Forecasting and location are also critical, and there’s
not much room for error. If we overprepare for an event,
product gets wasted. If we underprepare, we lose sales.
Location determines how successful an event will be. It’s
di;cult to figure out, but learning comes with experience.
One mistake we made in our first event was o;ering only
pies, not slices. We’re learning that at certain events, slices
are the big hit, while at other events, pies are the bestsellers. Even the types of pies/slices that are more popular
can vary from event to event.
We’re now able to serve almost year-round, with the
exception of bad weather days. In addition to public
events and catering, we’ve found a location where we
can set up daily. We plan ahead for the o; season by
paying bills ahead when we can and saving during busy
months. We also use the slower months to get scheduled
for public events for the upcoming season and test new
signature o;erings to add to the menu.
Jay Langfelder, owner
The O.G. (One Goal) Wood Fire Food Truck,
I started in the foodservice industry working in mom-and
pop pizzerias, then fine-dining restaurants, before I went
to school and got a degree in hospitality management.
After working in corporate environments, I decided to
sell the pizza I wanted to sell.
;is is our second season as a food truck, but pizza has
always been a hobby of mine; I’ve made probably almost
a million pizzas in my day! I’ve experimented with many
recipes, but we do a Neapolitan-based pizza, with “00”
flour and imported tomatoes, baked in a wood-fired oven
on the truck.
We do lunches Monday through Friday, plus nighttime
special events. In the summer months, we’ll have 12 or
14 events per week vs. five or six in the winter. ;at’s
“We’ve had to change our dough recipe after looking at the
weather forecast, so consistency is a challenge. It might be
120° in the truck in July, or 30° in the winter, so we adjust
the hydration or yeast in the dough to make it work.”
—JAY LANGFELDER, THE O.G. WOOD FIRE FOOD TRUCK
The O.G. Wood Fire Food Truck, offering both lunchtime and special-event service, spreads word-of-mouth by maintaining an active social media
presence, snagging awards and staying in touch with local publications.
THE O.G. WOOD FIRE FOOD TRUCK