Food Truck Spotlight
Spuddy Buddy Fry Factory is all about the fries
Eddie and Elisa Basile launched their Spuddy Buddy Fry Factory food truck at the start of this year. One big lesson they shared: Whatever you might believe it takes to build and operate a successful food truck, multiply that by three and you'll have an accurate representation of your hard work.
October 3, 2023 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
Food Truck Name: Spuddy Buddy Fry Factory
Owners: Eddie and Elisa Basile
Founded: Jan. 1, 2023
Location: New Hope, PA
How many trucks do you operate under this brand? 1
Do you operate brink-and-mortar locations under this brand as well: Not yet. Coming soon!
How did you come up with the name?
Eddie and Elisa had brainstormed names for weeks. One night, around 2 a.m. Elisa woke up an yelled, "I got it!" and Spuddy Buddy Fry Factory was born!
What prompted you to start a food truck?
Elisa and Eddie both worked 9 to 5 jobs in New York City. She taught children math and science, and he worked in social services. The pandemic hit and both were forced to work from home. Being close to each other every single minute of every single day only served to make them closer than before. The two came to realize life was too short, and they needed to remain close to one another, all the time. Once the pandemic subsided, they chose to venture out and start a small business so they'd be together more often. They packed their belongings and moved to New Hope, PA where Spuddy Buddy Fry Factory was born.
What's on your food truck menu? Why did you choose this cuisine?
All types of yummy french fries: S'mores Fries; Mediterranean Fries; Fiesta Fries, Fries-Cream Sundaes; Pizza Fries and more!!! We chose this cuisine because French fries rock!
Do you make all the food on the truck or do you use home-based kitchen or commissary space?
We utilize a commissary for our prep work and the fries are made fresh to order on the truck.
What's the best part of being a food truck operator?
The people we serve is what makes our job fantastic. We get to see people at many different types of events and when they're in the best of spirits. What could be better than that.
What's the worst part of operating a food truck?
The long hours. We didn't realize but the many long hours on our feet are difficult. We still wouldn't have it any other way, though.
What lessons have you learned since launching the truck?
We learned that whatever you might believe it takes to build and operate a successful food truck, multiply that by thee and you'll have an accurate representation of your hard work.
Is there anything you would have done differently at the start?
The only thing we would do different is enlist more professional help during the construction phases of building the truck. Too much was learned through trial and error which ultimately cost more money.
Any tips/advice to others thinking of launching a food truck?
By all means go for it. We always say, "Don't be afraid to go out on a limb, that's where the fruit is!"
Do you have any anecdotes about running a food truck?
Our most amazing interaction was when the Philadelphia 76ers and LegalZoom selected us as recipients of the 2023 Spirit of Small Business award. We love Pennsylvania, we love the Sixers and all LegalZoom has done to develop our business and get our amazing fries to the masses!
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About Judy Mottl
