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.
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.
4. After eating at your truck I felt the name Devilicious and your tagline (“food so good, it’s bad”) was so incredibly fitting. How did you come up with this concept?
We wanted the food to reflect our East coast and Midwest backgrounds.. Hearty comfort food made with love from Mom.. But with our twist and personality wrapped up inside a deep fried ball of yumminess!!
5. What’s your favorite thing about running the business and what is your biggest challenge?
Favorite: Getting up everyday and going to run OUR business
Challenge: Getting up everyday and going to run OUR business!
6. What are some things that are different than you expected about running a food truck?
We did a lot of research and put a considerable amount of thought and time into building this concept.. We think that it is exactly what we thought it would be, well maybe we are having too much fun 🙂
7. What would you say is your most popular item?
LOBSTER GRILL CHEESE!!
8. What is something “off the wall” that you would love to put on your menu but aren’t sure people would go for?
I would love to put a Krispy Creme Donut sandwich with peanut butter, cream cheese, and bacon.. MMMMMMMMM
9. I have heard that there is a lot of paperwork, permits, inspections, in order to get on the road. What did you think of that process? How long did it take from start to finish?
It took longer then we expected, especially with purchasing a used truck that was not an original San Deigo County truck.. chasing the proper paperwork was tedious and frustrating to have to deal with other peoples schedules.. But we made it happen and the day we finally got our health permit was AMAZING.. from start to finish was several months.
10. We get a lot of people on SD Food Trucks Facebook page asking for advice on starting a truck. What advice would you give to someone who was thinking of starting their own food truck business?
Do your research and don’t let anything stop you from chasing your dreams.
11. What was the process of procuring a truck?
Search, search, search.. and make sure it is up to code.. VERY important!
12. What locations are the best for you? Near school/universities, public events, lunchtime near office buildings, etc? How are the crowds different in different locations?
Wherever there are people who love your food.. it can be hit or miss depending on your offerings and price point.
13. Is there a (friendly) rivalry between the other food trucks in town?
I don’t think so, we are all working together to help create a great food truck atmosphere in San Diego, we enjoy working with the other trucks immensely.
14. What cuisine would you love to see in a food truck in San Diego?
Canadian Food, lol!
15. What is the best thing you’ve ever eaten from a food truck? Which truck was it and what did you have?
I only get the time to eat on mine!! But I am a huge fan of the Corner Cupcake girls, they have awesome cupcakes.
You can find Devilicious at http://www.deviliciousfoodtruck.com/ and Twitter as @Deviliciousfood. They also do catering for special events.