One of the things I have enjoyed most about the food trucks is meeting people, not only the other customers but those who are bringing the trucks to life each day. These men and women are incredibly passionate about what they are doing and the food they are serving. I was also noticing that they all had a story of how their truck came about and how their life evolved in to being a part of one of the fastest growing small business concepts, not only in DFW but in the US. Each week I will share these stories in “Truck Talk Tuesday”.
Today we hear from Scott Wooley with So-Cal Tacos, on behalf of his truck, Woody. So-Cal expects to be on the road within the next couple of weeks, so its a great time to learn about this truck.
1. What did you do before you were a food truck owner? Change diapers, laundry, vacuum, you know all the normal stuff. Just kidding! With four kids under the age of six, a good sense of humor is mandatory. Prior to owning a food truck I was in sales and management for National Homebuilders. I’m still a licensed Realtor.
2. How did you come up with the name for your business? Easy. Since we missed our classic Southern California style tacos, SO-CAL Tacos was the “go to” name.
3. What made you decide to have a food truck rather than a brick and mortar restaurant? There is less capital and more agility with a food truck. Plus, haven’t you heard - it’s the new thing.
4. What is your favorite menu item? So tough to answer this one. I would say the San Diego classic. It’s the closest thing I’ve had to the real deal. But remember, it’s ALL good!
5. What has been the biggest reward of having a food truck? This is a tough question because every day I’m so thankful to be able to chase my dream. However, getting our permit was a very good day for SO-CAL Tacos.
6. What has been the biggest challenge of having a food truck? Lack of uniform guidelines from city to city. I think I’ve read something similar from other Truck Talk Tuesday features.
7. Most marketing for food trucks is through social media, do you see that as a benefit or challenge to you and why? With me attending two high schools and MULTIPLE years of junior college, the social media thing is a great benefit to me. It’s given me the ability to share my concept and brand with a massive amount of people in a super efficient manner. In my opinion, Social Media is a mandatory tool for any food truck operator.
8. You spent most days of this summer planning out a food truck, where can we find you when you aren’t on a truck? See the first part of question #3. Man, I’m so in love with my family it’s crazy. I love my two girls and two boys so much, and my wife is something else. She’s a machine. She takes the best care of us all and she really is my hero! So anything I can do with my family...I’m ALL in.
9 If you could only cook one thing for the rest of your life, what would it be? I hope baking counts because I freaking LOVE birthday cake. Seriously, when I was younger I would sometimes go buy a birthday cake at the store and munch on it for a few days...you know, a bite here, a bite there. I’m always down for another slice. I’m in recovery now.
10. What would you like to see in the DFW food truck scene in the next two years? I would like the public to finally understand the difference between a gourmet food truck and job site or traditional food truck. I try not to say “roach coach” because I thinks it’s a little disrespectful. Seriously, I’m a little tired of explaining to folks that I’m not hitting 20 job sites a day. I go park somewhere and HOPEFULLY the people come to me. :-)
At the end of the day, I drive “Woody,” but my faith drives me.
Follow So-Cal Tacos on Facebook and Twitter to find out when and where they will have their grand opening.