Food Truck Spotlight

Software engineer trades coding for Frylicious food truck

Software engineer Eric Vonheim traded in coding for a food truck offering boldly flavored fries and nuggets.

Photo: Frylicious

August 18, 2025 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator

Food truck entrepreneurs come from all walks of life. Some have their star in the food industry, while others come from more nontraditional spaces. Eric Vonheim used to be a software engineer before he decided to make the leap into food trucks with unique flavors of fries from the Frylicious food truck in Laguna Niguel, California. Read all about it in today's issue of the Food Truck Spotlight series.

Date Founded

January 2023

Location

Laguna Niguel, 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?

Not yet.

How did you come up with the name?

I wanted a name that captured the heart of our business in terms of what we offer on our menu, while being a single, easy-to-say word that's memorable and fun. The "fun" element was especially important. Frylicious was the perfect fit, allowing us to highlight our fries and even turn them into a character within the brand.

What prompted you to start a food truck?

In my early 20s, I was a software engineer who loved grabbing late-night meals during long programming sessions. I was always searching for new spots with unique, flavorful sauces. I remember thinking how cool it would be to have a simple concept built around something crunchy like fries, paired with a variety of gourmet sauces.

Fast forward to January 2023, when I started reflecting on my future and what I truly wanted to do. I realized that artificial intelligence would likely displace many people in fields like engineering and marketing like myself, but food is timeless (and AI-proof). That idea from my early 20s resurfaced, and I thought, "Why not? Let's do it!"

Initially, I considered opening a retail store and even began negotiating a lease, but the deal fell through. Next, I explored launching a pop-up booth at farmers markets to test the concept, but after running the numbers, I realized a food truck would be the smarter choice. I went all in on that plan and I'm so grateful I did.

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

We serve gourmet fries (standard, waffle and sweet potato), along with chicken nuggets, chili, nacho cheese and a variety of sauces. Our top four fan favorites are ketchup, fry sauce, ranch and BBQ. We chose this menu because fries are a universal love language. No matter your age, background, or where you're from, everyone loves fries. It's a fun, simple, and easy-to-understand concept that anyone can enjoy at any time of day.

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

Both. We make our food on the truck and in our commissary kitchen.

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

The community involvement aspect: showing up at events, meeting new people, and building relationships is one of the most rewarding parts of the business. Serving others something they love, and that we're proud to offer on our menu, is truly fulfilling.

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

Dumping old fryer oil into the commissary collection bin definitely isn't the most pleasant-smelling task. :-)

What lessons have you learned since launching the truck?

It's okay to take your time to figure out what works best for you from your brand, your customers, and your team. Running a food truck is hard work, and part of the learning process is navigating challenges and finding your rhythm.

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

I would have tried to find another food truck to volunteer with so I could truly understand what it takes to run an event from start to finish, rather than learning the entire process on my own from scratch.

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

Do your research, get to know other truck owners, and learn from their experiences. When you decide to move forward, be ready to give 100% to your truck. It takes a lot of effort, and the first year will require hard work and full commitment to truly understand every aspect of your business. Year two gets easier, but that first year is critical, both in time and energy. Make sure you love what you're doing and feel passionate about it, because that passion will carry you through the challenges.

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

We've been fortunate to participate in several events with the Los Angeles Angels MLB team, from home games to special events with Monster Jam, AMA Supercross Championships, and the Savannah Bananas. These events are incredibly busy and some of the most fun we've ever had, with our team going nonstop for five to six hours straight.

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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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