Food trucks are typically associated with county fairs and warm summers. Recently, the mobile eateries have become popular mainstays, offering new weekly meal options year-round.
Nick Mathews, owner of Cooked, a Richmond-based food truck serving burgers, chicken and more, sees the recent area surge in food trucks as customers wanting different, fresher cravings.
“It’s more of a genuine product most of the time,” said Mathews, who personally enjoys What the Truck and Biggie Spuds food trucks, citing their fresh toppings. Mathews, a trained sous chef who taught himself to cook, quit his job last year to make Cooked a full-time gig. His previous experience included working as NBA player Desmond Bane’s personal chef and cooking for restaurants in Fort Wayne and Dayton.
Upon returning to Wayne County, his mom came up with the idea for a food truck. Since opening last August, he and his brother have managed the day-to-day operations, offering the community dishes for breakfast, lunch and dinner with signature twists. This includes their popular breakfast burrito, Hawaiian Burger, and a fresh take on dumplings.
Mathews said his fried gyoza dumplings, stuffed with pork, green onion, Kewpie mayo and unagi sauce, were their best item last year.
Ashley’s Roaming Bean owner, Ashley Spicer, caught the food truck bug last June, after 15 years of barista experience. Along with her love of brewing coffee, she was ready to be her own boss.
“So, you know, we got the opportunity to run with it,” she said. Spicer, also based in Richmond, manages the bright red beverage cart with her husband, sister, mother and sister-in-law. Her customers enjoy her cold brews, lattes, refreshers and seasonal menus.
On a typical day, Ashley and her team prep the day before, check equipment and brew drinks, and order supplies once a week: the same procedures that brick-and-mortar businesses follow.
“It’s been a learning process, that’s for sure,” said Spicer, who does face unique challenges like the weather and transporting her storefront. But she credits her previous managerial experience in the food industry for helping her along the way.
For Joseph Phillips of Richmond, his eatery is a departure from his 9-to-5. The electrical technician had been stewing on new business ideas for years. When a coworker announced they were selling their food truck, he seized on the opportunity.
He and his wife, Ashly, opened Phillips Family Grill last year, focusing on a standout menu. Phillips’ most popular dishes feature their roasted chicken, either paired with rice or noodles, marinated in teriyaki or their yum-yum sauce.
“The hibachi thing just kind of made sense because nobody else was doing it in town, and it’s a simple setup,” said Phillips. “If we run out of chicken, we get customers leaving because they want that chicken.”
His wife maintains their bookings at festivals and events throughout the year. The duo also found success offering lunch for employees at factories and healthcare facilities.
Going into 2026, Phillips hopes to transition the food truck into a permanent takeout restaurant, leaving his factory job behind and fully becoming his own boss.
“That’s huge to me, and if I can keep that agency, I’m going to hold onto it as long as I possibly can,” he said.
Catch these select food trucks and many more for an eclectic taste of the town.
A version of this article appeared in the January 21 2026 print edition of the Western Wayne News.