Questions About the Truck

Questions about hiring us for an event are answered separately, on the catering questions page. Longer answers live in the planning guides.

Where will the truck be this week?

Public stops are listed on the schedule and change week to week. That list is generated straight out of our booking system, so a stop appears there the moment it is booked. New dates go up on Facebook at the same time.

How do I get the schedule by email?

Sign up on the email page and we send no more than one email a week with our schedule. You get a buy one, get one code as soon as you join, and another in your birthday month once you have been on the list 30 days.

Can I order ahead?

For most public stops, yes. Click the stop on the schedule and it opens the pre-order page for that date. Stops marked private are somebody’s booked event and pre-ordering is switched off for them.

What actually goes on a loaded potato?

A russet, baked, split open, and built to order in front of you. The pulled pork and chicken are slow-roasted in the truck with our house spice blend. The cheese sauce is house-made, four cheeses, cheddar-based. Real shaved ribeye where a build calls for steak, applewood bacon, bleu cheese crumbles. What that adds up to across the whole menu is in what a loaded potato bar is.

Do you have pasta as well as potatoes?

Yes. Most builds come as a Loaded Baked Potato or a Loaded Pasta Bowl over cavatappi, with the same toppings either way, and at the truck several also come on a hoagie roll. At a catered event you can put both potato and pasta out and let guests choose; the catering page covers how that runs.

Is there anything for vegetarians?

Yes, there are vegetarian options. There are no vegan ones, and there is no honest way to assemble one from what we carry, so we say that instead of improvising something on the spot. If it is for a catered event, mention it when you ask for a quote and we will plan for it rather than working it out on the day. Anyone with a serious allergy should call us instead of emailing.

Do you take cards?

Yes, at the window and for catering. Card payments carry a processing fee. It is disclosed before you book rather than appearing on an invoice afterwards. Checks carry no fee. What a catering price does and does not include is covered on what catering costs.

Why are some stops marked private?

Because somebody booked us for their own event that day and it is not open to the public. Those days stay on the list so you can see where the truck actually is, and they are not clickable because there is nothing to pre-order. If you want a day like that for yourself, that is catering.

Is the food cooked on site?

The baking, the building and the finishing all happen at the stop or at your event, and the pulled pork and chicken are slow-roasted in the truck. What does not happen is food cooked in the morning and held under a lamp until service. That difference is the argument laid out in a food truck compared with a buffet caterer.

Who put the menu together?

It was developed with two professional chefs. That shows up in decisions most trucks do not bother with: a cheese sauce made in house rather than squeezed from a distributor’s bottle, shaved ribeye rather than chopped steak product, and pulled pork and chicken slow-roasted with our own spice blend. The reasoning behind the builds is in what a loaded potato bar is.

Can I hire the truck for my own event?

Yes, and that is most of what we do. There are three ways it can run, from a buffet line to service at the trailer window, and they are set out on the catering page. Everything specific to booking is on the catering questions page.