FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Usually $10 or less per person! Prices include service fees and gratuity.
- How did you get started doing this type of work?
20 years in the restaurant industry, 7 years running the truck. Remodeled the truck and rebranded after a family friend retired from running it. Developed the empanada concept while working at a Cuban restaurant and we hit the road with it.
- What types of customers have you worked with?
Lots of large corporate gigs as well as weddings, concerts, schools, sports games, pretty much everyone!