00:07 - We are a grilled

00:08 - cheese truck, so we serve 90% grilled cheese.

00:11 - We do have sides and drinks, obviously, but we just wanted something different.

00:15 - Something that's more handheld, easier to take on the go.

00:19 - It's great for kids.

00:20 - It's great for adults.

00:27 - I actually was in the restaurant business for years when I was younger,

00:32 - and I have a degree in accounting, so it seemed like the perfect fit.

00:37 - You know, I had both sides of the business together.

00:40 - And I love, you know, being with people.

00:43 - All of the excitement of cooking.

00:52 - So when you think about grilled cheese, you think about like, childhood.

00:55 - You had like a

00:56 - your mom, your grandma would make you a grilled cheese or some tomato soup.

00:59 - And it was very, like soothing.

01:01 - Like you said, it's comfort food.

01:04 - Usually it's only two people in the truck just because of space,

01:08 - but I generally cook and someone else will run the window.

01:12 - So as they take the orders, it's usually my husband or my son that work with me.

01:17 - I do occasionally have my mom come in there.

01:20 - I have one employee that's working for us full time who's with us today.

01:30 - I'm. It's a lot of coordinating of them

01:41 - getting the orders and me getting them out and them switching.

01:45 - It's.

01:45 - It's like a a restaurant kitchen, like, on steroids.

01:50 - So the person that runs the window, that's the cashier.

01:52 - That's the person that's in charge of everything.

01:54 - So they're the ones who decide

01:56 - when we stop taking orders and start getting other things together,

01:59 - because they need to make sure that the grill isn't overwhelmed.

02:03 - We can only make so many sandwiches at once,

02:05 - so they are pretty much in charge when it comes to that.

02:08 - The person that's cooking, they're just cooking.

02:10 - Like as the sandwiches come on the tickets, they just start making up.

02:27 - We do all of the work on the truck.

02:29 - However, we do some of it ahead of time.

02:32 - So some of our dips and items that we put on the sandwiches are pre made,

02:36 - and then we just reheat them once we get there.

02:43 - We do have six,

02:44 - grilled cheese that we have on the menu every single day.

02:48 - And then we have A7A monthly edition that we rotate pretty much.

02:52 - Our mad dash is our bestseller.

02:54 - It's ham, Swiss cheese,

02:57 - seasoned mustard and apple butter with our namesake.

03:00 - It sells really, really well, and our buffalo chicken is our other one

03:04 - that does really well.

03:05 - And that's almost like

03:06 - the buffalo chicken dip that you'll have only in sandwich form.

03:10 - My husband wants to make one for the fall that he would call the basic pitch,

03:15 - which is basically a play on how all of these people

03:20 - during the fall season like pumpkin spice.

03:23 - So we're we're playing with the thought of making a pumpkin spice grilled cheese.

03:28 - I don't know, I think that's over the edge of what we do.

03:32 - But like ones that we have now, we do a lot of fruit on them.

03:35 - on our monthly specials, we kind of change it all up

03:39 - to make something a little bit more.

03:41 - Some are more spicy, some are more sweet.

03:51 - The mad dash truck, the name,

03:53 - I understand it was already on the truck when you bought it.

03:56 - Yes, and you could have changed it.

03:58 - Not so.

03:59 - Anything wrong with mad Dash?

04:00 - But you could have changed it.

04:02 - Why not? partly.

04:03 - The name recognition is very important to us,

04:06 - because we wanted them to know that we were still making the same quality

04:10 - that the previous owner was making, that we were still the same truck, only,

04:13 - you know, under new ownership.

04:15 - I think it kind of just like fell in our laugh that I had already

04:19 - had a little bit of a relationship with the previous owner

04:23 - because of other food truck events that I had booked her for.

04:27 - So then we kind of got to talking to one.

04:30 - So we were looking into the food truck industry at the time,

04:33 - so it all just kind of fell into our laps at like the perfect time.

04:40 - What did you order today?

04:41 - The mad Dash special. What did you like about that?

04:44 - the fact that it has ham and Swiss cheese.

04:46 - Everybody likes that combination.

04:48 - Types of flavors do you look for in a grilled cheese sandwich?

04:50 - just anything savory.

04:52 - It's just, you know, the cheese is the main factor in it.

04:55 - So it's got to be a good piece of cheese.

05:01 - I do have a pretty big book of trucks that I know and I'm friends

05:04 - with usually for this event and the ones that I helped coordinate,

05:09 - we start booking them back in January for the whole season.

05:14 - I try to rotate the trucks some very.

05:17 - I'm very good at making sure that we don't have overlap.

05:19 - So if I'm at an event, there's not going to be somebody

05:22 - that sells anything even similar to a grilled cheese.

05:25 - I would never have two Italian trucks.

05:27 - I would never have two taco trucks at an event just because

05:30 - that's unfair competition that nobody needs.

05:33 - Don't quite remember the first day,

05:35 - but I know that I was definitely not the person that I am right now.

05:39 - I was a little intimidated by,

05:41 - you know, taking all the orders, making sandwiches

05:44 - because you want to make sure you don't burn them.

05:46 - And now I feel like I just go and it's natural.

05:50 - Then it was a lot of more of the nervousness.

05:55 - So mostly it was getting into the places

05:59 - that I needed to be and making sure that I could keep up with the flow

06:04 - because I didn't know if I was going to open up my window.

06:07 - And there would be, you know, one person all day, or if there was going to be,

06:11 - you know, a line of 100.

06:12 - So now that I have a better understand of how

06:15 - that's going to go at certain events.

06:20 - Are you a fan of grilled cheese?

06:22 - I am, we eat it like at least once a week at home.

06:25 - What did you order today?

06:26 - Today I ordered the The Mad Dash special.

06:29 - It has the, apple butter on there.

06:32 - I just wanted something that had a little bit of sweetness to it.

06:34 - So I follow someone's recommendations in here. You.

06:42 - Oh, my

06:42 - husband quit his job so that he could help with the food truck.

06:45 - You actually have two trucks.

06:47 - So he's the only other person that drives the truck and can cook

06:50 - almost as well as I can.

06:52 - So that link is really helpful.

06:54 - He pretty much does what I ask him to do.

06:58 - I son is really good.

06:59 - He only works the window, but that's his strong suit.

07:02 - He gets in there, he gets you know, he's very by the book on that.

07:07 - You know he gets your order, he gets your price, he gets your name,

07:11 - and he tells you he'll be with you in a minute and keeps on going.

07:15 - I do have one employee. She's with me today.

07:17 - And there are events that I do that I do by myself.

07:21 - She's been with us for about a year and a half now.

07:24 - She she knows exactly what to do.

07:26 - So she gets all there.

07:28 - She's on there prepping everything for us right now

07:31 - she mostly does our cashiering.

07:33 - But again, she's really good with that.

07:36 - You know, interacting with the people and making sure that they get what they need.

07:46 - The most fun thing is really that we get to go someplace different

07:49 - all the time, get to meet new people and experience new things that I haven't.

07:54 - You know, I've there are places in central Pennsylvania

07:56 - that I didn't know existed that I've now been.

08:00 - How do people find out where your truck is going to be located?

08:03 - The easiest way is to go on our website, which is mad Dash Grilled cheese.com,

08:07 - and we have the whole schedule for the rest of the year listed on there.

08:11 - You can also check our social media.

08:12 - We are on Instagram and Facebook. And.

08:33 - Who doesn't like grilled cheese?