The Team Behind
Stress-Free Food Truck Catering

David’s background started in hospitality as a line cook at Papa John’s in Cedar Falls, Iowa in 2006, and he later earned a degree in Hospitality Management from Iowa State University. Since then, he has operated or worked across concepts including Mac ’N Noodles, Denver Street Tacos, The Burger Bus, Mile High Cheesesteaks, Smokin’ Zo’s, Colorado Pig Rig, The Walking Taco, and grazing-style catering, giving him a rare working knowledge of how different food truck concepts actually perform in the field.

On the logistics side, David has managed large-scale service for major brands including Chevron, where he coordinated 1,500 meals per day for 30 straight days, and FedEx, where he managed menus at roughly 1,200 meals per weekend during Covid. He has also helped save events in real time, including pivoting service when a truck broke down en route and calling backup trucks on short notice when a contractor was about to no-show. He is especially strong at evaluating contractor responsiveness, customer service, presentation, cleanliness, and the real odds of success or failure for a given event.

Zo’s hospitality background includes The Ritz Carlton, Gourmet Caterers, and Smokin’ Zo’s. He has spent years working hands-on in kitchens, on smokers, and in food truck operations, which gives him real authority when evaluating partners, building menus, and helping clients choose the right concept for an event. His strongest markets have been Los Angeles and Denver, and he is especially known for making the booking process feel easy while still protecting food quality and service standards.

One of Zo’s strongest logistics examples was pulling off eight large holiday catering events in a single day with minimal staff. He is ServSafe certified, holds a culinary degree, and has worked with Guest Diagnostics, Monster Energy Drink, St. Joseph Hospital, and NFL LA Chargers staff. On the compliance side, he is especially familiar with Douglas County and Castle Rock fire expectations, and on the food side he leads by example—favoring prime meats, high-quality wood, and fresh prep that can deliver speed without sacrificing flavor.

Jessica’s hospitality background includes serving at The Perfect Landing at Centennial Airport, housekeeping at Holiday Inn Express, and restaurant management at Taco Bell before moving into booking and food truck support. On the food truck side, she has spent the most time working in Denver, Lakewood, and Aurora, and has helped prep and stock trucks across more than 8 different cuisines.

Jessica is strongest when helping clients right-size their food counts and avoid common ordering mistakes. Her best planning advice is to think beyond headcount and consider the crowd itself, because demographic mix, vendor meals, and service style all affect how much food an event truly needs. She is also comfortable evaluating contractor insurance, safety compliance, references, and fire-risk-assessment gaps before event day.

John previously managed Subway locations in Golden and Lone Tree, led The Burger Bus in Denver, and then led Denver Street Tacos before transitioning into booking leadership. He has also helped build concept websites and operations support across the broader family of brands, which gives him unusually deep context on how each concept should perform at different event types.

John is especially strong at matching the right concept to the right event while keeping service speed, permitting, parking, COIs, and timing aligned. He has handled permits and fire inspections in Denver and supported trucks through requirements in Los Angeles, Orlando, Miami, Sacramento, Washington, DC, and other major cities. One standout recovery involved a trailer tow vehicle that lost a radiator hose on the highway; John helped the driver rent a replacement truck, keep the trailer moving, and still make the Ontario event on time so the client booked again the next year.

Stephen started in hospitality at Village Inn in Arvada and worked his way from dishwashing into line cooking, prep, pastry, scheduling, inventory, and kitchen management. He moved into food trucks in 2020, served as a lead operator across concepts, and later stepped into broader Food Truck Avenue management covering maintenance, prep, scheduling, inventory, hiring, training, payroll approval, driving, and service.

Stephen has operated, cooked, and served from more than a dozen food trucks and helped manage a 12-truck network. He has helped prep over 3,000 meals in a day, organized corporate events for 1,000+ guests, fixed flat tires, covered last-minute events, and once organized a food truck event scheduled for the next day within an hour. Another recovery story involved a contractor with a trailer hitch failure; Stephen got a team out to re-hitch the trailer so the truck still reached the event with 50 minutes to spare before service.