Food Truck Name

Starvin Marvin Food Trucks

Owners

Melissa & Devyn Morgan

Date Founded

08/2018

Location

Lakewood, Washington

How many trucks do you operate under this brand?

Three

How did you come up with the name?

Both Devyn and I polled our families when trying to name the business and it came up on both sides of our families as a saying as kids: “Who’s Starvin’ Marvin?!?”

What prompted you to start a food truck?

We visited a family member of a close friend in Colorado. He had a pizza trailer in his driveway so we asked him all about it and got our business license the day we returned home from that vacation!

What’s on your food truck menu? Why did you choose this cuisine?

We offer a variety of gourmet topped hotdogs and house-made sides. We started in the pizza business but quickly grew to love the idea of something quick easy and delicious: hotdogs! We are a small business, and our business model allows for one person to operate each of our trucks and still be the fastest truck in line!

Do you make all the food on the truck or do you use home-based kitchen or commissary space?

We do a combo of making food on the truck and using our own commissary kitchen! We converted a warehouse space to accommodate parking all of our food trucks AND serve as a kitchen to prepare before we hit the streets each day.

What’s the best part of being a food truck operator?

It’s a toss up between: Every day “work” is at a different location and socializing and networking with people all while serving them delicious food.

What’s the worst part of operating a food truck?

Long hours that inevitably take away from family time.

What lessons have you learned since launching the truck?

You need to be a plumber, electrician, politician, handy-person, excellent at driving/parking/towing and know a thing or two about good food.

Is there anything you would have done differently at the start?

Don’t give your money to someone up front to build a truck/trailer. Go meet them, see their shop and tools, and devise a payment plan that allows you to see progress along the way. Even if it’s out of state, it’s worth the plane ticket to not have someone run off with your life savings and way to start your business!

Any tips/advice to others thinking of launching a food truck?

If you want to be truly successful, this can’t be your part time gig or retirement job. It takes more hard work than you’d ever give to someone else, BUT it is equally as rewarding once you get going.

Do you have any anecdotes about running a food truck — any unique interactions or special events you’ve been booked at?

We just served our first season at the Washington State Fair which also puts on a HUGE festival called “The Taste” where we pumped out thousands of samples of our products.

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