@JoelECarlson: Hello, and welcome to the TwitterReview of @Smack_Shack featuring Josh Thoma as the man in charge of the Tweets. Lets get started!
Q – #1 To start, how did the concept for @Smack_Shack go from a thought to a reality? What was the process?
Josh: I wanted to start a food truck with an item that no one else in the cities was doing from a truck. I’ve always loved –
– lobster rolls. It also had to be an item that we could make quickly.
With a concept in mind, we just needed to find a truck and have someone build it to our specs.
Q – #2 So when did the @Smack_Shack start to serve people on the street, and was there much of a learning curve to the biz?
Josh: We started last Aug. there was a huge learning curve. We were open from 11:00 AM until midnight over on 1st and 4th.
We found that we didn’t have nearly close to the late night traffic that we thought we would have. Nor Twins fans.
We found that mist Twins fans wanted to get to Target Field then eat. It might be better this year.
Lunch turned out to be our busiest time. We are just using the truck for lunch and doing private events at night.
Q – #3 Where can people find you generally during the lunch hour? What kind of events have you used the truck for?
Josh: You can always join us late night @1029Bar, we open at 5:00 inside.
We try to be near 6th and Marquette. The spots on Marquette are not reserved for a specific truck like spots on Nic
We do private coporate and social events like grooms dinners, grad parties and weddings
Q – #4 What has been your (Josh Thoma) experience with food/cooking that made you want to open @Smack_Shack?
Josh: I’ve been in the restaurant business my whole life working in the kitchen for 13 years and switching to front of the
house for the past 8. I wanted to do something that combined both. A food truck is perfect. I get to be in the
kitchen and talk to guests at the same time. I love it.
Q – #5 In addition to the #LobsterRoll, what are some of the other items that you feature on your @Smack_Shack menu?
Josh: We also do a shrimp and sausage po’boy. It’s a classic New Orleans style sandwich served on a baguette. We also have
an arugula salad with the same lobster that comes in the lobster roll.
Also, watch for our lobster boils at @1029bar. Next one is this Sat. July 23 after that.
Q – #6 How much lobster do you use in a typical day and where do you get your bread from for @Smack_Shack?
Josh: We can go through about 80 lbs of shelled lobster in a day. We get our bread from @TheSaltyTart.
Q – #7 Great! To close, what future plans do you have for @Smack_Shack? Expansion? More trucks?
Josh: We are looking at expanding in the near future. Maybe another truck, maybe in the skyway.
@JoelECarlson: Awesome! Thank you very much Josh Thoma for you time today and talking about @Smack_Shack on #jectv. Keep the #LobsterRolls coming!
Josh: Thanks for the TwitterReview!