Staying Hungry sits down with Rob Neumann, founder of Wicked Waffles, to break down one of the smartest food truck business models we’ve seen.

Rob shares how a catering-hall concept became a home-based waffle business, why he bought and rebuilt a tiny food truck from Florida, and how he moved away from unpredictable street fairs in favor of profitable private events. He also explains how low overhead, minimal labor, limited waste, social media marketing, and a specialty product helped Wicked Waffles grow organically.

For restaurant owners and food entrepreneurs, this episode is a practical look at food truck costs, private-event catering, work-life balance, influencer marketing, menu development, and knowing when not to open a brick-and-mortar location.

Timestamps

00:00 – Rob’s motivation for changing his career

01:05 – From culinary school to executive chef

07:40 – How the Wicked Waffles idea started

13:20 – Selling the first waffle boxes

17:15 – Buying a food truck through Facebook Marketplace

22:10 – Why public food truck events were not profitable

27:05 – Switching to private parties and corporate events

33:20 – Building a low-labor, low-waste business model

39:15 – Why a storefront may not be the right next step

45:10 – Growing through Instagram, Facebook, and food influencers

51:30 – Weddings, minimum bookings, and seasonal demand

58:10 – What makes Liege waffles different

1:04:20 – Wicked Waffles’ most popular flavors

1:10:05 – Family, work-life balance, and future growth

1:16:15 – Advice for aspiring chefs and food truck owners