Food & Beverage

Braud's Funnel Cake Cafe brings carnival favorite to Las Vegas

Braud's Funnel Cake Cafe aims to take a "carnival favorite and give it a more upscale twist."

Photo: Braud's Funnel Cake Cafe

December 15, 2025 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator

Las Vegas is full of rich foods, but surprisingly there is a dearth of carnival food favorites such as funnel cakes. That's what Dennette Braud aimed to correct with the Braud's Funnel Cake Cafe food truck. Read all about this sweet truck in today's issue of the Food Truck Spotlight.

Owners

Denette Braud

Location

Las Vegas, Nevada

How many trucks do you operate under this brand?

One

Do you operate brick-and-mortar locations under this brand as well? How many?

Yes, one

How did you come up with the name?

As a family, we voted to use our last name with 'Funnel Cake Café' because it felt unique, just like our funnel cakes. We wanted to take a carnival favorite and give it a more upscale twist, so we felt our name would reflect that elevated experience.

What prompted you to start a food truck?

Braud's began as a 10x10 pop-up tent, so when the food truck trend took off, we decided to invest for several reasons: better shelter from the weather, easier setup and breakdown, the ability to participate in larger events, and to accommodate catering requests.

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

Our menu features funnel cakes in a wide variety of sweet and savory options, along with ice cream waffle bowls, soda and coffee floats, snow cones and beverages. We chose funnel cakes because, at the time, they were nowhere to be found in Las Vegas — so we like to say we found a need and filled it

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

We're proud to say we prepare everything fresh to order, no heat lamps or microwaves, ever. Customer satisfaction, quality and presentation mean everything to us.

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

The best part of being a food truck operator is bringing our Award-Winning funnel cakes to the people, whether it's a wedding, corp. event, festival, party or community event. We love the freedom to connect with our customers face-to-face, seeing their faces light up when they see their funnel cake and witnessing their reaction after the first bite is priceless.

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

The toughest part of operating a food truck is dealing with unpredictable weather and the challenges it can bring, like extreme heat, wind or rain, which can impact both turnout and operations. But even then, we adapt, make the best of it, and focus on delivering a great experience for every customer who comes out.

What lessons have you learned since launching the truck?

Launching a food truck teaches you the importance of flexibility, preparation, and customer engagement. We quickly learned to adapt to situations out of our control, like changing weather, event attendance, and even equipment issues. Organization and efficiency are key, every inch of space matters. Most importantly, you learn that building relationships and delivering consistent quality is what keeps customers coming back.

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

Looking back, I wish we had invested in a slightly larger truck to allow for more storage and prep space, to make operations smoother at larger events. However, we manage, and the space is perfect for our catering events.

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

First and foremost, don't purchase a truck or concession trailer without confirming it will pass inspection, bringing it up to code afterwards can be costly. Plan your parking in advance and get permission to park. For events, make a list of questions to ask the promoter, such as:

• How many attendees are expected?
• Is the event being promoted, and where?
• Is it free to the public?

Answers to these questions can give you a clearer idea of how successful the event is likely to be.

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

Running a food truck has given us so many memorable moments! What stands out most are the catering events that opened doors to high-profile clients, including the Super Bowl LVIII and its tailgate events, as well as Target, Southwest Airlines, Allegiant Stadium, The Raiders and more.

About Bradley Cooper

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Bradley Cooper is the editor of ATM Marketplace and Food Truck Operator. He was previously the editor of Digital Signage Today. His background is in information technology, advertising, and writing.

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