Today we’d like to introduce you to Ryan Morris and Hale Thomas
Hi Ryan and Hale, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
About 2 years ago I (Ryan Morris) was living in Vermont in a town called winooski, outside of Burlington. I lived there for a year and the food scene re-inspired me to get back into the kitchen, after about a year of trying to hide from it. Ever since i could work ive been in kitchens of all kinds learning and absorbing all that I could from the people ive worked with. Every now and then my best friend/business partner (Hale Thomas) would send me a random Facebook marketplace ad for a food truck. Having worked in service his whole life in the front of the house, we had complimentary skills and a similar passion for good food and the people it brings together. He was working a sales job at the time and living in our hometown of Falmouth Ma, on cape cod. There wasnt any intention behind it, just a dream. We have always been coming up with plans and hopes for the future but were never quite sure. The more he sent these trucks the more serious we became, until we hit the breaking point in August of 2023. On a whim we decided that we would move to Austin and would start the food truck we have now. Especially after a year of not living in the same state. So that october I moved back home and we lived with our parents for three more months. We got a job at a private country club that i had worked at previously. I knew we could get some valuable knowledge and experience for the both of us. The chefs in the restaurant are extremely talented. Chef Alex Satterfield and Chef Brandon Baltzey along with Emily Bird were a fantastic group of mentors. Those first few months were spent recipe testing and searching for trailers. Foolishly we thought we would find one for cheap in the north, with no vehicle to tow it. We toured new england but had no luck. January 29th we set sail for Austin with a great friend Matt proctor, not associated with the business, but very involved with the tasting of our menu. We immediately got to work when we got to Austin, making it a goal to shake hands and make friends with everyone we could. This mentality has helped us tremendously throughout the process. One of my favorite moments was the very first day in the city, we were able to secure our trailer with almost everything we needed in it at an incredible price. Sitting in a coffee shop that i dont remember unless i saw it, we found once again a facebook market ad for something in our small budget. We drove down and immediately made a deal. Then we spent the next few months doing the paperwork and permits and inspections, while eating at countless food trucks and restaurants to really get a feel for what the city had to offer , and how we could fit in or fill a potential void. The goal was always to make sure we wouldnt be boxed in to any type of food, which is why we are woodneck KITCHEN. Leaving room for our creativity to flow. Sandwiches were the idea to start, it’s something we love and everyone loves. Ive made made a sandwich in my lifetime but it wasnt always the sandwich i wanted to make. Now we have the ability and freedom to make whatever we want, feels so good to be able to share our food with this city. As well as a huge sense of fulfillment that hale and I share after every shift. It still doesnt feel real. Back to the story… Hale got a job at Tiny Boxwoods and I worked at Atlas Sandwich Co. we have made so many connections and met so many amazing people through these jobs that have gotten us to the point we are at now. Joey Polychronis, owner of atlas, has been so big in much of the success we have been able to have. So lucky to have gotten a food truck operation crash course before starting our own.
The goal with our food is to be as creative as possible and use the best and freshest ingredients. We tried making our own bread, it wasnt a huge failure but sometimes theres someone who can do it better and we found that in Casper Fermantables. We use their focaccia and bagels for a few of our sandwiches and hope to transition to only using their bread. Its incredible. Along with that we have a garden that we are slowly going to start to supplement in our upcoming fall menu. We have some new things coming down the line we are very excited about!
We all face challenges, but looking back would you describe it as a relatively smooth road?
From idea to conception it took about a year. The road wasn’t necessarily smooth but with the help of many people in this city and the support of friends and family we powered through a lack of money and general idea of how to run a business. First time for everything right? We both still work jobs at night while running the business. We’re both 25 we can handle it, although it would be nice to just be able to focus on our thing. We cant wait to be open later and more days.
Can you tell our readers more about what you do and what you think sets you apart from others?
Ryan and I set out to develop a menu thats seasonal, comforting, flavorful and nostalgic. Not a lot of food trucks are doing fresh, from scratch menus that rotate with the seasons. Our Extreme attention to detail doesn’t just stop with the food. We’re committed to bringing that same intentionality to service and hospitality. Our efforts for this include reimagining what the food truck dining experience can look like. We’re uninterested in QR codes and kiosk ordering. Thats putting it politely. We go out of our way to do the small things that make people feel taken care of. Handwritten notes, mid-service sit downs with new friends, and table service for folks dining in are just some of the ways we get to connect on a deeper level. We are most proud of the connections we have made and with the food that we get to share everyday.
Can you tell us more about what you were like growing up?
Hale and I have very different personalities. But connected on so many common interests. From music, to art, food, hobbies etc. I have always been shy and quiet and cautious especially growing up. While Hale is the most outgoing extroverted person i know. These qualities balance each other well. We both love being outdoors, fishing, skiing, skating, sports. As well as a shared love of music, playing and listening. Being in Austin has been a dream, we get to explore all these hobbies and passions outside of food in a big way.
Pricing:
- We have made an effort to keep our prices low. Its not a great scene out there in regards to food prices. So we are offering the best possible value for the best food. We offer free chips with every sandwich to go along with our very competitive prices.
Contact Info:
- Website: https://linktr.ee/woodneckkitchen
- Instagram: https://www.instagram.com/woodneckkitchen
