Food News

A Day in the Life of Dallas Food Truck Owners

Dain Pool and Jon Wagner really should have known better. They both come from families in the food industry. Pool's father runs the Georgia-based Pool's Restaurant Group and Wagner's grandfather founded Johnsonville Sausage. So, a lot of people would argue that they should have known better then to stay in such a difficult business. Particularly after months of research and studying the food truck industries in other cities, they should have known that if they liked sleep at all, then they're in the wrong business.

Yet, together to two friends started Two Trucks LLC in October of 2011 and launched Gandolfo's New York Deli and The Butcher's Son food trucks, both of which have become mainstays in the Dallas food truck scene. They're about to roll out another truck in Spring of 2013, which will be their fifth local truck.

Here's my chat with Dain Pool about the daily schedule and life of a food truck operator.

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.