Today we’d like to introduce you to Brittney Jones.
Hi Brittney, thanks for joining us today. We’d love for you to start by introducing yourself.
About 12 years ago, I stumbled upon a whole-food, plant-based cooking class. I wanted to start cooking more from home and expand my knowledge, so I went to my first class. I knew what whole foods were, but plant-based was new. I didn’t know that plant-based meant vegan.
It was so new, I tasted foods I had never tried before; Brussels sprouts with avocado hummus, a pumpkin pie made with a date crust and a pumpkin date filling, and so much more. Yes, it was a vegan Thanksgiving feast. I loved the way all Whole Foods were used and I was stuffed but felt so good afterward. The next day I ordered a Vitamix and attended classes once a month or more and learned as many techniques as I could. I started gardening and eating from the garden for the first time in my life.
It was such an amazing addiction. I also did a ton of Pinterest searching and then made my own recipes. I learned so much about healing with food, keeping the bad stuff out, and just an all-around appreciation for real feel good food. I started to really care about what went into my body and what my children ate as they were growing.
Ideas started flowing when I noticed St. George had absolutely no healthy options at the time (around 2012).
Can you talk to us about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
My plans were to start my business by the time I turned 40, which coincided with my 2 children graduating from high school. I knew running a food truck business would take all my time, so I wanted to wait until I didn’t have to shuttle kids or be at performances. This all took place in 2020, so YES, there were struggles. I got my loan right around my birthday in February 2020.
So, I had to work fast to find a food truck and get ready to make a loan payment in March. Then, the great “shutdown” happened, my kids were home and their huge graduation that I was looking forward to, was not going to happen. I also shut down. Worrying about my children’s future really got in the way of my plans, not their fault, just my fear getting in my own way. Really, starting a food truck was the best business to have for the shutdown, because we were outdoors, with no lobby, and everything was pick up and go.
I just had to get the motivation to start again. I started making some goals and looking for food trailers and just decided to spend less. By May 1, 2020, I bought my food trailer and by the end of July, I was open. Luckily, my SBA lenders helped me get my loan payments covered during all this time that I wasn’t open. We opened at the hottest time of the year, about 116 degrees in St George at our soft opening. Also, there weren’t any events being held.
Luckily, a Streetfest was approved for 2 months in the fall and word started getting out. We had to find our own parking spots around town and we were told “no” a lot. The one struggle we still face today is people pulling up to the truck and finding out we don’t serve meat. And they don’t give us a chance, they leave. My wish is that people just try our food once and then decide if we have good food or not.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a food truck owner/operator. I started The Hearty Beet food truck, a vegan, plant-based, whole-food, gluten-free food truck. I absolutely wouldn’t call myself a chef, but I prepare and make everything on the menu all day, every day. Vegan is definitely my specialty.
I also have an online certification in Food for Health and Nutrition, focused on plant-based, organic living. The Hearty Beet is known for loaded nachos with cashew cheese, our whole-food pies and desserts made with dates, and beet lemonade, the only menu item with sugar; beet sugar. We not only cater to people that have special diet restrictions but to those that just want great, healthy food that makes you feel good after eating.
We have a large menu for a food truck. I have a hard time holding back because I want to share food that people have never tried before.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
I know I will forget to acknowledge some people, but from the beginning, my husband and kids have been all in and supportive. My son, Gavin, still works on the truck and is a customer favorite for his perfected nacho building. The person that I learned about plant-based cooking is April Ashcroft, and her business is Health 4 LifeCooking. She still teaches community classes at Utah Tech. She has so much knowledge that she shares while she cooks, she is amazing.
Luckily, I made a friend before I opened that was a big cheerleader, taste tester, and website builder. My customers from my first few months of opening are my biggest supporters and cheerleaders. They are so loyal and they make me feel like they wouldn’t be able to live without the Hearty Beet. That really makes me want to grow my business (just a little bit) and never quit.
They also play a huge role in spreading the word about us and our food, I still receive mentoring and support from my lenders at (Utah Microloan Fund) which is so helpful to me as a first-time business owner.
Contact Info:
- Website: Heartybeet.com
- Instagram: Instagram.com/heartybeetut
- Facebook: Facebook.com/heartybeetut
Image Credits
Orson Wilkins
