Sheridanites support growing food truck businesses
By Claire Schnatterbeck
The Sheridan Press
SHERIDAN — In recent years, Sheridan has seen an emergence of new food trucks in the community. These trucks bring a diverse range of cuisine to the city in a unique fashion that allows them to share their food without being tied to a single location. While many citizens enjoy food from the trucks at special events around town or at a favorite bar, there is a lot more that goes on behind the windows and wheels than meets the eye.
For Travis and Elizabeth Hetland, the journey toward their own food truck, Hetty’s Wood Fire Pizza, started in June of 2018 as a “pipe dream.” Looking for a career change, the couple started thinking about how they could work independently while also having flexibility and freedom.
Soon, Travis Hetland’s pizza-making for fun and friends turned into a business model, and eventually, Hetty’s Pizza. Many food truck entrepreneurs follow different paths when creating their businesses.
Jamie Seaman has been running The Burger Wagon for 17 years after buying it from her parents that ran it before her. The Burger Wagon holds the title of the longest running food truck in Sheridan. For Seaman, the food truck business is “second nature.” She graduated with a hospitality management degree and has been in the restaurant business for a long time.
She uses all original recipes from the original owners of the wagon including the homemade jalapeno relish and special seasoning for hamburgers. The business used to cut and grind their own meat by hand, but now work with Sackett’s Market to grind the meat they use to fashion hamburgers.
“We do everything fresh daily so it’s a nonstop kind of thing when you want quality,” Seaman said.
While the aesthetic of a food truck seems appealing, there is a lot of work that goes into making a mobile kitchen.
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