Scratch Kitchen CLT; Building on BreakfastScratch Kitchen CLT‘s mission is to build on that already successful meal-time concept called breakfast (we didn’t make it up, we’re just making it better) by combining our amazing, made-from-scratch items into a meal you’ll want to eat all day long. Using high quality local products whenever possible and providing the best possible customer service, Scratch Kitchen CLT will be the Charlotte Food Truck you look for on your way to work every morning. With their unusually innovative menu, Scratch Kitchen CLT encourages you to combine and create your own breakfast or build a unique brunch from any of their a la cart selections. Try doing that on another food truck! In a hurry or not sure what to choose? Scratch Kitchen CLT has some favorite combinations you’ll want to order every morning! You can follow Scratch Kitchen CLT on Face Book or find them on their web-site. And, of course, look for their truck on the streets of Charlotte.
Keep it fresh. Keep it local. Keep it simple.Well, we hate it (but we love it), Bobby Lamby and his Carolina Smash Truck has moved on from The City Kitch! We always say that it’s a sign of success when one of our clients outgrows us or moves on to bigger things, so Bobby has opened his own place out in the lovely Denver, NC area. Be sure to keep up with Carolina Smash on social media and, of course, visit him in his new digs soon! As always, when you see his classic white food truck with the rustic ship-lap sign, stop on by and #getsmashed!!!
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When the business plan was hatched, the Pyatts bought the assets of a defunct brewery in CO, flew out there, rented a U-haul and brought it home to NC. Of course, it stayed in a garage for three years while we searched for an appropriate building. We finally found a spot in Glen Alpine, NC. While it didn’t have any glass in the windows and ivy was growing inside, the price was right at $200 per month. There weren’t many turn key breweries back then so the pieces and parts were cobbled together from dairy equipment or hand made; but we made beer and sold our first kegs to Barley’s, Mellow Mushroom and The Bier Garden in Asheville. That produced enough money to buy some ingredients, make another batch….rinse and repeat. Fast forward to today. Seventeen years later, we’ve grown organically into a 30 barrel Sprinkman brewhouse that is shinier than we ever imagined during those humble beginnings.