Today we’d like to introduce you to Nicholas Alston.
Hi Nicholas, thanks for joining us today. We’d love for you to start by introducing yourself.
Ever since I discovered the food network as a kid, I grew a passion for food. It lead to my drive to become an entrepreneur in the industry and when I finally had the means I took action.
We started off as a ghost kitchen out of a commissary kitchen and after operating for a bit and running the numbers it was best to invest in owning a personal kitchen. Now that we are set up, we want to focus our energy on serving the city more exciting breakfast
We all face challenges, but looking back would you describe it as a relatively smooth road?
It’s never a smooth road when entering a market with a new business model and especially one with high competition.
Operating out of a commissary kitchen there are no billboards advertising the individual businesses so that hindered our visibility from passersby. Also, the kitchen space was unfortunately expensive to run out of and we need to operate solvent business.
After transitioning to a food truck there were some repairs and adjustment needed to be made even though it was a new build
Appreciate you sharing that. What else should we know about what you do?
We craft-inspired breakfast handhelds. Everything on our menu you can eat with your hands
All items are thoughtful designed so each item is special
Our concept is a unique and is not yet deeply explored in the city
Most food trucks in the city are not ghost kitchens
What would you say have been one of the most important lessons you’ve learned?
Murphy’s law is real
Contact Info:
- Website: clutchhandhelds.com
- Instagram: https://instagram.com/clutchhandhelds?igshid=ZmZhODViOGI=
- Facebook: https://m.facebook.com/100063627669631/
- Other: https://order.chownow.com/order/25919/locations/38364
