“You definitely don’t do street food to get rich. The margins are paper thin, and there are so many factors that you need to include in your price, from commissary rentals to truck maintenance.”
Food truck life isn’t for the faint of heart. For most independently owned and operated food trucks, you wear many hats, including the chef, mechanic, plumber, driver and even janitor. Running a restaurant on wheels comes with
Now when it comes to the food truck life, not many people know more about it than Syd Suntha. Working his way up the ranks of some of Seattle’s best food trucks, including both Skillet Street Food and Where Ya At Matt?, Syd has taken years of experience, a culinary degree and a passion for street food to create his own truck known as Bread & Circuses. In little over a year, that truck has not only become one of the top trucks in
TELL US A BIT ABOUT BREAD AND CIRCUSES – WHAT ARE YOU GUYS ALL ABOUT?
I like to call Bread and Circuses “Gastropub” style. When we first started the truck, we were thinking about what theme to do, and Indian/Sri Lankan kept popping up. My fear with that was, we would be stuck doing that for the rest of our lives. Working with WYAM for a couple years, while the food was awesome, we were always stuck with those Creole limitations. I went with the Gastropub idea because it covers a wide array of cuisines, especially Indian. I knew we wouldn’t stop with the food truck, so it really allows us to flex our culinary muscles and have it make sense.
“I was scared shitless when we were getting things started, but a year later, I realize its the best decision I’ve ever made in my life.”
WHAT INSPIRED YOU TO OPEN A FOOD TRUCK?
James Barrington from Halava
WHAT IS YOUR FAVORITE STREET LOCATION AND WHY?
I would have to say Chucks Hop Shop Greenwood. My favorite thing about street food is being able to travel from different locations
“We get a lot of comments in the vein of, “I hate brussel sprouts, but these are fucking awesome!”
WHAT’S YOUR MOST POPULAR MENU ITEM?
The Brussel Sprout Caeser. Chef Rob came up with the opening truck menu for the most part, but the Caeser was a collaborative effort. I used a couple ideas from places I’ve worked and eaten at to
WHAT’S THE BIGGEST STRUGGLE YOU’VE FACED AS A (NEW) FOOD TRUCK?
A lot of the normal challenges that new trucks face came
DO YOU HAVE ANY ADVICE YOU WOULD OFFER OTHER ASPIRING FOOD TRUCKS?
My advice would be to keep your hustle game strong. Street food is not like the movie “Chef”. You will not have 100 people waiting in line for you to open on your first day. You need to build up your clientele by putting out amazing food with great customer service. There a lot of hungry people in Seattle, and a lot of events, but you need to put your time in and know some days are going to be busts. You also need to factor all of
WHAT’S NEXT FOR BREAD AND CIRCUSES?
We have the one truck, and the
WHO WOULD YOU MOST LIKE TO HAVE A DINNER PARTY WITH?
DMX, Huey Lewis, Ben Stiller, Rob Heubel, Godzilla, and Elian Gonzalez.