Today we’d like to introduce you to Jessamine Starr.
Thanks for sharing your story with us Jessamine. So, let’s start at the beginning and we can move on from there.
Good Food Truck has been in business for 10 1/2 years. We began as one of the first food trucks in Atlanta in a pretty traditional sense. We went to events and sold our food there. Over the years, we became more of a catering business and in the last five years we have almost exclusively catered both with and without the truck. Covid really rocked the boat, though and when all of our events canceled, I was forced to think fast and make some big changes. As of the end of March, I began curry delivery- which delivered curry (and some Curry divergents) for 4-5 servings in the metro area every Friday and monthly pantry boxes (a group of seven stable shelf items made from very seasonal and foraged ingredients) and in May I opened ett – my one seat restaurant in the woods. I do still cater though with covid there is about 90% less work and the jobs are of course much smaller.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I’ve always had to diversify and be ready to add services and change my business plan. While it has become easier because after ten years, I have a loyal following and I feel very confident in managing my business curveballs are thrown all the time (covid of course being the biggest one yet).
Please tell us about Good Food Truck.
I specialize in seasonal worldly influences food with a twist. Our savory cones are really popular – so think cornbread and collard greens with pimento cheese grits but in a savory cornbread waffle cone or Thai Panang curry and rice but in a curry-spiced cone. They are fun and delicious edible containers. But my menu offerings tend to be quite large. I use a lot of fresh veggies and herbs and love both bold flavors and colors.
I also use a lot of hyper-seasonal ingredients and do a lot of foraging. Often my cheese boards feature jams made with foraged berries and edible flower garnishes. I think what sets me apart is that I do put a twist on most items and always have something local and fresh on the menu, even if it’s just the apples in my apple sage chutney grilled cheese sandwich.
If you had to go back in time and start over, would you have done anything differently?
The biggest lesson is definitely running one’s own business and especially catering is 1/3 chef, 1/3 MacGyver and 1/3 risk-taker. You need delicious food but you also have to know that unforeseen challenges will come with every job and you need to act fast and calmly to deal with those.
Pricing:
- Curry delivery is $35 for a 32 oz container curry and 32 oz paired rice delivered to your door
- Monthly pantry boxes are $60 for 7 very seasonal shelf stable items
Contact Info:
- Website: Goodfoodtruckatl.com
- Phone: 678-481-8182
- Email: goodfoodtruckatl@gmail.com
- Instagram: Goodfoodtruckatl, Ettinthewoods
- Facebook: Goodfoodtruckatl
- Yelp: Goodfoodtruck
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