food trucks Archives

How to Start a Food Truck Interested in starting a food truck? We spoke with Duncan Trout, co-owner of Mexican-American food truck Captain Muchacho’s, about his experiences with owning and running a food truck in Knoxville, Tenn., and he served up some advice for aspiring… Read More >

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 >

Get What You Want with Assertive Booking As the holidays draw near, I find myself bombarded with invitations to participate in various holiday-themed events—Thanksgiving 5Ks, holiday shopping fairs, and private holiday parties to name a few. In holiday seasons past I’d say yes to everything,… 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 >

The Tough Choices that Make or “Brake” a Food Truck Build On March 14, 2013, I started to build a mobile kitchen. I’d been selling fried pies from a small wooden stand, but that wasn’t quite cutting it. I needed more space, running water, electricity,… Read More >

Introducing Dale Mackey for The Commissary We at the KaTom Blog are thrilled to introduce Dale Mackey, an artisan, community builder, and writer whose businesses exemplify a new approach to foodservice in our increasingly mobile world. Dale will be posting regularly here in the KaTom… Read More >