We’re excited to introduce you to the always interesting and insightful Will & Jorge Garcia-Kesler. We hope you’ll enjoy our conversation with Will & Jorge below.

Will & Jorge, thanks for joining us, excited to have you contributing your stories and insights. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

We decided to start a food truck in the midst of the COVID-19 pandemic. We were married right before everything shut down. We were working from home and after a while felt that we needed something to do together. Jorge has worked in and managed kitchens and I have always wanted to open some kind of bakery. We came up with this idea for a breakfast food truck. After a lot of researching we were told it was a bad time to start a business because of the pandemic and that generally, “restaurant” businesses take forever to turn a profit. We knew we wanted to do this and didn’t want to wait until the world went back to how it was pre-COVID (if that ever did happen at all), so we took the first big steps to making it happen. We created our menu, got our first food truck, and eventually had our grand opening in May of 2021. Since then, business has taken off! We’ve purchased a new food truck, and feel that we have really found our niche in Salt Lake.

Will & Jorge, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

We pride ourselves on being one of the only food trucks around that does what we do. Our breakfast menu is diverse and delicious. We cater any type of event and on days we aren’t catering, we are still open for the public. Some of our best customers aren’t even people that booked us for an event, but are locals who just want to sit outside at our picnic tables and enjoy Salt Lake City with a delicious breakfast burrito in their hand.

Our goal is to make everyone’s experience with us the best it can be with great customer service, and lots of care with how we prepare our food. We do our very hardest to make sure food leaves the food truck exactly how it should. And you won’t find a menu like ours anywhere else. Skillets’ menu has many items and ingredients that we’ve created from scratch or started off as family recipes. That really sets us apart.

What’s been the best source of new clients for you?

We’ve been lucky to have great customers who talk about us with their friends. Word of mouth has truly been one of the ways we’ve been able to get new customers. We’ve been told things like, “My flight just landed and the person sitting next to me on the plane said I had to come here for breakfast,” or, “I heard you were voted the best breakfast burrito in the city and had to try you out!”

We of course have marketing in other forms, but we truly pride ourselves in our product so much that our customers do, too, and aren’t afraid to talk about it!

Have you ever had to pivot?

We were both switching from completely different jobs when we started Skillets. I was working at a university as an admissions counselor and Jorge was working for a delivery service. We were going into something so different than what we were doing at the time and were nervous about it! We knew it was a risk but were happy to know it was a risk we were taking together and excited for what it would entail. There was a lot of learning happening in regards to management, business finances, and the amount of physical activity it takes to run a food truck. Neither of us really knew what we were getting in to, but we learned.

Contact Info:

• Website: eatskilletsut.com
• Instagram: @eatskillets
• Facebook: https://www.facebook.com/eatskillets/
• Yelp: https://www.yelp.com/biz/skillets-salt-lake-city