by SDFT | Apr 28, 2011 | Truck Interviews, Truck News
Two for the Road’s cool retro blue-checkered truck serves up tasty “Mobile American Comfort Food” like kicked-up corn dogs, New England Lobster Rolls, Miami Mojito Chicken Sandwiches, and Seattle Salmon Burgers. The owners were kind enough to take the time to answer a few questions about why they opened a truck and their food philosophies exclusively for SDFT!
1. What are your names?
Lisa Orchow, Roberto Luciani and Austin Booker
2. When did you open for business as a San Diego food truck?
We opened in March of this 2011.
3. What did you do before you had the food truck? What’s your background?
I was in the travel industry and Roberto was an executive chef in Las Vegas. Austin is our son who just graduated high school and is working with us everyday.
4. Why did you start a food truck?
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by SDFT | Apr 26, 2011 | Truck Interviews
This 2-truck fleet consists of the Sweet Treats truck, which is a sleek, hip ice cream truck that caters to the young at heart, and the Dessert Truck, which is designed to make you feel like you are at home in your kitchen; it is equipped with a refrigerated display case, freezer, a kickin’ sound system with outdoor speakers and a flat screen TV. They aim to bring back the childhood memory of chasing after the old ice cream truck with money in your hand to buy your favorite ice cream bar, but they have taken it to a whole new level. This duo serves a variety of mouth-watering treats such ice cream bars, gourmet cupcakes, brownies, cookies, chips, soda, and also water, Gatorade and Monster Energy drinks.
1. Who are you and what is your background? When did you open for business?
Sweet Treats is made up of Chris and Jennifer Saint, husband and wife duo!
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by SDFT | Apr 20, 2011 | Truck Interviews
MIHO Gastrotruck has quickly become one of the most popular and highly regarded food trucks in San Diego since their opening in May 2010. This San Diego food truck is owned and operated by Juan Miron and Kevin Ho (Kevin answered the interview questions below). Their philosophy is to “use fresh, local, and thoughtfully sourced ingredients to create hand crafted street food that is affordable, convenient, and delicious.” 
1. How many people work inside the truck at one time? What’s going on in there anyway?
We roll with a crew of 4 for each shift – cashier, expo, plancha (grill), and cold line.
2. What’s your favorite thing about running the truck and what is your biggest challenge?
The most rewarding aspect is developing a sense of community at each of our locations. Our customers, or HOMI’s as we like to call them, are mostly regulars that come on a weekly basis. We really enjoy getting to know them and giving them something to be proud of in their “work” community – a lot like the sense of belonging and attachment you have with your local bar or favorite restaurant. The Cheers theme song got it right – sometimes you wanna go where everybody knows your name, and they’re always glad you came.
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by SDFT | Apr 19, 2011 | Truck Interviews
Corner Cupcakes closed in Jan. 2012.
Corner Cupcakes is San Diego’s mobile cupcake shop, visiting various locations in the County every week bringing fresh, baked from scratch cupcakes to the public. The ladies who run the truck were kind enough to answer some questions for SDFT about themselves, their business, and their delicious creations.
1. Who are you and what is your background?
Amanda Schnitzius, 28 years old, BA in Mathematics from SDSU. Quit my corporate job as a Payroll Technician in October to open up the cupcake truck. Self taught baker, although my great grandparents were bakers so I think I may have gotten their genes. Tina Swanson, 27 years old, BA in Political Science from UCSD. Quit my corporate job as a Field Marketing Specialist in September to open up the cupcake truck.
2. When did you open for business?
Corner Cupcakes opened at the end of October 2010. However, our company Happy Tiers Bakery, LLC opened in February of 2010.
3. Why did you start a mobile food truck? And why cupcakes?
We were operating as Happy Tiers Bakery, LLC, a wedding and custom cake bakery, part time after our jobs and on the weekends in a rental kitchen in Clairemont Mesa. Business was going really well and we knew that we could take the business full time and it would be successful. Around July 2010 we looked into getting our own storefront, but quickly realized that it was going to cost A LOT of money to start up. So, we talked about opening a mobile bakery instead. We quickly became very excited about the idea…probably more excited than opening our own store. When we were looking into getting our own store, we had planned on there being cupcakes for sale for walk-in customers, so we carried that thought over to the mobile bakery. Thus, the cupcake truck was born.
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by SDFT | Apr 18, 2011 | Truck Interviews
Dyann Huffman and Kristina Repp run Devilicious, a San Diego food truck that opened for business this past December. Their tagline is, “food so good, it’s bad” and after trying their “fried balls of yumminess,” mango smoked pork, smoked bacon dog with kimchee, or the decandent lobster grilled cheese, you will understand why.
1. When did you open for business?
December 3rd, 2010, San Elijo Tree Lighting Event. 
2. What did you do before you had the food truck? What’s your background?
Dyann: Graduate of CIA, Exec chef, Sales for US Foodservice
Kristina: Managed front of house restaurant from quick casual to fine dining
3. Why did you start a food truck?
We wanted to start something of our own, and it seemed like a good first step to our eventual store front and chain of Devilicious concepts. It combines mutual love of food and passion for the restaurant industry.
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1. What are your names?
