Outside his pristine, white truck, Matt talked with us about how he got started in the food truck business. In the short time he’s been manning the grill at U Look Hungry, he’s learned a few things about satisfying a crowd with a quick order and a clean truck.
All of this experience is rolled into our Facebook series, My Experience Food Truck Exclusive. This collection of stories goes behind the wheel with dozens of food truck operators, some of the fastest moving people in the food service industry. Watch our stories on Facebook or click here to read the in-depth Q&A’s.
Food Truck Exclusive: Q&A with Matt Meyer from U Look Hungry
What’s on the menu at U Look Hungry?
Matt Meyer: “We have five gourmet burgers. We like going with the two-ounce patties. They’re all doubles. We’ve got a portabella burger, a double deluxe burger, a Big Matt (I’m Big Matt), and a vegetarian burger. And then the U Look Hungry Burger is three patties, for people that are really, really hungry. We hand press them and people love them. Some people say we have the best burgers in town. They also love our Cajun potato wedges and zucchini spears and we also have a mega mac and cheese. We sell a lot of soft pretzels as well. With beer cheese.”
Have you adapted your menu since you started?
MM: “We started out doing quarter-pound burgers and it was very hard to get them correctly done in a quick manner without making people wait too long. So we decided to go with all doubles. We have two, two-ounce patties which is the same as a quarter pounder, but their much quicker to cook. You know, I don’t cook them until the people are there. I don’t try to guess. When I see the whites of their eyes, I load the grill. Everybody gets a fresh burger. I cut all the ingredients fresh every morning. I use nothing but fresh ingredients.”
How did you get into this business and what’s the story behind your food truck’s name?
MM: “I came up with the name because I was working out on another truck and people would come up and I’d say, ‘Hey, you look hungry!’ And it just kind of stuck.
“I have been in business for about 14 months. First year was slow. Once April rolled around this year it’s been as much work as I want. I could work 24-7 if I wanted to. There’s a lot of demand for food trucks. It’s incredible, really. The Food Truck Association does a fantastic job with their request a truck. It keeps almost 100 trucks busy. That’s one thing I like about it. You can work as much or as little as you want.”
What were you doing before the food truck business?
MM: “I worked in construction my whole life. I had a trucking company for 10 years before I got in the food truck business. I built my own house in 2015 and I built the truck in 2016. So this is actually our first full year. I did everything on the truck myself besides the welding. It is the cleanest food truck on the planet. It’s really set up well with everything built in. And there’s plenty of room to work on it. I’m pretty proud of it.
“I think the white just looks clean, and the whole inside is white as well. I think people like to eat from clean places.“
Any tips from the cleanest food truck on the planet?
MM: “Making everything accessible and cleanable is a lot of it. Not having, you know, 10 pounds of stuff in a five-pound bag. I designed it so it would be easily cleaned. Everything is covered with the FRP panels. I custom built all the cabinets and covered them with plastic just so everything would be easy to clean and access.”