Food Truck Spotlight

Catalina Tea Bar truck brings nonalcoholic fare to California

Not every bar needs booze to be successful. Some just need a good truck, nonalcoholic beverages and snacks to prosper. That's the case for Catalina Tea Bar.

Photo: Catalina Tea Bar

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

Not every bar needs booze to be successful as one mobile food truck bar in California proves.

Some just need good nonalcoholic beverages and snacks to prosper.

That's the case for Catalina Tea Bar, a food truck co-owned by Brandi and David Bryant. The truck was founded in 2023 in San Pedro, California and aims to meet the needs of the nonalcoholic niche with tea, virgin margaritas and classic bar snacks.

Date Founded

02/2023

Location

San Pedro, California.

How many trucks do you operate under this brand?

One.

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

No.

How did you come up with the name?

We were initially going to open our tea company on Catalina Island but decided against it. We loved the name so we kept it. It was initially going to be Catalina Tea but after we started looking into the nonalcoholic space we decided to add the "bar" part to the name. We are a tea and full nonalcoholic food truck and in everything we do we incorporate tea into it.

What prompted you to start a food truck?

We wanted a way to get our tea to the masses and push sales to our website but it has evolved into so much more.

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

Besides tea, nonalcoholic drinks like margaritas and old fashioned cocktails, we serve bar bite type food-wings, fries, tempura shrimp, tacos and seasoned chicken skins. We always incorporate our teas in our food or sauce and in our mixed drinks. Tea is what we do.

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

On the truck.

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

I make my own rules, work my own hours and have autonomy over my menu. I get to make whatever adjustments I want, when I want.

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

The ebbs and flows of business. One day it's super busy, the next it's not. I'm used to a steady income.

What lessons have you learned since launching the truck?

There are some really helpful people in this industry and that there is enough money for everyone.

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

I would have put in all the equipment I needed and not thought about what I didn't think I needed. I would have gotten a bigger fryer and a flat top.

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

Don't overthink it and go with your gut.

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

We've been booked at a dog show. The one thing about people, when it's hot, you get thirsty. You may not get hungry but you will always be thirsty.

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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