Great Food, Be Your Own Boss: Why Wyoming’s Food Truck Scene Is Exploding

CHEYENNE — Getting a meal from a food truck is a unique experience that’s evolved into a growing segment of the Wyoming dining scene. That’s likely why Wyoming has been booming with new and varied food trucks in recent years.

The overall allure of food trucks for customers continues to swell, as does the desire for people who love food and want to be their own boss while building out their own trucks.

Food trucks have become a common sight in Wyoming, showing up at festivals, fairs, outside breweries and even on random street corners.

Around lunchtime Friday, food truck connoisseurs flocked to downtown Cheyenne’s fourth annual Food Truck Rally, billed as the unofficial kickoff to summer in the Capital City.

Food truck dining offers a different experience than a sit-down or fast-food restaurant. The quality has elevated to being as good or better than the fare at a casual sit-down restaurant, but usually is served at a much faster pace.

Food trucks also provide diners more encouragement to enjoy a meal in the great outdoors.

“I like how they're outdoors and being able to sit outside while you eat your food,” Stephanie Russell said. “Sometimes in a restaurant it feels closed off.”

She and husband Kyle Russell typically go to one or two food trucks a month, counting the world-famous Weitzel’s Wings (aka Double Dubs) and Moshi Moshi Hibachi Express as their favorites.

Face-To-Face

For painters Kyle Small and Joe Krause, it’s an opportunity to support a local business. Food trucks tend to have fewer staff involved than a restaurant, which can lead to more repeat interactions between the food truck workers and customers, and a better connection overall. They also tend to be fairly cramped, so people can often view their food prepared from start to finish.

“Everybody you’re dealing with is face-to-face, it’s just more comfortable seeing them make the food right in front of you,” Small said. “It’s more personable.”

Small and Krause were painting a car wash around the block from the Food Truck Rally when they saw that their favorite truck, WyoPhilly, was there. Without hesitation, they lined up to get heaping Philly cheesesteaks and gooey ribbon fries.

“It’s a better food experience overall,” Krause said.

Dedicated Following

Burns resident Bryan Aaron is the owner of Brodelle’s BBQ. He believes the local connection is the biggest fuel powering the food truck craze.

“The people get behind them and they flock to them,” he said.

Aaron has been working in the food industry for more than 30 years, but decided to start his own food truck three years ago when he bought a large, custom-built trailer that came with living quarters. He’s since added a smoker to the back of the trailer, where he cooks his meat fresh.

Another factor is the freshness of the food. Although food truck fare isn’t usually particularly healthy, it’s usually prepared fresh on the spot, which clearly sets these businesses apart from fast food establishments.

“Whenever it comes out it feels very fresh,” said Cheyenne resident Tim Bolin, ordering a green chili burger from Jessie’s Mexican Cuisine.

Something Different

Food trucks also often gather in groups at public events, allowing the public to sample a variety of different cuisines to put together custom-built meals. Perhaps a few hot wings, some smoked brisket, or taco, washed down with a home-squeezed lemonade.

Wyoming was a little late to the national food truck scene but is quickly catching up. Laramie-based Weitzel’s Wings and On The Hook Fish and Chips were early leaders in Wyoming’s burgeoning food truck scene and now have multiple trucks all over the state and region.

Some food trucks offer food that’s more commonly seen in different cultures or other parts of the country.

Cheyenne-based truck Noam’s Table features a Mediterranean-inspired menu with items one would be hard-pressed to find anywhere else nearby such as falafel and Israeli salads.

Personal Connection

If there’s one thing food trucks usually represent, it’s entrepreneurship and ingenuity, as they’re usually run by neighbors and locals, not a faceless corporation 1,000 miles away.

Because of Wyoming’s harsh winters, food truck opportunities dwindle in the winter, so for many it’s a side job and or seasonal pursuit.

Aaron hits as many festivals, fairs and weddings as he can during the summer months, usually selling out wherever he goes. By the time fall rolls around, he said he’s sick of eating his own food.

Owning a food truck also requires significant self-investment and dedication to be successful. One recent night, Noam’s Table owner Noam Mantaka was working on his truck until 4 in the morning before turning around at 8 a.m. to go to an event.

Mantaka said it was never his dream to start a food truck business, it just evolved from a desire to share his food with the world.

He first started selling homemade hummus to his classmates in college, which later grew into selling his food at local farmers markets. From there, he bought a deep fryer, and upon spotting a screaming deal for a food truck being sold in Colorado, he knew he had to take a leap of faith.

“I go with what each day leads me with good hope,” he said.

Since that time four years ago his business has grown by leaps and bounds. This year, he expanded his menu to include items like hot dogs and wild-caught salmon, and also added touch screen digital kiosks to the outside of his truck.

“I did it because it was my passion, I did it because it was something I like to do,” Mantaka said. “I’m not in it to make money.”

Leo Wolfson can be reached at leo@cowboystatedaily.com.