Food Truck Spotlight

Fletcher's Corny Dogs expands beyond the fair to food trucks

A 1940s corn dog concession stand got new life during COVID-19 through a food truck.

Photo: Fletcher's Corny Dogs

September 2, 2026

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Corny Hot Dogs got its start as a family run concession stand in the 1940s. But when COVID-19 hit, the brand fell on hard times. The Fletcher family adjusted by adding in a food truck, which not only helped the brand survive, but also expand significantly in the Dallas, Texas area. Check out how this brand evolved in today's Food Truck Spotlight.

Owners

Aaron, Amber and William Fletcher

Date founded

April, 2020

Location

Dallas, Texas

How many trucks do you operate under this brand?

One truck, two trailers.

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

We operate many concessions at the State Fair of Texas, University of North Texas, University of Texas and the University of Oklahoma.

How did you come up with the name?

We're a legacy business started by our grandfather "Papa" Neil Fletcher and his brother Carl at the State Fair of Texas in 1942.

What prompted you to start a food truck?

When the pandemic hit in 2020 we were very concerned for our livelihoods with the potential of no fair that year. We knew we had to do something and request for catering began coming in from all over the DFW metroplex after the news had run a story about us delivering some corny dogs to DPD. I decided then that mobile operations was our best path forward at the time and here we are six years later.

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

Corny dogs! The same ones we're famous for at the state fair every year. Along side curly fries and lemonade. We chose it because it's what we're great at. Though we do have some new things coming in the fall.

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

We have a commissary, but all corny dogs are made to order in the truck.

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

The ability to always be there for your customers. For so long we were only seasonal and while that's a blessing, we had a lot of people that weren't able to make it to the state fair. So having the ability to get a Fletcher's Corny Dog to them any time of the year is great.

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

The slow seasons. You can really be cranking through spring/early summer and fall, but boy can July/August/December/January take the wind out of your sails. Other than that, staffing can be a challenge especially with three mobile units at the ready.

What lessons have you learned since launching the truck?

Stay ready so you don't have to get ready! Cliche, but really staying on top of maintenance is a must. Today's issues can very quickly shut you down. Also be ready to pivot, there's times you can get places and you don't have the right power or someone is in your spot or a fryer/stove goes down. You have to always be thinking "what is future me's potential problems" and reverse engineer that. I like to use a "could, should, might" thought process. Could this break? Should this be ok? What might go wrong? And go from there.

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

Seen if there was a way to get better A/C uutside of that, you know you live and you learn. One thing you might wish you changed today may be the thing you need tomorrow.

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

Hope for the best, expect the worst. Know that not everyday is going to be sunshine, but when it is it's amazing. Prepare to work hard, odd hours even not on the truck and really vet any staff you hire. The hope is they love it as much as you, but if not at least try and find people that respect it.

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

Probably just the same ones about running out of supplies, having to sprint to gas stations for ice and water, having someone remind you you have an order of 100 units coming up in 15 minutes you forgot about. You know the usual non stressful stuff. We are very well known in Dallas so it does give us an opportunity to do a lot with the city which is always nice.

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