Today we’d like to introduce you to Gabriel Kirkpatrick.
Thanks for sharing your story with us Gabriel. So, let’s start at the beginning and we can move on from there.
I have enjoyed cooking and experimenting w/recipes since I started working with family recipes in my youth. I worked in Pizza establishments, both Gourmet made to order & fast/food as I was working my way through high school & college. I studied Sport Administration in college @ Florida State University and began to gain a better knowledge on Nutrition through some of my course week and interaction w/High Level Collegiate Athletes. This coincided with a health diagnosis that I received during a health checkup of a cholesterol issue that I was prone to via my genetics. The diagnosis was a wakeup call for me to start exploring and focusing on improving my diet. Even though I was very active, I came to realize the extreme importance of my diet on my health & wellbeing.
I continued to develop a diet that I could both enjoy (I love to eat) and that would give me the proper nutrients to fuel my lifestyle throughout my professional career. Then about 5 years ago, I realized that I really would like to try sharing my diet style w/the masses and start a restaurant. After carefully weighing the options of a traditional (brick & mortar) restaurant vs. a Mobile Restaurant (Food-Truck) I started making in-roads on developing a startup Food Truck. I worked on the concept and put together all the pieces to get on the road for about a year. Then after clearing a # of hurdles, I opened up my concept in Aug. of 2013. I have been serving my GOODS to the DFW area & continuing to develop my menu for the better part of 4 years now. Currently, I am looking at expanding my operations to include a Brick & Mortar Restaurant and possibly more Food Trucks.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has been an interesting journey to say the least. The early stages were the honeymoon times, putting together my concept and developing a strategy through some rigorous research of the market place. I worked w/my hometown (Denton) city council & health department to help understand what would be necessary to get my truck on the road once it had been built. As I continued to work with the city, I decided to work w/an out of state builder in New York to fabricate my truck.
I journeyed to New York to pick up my truck in the Summer of 2013, with little knowledge of what a journey that would be. I road tripped all the way to the Big Apple with high anticipation of seeing my finalized product and getting it on the road. Little did I know that what was originally promised to be a few days process to finalize the truck would instead become a long drawn out process. I spent nearly a month in New York, patiently working w/the fabricators and exploring The City before my truck was ready. Then, finally it was GO TIME….
I remember getting into the driver’s seat and getting ready to drive the truck from New York to Texas = what a journey it would be.
I left New York, white knuckling the truck up and over a large bridge in dire need of repair as fellow drivers were racing by & sharing their love for the lack of speed my truck provides on steep up-hill climbs. After I cleared this obstacle, and another large bridge near the Delaware border I started to feel positive about the process. Then, right as I was rolling down the road near the tri-state area of PA, DE, NJ, I felt something pop on the truck. I slowed down and got on the nearest off ramp to get a feel for what was happening. After I pulled the truck to the side of the road, it stopped….and would not move again. The rear axle had blown due to lack of oil lubrication….and the mechanical repair joy ride that continues to this day HAD BEGUN.
Needless to say, it has been an interesting, hair-greying, stress inducing road to keep the truck on the road. This coupled along w/the constant hand in hand work permitting work with the differing municipalities of the DFW area has kept me on my toes. All in all, it has not been an easy road, but it has been an adventurous one!
Please tell us about Lean Machine.
The name of my truck “Lean Machine” refers to my concept of providing Lean Proteins with our entree options. The restaurant specializes in creating recipes that offer a Nutritious/Delicious offering to our patrons. A # of our menu items have received a lot of love during our time on the roads of DFW.
We have developed a strong following due to the quality of our food and our attention to customer service.
I take pride in the fact that we have given our patrons a healthy option and that we have been able to do that in so many different venues. That along with educating people that they can have comfort foods without all the post meal discomforts that come along w/a majority of the meal options that they are accustomed to eating.
The tangible pleasure they have from enjoying our nutrient filled foods is a new experience for many of them and is a continual rewarding journey for Lean Machine.
Do you look back particularly fondly on any memories from childhood?
I don’t have one specific moment that stands out, but rather the consistent feeling of joy and security with a strong nuclear family surrounding. My childhood was filled my parents & older sister looking out for me and creating an environment where my confidence and sense of wellbeing were nurtured. I feel blessed every day for my lottery of placement within my family.
Pricing:
- Entrees $8-12
- Sides $3-$5
- Drinks $2-3
Contact Info:
- Website: www.leanmachinedfw.com
- Phone: (940) 367-2332
- Email: gk@leanmachinedfw.com
- Instagram: LeanMachineUSA
- Facebook: LeanMachineUSA
- Twitter: LeanMachineUSA
- Yelp: https://www.yelp.com/biz/lean-machine-denton
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