Native Eats (Closed)
(Locally sourced / eclectic)
Native Eats is a new food cart in Columbus serving breakfast, brunch, lunch, and dinner menus with a strong emphasis on fresh and locally sourced ingredients. A photo of a recent menu is below and a link to their current menu is -> HERE. You can find them on a regular basis at Seventh Son Brewing on Saturdays for the Lunch/Brunch shift. Expect to see them more places soon.
So far we have sampled the Sweet Potato and Beet Burger (seen below) and the Barbacoa Breakfast Torta. Both offered great flavor and fresh ingredients including buns made my Matt Swint (who ran the Per Zoot food truck in the past) of Matija Breads (a favorite purveyor of local mobile vendors).
Like any new business, especially in the world of mobile food there will be changes and shifts in the menu over “season one” and we think this cart is off to a strong start. We asked Alyssa Block a few questions about getting started and we share the answers below.
1) What inspired your menu?
Community. Native Eats unites community by sourcing all of our main ingredients right here in Ohio. Quality. This is another thing that drives our brand. We take no short cuts, all of our meat is grass-fed and sourced locally and all of our breads are fresh-baked locally. Sustainability. By sourcing our main ingredients locally, we not only stimulate the Ohio economy, but we also use less energy to receive our goods. Health. Grass fed, GMO free meats are significantly lower in fat than grain fed meats. We also always offer unique hand-made healthy options along with vegan and gluten-free options.
2) What did you do before starting the cart?
I worked in production for the Limited and still do to this day. This has taught me valuable lessons on cost negotiating, networking, vendor relations, and business relationship building.
3) Who else is on your team and what are their roles?
David Southwick doubles as both my boyfriend and my manager for the cart and staff. Erin Lamneck, Amber Roy, and Alena Southwick are all of our servers/prep cooks.
4) What did you do to get ready to launch this spring?
Reach out to as many vendors and gigs as possible. Start being active in the social media scene. Get active in the community by joining the City of Columbus food truck program, COFTA, and we are about to be a member of Experience Columbus. We have also been trying to get some press, such as (614), Fit Ohio, and Biz 1st
5) What is the biggest lesson you have learned so far?
Hard work pays off and doing things the morally correct way usually gets noticed. There will ALWAYS be hurdles in this business, but you make mistakes, learn from them, and prosper.
6) What do you want guests to know about your food and food philosophy?
We want them to know we believe in community, eating local, buying local, quality, health, and natural foods
7) Anything else to share with those new to native eats?
Everything is made from scratch and to be full of flavor. We are your #1 fan. We know you will love our food.