Meals Truck Highlight
When Kristie Jacobe discovered herself out of labor after COVID-19, she determined to pursue her ardour of beginning a meals truck.
Picture: Off the Griddle
September 3, 2025 by Bradley Cooper — Editor, ATM Market & Meals Truck Operator
CPA Kristie Jacobe discovered herself out of labor throughout COVID-19. Quite than try to leap again into the finance house, she determined to pursue her dream of proudly owning and working a meals truck, which might come to be often called Off the Griddle.
The identify displays her purpose to be “off the grid” and never serving prepacked meals. Right now she operates two meals vehicles below this model, with a brick and mortar location on the best way. Study all about it in as we speak’s Meals Truck Highlight Sequence.
Date based
05/2021
Location
Saint Charles, Iowa
What number of vehicles do you use below this model?
Two
Do you use brick-and-mortar areas below this model as properly? What number of?
We simply bought a brick and mortar and need to open subsequent yr.
How did you give you the identify?
The identify Off the Griddle got here to life as a playful twist on “off the grid” — as a result of let’s face it, our meals would not observe the gang. We’re not slinging frozen meals or prepackaged sides; every little thing we serve is do-it-yourself, sizzling off the griddle and full of taste you will not discover in your common meals truck lineup. It is a identify that displays our insurgent spirit within the kitchen — daring, recent, and a bit off the overwhelmed path.
What prompted you to start out a meals truck?
I by no means got down to run a meals truck empire. I went to highschool to be a CPA and spent years constructing a profession on this planet of finance. However when the pandemic hit, like so many others, I misplaced my job — and with it, the sense of stability I had labored so exhausting for. It was a tricky season, one full of uncertainty and worry. But it surely was additionally when my husband checked out me and mentioned, “Why not do what you’ve got all the time liked?” Cooking had all the time been my means of caring for individuals, of bringing consolation and pleasure, and abruptly, it grew to become the muse for one thing solely new.
We purchased an previous ’78 meals truck that did not even run. It was rusty, worn out, and truthfully… it felt like a protracted shot. However my husband and his brother dove in and received it working inside a month. From that first fry on the griddle, I discovered myself once more. There have been loads of errors, a pair blown engines, and quite a lot of tears — but in addition a lot development, satisfaction, and function. Six months later, we purchased our first brand-new trailer. Then one other. Now we run 5 trailers, a catering enterprise, and a industrial kitchen — all constructed on religion, grit, and the assumption that generally shedding every little thing leads you precisely the place you are meant to be.
What’s in your meals truck menu? Why did you select this delicacies?
Our menu is constructed round meals that is private — not simply widespread. Mama’s Grinders have been a staple in my household for years, and now they’ve change into a fan favourite, with many purchasers saying they’re higher than what you may discover on the Iowa State Honest — which is the best praise we might ask for.
Our pulled pork is one other standout. It is made utilizing my very own home recipe, one thing I’ve perfected over time and by no means shared. It is daring, tender, and unforgettable — that is why you may discover it featured in a number of menu objects, from sandwiches to loaded fries and even grilled cheese. All the pieces we serve is do-it-yourself, not premade — a uncommon promise within the meals truck world, and each chew displays the care, taste, and household roots behind Off the Griddle.
We’re proud to supply one thing for everybody — from our hearty hand-cut Philly cheesesteaks and connoisseur burgers to our crispy mozzarella sticks and signature sides. Even our plant-based Inconceivable Burger will get the identical do-it-yourself care as the remainder of the menu, as a result of we consider everybody deserves a scrumptious meal, irrespective of their dietary preferences. Each merchandise is crafted with actual elements, actual effort, and actual love — no shortcuts, no frozen fillers. Whether or not you are grabbing a fast lunch or feeding a pageant crowd, our purpose is to serve meals that looks like house, tastes like consolation, and retains you coming again for extra.
Do you make all of the meals on the truck or do you employ home-based kitchen or commissary house?
All of our meals is ready recent, proper on the trailers — nothing sits below warmth lamps or comes out of a freezer. Cooking every little thing on-site ensures the most effective taste and high quality in each chew. It additionally means we’re not restricted by pre-packed parts, so it is loads tougher to promote us out at occasions — we maintain the griddles sizzling and the meals flowing!
What’s the most effective a part of being a meals truck operator?
The most effective a part of being a meals truck operator is the individuals — palms down. Each occasion, city, and pageant brings new faces, acquainted smiles, and unforgettable moments. There’s one thing particular about serving up meals you’ve got poured your coronary heart into and watching somebody take that first chew and light-weight up. It is fast-paced, difficult, and a bit chaotic at occasions, however the connections, the group, and the enjoyment we get to be part of day by day make all of it price it. Being cell lets us convey that have anyplace — and that freedom is fairly unimaginable, too.
What is the worst a part of working a meals truck?
The toughest a part of being a meals truck operator is not the lengthy hours or the quick tempo — it is the unpredictability. From struggling to search out and maintain dependable employees, to pouring money and time into occasions that develop into duds regardless of asking all the precise questions, there are days that take a look at your persistence and your pockets. And irrespective of how a lot you propose, one thing surprising all the time appears to come back up — climate, gear points, last-minute adjustments. It is a enterprise that calls for resilience, fast pondering, and an entire lot of grit. However even on the toughest days, the love for what we do retains us shifting ahead.
What classes have you ever realized since launching the truck?
Since beginning this journey, I’ve realized some huge classes — many the exhausting means. In the beginning: all the time be a bit over ready. Whether or not it is provides, staffing, or a backup plan, it is higher to have it and never want it than the opposite means round. I’ve realized to ask the precise questions earlier than committing to occasions and to belief my intestine when one thing would not really feel proper. One of the vital highly effective classes? Know your price. Not each alternative is the precise one, and never each buyer sees the worth behind do-it-yourself, high-quality meals — however that does not imply you decrease your requirements. And maybe most significantly, I’ve realized to essentially know my numbers — meals prices, overhead, and labor — as a result of ardour fuels the enterprise, however data retains it working.
Is there something you’d have accomplished otherwise in the beginning?
If I might return and do one factor otherwise, it could be taking extra time early on to actually perceive the enterprise aspect of issues — particularly pricing, contracts and meals prices. I used to be so centered on creating superb meals and getting our identify on the market that I underestimated how shortly bills can add up and the way essential it’s to guard your time, product, and value. I’ve realized loads since then, however having that basis from the beginning would’ve saved me some expensive errors and hard classes.
Any ideas/recommendation to others pondering of launching a meals truck?
Eager about beginning a meals truck? Listed below are a number of ideas I want I had recognized from the beginning: Know your numbers — meals prices, labor, and overhead will make or break your small business. All the time over put together — further provides, backup plans, and a bit wiggle room go a good distance. Ask detailed questions earlier than committing to occasions — not each occasion is price your time. And most significantly, know your price. Do not undervalue your meals, your time, or your effort. It is exhausting work, however for those who keep passionate and ready, it is one of the vital rewarding rides you may ever take.
Do you’ve gotten any anecdotes about working a meals truck — any distinctive interactions or particular occasions you’ve got been booked at?
One of many coolest elements of this journey has been the distinctive and surprising locations this meals truck life has taken us. We have served at main occasions throughout the nation — from the Canadian border to the seashores of Florida — together with Minnesota, Wisconsin, Indiana, South Dakota, Montana, Colorado, Texas and past. We have cooked at Trump’s Doral Golf Course in Florida throughout a LIV Golf Event, and we have had the surreal expertise of an up-close, non-public live performance with Jelly Roll after a poorly run pageant became an unforgettable night time. Alongside the best way, we have had the respect of feeding artists like Bailey Zimmerman, Craig Morgan, Corey Farley and Ashton Graft. This job retains us on our toes, however the individuals we meet and the locations we go make each mile price it.
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