Interview with
Jim Adkison

Q: Why did you start your business?

A: I wanted to be able to offer good food, especially tacos that were made fresh, and not from pre-prepared products. We use fresh Alaskan fish, and make all of our sauces, salsas, and specialties from scratch. I had the opportunity to purchase and build a food truck from the ground up. With the help of my business partner, we came up with a solid plan, and went from there. I started cooking at the age of 7 or 8 years old. I worked in restaurants from 16 on, went to culinary school age 19… I've been cooking a long time; I just turned 43.

Q: What are some key factors or decisions that contributed to the success of your business?

A: We make fresh food that is appealing to the eye, and the taste buds. We are very welcoming to people as they approach the food truck. I think it's important for people to feel comfortable approaching the food truck. We emphasize starting out slow, and learning what works best in our limited space, and not trying to bite off more than we can chew. We can pick our business and locations.

Q: What are some challenging aspects of your business?

A: Snow, freezing temperatures, and red tape! The food truck industry in Alaska is relatively new, and every year there are new restrictions and laws that are being worked with--it is a changing and growing industry. Other challenges are rough roads, making sure everything is strapped down when moving, so I hope there are no accidents or spills in the truck while moving. And being a mobile truck, it is not like a regular business with drains, plumbing, and brick-and-mortar walls. At the end of the day we have to drain the truck of all of its waste water, and refill it with fresh water, propane, and don't forget regular gasoline just to drive around.

Q: Do you feel you made any serious mistakes as you were starting or growing your business? Knowing what you know now, what would you have done differently?

A: I wouldn't say there were really mistakes, moreso just learning curves. Working in the winter in freezing temperatures was probably the biggest mistake I made. Food trucking is a summer business in Alaska, in my opinion anyways.

Things I would do differently are research other food trucks and see how their inside flows for food service and production. Know what food you are going to prepare, and find food trucks similar to see what works best for them.

Q: What other advice or words of inspiration would you like to share?

A: If you have a passion for something, especially food don't keep it from the world. Build a food truck, and make people happy!