Lil Cheezers Gourmet Grilled Cheesemobile

Hey all sorry it has been a while I have been swamped with building this truck.

We ended up going with the grilled cheese concept and it has been a huge success. We had our first appearance at the Artography event this past weekend and although it was slow it was good to get some operational issues tweaked.

Our next few events are posted on our Facebook Fan Page (http://www.facebook.com/#!/pages/Louisv ... 8095749360)
we are also on Twitter (http://twitter.com/#!/LilCheezers)

Our website is still louisvillestreetfood.com but we also have http://www.lilcheezers.com which redirects. Our current menu is at http://www.louisvillestreetfood.com/menu.html
We offer a grilled cheese bar with several cheese, meat and veggie options. We also stock vegan bread and cheese for a meatless option.

** On the menu we switched the Havarti for Smoked Gouda and the Bacon Salt, as well as, the garlic aioli are off the menu completely. My wife makes the curried ketchup and its starting to smell like a signature sauce, people RAVED about it.

We are doing a bunch of the in-store concerts at Ear X Tacy over the next few days, lunches in Jeffersonville off exit 1 at the old Thorntons on 10th street. We have been invited to Down & Derby, Abbey Road on the River, and several other good sized events. Our website and facebook page has more information about our locations.

Here are a couple pics of the truck




If you know of any events coming up or locations where you would like to see us please let me know.
Feedback?

Omg I love grilled cheese! I will definitely look you guys up!

Thanks for the vegan options!! DD will find you I'm sure. And personally I LOVE grilled cheese.

Good luck on the upcoming events, the Fancy Pants sounds awesome!

Thanks everyone. The Fancy Pants was the second best seller we had at the Artography event. Believe it or not, in what I thought would be a sea of vegetarians, the bacon was the first to run out.

Here are some pictures of the inside of the truck and the one with me in it was the picture that ran in the Saturday Scene 2 Saturdays ago. I built this thing from scratch and it was no easy task.

Thanks again for the kind words everyone.

Are you still looking for a freezer? I have a line on a gently used chest freezer if that's what your looking for.

Nicely done Mr. Davis...I have to admit to being somewhat of a doubting Thomas when you first started talking this up a few months ago. Glad to see you were able to put things together. Wishing you much success.

Dude, great job on the truck!

I'm in sweatpants. So I sent the hubster up to Ear-X-tacy for a couple of grilled cheeses a few minutes ago.

Overall the grilled cheeses were good. I had the BLT with white cheddar and my husband Rance, had the Caprese. I liked that arugula was used in place of the lettuce on my BLT. Gave it a little zip. And Rance was pleased with the generous amount of basil on his Caprese although he thought the sandwich would be improved by perhaps using a baguette-type bread. I was thinking that shredding the basil might save a little on cost while spreading the basil taste over the sandwich. The chips were crispy and excellent. I imagine that they are awesome when they are still hot out of the fryer. The curry ketchup is definitely addictive.

The one issue we noticed is that there weren't any take-out/to-go containers. I have no clue how many people will be visiting the truck for to-go orders, but I'd imagine that there will be some. So you'll need to think about the containers, bags & disposable ramekins for the sauces. Even for the people who eat their chips on the spot, there are those (like me) who prefer to have the sauce/ketchup separate.

Apart from the to-go issue, we enjoyed the food and hope the Lil Cheezer does well. Best of luck guys.

Great job! Can't wait to try it.

Dan: No thanks, we got one new the other day. Found a scratch and dent deal. We will be needing a couple of refrigerators down the road but for now I think I have about all the equipment I care to

Steve P: Thanks man, I was doubting myself when I started building it but it came together much better than I expected. Who wouldda known that 2 months later I would be well versed on welding, plumbing, propane & propane accessories (in my best Hank Hill) and the friggen regulations and health codes... sheesh.. I didnt believe I would ever finish it let alone it would come out looking fairly pro.

Ted & Bill: Thanks!

Leann: Thanks so much for the feedback, we realized the to-go container issue today. We pulled over in Jeffersonville next to Jimmy O'Higgins that has Holy Smokes Pitmaster BBQ. Also known as the Hummer H3 with the pit smoker on the back. I made friends with him a couple months ago and he asked if I wanted to sit next to him making it a semi destination type thing. We just went there for our Indiana Health Department Inspection (passed yay!) and didnt think we would do any business and ended up serving about 30 people lunch unexpectedly. Thats when we realized the to-go problem. (P.S. Jimmy couldnt even get out of his truck before he had a line.) Also the Basil, I was intending to chiffonade the Basil but our lack of prep time got away from us we overprepped for the Artography event and underprepped for today.

Mostly just operational flubs from being green like we are. It will all get worked out in time. My wife's curried ketchup has blown up, we are going to have to start making that stuff by the gallon if this keeps up.

Thanks everyone for your support and thank you Leann for getting some food today, we appreciate all the business we can get.

Oh... and the lettuce/arugula incident... we forgot the lettuce at the Artography event and people started ordering BLTs so basically I started mixing the spinach and arugula into a pseudo spring mix but then we ran out of spinach and people seemed to really like the all arugula BLT. So it was stemmed from an accident. heh

Matt, it was good to finally meet you today in Jeff. REALLY enjoyed my "Fancy Pants" grilled cheese sandwich with Granny Smith apples, carmelized onions, walnuts and Brie!

Thanks Lois. We finally have it all down to a science and all the operational bugs are worked out.
We have been booming for the last couple weeks. I spent 2 days feeding Gary Jacob and the Abbey Road on the River bands and staff and it was amazing. The people have been saying wonderful things about the product and I couldn't be happier. We will be at Abbey Road this year along with Dish, Fire Fresh BBQ, Morels Vegan, Michael Ton's Trailer and please forgive me but I cannot remember the name of the Asian place that will be there but I know all the food will be awesome.

Right now I am working on a business plan that incorporates some franchise possibilities, a 24/7 location for food trucks to congregate, manufacturing and distribution of some custom sauces (including my wife's curried ketchup) and finally it will put another truck on the road under the Louisville Street Food name. I am not stopping anytime soon.

Is the old Thornton's on 10th your regular lunch spot? Any certain days you're there? I'd love to try this.