Dad’s Diner has established itself in town since its opening day on October 22, 2011. Right from the start Neil and his partner Fletcher McLean had some guaranteed customers from their previous employment at Adrift in Anacortes.
“We never really advertised” says Neil. “We talked to some friends, it was mostly networking”.
The location of the food truck is ideal, right on the well-traveled Commercial Avenue. The rich aroma of slow-cooked meats that fills the air around Dad’s Diner takes care of the advertising all on its own. By now the word has got around about the unique barbeque available. Some regular customers stop by a few times a week.
“Our clientele is really broad-spectrum. We get high-school kids, lawyers, and construction workers,” Neil explains.
“We make everything from scratch and cure the meats and sausages ourselves,” says Neil. “I learned it all on the job over the years. School was never for me.”
Neil and Fletcher met some 10 years ago at a wedding, where Neil was the singer. Neil is originally from Wisconsin. He came out west out of curiosity and has lived in Anacortes over 10 years. Fletcher and his wife came from Florida. They ended up in Anacortes by chance: they were just visiting with the intention of settling down in Colorado. They are still here after 15 years.
“We started talking at the wedding and realized that we had a lot in common,” says Fletcher.
They worked together at Adrift and then decided to start their own business. The food truck was a $60,000 investment. After a year now, the business is ready for expansion. In addition to the truck, there will be another location just a few blocks farther down on Commercial Avenue, in the old Cameron’s space across the street from Calico Cupboard.
“We like to stay hands-on with our business, that way we know our product,” Neil points out.
The meats are cooked over a wood fire. There is pork, brisket, ribs and burgers on the menu along with sides. The city does not have specific regulations for food trucks at this point. Dad’s Diner is setting the precedent. One condition is, however, that they have to be mobile and able to move if necessary. Therefore, there are no permanent, covered seating areas by the diner.
“Like any kitchen, the health department inspects our truck,” says Neil.
It is a long day, from 4:30 am, sometimes earlier, until 6 pm. Neil does get a few breaks throughout the day, though.
“I don’t always like the early mornings, but on the other hand, it is peaceful then. My least favorite thing is the business side of it, having a lot of things to juggle. The best part is putting smiles on faces and being able to offer something unique. We like the sense of community here,” explains Neil.
The food truck does not take up much space, just a corner of a parking lot. The human connection it offers goes much beyond that, however, and the friendly service at Dad’s Diner is sure to make anyone feel good.