When you’re washing dishes for hours on end, what would you dream of? Do you dream of owning your own restaurant? Do you dream of being able to try new things or new places? For Jacob Oliver, he dreamed of becoming his own boss and serving all kinds of different cuisines. His dream became the Kalamata Bistro tiny house food truck!
WHY A TINY HOUSE FOOD TRUCK?
Investing in a brick and mortar restaurant is a significant investment, and risk. It can take up to $250,000 to launch a new restaurant. If you don’t get everything right, such as location and food that appeals to the local market, you could end up spending so much more than expected, even if the doors close. Oliver had worked at enough places to learn what could go wrong, as well as what could go right. Although he loved most things about his pop-up kitchen that he had been running for eight years, setting up and tearing down every time was starting to wear on him. To make his kitchen portable, he started investigating coffee carts.
Oliver says that food trucks and coffee carts are a great entry point for getting into the restaurant business. The start-up investment is lower (between $60,000 – $100,000). If a certain location doesn’t work out, it’s easy to move to a new corner to find your customers. If the menu isn’t a hit, it’s easier to test out new items or genres. With the growing popularity of food trucks, it’s not hard to sell your equipment if you want to get out completely.
One day, while on his way to check out a used coffee cart, Jacob passed Tiny SMART. Thinking to himself: “Hey, that’s kind of cool. I wonder if that would make an interesting rig?” he then pulled in. Within a half hour, Nathan (the founder), had convinced him to build a unique tiny house food truck. Oliver says he has the mindset to spend a little more upfront for quality and exactly what he wants instead of spending (probably) similar money fixing something that’s broken and trying to make it what he wants.
KALAMATA BISTRO TINY HOUSE FOOD TRUCK
After having been in the food industry at all levels and types of food service for 15 years, Oliver has seen what works, and what doesn’t work. Eight years ago he started creating his own products. He first sold at farmer’s markets and then events and festivals. This experience helped him hone what type of cuisine he wanted for his own place. Oliver states: “I am intentional about how everything looks. The food tastes good, but before people try it they have to see what it looks like. Presentation is important. I want my kitchen to be very clean. The outside has to be more than a rusty truck.” Working with the Tiny SMART House team, Oliver customized an 8.6’X16’ California Cabin model into his restaurant on wheels.
One thing Oliver appreciates about having a tiny house instead of a truck is that he can fit all his cooking equipment and appliances and still have room to move around. Most food trucks need a commissary (an approved commercial kitchen) to make their food, which they then store in the truck to sell. The Kalamata Bistro is its own commissary. Oliver does go above and beyond with the care of his business. In fact, the local health inspectors consider him (and the tiny house on wheels) the “gold standard” when telling other food trucks what’s expected.
The Kalamata Bistro food truck customers have been very impressed. Not only is having a tiny house as a food truck unique (there are not many of these in the USA, especially not serving Mediterranean meals), but the quality of the structure adds to the atmosphere. By the time they see the menu, customers are already thinking “this is going to be good!”
The Future
The tiny house food truck has been a big hit. Building upon his success, Oliver has just opened a tap room converted from an old gas station. The Kalamata Bistro is the bar’s kitchen. He has plans to invite other food trucks (with the goal they are also nice looking tiny houses) to become Corvallis’ first food pod. Will he build more tiny house food trucks? He’d love to, but first he wants to ensure the success of Common Fields.
Visit the Tiny House Food Truck Pod
If you’re in the Corvallis, Oregon area – stop by for some great cuisine and a local pour. Common Fields is located at 545 Southwest 3rd Street (at SW Western Blvd). Currently they are open Monday – Friday, 11-2 for lunch. Check their Facebook page for updates and hours https://www.facebook.com/commonfieldscorvallis/
Interior kitchen photos courtesy of Kalamata Bistro. Guest blog, exterior shots and Jacob Oliver at his bar photo by Stacey Newman Weldon. When she isn’t busy helping people create their own tiny custom homes, you can find her inspiring others to discovering their sense of fun at Guest blog and illustration by Stacey Newman Weldon. When she isn’t busy helping people create their own tiny custom homes, you can find her inspiring others to discovering their sense of fun at Adventure Wednesdays.