Duo chipping away at succces
a food truck as there is the potential to rotate locations to attract target demographics, something that a bricks and mortar premises couldn’t offer.
“Our plan was to establish our name and concept and then ultimately look at expanding to a permanent location.”
With the cooler weather giving the busy duo some time to slow down, Di Nella said they would use it to prepare for the crazy summer season.
“Business definitely slows down in the cooler months,” she said.
“We still have private catering jobs here and there and we trade regularly at a university, which allow us to keep busy.
“But to be honest, a slight downturn in the winter can almost be a welcome change.
“It gives us a chance to plan for the next season, test recipes and above all rest our weary legs.”