Andrés Maldonado, owner of Nona Street Pizza, has been in the pizza business for a while now, and has worked in both food trucks and brick-and-mortars. He helped us weigh the pros and cons for each.
While many see mobile kitchens as a flexible option, Andrés points out that they come with unique hurdles. Operating out of less than 100 square feet means inventory and preparation must be meticulously planned, often requiring trips to off-site commissaries. Compared to a traditional storefront, the logistics of a food truck involve constant movement and coordination.
Still, Andrés believes starting with a food truck is the smarter move for aspiring pizza shop owners. “It’s more budget-friendly,” he explains. A food truck requires a lower initial investment and offers an easier exit strategy if things don’t pan out. He advises using a food truck to test the waters and build a following before transitioning to a brick-and-mortar location.
Work-life balance, however, is another story. Andrés candidly admits that owning a pizza shop demands long hours, missed holidays, and other short-term sacrifices. But with family support and a commitment to the journey, he believes you can eventually achieve a balance. His advice? “Take it easy, enjoy the ride, and you’ll get there.”