We were lucky to catch up with Roy Thombs recently and have shared our conversation below.

Hi Roy, thanks for joining us today. Can you tell us a story about a time you failed?

As a small business owner of a food truck specializing in empanadas, early on, achieving recipe consistency presented an opportunity for growth and improvement. One notable experience was creating my TLC empanada recipe. When I first created the TLC recipe, the flavor profiles were inconsistent and missing the wow factor. I often had to discard batches that didn’t meet my standards, which became costly.

Determined to improve, I meticulously documented each adjustment and sought feedback from regular guests. Their insights were invaluable, and I knew I had achieved consistency when one remarked, “The great thing about this truck is their empanadas are consistent” This feedback reinforced the importance of guest satisfaction.

Through this experience, I learned that failure is not the opposite of success; it is part of the journey toward it. Each time I had to discard a product, it brought me closer to understanding how important it is to be consistent with flavor combinations and cooking techniques.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

As the founder of The Naked Empanada, my lifelong passion for the culinary arts began at a young age, working alongside my mother, Agnes, and grandmother, Essie. Their dedication to quality and creativity in hospitality deeply influenced my path and inspired me to follow in their entrepreneurial footsteps. I earned a culinary degree from Johnson & Wales University, which provided a solid foundation for my career. During my time there, I interned at the renowned Grove Park Inn—an experience that truly ignited my passion for the culinary arts and cultivated a strong service culture.

After years of working in operations management and corporate human resources, I decided to pursue my entrepreneurial dream by launching The Naked Empanada food truck in 2015 (originally Fuzzy’s Empanadas), bringing a unique culinary experience to the Triangle area. What sets us apart is our pioneering concept as the first food truck in the area to exclusively offer empanadas. Our philosophy revolves around crafting empanadas with such rich and complex flavors that they don’t require additional sauces—hence our name and slogan: “So full of flavor, no sauce needed.” Our fusion-inspired menu features innovative flavor combinations, such as our bestseller, the Honey Bourbon Chicken empanada, as well as the Triple P, which is made from chorizo sausage, ground pork, ham, onions, bell peppers, cilantro, and a mozzarella/provolone cheese blend.

The journey has not been without its challenges. As a small business owner, I’ve learned to think on my feet and adapt quickly. We’ve faced obstacles like vehicle issues and even had to rebrand due to trademark complications during the COVID pandemic. However, these challenges have only fueled our growth and innovation. We are excited to announce that we are now selling our products at Weaver Street Market—a cooperative grocery store that supports local producers and fosters community engagement.

I take immense pride in the incredible team I work with, whose dedication, creativity, and unwavering commitment are the true driving forces behind our success. Additionally, I am grateful for the support I receive from family, friends, and neighbors; their encouragement has been invaluable throughout this journey. In essence, The Naked Empanada is more than just a food truck—it’s a culinary journey that combines family tradition, innovative flavors, and a commitment to quality. We are not just serving empanadas; we are creating an experience that keeps our guests coming back for more.

Any advice for managing a team?

As a small business owner, I’ve found that hiring the right people can be challenging, especially with a limited talent pool and competition from bigger companies. I focus on finding candidates who not only fit our culture but also show potential rather than just experience. I tap into my personal and professional networks for referrals, which has helped me connect with some great people. This approach has really helped me build a team that is not only skilled but also passionate about our mission statement : “No Short Cuts.” This makes our workplace collaborative and supportive as we tackle unique challenges together.

Have you ever had to pivot?

During the COVID-19 pandemic, our small business faced unprecedented challenges as restrictions on gatherings and a significant drop in foot traffic severely impacted our revenue. Realizing that waiting for normalcy was not an option, we quickly pivoted our business model by embracing online ordering and delivery services, which we had previously overlooked.

On top of that, we had to rebrand because of some trademark issues. Instead of seeing this as a setback, we turned it into an opportunity to refresh our Brand. We launched a marketing campaign that highlighted our dedication to quality and community, we created a new website and we also expanded our menu with new empanada flavors.

Looking back, this pivot really paid off. We increased our foot traffic through online ordering, and the rebranding helped us keep our regulars engaged while attracting new ones. We were also able to create partnerships with local businesses who were facing their own challenges due to the pandemic and created relationships with new neighborhoods. This whole experience reminded me of how important it is to be flexible and creative when facing challenges.

Contact Info:

• Website: https://thenakedempanada.com/
• Instagram: https://www.instagram.com/nakedempanada/
• Facebook: https://www.facebook.com/thenakedempanada
• Yelp: https://www.yelp.com/biz/the-naked-empanada-wake-forest-2

Image Credits
Bonnie MacDougall – Soulful Willow