Today we’d like to introduce you to Dan Armbruster.
Hi Dan, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, let’s briefly walk us through how you got to where you are today.
I was interested in the hospitality business early in high school and college. I initially started in the front of the house, working directly with people. I have also always had an interest in food and creating different dishes. Through my travels, I noticed how different cultures came together because of their food. While a firefighter in NYC, I saw how we came together and cooked no matter our rank, and I appreciated cooking as if it were our last meal. I strengthened this passion by going to culinary school and working for leaders in the industry, such as top chefs and leading restaurant tours. Through consulting, I created my business model, trying out what works and what doesn’t work for global comfort food. I chose the food truck because it was easier to introduce quality food without a lot of overhead and explore different areas and demographics without being locked into one area. The best thing about a truck compared to a restaurant is getting instant feedback from a larger pool of customers from all walks of life, not just one neighborhood restaurant. The food truck and catering allow me to set my schedule to spend more time with my family, whether working with them or spending quality time outside of working hours.
Let’s dig deeper into the story – has it been an easy path overall, and if not, what challenges have you had to overcome?
There were the usual growing pains of starting a business: knowing what menu works, budgeting, repairs, and labor. Times two. Moving to a new region of the United States, going from Boston and Rhode Island in New England to the South, here in Charleston, has had us starting all over but with more knowledge about the business and more know-how under my belt. The main struggle I had was battling with substance abuse to deal with the stresses of the industry and running the business on my own. This industry is known to have a lot of substance abuse in it. I was one of the casualties. With my family’s support and determination to succeed, I confronted my demons and developed a new focus and appreciation for this industry. In sobriety, I can work through the struggles of starting over in a new location because I now have the tools to embrace the hurdles I face. I look forward to the possibilities.
As you know, we’re big fans of you and your work. For our readers who might need to become more familiar with what you do, what can you tell them about what you do?
I wear many hats, from chef to tour guide, event planner to time travel specialist, businessman to family man. I use my experiences and those close to me to create foods that remind me of home, growing up, or traveling to that one place. I use flavor combinations of food that include salty, sweet, sour, and umami. It’s not just about the quality of the meal; it’s about the experience. I saturate your dining experience to include all your senses. Not only do I guide you to different places and travel you to a different time with taste and smell, but you get there with the images you see and the sounds you hear. From the tropical colors and images on the truck, including all the stickers I’ve collected, to the music you hear while ordering and the favors you receive, there’s an experience for everyone. Guests often say, “It all smells so good” or “There’s so many options I want, I can’t decide.” They also say things like, “I love the colors of the truck” or “Did you travel to all these places?” They also say, “I just got back from (so and so) this song reminds me of my vacation,” as they sway to reggae or yacht rock. And it’s always a treat, no matter how old or young you are, to receive a pirate hat, a Hawaiian Lei, or colorful sunglasses. Let’s go for a ride. I am most proud of being able to bring a smile to people’s faces, a nostalgic feeling or memory, and a full, happy belly when guests come to the truck or have the truck or any of my catering services come to them for their special occasion. I am proud that I get to do all of this with my family and their support. My two youngest kids, Liam and Annie, are always with my wife, Tisha, and me. And when my oldest, Sophia, is nearby, she’s in the truck preparing meals and serving. All of this is in memory of my father, Big Daddy, and the blessing of my late mother-in-law, Gloria, who is known for her peace fingers.
Contact Info:
- Website: papagrandecomfort.com
- Instagram: Papagrande_comfort
- Facebook: Papa Grande Comfort
