Food Truck Spotlight

Former CPA pursues food truck passion with Off the Griddle

When Kristie Jacobe found herself out of work after COVID-19, she decided to pursue her passion of starting a food truck.

Photo: Off the Griddle

September 3, 2025 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator

CPA Kristie Jacobe found herself out of work during COVID-19. Rather than attempt to jump back into the finance space, she decided to pursue her dream of owning and operating a food truck, which would come to be known as Off the Griddle.

The name reflects her goal to be "off the grid" and not serving prepacked food. Today she operates two food trucks under this brand, with a brick and mortar location on the way. Learn all about it in today's Food Truck Spotlight Series.

Date founded

05/2021

Location

Saint Charles, Iowa

How many trucks do you operate under this brand?

Two

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

We just purchased a brick and mortar and are looking to open next year.

How did you come up with the name?

The name Off the Griddle came to life as a playful twist on "off the grid" — because let's face it, our food doesn't follow the crowd. We're not slinging frozen food or prepackaged sides; everything we serve is homemade, hot off the griddle and packed with flavor you won't find in your average food truck lineup. It's a name that reflects our rebel spirit in the kitchen — bold, fresh, and a little off the beaten path.

What prompted you to start a food truck?

I never set out to run a food truck empire. I went to school to be a CPA and spent years building a career in the world of finance. But when the pandemic hit, like so many others, I lost my job — and with it, the sense of stability I had worked so hard for. It was a tough season, one filled with uncertainty and fear. But it was also when my husband looked at me and said, "Why not do what you've always loved?" Cooking had always been my way of caring for people, of bringing comfort and joy, and suddenly, it became the foundation for something entirely new.

We bought an old '78 food truck that didn't even run. It was rusty, worn out, and honestly… it felt like a long shot. But my husband and his brother dove in and got it running within a month. From that first fry on the griddle, I found myself again. There were plenty of mistakes, a couple blown engines, and more than a few tears — but also so much growth, pride, and purpose. Six months later, we bought our first brand-new trailer. Then another. Now we run five trailers, a catering business, and a commercial kitchen — all built on faith, grit, and the belief that sometimes losing everything leads you exactly where you're meant to be.

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

Our menu is built around food that's personal — not just popular. Mama's Grinders have been a staple in my family for years, and now they've become a fan favorite, with many customers saying they're better than what you'll find at the Iowa State Fair — which is the highest compliment we could ask for.

Our pulled pork is another standout. It's made using my own house recipe, something I've perfected over time and never shared. It's bold, tender, and unforgettable — that's why you'll find it featured in multiple menu items, from sandwiches to loaded fries and even grilled cheese. Everything we serve is homemade, not premade — a rare promise in the food truck world, and every bite reflects the care, flavor, and family roots behind Off the Griddle.

We're proud to offer something for everyone — from our hearty hand-cut Philly cheesesteaks and gourmet burgers to our crispy mozzarella sticks and signature sides. Even our plant-based Impossible Burger gets the same homemade care as the rest of the menu, because we believe everyone deserves a delicious meal, no matter their dietary preferences. Every item is crafted with real ingredients, real effort, and real love — no shortcuts, no frozen fillers. Whether you're grabbing a quick lunch or feeding a festival crowd, our goal is to serve food that feels like home, tastes like comfort, and keeps you coming back for more.

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

All of our food is prepared fresh, right on the trailers — nothing sits under heat lamps or comes out of a freezer. Cooking everything on-site ensures the best flavor and quality in every bite. It also means we're not limited by pre-packed portions, so it's a lot harder to sell us out at events — we keep the griddles hot and the food flowing!

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

The best part of being a food truck operator is the people — hands down. Every event, town, and festival brings new faces, familiar smiles, and unforgettable moments. There's something special about serving up food you've poured your heart into and watching someone take that first bite and light up. It's fast-paced, challenging, and a little chaotic at times, but the connections, the community, and the joy we get to be a part of every day make it all worth it. Being mobile lets us bring that experience anywhere — and that freedom is pretty incredible, too.

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

The hardest part of being a food truck operator isn't the long hours or the fast pace — it's the unpredictability. From struggling to find and keep reliable staff, to pouring time and money into events that turn out to be duds despite asking all the right questions, there are days that test your patience and your wallet. And no matter how much you plan, something unexpected always seems to come up — weather, equipment issues, last-minute changes. It's a business that demands resilience, quick thinking, and a whole lot of grit. But even on the hardest days, the love for what we do keeps us moving forward.

What lessons have you learned since launching the truck?

Since starting this journey, I've learned some big lessons — many the hard way. First and foremost: always be a little over prepared. Whether it's supplies, staffing, or a backup plan, it's better to have it and not need it than the other way around. I've learned to ask the right questions before committing to events and to trust my gut when something doesn't feel right. One of the most powerful lessons? Know your worth. Not every opportunity is the right one, and not every customer sees the value behind homemade, high-quality food — but that doesn't mean you lower your standards. And perhaps most importantly, I've learned to really know my numbers — food costs, overhead, and labor — because passion fuels the business, but knowledge keeps it running.

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

If I could go back and do one thing differently, it would be taking more time early on to truly understand the business side of things — especially pricing, contracts and food costs. I was so focused on creating amazing food and getting our name out there that I underestimated how quickly expenses can add up and how important it is to protect your time, product, and worth. I've learned a lot since then, but having that foundation from the start would've saved me some costly mistakes and tough lessons.

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

Thinking about starting a food truck? Here are a few tips I wish I had known from the start: Know your numbers — food costs, labor, and overhead will make or break your business. Always over prepare — extra supplies, backup plans, and a little wiggle room go a long way. Ask detailed questions before committing to events — not every event is worth your time. And most importantly, know your worth. Don't undervalue your food, your time, or your effort. It's hard work, but if you stay passionate and prepared, it's one of the most rewarding rides you'll ever take.

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

One of the coolest parts of this journey has been the unique and unexpected places this food truck life has taken us. We've served at major events across the country — from the Canadian border to the beaches of Florida — including Minnesota, Wisconsin, Indiana, South Dakota, Montana, Colorado, Texas and beyond. We've cooked at Trump's Doral Golf Course in Florida during a LIV Golf Tournament, and we've had the surreal experience of an up-close, private concert with Jelly Roll after a poorly run festival turned into an unforgettable night. Along the way, we've had the honor of feeding artists like Bailey Zimmerman, Craig Morgan, Corey Farley and Ashton Graft. This job keeps us on our toes, but the people we meet and the places we go make every mile worth it.

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About Bradley Cooper

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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