Food Truck Spotlight

Luv's Brownies food truck is all about customer experience

Andrea Lacy, owner and operator of the Luv's Brownies food truck in California, shares insight on running a food truck and her secret to success.

Provided

November 8, 2021 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Food Truck Operator believes the best insight, advice and tips for launching, running and managing a food truck is information right from a food truck operator. Here's the latest in our food truck spotlight feature series. (Below the Q&A are recent spotlight features).

Food truck name: Luv's Brownies
Owner: Andrea Lacy
Date founded: Founded Luv's Brownies in Oct. 1996; Purchased dessert truck in Jan. 2021
Location: San Jose, California
How many trucks: 1

Do you operate brink-and-mortar locations under this brand as well? If so how many?
We bake in a commissary kitchen. Our business is an online bakery that offers delivery and mail order.

How did you come up with the name?
Luv's Brownies was named after my childhood doll named Luv.

What prompted you to start a food truck?
After 24 years of being online, I wanted to ravamp the company and give it a fresh new appeal.

What's on your food truck menu? Why did you choose this cuisine?
Fresh baked brownies, Cuban drinks and ice cream. I am part Cuban and wanted to pair brownies with coffee and specialty drinks. Our jingle in our mobile app and on our truck is the first 20 seconds of Celia Cruz song La Vida Es Un Carnaval. Our truck has a Cuban vibe.

Do you make all the food on the truck or do you use home-based kitchen or commissary
space?
Yes. I make all of the desserts. I rent a commissary kitchen.

What's the best part of being a food truck operator?
It's mobile. It's fun catering parties and other events.

What's the worst part of operating a food truck?
Cleaning it, checking the propane, gas, filling it with water, etc. It's constant maintenance.

What lessons have you learned since launching the truck?
Know your numbers, Know your numbers. Napkins, extra cups and packaging adds up. Customer's would like to split orders and now I must charge for two cups, straws etc.

Is there anything you would have done differently at the start?
No. I would not have done anything different.

Any tips/advice to others thinking of launching a food truck?
Save your money. Look for ways to optimize your product. People eat with their eyes. Our audience has grown up and looking to be entertained. While our customers are enjoying their dessert or Cuban coffee they are also listening to Cela Cruz salsa music. We have created an experience.

Do you have any anecdotes about running a food truck — any unique interactions or special
events you've been booked at?
The City of San Jose has been great to us. They have invited us to several events. Since January, our dessert truck has been booked at apartment pop-ups, birthday parties, neighborhood celebrations,
festivals and other venues.

Want your food truck in the spotlight? It's easy and free!

Submit Your Food Truck

About Judy Mottl

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.

Connect with Judy: