We were lucky to catch up with Monica Meier recently and have shared our conversation below.

Monica, thanks for taking the time to share your stories with us today So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

Our mission is “to change the perception of plant-based food one bowl at a time”.

Ten years ago I read a book about animal ethics, learned about nutrition watching the film Forks Over Knives and was made aware of factory farms, where most of the animals we eat are raised. After gaining this knowlege in a short amount of time, I decided to try eating plant-based for 40 days and quickly gained energy, lost weight, saved money… I knew it served me well, so I continued and still eat plant-based today!

Cooking has always been a passion and once the ingredients and methods I used changed, it became challenging and fun! After a few years I decided to forgo my “real” job and start a plant-based food truck in 2018, the first in Cincinnati. I’ve been Rollin’ Bowls ever since.

I truly believe that incorporating more plants into your diet is good for your health, the environment and of course the animals. I think the yogis’ term “Ahimsa” (non-harming and non-violence) pertains so much to this mission. “Let the goodness roll” is written on the side of our food truck (it’s a bus actually) in honor of these benefits.

Can you tell us about a time you’ve had to pivot?

Prior to COVID, most of my events were festivals, breweries, wineries, college campuses, corporate office lunches. My first event in 2020 was St. Patrick’s Day @ Fountain Square, and it was canceled. So were all of the subsequent events that year. I had to do a hard pivot and start schedule my food truck to serve in neighborhoods and apartment complexes. People wanted to stay distant and order on their phones for pickup, so implementing that model was tricky too. I’m guessing all food trucks lost money that year, thankful it’s behind us!

How do you keep in touch with clients and foster brand loyalty?

Most of my food truck followers “hang out” on Instragram, so that’s where I post the most about upcoming events. Not only do I run the food truck, but I also teach cooking classes at local libraries and belong to plant-based Facebook and Meetup groups that share resources and have social functions. I’ve learned so much from these groups and others, that I like to share my knowledge on Instgram through recs for great local food, yummy recipes and healthy living tips.

Contact Info:

• Instagram: https://www.instagram.com/rollinbowlstruck/#
• Facebook: https://www.facebook.com/rollinbowlstruck/
• Other: https://streetfoodfinder.com/rollinbowlstru1

Image Credits

NA they are my pictures