiences and insights. It’s a high-risk business with potential rewards, and the most memorable events arise from stepping out of the ordinary. Efficiency is vital for success, and a commitment to continuous learning is essential.
If you could go back, what would you do differently at the beginning?
Looking back, there are several things I might have changed when starting Lip Smackers. For instance, automating our POS system would have saved time compared to our initial reliance on paper tickets. Enhancing storage with additional cupboards and a refrigerator/freezer combo would have provided greater flexibility. Installing an instant hot water system would have addressed our frequent demand for hot water. Had I been more foresighted, I could have made our operations more effective and profitable from the start. By being more discerning about the events we attended and fostering relationships with local businesses, we were able to increase visibility and draw in new customers.
What advice would you give to aspiring food truck owners?
Advice:
Your mobile kitchen is not just a business; it is a chance to pursue your passion. Every dish you create reflects your dedication and hard work. Embrace challenges as opportunities to grow; your food truck journey is filled with potential. Buckle up, ignite your passion, and embark on your culinary adventure.
Tips:
Think outside the box! Carve out your niche. Set clear goals to guide your direction and achieve incremental wins to stay motivated. Network with other food truck operators and learn from their journeys. I’ve encountered many fantastic, supportive individuals who have guided me through tough situations.
- Develop a strong online presence: Leverage social media to promote your food truck. If people don’t know about you or where to find you, how will they connect?
- Provide a memorable experience for your customers.
- View setbacks as opportunities for improvement.
- Savor the journey and celebrate your victories.
Do you have any memorable anecdotes about running your food truck — unique interactions or special events you’ve participated in?
Our very first food truck event is etched in my memory. After 14 years in restaurant ownership, I thought running a food truck would be a piece of cake, especially with the support of Jimmy and Rhumina Stofa. However, that first day was a nightmare! Everything that could go wrong did: the generator failed, the gas line to the stove kept disconnecting, the AC tripped a breaker, and we ran out of hot water and propane.
Despite these challenges, the local community, familiar with both me and the Stofas, came out in large numbers and was extraordinarily patient and understanding. That day was tough but served as a crucial learning experience. Now, two years later, we have resolved those initial issues, and our food truck has become a local favorite.
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