Food trucks add to culinary options
Jan. 13—By WARREN DILLAWAY
The coronavirus pandemic changed lives and businesses around the world and the local food industry was no different.
Not only were many restaurants closed for long periods of time in 2020, but the way business was done also changed.
Some restaurants did not make it and others had to quickly learn to be creative.
One way some area food businesses adjusted was to add a food truck.
John Krause, owner of Mary's Urban Kitchen Food Truck in Geneva-on-the-Lake, said he started discussing the possibility of adding a food truck during 2020 when the pandemic was in full swing.
He said the truck was purchased in 2021 and has been one of three components of the family business. He said the seasonal restaurant in Geneva-on-the-Lake had to reduce hours because of lack of employees.
The reduced revenue form the supper crowd has been made up partially by the food truck, Krause said.
"We did a lot of pop-up events," he said. Krause also runs a catering business and the food truck has helped advertise the catering possibilities he offers.
The food truck has been a big part of the landscape in many urban areas across the country for many years.
While carnivals, fairs and other summer events kept food trucks going for years, the new scene provides more options for business owners and customers.
Winter is not the normal time to grab a meal at a food truck, but that has changed slightly this year in the Ashtabula area.
Darren English decided to open a food truck in early September near the intersection of Route 20 and State Road in Ashtabula Township. He said he wanted to check out the market and add to his adjacent business.
Customers caught on quickly and are still stopping for food in January.
On Thursday afternoon Dennis and Kathy Dalin, of Jefferson, stopped by for the first time. "We are hungry and it is lunch time," Dennis Dalin said.
The Italian Sausage Trailer features a variety of food including Polish and Italian sausage sandwiches, hot dogs, gyros, taco salad, fried bologna to name a few.
"I've been in the carnival business since 1984," English said.
He said he used to travel the summer carnival circuit with hand-dipped onion rings and cotton candy.
English said the business has gone so well that he is opening a deli inside the building near where the truck is parked. He said he plans to continue operating the truck as well.
"A little snow isn't going to scare us," English said of the outside eatery. He said the log lines of people seeking food in September and October shows what it will be like when spring hits.
Down the road another food truck has taken up occasional residence adjacent to a business at the intersection of West 42nd Street and State Road.
Jim Paulchel, owner of Eastside Drive-Through, said Kelvin Wade approached him about parking his truck on the property. He said he gladly agreed and now has readily accessible lunch when the truck is there.
Wade said he has been in the food business for 20 years and this is the first time he has had to operate in such a small kitchen, but he is getting used to the experience.
He opened Wade's Pastabilities, on West Avenue in Ashtabula, just before the pandemic got started, but has stayed in the food business in different ways since the restaurant closed.
Wade said a food truck reduces the cost of the operation because you don't need staff and you don't need to pay rent and utilities.
"You can pack up your truck and take it where people are hungry," he said.
Wade said he has friends throughout the area who let him park the truck on their property. He said he uses his Wade's Food Truck Facebook page to let people know where he is serving food.
Stacy Stevenson, owner of Bakery on Main, experimented with a food truck this year but is not planning to continue the operation. She said it is a challenge when attending events at people's request for free and no customers buy food.
She is re-working her business plan at her Main Avenue business.
"[The food truck] is a weird business model," Stevenson said.
Stevenson said the food industry has changed so much with supply costs sky rocketing and passing on the costs to the consumer is difficult.
