Food Truck Spotlight

Tres Latinas is all about sharing love for Venezuelan food

Two founding owners of the Tres Latinas food truck in Massachusetts share that while a food truck is hard work it's also fun and very rewarding if you are passionate about the business.

Provided

July 31, 2023 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Food Truck Operator loves to profile food trucks across the U.S. as food truck operators share advice, insight and tips on why they started their business, challenges they've overcome and why they love being a food truck operator.

Food Truck Name: Tres Latinas
Owners: Eli and Vero
Date Founded: March, 2020
Location: Lawrence, Massachusetts
How many trucks do you operate under this brand? 1
Do you operate brink-and-mortar locations under this brand as well? No

Q. How did you come up with the name?
A. We used to be three Latin women now is only two of us.

Q. What prompted you to start a food truck?
A. We wanted to share our delicious Venezuelan food with everyone.

Q. What's on your food truck menu? Why did you choose this cuisine?
A. We mainly have arepas but we also serve empanadas, cachapas, tequeños and many Venezuelan desserts. It is Venezuelan cuisine; we are from Venezuela.

Q. Do you make all the food on the truck or do you use home-based kitchen or commissary space?
A. We have a commissary kitchen, but the arepas are made fresh on the truck.

Q. What's the best part of being a food truck operator?
A. We get to visit many cities. We reach a lot of people and bring happiness with our delicious food.

Q. What's the worst part of operating a food truck?
A. Dealing with all the permits. There should be one permit that would be valid for the Commonwealth of Massachusetts.

Q. What lessons have you learned since launching the truck?
A. It is hard work but if you are passionate and love what you do is fun and very rewarding.

Q. Is there anything you would have done differently at the start?
A. Buy the truck with a different guy. It's been a nightmare since the start.

Q. Any tips/advice to others thinking of launching a food truck?
A. Don't think it is easy because is small; it is hard work.

Q. Do you have any anecdotes about running a food truck — any unique interactions or special events you've been booked at?
A. We love our usual customers; once we had a flat tired at one of our locations and a customer went above and beyond to help us. Everyone was concerned about us and understood when we had to leave earlier.

About Judy Mottl

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Judy Mottl is editor of Retail Customer Experience and Digital Signage Today. She has decades of experience as a reporter, writer and editor covering technology and business for top media including AOL, InformationWeek, InternetNews and Food Truck Operator.

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