Written by Emily Glaser
Suzy Salwa Phillips does not like the word “no.
Nor, it seems, do other food truck purveyors, particularly those with the grit, stamina, and pure tenacity to turn their wheeled ventures into brick-and-mortars. Because it is often those attributes—not capital gleaned from Mom’s account or wealthy investors—that melt into a literal recipe for success.
The evolution from modest, mobile business to brick-and-mortar may seem bafflingly risky, as the investment, and the risks, multiply, but for these culinary entrepreneurs, it’s sensible and shrewd, even if driven by passion. With stubbornness and talent and moxie, they turned wee kitchens into real ones and customers into fans, because their dreams were bigger than a 190-square-foot truck could hold.
Feeling hungry? Visit Capitalatplay.com/Coop for a full list of the FREE delectables these food trucks and restaurants are offering our readers this month with the code PLATE@PLAY. Then sign up for our newsletter for a chance to win even bigger (like a dinner for two or a gelato of the month membership!).
Editor’s Note: In our June 2015 issue we took a look at the rapidly-expanding food truck scene in Western North Carolina (“ON-THE-GO Rolling Food Sensations”). Since then, some of the businesses we profiled have expanded/graduated to permanent brick-and-mortar locations, so we decided it was a good time to check in with them and find out how they achieved their milestones.
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