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Hannah Ashor

Hannah Ashor is a marketing professional turned co-founder and contributing author to Mobile Cuisine Magazine. She is proud to be a part of this new and exciting sector of the food service industry. She is fueled by the creativity and entrepreneurial spirit in those she meets regularly. Using her event planning background, she organized Chicago’s first food truck event series; the first of it’s kind in the city. Since that summer, Hannah has met with folks on all sides of the industry and shared it online with the Mobile Cuisine readers.Hannah’s enthusiasm, coupled with her event marketing background makes her editorial contribution a vital part of the organization.

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william kellogg

For this week’s 5 on Friday we spoke with the owner of the Maryland based food truck, L’iL Mack’s Barbecue. We wanted to learn more about him, his food and why he decided to join the mobile food industry – and share it with our readers.

Name: William Kellogg

Age: 56

Food Truck Name: L’iL Mack’s Barbecue

Twitter:  n/a

Website:  www.festivalnet.com/lil_mack

Location: Maryland

Year started in the mobile food industry: 2005

Mobile Cuisine:  Why did you become a food truck owner/chef?  

William Kellogg: To carry on the tradition started by my father-in-law.

MC: What was the inspiration for your menu and how did you settle on your food offerings?  

WK: My menu selection was based on the items my father-in-law sold in his restaurant for over 50 years.   It worked well for him & I knew that I wanted to follow in his footsteps by making the best eastern north Carolina minced pork barbecue and starting a new tradition of offering minced turkey barbecue.

MC: Do you have a favorite moment since opening your food truck?

WK: Yes.  I have to say my favorite moment occurs each time I open up the windows of the trailer at each event I vend.  It’s my “aha” moment.

MC: What are your plans for the future? Where do you see yourself and your food truck in 2 and 5 years?

WK: Right now my wife, son & I are vending on a seasonal basis as my son & I have permanent full time jobs.  I plan to retire in 2015 and devote my time to traveling across the northeastern US to vend festivals and continue spreading the food truck fighting hunger initiative.

MC: What one tip or piece of advice do you wish you had been given before opening your food truck?

WK: If it’s not broke don’t fix it.   Stick with what has been successful over the years.  Change may be inevitable, but not always in your best interest.  Wise advice passed down from my father-in-law.

BONUS:  Why did you choose to join the food truck initiative Fighting Hunger In America?  How do you plan to encourage donations?

WK: My family & I wanted to give back and the food truck initiative allows us to present the idea to a new wave of future donors.  We have printed flyers that gives a brief overview of the Fighting Hunger in America goal & mission and we hope this will encourage folks to participate and donate.  In addition, we have also incorporated the info & website on our customer receipts.

If you’d like more information about joining the Give Network Food Truck Fights Against Hunger, check out this article.

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get to know your customers

It’s Get To Know Your Customers Day tomorrow.  This official day is occurs on the third Thursday at the beginning of every quarter.  Rather than “celebrating” an official day, we have a feeling that this is more of a daily mantra for food truck owners and operators.

Many of you know your customers already.  You see them at every Abbot Kinney First Fridays in Venice Beach, every Thursday at lunch in front of the Milwaukee County Courthouse, or every Tuesday evening at Heritage Park in Plantation, Florida. They stand in the beating sun and bitter cold to eat your tacos, burgers, grilled cheese, cupcakes and lobster rolls.  You and your staff greet them, share some quick pleasantries and say good-bye until the next time.

get to know your customersWhat do you know about them?  How could you know more about them?  It’s not about knowing their favorite movie, but more so why they choose your food truck over others, what they purchase, how often and their total spend.

Large companies have huge departments of people tracking and studying the purchasing habits of their customers and those of their competitors.  For smaller companies, there is software and different POS systems that are adding those features.  Those are viable options.

We’ve been promoting our partnership with the GiveNetwork in the Fighting Hunger In America Food Truck Initiative.  Now this isn’t a complete customer data tracking system, however, it allows you to know the customers that are actively engaging with your brand’s belief of raising donations for Convoy of Hope and Meals On Wheels to fight hunger.

After a quick registration and small annual fee of $45, at the end of every month you’ll receive a customer list of those that donated using your unique ‘QR Donation Portal.’  Since these are already your customers, you can further engage with them to encourage repeat purchases…and donations.  The goal is, of course, to raise as much funding for these two great non-profit organizations.  All trucks registered by August 30 are entered to win a $500 gas card.

This Initiative actively engages your customers.  Most fund raising efforts require minimal effort on your customers by purchasing something they already planned on buying and donating a portion of the sale.  It’s nice for the customers and affects the truck’s bottom line.

This new and innovative way to engage your customers in actively participating in the donation process builds a sense of community.  Food trucks can offer interesting incentives (not just money or food) to top monthly donors.  Trucks will be able to track what locations have the largest donations.  The marketing communications and donation promotional options are limitless.  We believe this new mobile platform is the tip of the iceberg in the future of the fund-raising industry.

So, get out there and get to know your customers – however you do it.  If you don’t someone else will…

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Off the Grill El Paso

Before you dive into your veggies, get to know the winner of Mobile Cuisine’s 2014 Food Truck BBQ Of The Year Off The Grill of El Paso, Texas!

This young entrepreneur is taking El Paso by storm.  Adrian Padilla’s passion is fueling his every move.  I asked why start this business while you’re still in high school.  This young man of faith answered, “Once God put this plan in my heart, it just didn’t make sense to wait.”

off the grill“The business itself was inspired by a vision my Grandpa kind of planted,” he explained.  Adrian’s close relationship with his Grandfather taught him a lot about business, who had run his own business successfully for 30 years.  His Grandfather saw the spark in Adrian and encouraged him to start out on his own.  When his Grandfather passed away, Adrian shared his plans with his family and supported him without hesitation.  It was a way to honor his Grandfather and continue his legacy.

Every entrepreneur has that spark, but why grilling?  Adrian said he had fun experimenting with rubs, spices and online recipes on his favorite food – MEAT.  For a city known for “insanely good” Mexican food, he wanted to “do something (else) Texas is known for and felt there was a need for more BBQ.”

Off The Grill was conceived as a prelude to a restaurant, and of course, his love for grilling.  Adrian wanted the name to translate well from a truck to a brick’n mortar.  The name got family approval.  Once he had the name, he partnered with Rigo’s graphics to fulfill his vision giving El Paso something that hadn’t seen before.

Adrian’s favorite part of running the truck is having a close relationship with his customers.  He loves meeting new people, getting out and shaking hands (when time allows), sharing food and telling his customers “Have a great day and maintain!”  After a local media outlet profiled him, an unfamiliar woman contacted him.  She and her family were long-time neighbors of his Grandfather.  They came to the truck, enjoyed some food and stuck around to share priceless stories of his Grandparents.  It’s that interaction that keeps him excited and driven.

With all of his success, the lines might be long at the truck.  His favorite dish is the BBQ Taco, infusing his culture into this pulled pork, pico de gallo salsa and a little bit of lime creation.  Oddly, this best seller wasn’t even on his original menu.

off the grill bbqWe asked him where he sees himself in the future.  Joking around he replied, “Ellen!  Ellen!  Ellen!!”  Realistically, he wants to open a brick’n mortar restaurant, but his immediate plans are to “help the food truck industry here in El Paso.  There are so many wonderful, delicious trucks our here.  I’d really like to change that ‘lunch truck’ stigma that most are familiar with.”  With Off The Grill on the streets delivering mouth-watering dishes, we are confident that change will happen.

In his spare time, which we imagine is quite scarce, Adrian likes to DJ.  He loves all genres of music and has been known to bring his DJ equipment along and add to your food trucking experience.  We like the idea of hitting all of your senses with Off The Grill flavor!

Off The Grill was created in the hopes of building on his Grandpa’s family legacy.  “I wanted to be a blessing to my family just as he was to his,” stated Adrian.  We can feel the passion in every move of this young man.  His faith, family and the memory of his Grandfather inspire all that he does.

On his first day at a Food Truck Circus event Adrian exclaimed to his mother, “This is going to be awesome!”  In the short time Off The Grill has been on the road, it certainly has been awesome!  Congratulations on winning!  We’ll be waiting in lines for those awesome pork tacos too!

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Shark Awareness Day

July has a lot of fun “awareness” days.  In fact, today is “International Nude Day” and “Shark Awareness Day.”  International Nude Day may not necessarily apply to any food trucks unless you get a random streaker.

Shark Awareness Day is something altogether different.  Most food truck owners are known to be scratch-made localvores that try to use organic and sustainable products.  That being said, we can’t always know where our seafood is caught or harvested.  Hopefully, the information presented here will give you additional tools to use when selecting the seafood that appears on your menu.

Sharks, shark attacks specifically, are gracing the news more frequently.  Most recently, the attack on the surfer in Manhattan Beach, California brought to light several ocean safety concerns including, but not limited to shark fishing close to shore and the effects of changing ocean temperatures on shark behaviors.

When you buy local produce or meats and poultry, you can usually connect the dots between farmer and distributor and your kitchen.  With seafood, unless you’re fishing for your own food or know the captain directly, it’s unlikely you’ll ever be able to connect the dots.

Our focus relating to Shark Awareness Day is awareness about how your seafood is caught.  According to the Monterey Bay Aquarium research and conservation site, SeafoodWatch.org, you should always ask your seafood provider, “Do you sell sustainable seafood?”  Does the catching method produce large amounts of bycatch?

What is bycatch?  “Bycatch” is marine life caught unintentionally in a fishery that is targeting other fish.  Worldwide fisheries discard an estimated 38.5 million tons of marine life comprising of 40% of the estimated total catch.

shark awareness dayWhat does this have to do with sharks?  According to Shark Savers, most shark bycatch comes from open ocean fishing fleets that target valuable fish, such as, tuna.  Until recently, shark bycatch was considered a nuisance and sharks were cut loose to swim away.  Now that shark fins are so valuable, fleets have little incentive to reduce shark bycatch.  Where sharks used to be released alive are now “finned” with their bodies dumped at sea.  An estimated 50 million sharks are caught unintentionally.

Fishing methods that produce the most shark bycatch are longlines, bottom trawling, and gillnetting.  We don’t need to fully educate you on fishing methods, just give you a tool to buy your seafood responsibly and sustainably.

We found the Monterey Bay Aquarium Buyer’s Guide a valuable resource for chefs, seafood professionals and consumers alike.  This reference guide lists the best choices to items to avoid.  The list is updated monthly and is also available in an app – great to use while at the store or when you’re dining out.

The Monterey Bay Aquarium and countless other organizations encourage you to make your buying decisions responsibly.  Together we can save the oceans…one meal at a time.

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Cheer Up The Lonely

Cheer Up The LonelyToday is Cheer Up The Lonely Day!  You may wonder why we’d cover a “holiday” like this?  Well, that’s an easy response.  Mobile Cuisine, along with the GiveNetwork and GiveMobi, has been promoting Fighting Hunger In America where the donations are donated to Convoy of Hope and Meals On Wheels.

As you know, Meals On Wheels is instrumental in feeding America’s elderly that are on a fixed-income, homebound, and without a network of friends and family to help them out.  Meals are delivered directly to their homes.  Sometimes that contact is all they have with the outside world with any regularity.

By registering here or clicking on the link in our homepage, you’ll enable your customers to donate to these two great organizations that not only cheer up the lonely, but also provide food and services to people in need around the country.

Join other food trucks that have already registered to make a difference, like Dogs On Wheels, The Grilled Cheese Truck and Baba’s Big Bite.  Register your truck by August 30 and get entered to win a $500 gas card.  The drawing will be held on September 1.  That’ll be a nice way to end the summer food truck season!  It’s easy to register and lets your customers actively engage with your brand with every donation.

Take a moment to cheer up a lonely person today.  Whether it’s a grandparent, neighbor or distant friend, you can always brighten someone’s day.  By registering your truck in Fighting Hunger In America, you’ll be cheering up lonely people on an ongoing basis… and feeding them with every customer donation!

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Off the Grill El Paso

Congratulations to the Off The Grill food truck of El Paso, Texas!  They are the winner of Mobile Cuisine’s 2014 Food Truck BBQ of the Year!  We’re very excited for this young entrepreneur.

Every story leads with owner Adrian Padilla’s age, but we want to learn more about what drives him and his passion for award-winning BBQ.  He’s only been on the streets since November and all we see is an upward trajectory for him.

We’ll learn more about Adrian, his BBQ, his future plans and the smoky, saucy goodness that put him on top.

Rounding out our top 5 BBQ Food Trucks for 2014 are:

2. B Daddy BBQ – San Antonio, TX
3. Gotta Q – Providence, RI
4. Pigs Eatin’ Ribs – Charlevoix, MI
5. Kosmos Q – Oklahoma City, OK

We would also like to thank all of the competitors as well as to all of our readers who voted.

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Eat St Season 5

Season 5 of The Cooking Channel’s Eat St. premieres tonight, so we sat down with James Cunningham to get his thoughts on hosting the show and the state of the mobile food industry.

“Food trucks are not a trend,” declared James Cunningham, host of Cooking Channel’s Eat St.  As Season 5 premieres today, Thursday, July 3, we’re inclined to believe him.

From the moment I said “hello,” James bubbled over with enthusiasm for food trucks.  We’re honored that James took time out of his busy schedule and “sat down” with us to talk about Season 5 of East St., his experiences and the current state and future of food truck industry as he sees it.  This season the Eat St. team visits 27 cities and eats at over 100 trucks.  It’s tough work, but someone’s got to do it.  “Yeah, my job sucks.  I get to travel and eat good food,” he mused sarcastically.  We’re envious.

Without spoiling the season, they visit many expected cities:  Austin, NYC, Denver, Los Angeles, Montreal, and Philadelphia.   Some unexpected places on the list are Knoxville, Portland, Maine, Hamilton, Ontario, and Lafayette, Louisiana.  “Food trucks aren’t just in the major cities anymore.  They’re thriving in smaller cities and suburbs all over the country,” said James.  Eat St. wants to make sure those trucks spotlighted too.

James Cunningham Eat StIt was difficult to name some of this season’s standouts, but he gave it a shot.  One is the Denver-based, kick-a$$ Pink Tank Truck traveling with their own pyrotechnics.  They’re rock’n roll and their bold food is in your face.  Hot sauce ice cream?  Wha??  Hell yeah!  Le Eiffel Burger off of the Mainely Burgers Truck in Portland, Maine was a definite standout to James.  The tower of housemade crispy onion strings must’ve sent him over the edge.  When we read the description of Orlando’s Swede Dish Truck’s Viking Dog – Swedish thin bread stuffed with an all-beef hotdog, homemade mashed potatoes with Swedish spices and fresh crab salad – we were captivated.  I could almost hear James drool re-living his first bite.

We asked James how he gears up for a grueling (read sarcasm) schedule of 27 cities and over 100 trucks.  We were relieved to find out that filming is stretched out over the year.  We wondered how many burgers, tacos and super-spicy dishes he’s consumed for our viewing pleasure.  He doesn’t remember, but he always keeps a stash of antacid tablets close by for those habanero and jalapeno-laced dishes.

It takes a day of filming per truck and there are 2-3 crews filming at any given time.  “There are a lot of moving parts” involved in the filming and editing process.  A typical shoot starts at a truck’s commissary or kitchen to film their prep for the day.  They’ll film a lunch service and capture feedback from customers.  They strive to be fair to the food trucks and their owners.  “It’s all about the food truck owners, not me,” James said.  His infectious enthusiasm and adventurous eating makes him a great ambassador for this industry.

“Every city has its own food truck personality,” said James of his travels throughout the US and Canada.  “The LA food truck scene is so mobile,” he commented.  While the carts and trucks of Portland, Oregon are primarily stationary and located in pods.  He’s experienced how some cities welcome these food entrepreneurs with arms wide open, while other cities are restrictive in their legislation.  It all depends on the background of the local politicians and how powerful the local restaurant association is in that particular city.

The fighting between the brick’n mortar restaurants and food trucks amazes him.  He reasoned, “So many food trucks have expanded into brick’n mortar restaurants and the restaurants have expanded into food trucks.  There is so much overlap and blending, the animosity between the two groups seems silly.”

Since many of the food trucks they once visited have grown into brick’n mortar restaurants, Eat St. may visit them in future seasons to see how they’ve grown and evolved.  This is a great opportunity to show how these food truck entrepreneurs continue to grow and contribute to their local communities.

James has seen the industry evolve over the years.  He’s excited to see the next generation of mobile food – more ethnic influences and pop-up kitchens.  “Pop-up kitchens are really cool!” exclaimed James, but knows that will probably create a whole new set of licensing challenges.

James Cunningham Food Truck

During James’ off-season, he’s still on the road and never stops exploring the local food truck scenes throughout North America.  I asked if he ever gets recognized.  “Sometimes,” he recalled.  You’ll never hear him say, “Do you know who I am?!”  I thought I could provoke his “diva” side, but he kindly reminded me that Canadians aren’t divas.  With a chuckle, I knew he didn’t have a diva bone in his body.  He just loves the food and the people he gets to meet along the way – with or without the camera crew.

Since James has been doing this for a while now and has seen nearly everything, we asked him what type of truck he’d open, if he could.  Surprisingly, no one had ever asked him.  He mulled over for a moment and dug into his Canadian heritage…  He answered, “A gourmet bannock truck.”  Bannock is deep fried flat yeast dough that can be eaten alone or with sweet or savory toppings.  That sounds good to us!  I’m sure it’s a recipe for success, but we prefer him traveling, tasting and sharing with us all of the great mobile food out there on Eat St.

Don’t miss the Season 5 premier of Eat St. airing tonight and every Thursday at 8/7c on the Cooking Channel.  It’s going to be another season of passionate, creative people sharing their mouth-watering food.

Join Mobile Cuisine for a live Twitter chat during the show with #FoodTruckChat.

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COH Disaster-response

Even though you didn’t win the $500 gas card this time, we’re giving you another chance! Register your truck to Fight Hunger In America by August 30 and you will be entered for the drawing on September 1.  It’ll be a great way to cap off your summer!

Many trucks around the country have signed up to support Fighting Hunger In America already, including The Roasted Shallot of Phoenix and the LA-based Grilled Cheese Truck.  We’re so happy to that they’ve decided to actively engage their customers to become donors.

Fighting Hunger In America benefits two reputable not for profit organizations: Convoy Of Hope and Meals On Wheels Association of America.  These two groups are working hard to feed and care for people throughout the United States and around the world.

Convoy of Hope has been especially busy responding to the tornado-devastated areas throughout the country.  “In total, we’ve shipped more than 107,895 pounds of relief supplies to Arkansas, Kansas and Mississippi,” says Chris Dudley, disaster services response director. “Our teams are working with local volunteers to distribute relief and assist homeowners with debris removal.”

Registering your food truck to Fight Hunger In America allows your customers to easily donate to Convoy of Hope while they wait for their taco, sandwich or cupcake.

Convoy of Hope

Credit: Sein Kwon

“You don’t know how valuable the resources are that Convoy of Hope offers until you are in a place when you need them,” said one local leader of Vilonia, Arkansas. “When you’re donating to Convoy of Hope, it’s about more than just you. It’s about more than just your community, it’s about thinking of others.”

The registration process is simple.  Follow the link, answer a couple of questions, pay a small annual fee (for marketing opportunities), and you’ll receive your signage in the mail.  Post it on your truck where your customers can see it and encourage them to donate.

The more trucks that join Fighting Hunger In America mean more resources to support disaster-relief… right now.





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Congratulations to BONMi!  They have won the $500 gas card from the GiveNetwork/Mobile Cuisine food truck initiative – Fighting Hunger In America!

They are one of the many food trucks that have signed up to enable their customers to be a part of the giving process.  All of the donations gathered are shared equally between Convoy of Hope and Meals On Wheels.

David Lynch and the principle owners of BONMi all have restaurant background.  While traveling through Vietnam, they experienced the Bánh mì sandwich.  It was a delicious hybrid of traditional Vietnamese and French ingredients with contrasting flavors, temperatures and textures.

Upon their return, it was difficult to find this incredible sandwich, so they opened BONMi.  After their doors were open for 1.5 years, BONMi started a food truck to reach new customers without having to expand their brick ‘n mortar operations.

“Working on a truck is tough and everyone’s favorite moment is when our customers truly appreciate our efforts and product and let us know!” says Lynch.  We have a feeling that happens quite often.  They are known for their BONMi Chicken, but Lynch especially likes the green curry pork.

We are excited that BONMi chose to Fight Hunger In America.  This seemed to be a no-brainer for them.  They believe all businesses have a responsibility to the environment, animals, and humans.  “Small good deeds, which most people do, enhance humanity and joining the cause is simple while helping to end hunger,” commented Lynch.

He believes BONMi customers relate to their brand.  In addition to Fighting Hunger In America, they’re also involved in HOW Global, a not for profit organization whose mission is to educate and implement sustainable healthy life practices around the world.  They’re committed to fighting hunger and plan to engage their customers directly to support this Food Truck Initiative.

The registration continues to foster national food truck participation in Fighting Hunger In America.  Another $500 gas card drawing will occur on September 1, 2014, so all trucks can register and have a chance to win.  The more trucks registered, the more donations can be raised for Convoy of Hope and Meals On Wheels.  Together, we are all Fighting Hunger In America!

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Marty's Waffles

Congratulations to Marty’s Waffles on winning the 2014 Best Food Truck Graphic Design.  Relatively new to the Alexandria, KY market, they’ve made a big impact.  When their bright red truck rolls around town people know there’s some home cooked goodness aboard. 

Marty Meersman, a sculptor and former art teacher, has always had a passion for baking.  Throughout his marriage to Julie Mader-Meersman, almost 18 years, he wanted to run a mobile food operation.

He was always passionate about baking.  A few years ago, his children gave him a waffle iron his birthday.  Marty dug into his Belgian heritage and became obsessed with making the perfect waffle.  After nearly 2,000 attempts, he was finally satisfied with the Liège-style Belgian waffle, a sweet, doughy, yeast-based waffle.  He was happy with this recipe and he started sharing them with everyone.

It was at this time that the Marty’s Waffles food truck “found them.”  He started working on it slowly with the help of a former student and now friend, Pete Hall.  As the truck’s interior came together, Julie stepped in to put her creative mark on it and gave the truck an identity.

This is what she does.  Julie is a full-time professor of visual communication design and owns her own studio, Originalia, where she does freelance design and creates her own art.

I asked about her initial inspiration for the branding of the truck.  “My first point of inspiration for the design was Marty himself.  There is so much depth, care, whimsy, subtlety and artistry that he puts into his food.”  He’s a man that cares about creating and giving memorable experiences through his food.  The truck had to convey a sense of uniqueness, friendliness, and be indicative that there’s something special inside.

Julie treated Marty like any other client.  She made him complete a questionnaire about his business objectives.  He stated, “I want to share my food passion… and create an experience that needs to be shared with others.”  He wanted to convey his sense of sincerity and honesty with a playful and amiable presence.

Before Marty’s father passed on, he gave him some family photos.  A spectacular photo of Marty’s Belgian great-great-great grandparents, Ino and Mathelde Hooste, are pictured on the truck.  This is a nod to Marty’s family and their influences on his food and passion today.

Julie used colors that were appealing and appetizing.  All of the colors are compatible with the food itself and convey feelings of happiness.  The red and orange, espresso/syrup brown and white all coordinate with the palette of the food – the fruit, chocolate and sugar.  They’re combined to express both fun and sophistication and are reprographically versatile.  She built the wordmark and monogram seal from a typeface used in a vintage typewriter ad.  The shape of the seal itself is meant to be a stylized waffle.

Marty's Waffles 2The overall design has both a fresh and retro vibe – new, but inspired by the good ‘ole days – with Marty’s ancestors holding waffles that grow out of the photo and are sprinkled across the truck.

Since both Julie and Marty have taught art and are active artists, they wanted to work with Advertising Vehicle Graphics to create the “huge stickers” that went on top of Marty and Pete’s paint job.  AVG employs several of Julie’s former students including Tama Wagner and Shelley Ruffing.  Coincidentally, another former student and current AVG member designed fellow Cincinnati food truck, Urban Grill, that came in third place in this year’s graphics competition.

Sounds like there’s an incredible artist community in southern Ohio – along with some fantastic food.

Holding both a BFA in Graphic Design and MFA in Visual Communication, Julie has 23 years of experience working on a wide range of projects for a wide range of clients, including design, art direction, and project management encompassing the entire creative process… but this was her first food truck!!

She also does a lot of experimental artwork including collage and artist books.  Some of her work can be seen on her website, Originalia.org.  She loves a design challenge and likes to get behind projects with social meaning and impact, regardless of the medium.

She would love to design more food trucks because “I love how they are about supporting local economies.”

“People always undersell and undervalue the arts and art education.  This whole experience has highlighted to us that the ideas, insights, skills, approach to experimentation, and technical know-how that art and design can bring to business is real, tangible and matters.  There are so many applications for the skills that come from the close study of art and design – even outside of any gallery context – into the entrepreneurial realm, like this company,” reflected Julie.

Congratulations on this incredible design that truly reflects the passion, heritage, and joyful experience that is Marty’s Waffles.

best food truck graphic ad
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