Conversations with Ashley & Gary Southard

Today we’d like to introduce you to Ashley & Gary Southard.

Hi Ashley & Gary, please kick things off for us with an introduction to yourself and your story.
The Magic Food Bus got its start smack in the middle of COVID. We purchased the bus in 2018 from a private school in Lafayette, spent 18 months fabricating it from a 40-seat school bus to a fully functional mobile kitchen and then it sat waiting for the “right” time for us to begin our food truck adventures. We were both working 60-80 hours a week managing different kitchens and when they both shut down in March 2020 the opportunity presented itself.

We started small at local bars and neighborhoods in Thornton then via word of mouth expanded to a nearby winery, applied for some outdoor festivals (not much happening during the summer of 2020), and got into some great breweries. We both went back to work at our “normal” jobs when things started opening back, did the food bus on the weekends, and in Sept. 2021 finally took the leap and quit the guaranteed paycheck to focus on our business.

We were getting great feedback from people everywhere we went and it really gave us the confidence to just do it!

From there we started booking private events as more people got a taste of the Magic. Now we have a great schedule filled with all sorts of awesome locations/events/companies/festivals and continue expanding the catering side of our business. We are currently working on the logistics for bottling a sauce that we use on our Hot Chicken Sandwich.

Besides being a nod to the Magic School Bus and all the amazing adventures it went on, our whole concept is built around taking food that we love, being creative, making our dishes the”best _____” that someone has ever eaten, giving our customers extraordinary service and creating an environment where people can come, feel welcome, eat an amazing meal and leave with a huge smile on their faces.

Would you say it’s been a smooth road, and what are some of the biggest challenges you’ve faced along the way?
Not exactly – we knew there would be challenges and obstacles along the way but we weren’t prepared for some of what we experienced right off the bat. During the initial fabrication of the food bus, our entire roof collapsed and the air brakes were cut adding more expenses and time to the whole project. In the first year, we also had some expensive mechanical issues and had to replace two of 6 tires, and believe me bus tires are not cheap!

Beyond that just figuring out all the rules, regulations, and tax & permit requirements surrounding each city or county we operate in has been one of the biggest struggles.

A smaller struggle we’ve found is navigating the roads we drive on as certain bumps, dips, and potholes completely destroy the inside of the bus, even when everything is tied down and buttoned up. We also learned the hard way that those same bumps and dips create loose screws on equipment so now we do a regular nut and bolt checks lol.

Can you tell our readers more about what you do and what you think sets you apart from others?
Our food is creative, fresh, and locally sourced when possible and we are known for creating some of the best food from a food truck that people have ever had.

We pride ourselves on exceptional customer service in every aspect of our business whether we are catering a private event or parked outside a business selling breakfast, lunch or dinner.

Our menu is customizable and we tend to cater to the places we go and our clientele specifically. For example, at the winery, we frequent we might do different menu items than if we were at a food truck carnival or a classic car show where people don’t necessarily want or need food that pairs well with wine.

In addition to our core items we often times do fun and creative specials that continue to wow our customers everywhere we go.

Before we let you go, we’ve got to ask if you have any advice for those who are just starting out.
I wish we would have known how time-consuming all the paperwork, taxes, social media posts, and marketing would be.

You definitely have to know your numbers and what makes sense for you as far as a sourcing and pricing your menu.

It’s not just food costs that you have to think about but all your fixed expenses like insurance -health, vehicle, and liability, permits for everything, fire inspections, fuel, wear and tear on your mobile kitchen, commissary rent, accounting fees, etc.

We have found the food truck community to be extremely kind and willing to help so join a food truck group on Facebook or locally as there are tens of thousands of people all over the country willing to share ideas, thoughts, and cost breakdown spreadsheets lol. You will probably also need to learn some light plumbing and electrical skills….. haha.

Also, get a good mechanic you trust and keep it clean! We work at least an hour each day, plus deep cleaning weekly, just maintaining the inside cleanliness of our truck as we feel that’s almost as important as the food we cook.

Contact Info:

• Email: www.mfbus5280@gmail.com
• Instagram: https://www.instagram.com/the_magic_food_bus/
• Facebook: https://www.facebook.com/MFBus5280/ 

Image Credits
Kerry Culver