Dale’s Fried Pies Archives

Addressing the “Friend Discount Problem” Let’s say you’re opening a food truck. You’ve gotten your vehicle inspected, perfected your menu and announced your grand opening to the world. You’re a little nervous. You’re not sure who’s going to show up. You send out an email… Read More >

After Picture It’s been a while since I last wrote about my commissary kitchen at the Central Collective. Back in May, we had just placed our order with KaTom for our sinks, range, and hood system. Since then, the equipment has been installed, the floors… Read More >

Is Your Business Cruisin’ for a Bruisin’? When I first started Dale’s Fried Pies, I did a lot of reading about mobile food. During that initial research I came across countless articles about “turf wars” between food trucks in big cities where permits were limited…. Read More >

In Hindsight A friend of mine who is thinking about starting a food truck recently asked what surprised me when I first started Dale’s Fried Pies. More specifically, he wanted to know if there were costs associated with running the business that I hadn’t anticipated… Read More >

It’s Time We Had a Little Talk Let’s discuss insurance, shall we? I know it’s nowhere near as exciting as thinking about your menu, or designing your perfect kitchen, or finding out the best way to connect with your customers, but it’s something that every… Read More >

How We Roll This month, my mobile kitchen was finally completed, and passed its initial inspection with flying colors. Since then, I’ve been getting used to all the new luxuries it provides: air ventilation, protection from the elements, and running water, to name a few…. Read More >

So Glad You Asked! Maybe one day, when food trucks are as familiar as fast-food restaurants, customers will just order food and pay for it. Until then, if you sell food from a mobile kitchen, you know that a big part of the business you… Read More >

Photo by Shawn Poynter Equipped! For those of you who haven’t been following along, I’m Dale Mackey, owner of Dale’s Fried Pies, and I’m in the middle of building a commissary kitchen for my pie business at a building my husband and I bought in… Read More >

“Please Provide Additional Information” We had designed the kitchen in our commercial space, the Central Collective, with a professional architect who had worked on kitchens in commercial spaces before. We had executed the build to this point with a skilled professional contractor. With our representative… Read More >

From Truck to Trailer A friend recently asked me why I decided to build a food trailer instead of a food truck. After all, when you hear about mobile food, people tend to be talking about food trucks. Concession trailers and food trucks have both… Read More >

Progress, Pain, Repeat Hello, friends! I’m reporting to you live, from the trenches of kitchen-building. As I’ve mentioned before, I’m currently in the middle of two big projects. 1. Rehabbing a trailer so that I have an efficient way to serve pies from a mobile… Read More >

Five Reasons to Hyperfocus Your Food Business As pretentious as it may sound, the seeds for my business, Dale’s Fried Pies, were planted on a trip to Spain with my husband in 2012. Our hostel was a few blocks away from San Ginés, a little… Read More >