Natalie Bleifuss
WHY DID YOU START A FOOD TRUCK?
I started with brick and mortar first and then I got bored. Entrepreneurs brains need to be busy and creative, and we couldn't make enough pie in our restaurants. I decided that a good option would be a food truck. I bought a very large 26 foot food truck and turned it pink.
WHAT'S ON YOUR FOOD TRUCK MENU? WHY DID YOU CHOOSE THIS CUISINE?
We serve booze and pie. Our menu includes sweet pies such as bumbleberry, apple, cream pie, and our famous peanut butter and jelly pie. We also offer savory pies, chicken pot pie is our staple.
WHAT'S THE BEST PART OF BEING A FOOD TRUCK OPERATOR?
WHAT HAS BEEN YOUR EXPERIENCE WITH JOULE CASE AND YOUR NEW BATTERY SYSTEM?
It's a game changer. There's no noise. The batteries stay charged for about three days. With the Joule system and three trucks, we probably save $300-400,000 a year now. This is the reason I'm franchising food trucks nationwide, because I have this option now.
WHAT WAS THE INSPIRATION BEHIND YOUR TRUCK/MENU?
I started my company in 2003 with my identical twin sister. We were both stay at home moms, each had kids at home, and wanted to be together. She was always a baker, and I always was a bartender. We put our miracle talents together and created the brainchild Pie Bar.
WHAT ADVICE WOULD YOU GIVE TO ANOTHER FOOD TRUCK OWNER/OPERATOR?
WHAT MADE YOU CHOOSE TO USE JOULE CASE AND A BATTERY SYSTEM TO POWER YOUR OPERATION?
The hardest part of food trucking is generators. I probably lost a couple hundred grand in five years of operating with generators. So when I found out there was an option to have the Joule system, it was a no-brainer. You can just plug it into your wall at your house and not deal with all of the stuff that comes with running a generator.
Equipment