Today we’d like to introduce you to John Kyburz.
Hi John, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
This story goes way back.
Waffle Wheels sounds like something a 12-year-old came up with… and that’s because one did.
As a kid, I was always talking about starting my own business. In middle school, I came up with the name Waffle Wheels and told everyone I was going to build a food truck. I’m sure it was hilarious watching a kid run around pitching his imaginary diner-on-wheels, but years later I decided to make it real.
Most people get into food trucks because they love cooking. I actually hate cooking. But I love diners, breakfast food, and convenience. My tagline back then was “we bring breakfast to you”, basically DoorDash before DoorDash. Not being obsessed with cooking gave me an advantage: I thought about food as a customer, not a chef. I wanted something hot, fast, and good. That’s what drives how we run the business today.
Food trucks are tough; it’s a perfectly competitive, “red sea” kind of business. You can’t just chase money. For me, the real win was proving that the 12-year-old version of me wasn’t crazy. If Waffle Wheels served for even one day, it was already a success. Everything else has been building from there.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No way! It’s almost unbelievable how many little things you have to figure out when starting a business. One of my most embarrassing moments was my very first cook-through. I didn’t know how to turn on the propane, didn’t have oil for the fryers, and realized I was missing both a cord and gas for the generator. I had invited 10 people to come try the first bites, including a corporate chef. Let’s just say the chef never wanted to see me again after that.
On top of that, trying to get bookings while also trying to build a team is a constant balancing act. You can’t really bring on staff until you have steady bookings, but you can’t grow bookings without a good team. It feels like battling a two-headed dragon; you have to cut both heads off at the same time just to move forward.
Thanks – so what else should our readers know about Waffle Wheels?
Waffle Wheels is a diner-style food truck serving late-night comfort food that hits the spot every time. We lean into the classic diner vibe (complete with a jukebox order kiosk and speakers wired to the side of the truck) so the experience feels fun, familiar, and a little nostalgic.
What really sets us apart is our systems. The kitchen is laid out for maximum efficiency, with every detail designed to minimize steps and maximize speed. Our staff runs on clearly defined roles and cooking stations, which means we’re built to handle serious volume while still delivering fresh, made-to-order food right off the griddle.
I come from a strong service industry background, and I’ve paired that experience with advanced data analytics/automation to build Waffle Wheels with both heart and structure. We’re known for our friendly, approachable service, but behind the scenes, we’re just as proud of the seamless systems that keep everything running, from automated booking and invoicing, to curated catering packages, to inventory and bookkeeping processes that save us time and energy.
At the end of the day, when people walk up to a food truck, they want two things: great food and no wait. Waffle Wheels delivers both, along with an immersive diner-style experience that makes every order feel like a trip down memory lane.
What was your favorite childhood memory?
When I was in middle school, I went to this haunted hayride called Legends of the Fog. At the end of it, after being chased through the cornfields by a chainsaw, there was a food truck parked nearby. I ordered fried Oreos for the first time in my life, I had never even heard of them. The taste was so good it felt almost like a spiritual experience. I immediately went back for more and ate so many I nearly made myself sick. But from that night on, I was hooked on the idea of food trucks.
That memory, combined with my love for diners and waffles, planted the seed for Waffle Wheels. I started telling everyone I was going to open a diner-style food truck one day.
Now, if I’m being honest, my absolute favorite childhood memories probably involve traveling with my family or eating crabs with my Pop. But that fried Oreo night was clearly pretty formative.
Pricing:
- Chicken & Waffles $13
- French Toast Sticks $10
- Buffalo Chicken Wrap $13
- Hot Honey Chicken Biscuit $12
- Philly Cheesesteak $14
Contact Info:
- Website: https://www.wafflewheels.co
- Instagram: https://www.instagram.com/waffle_wheels/
- Facebook: https://www.facebook.com/waffle.wheels
