Participant

First Time Food Truck Entrepreneur Crushing It

By Glappitnova June 26, 2014

First time food truck entrepreneur creating the first food truck in Chicago, then growing it into a gathering location for multiple food trucks to flourish. Who said you had to go to culinary school to create great food, or couldn’t make a sustainable food truck business model. Dan Salls, Owner/Chef of The Salsa Truck is crushing that assumption. Here is how he did it, and some tips so you can too. Glappitnova unites young influencers through storytelling, performance, and teaching sessions during July 14th – July 17th in Chicago. Here is the story of influencer Dan Salls, and don’t forget to purchase your ticket to Glappitnova. The experience might change your life, it has for some.

What is The Salsa Truck?

The Salsa Truck is all about authentic Mexican street food, anywhere, anytime.

First Time Food Truck Entrepreneur Dan Salls, Owner / Chef of The Salsa Truck

When leaving corporate America this first time restaurant entrepreneur set to tone for being the first food truck in Chicago. Dan Salls of The Salsa Truck was one our first storytellers at our first ever Glappitnova last year. The driving force for becoming an entrepreneur was free of obligations, and passion for cooking.

“I Wanted to take a chance when I was still young and before I had a family and larger obligations. The call to cook was too strong.”

When starting a business there are plenty of struggles. In Chicago, you guessed it… the weather is the Salsa Truck’s biggest foe. On the business side human resources is never fun either. Human resources can be one of the most important things for finding potential talent for your team. But what keeps him going is the roller coaster of being an entrepreneur.

“Endless challenges- both things you expect and don’t. Each day is a totally new battle.”

Entrepreneurial History Timeline

The Salsa Truck opened up in January of 2013
The Garage (restaurant) opened May 29, 2013
The Garage as a commissary opened early spring 2014

Here are 5 Tips for Being In The Food Tuck Industry

Control food costs
Always go for a sure thing
Support your community and they will give back
Utilize a consistent social media strategy
Make better food than anyone else

Dan Salls Bio: (Chef/Owner)

He left his job in the summer of 2012 to pursue a career in the culinary industry. Citing the recent changes to food truck laws in Chicago, Dan saw this as a prime opportunity to carve out a niche in a new industry. After opening up Chicago’s first licensed cook-on-board food truck (The Salsa Truck), Dan opened up The Garage- a lunch counter & food truck commissary in the summer of 2013. Dan is an ardent supporter of the food truck industry in Chicago.