Today we’d like to introduce you to Eric Ruth.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Growing up in Hubbard, Texas, my mom was a big influence in the kitchen. She always made sure my sisters and I had a homecooked meal, and she also would prepare meals for the community. We had a large family, and my aunts were also great cooks. I also helped my uncle who ran a small BBQ business in the community.
From there, my passion grew for food, and in 1995, I started preparing meals for my co-workers on my days off. I also started doing small catering events in the Houston area. In 2000, I purchased a 1982 Box Truck and began converting it into a mobile food kitchen (this was before food trucks were popular). I had a vision that one day my passion for food would allow me to provide my product and create a name in the food industry. This was not an easy task. I had many things to learn through trial and error. Some of those were just running a business in general. I also had to build a truck to specifications which took years while working a full-time job. I also had to learn the permitting processes for multiple counties and get food handlers certifications which occurs on an ongoing basis. I started doing business that same year with a bare minimum. I would do road -side vending, festivals, and private events learning as I went.
I moved to Dallas in 2001 and continued my vision and passion. Currently, I run my business in the Spring and Summer months doing festivals and private events in the Lake Cities Communities. Being a small business owner, I recommend anyone who is interested in starting in the food truck business to remember it’s not always easy just like any business, but if you let your passion guide you, you can do whatever you set your mind to accomplish.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
It hasn’t been a smooth road. I have had people tell me over the years it’s too much work without much profit. Also, when I moved to the Lake Cities area (Denton County) I found out that each city has its own permitting process (unlike Houston Harris County). So, it took me lots of networking, actually, I pushed one city to create a food truck ordnance. Also, one large challenge I had was getting my truck from Houston to Dallas, I had a neighbor whose dad lived in Houston who transported the unit to Dallas at no cost to me. So, people have been a big help along the way!
Alright, so let’s switch gears a bit and talk business. What should we know?
My business is a food truck owner/operator. Specializing in craft BBQ being a native Texan has allowed me to be around old timers who prepared BBQ which allowed me to learn from the best. People know me for the Brisket, Sausage, and Sauce; what sets me apart is I go out yearly and cut my wood (mesquite), and create my own rubs and sauce. I want people to understand that my brand/offerings allow me not only to do BBQ but specialize in Cajun foods & Southern comfort foods. I am most proud of the brand because it’s something I’ve been building for years across the state of Texas.
Is there anything else you’d like to share with our readers?
Would love for the readers to know I do my business in the Spring / Summer months. Unless I have individual catering engagements by appointment. The reason I work my business during the Spring / Summer is my other business which is an independent education consultant where I provide assessments and curriculums for school districts across Texas & Oklahoma during regular school year (Fall / Winter).
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Eric D. Ruth
