May 13, 2025 • 16 mins
Looking for a unique addition to your next party or event? Earnest Neal of DonutNV might have exactly what you're looking for. As the franchise owner of this mobile donut experience in Paramus, Earnest brings freshly-made mini donuts directly to your doorstep.
What makes DonutNV special isn't just the product – it's the experience. Unlike traditional donut shops where pastries are made hours before serving, these mini treats are prepared right before your eyes. The custom trailer features a window where guests can watch the entire donut-making process, creating an interactive food experience that delights both children and adults alike. With 18 standard toppings and regular specialty additions, the customization options ensure everyone finds their perfect flavor combination.
The concept caters to various events – from birthday parties and weddings to corporate gatherings and school fundraisers. Earnest, who maintains his primary career in cybersecurity, started this business as an additional revenue stream, exemplifying how modern entrepreneurs are building diverse income portfolios. Since its founding in 2014 (originally as Cinnamony Donuts) and rebranding to DonutNV, the franchise has expanded to over 100 locations nationwide.
Beyond donuts, the trailer offers freshly squeezed lemonade in seven fruit flavors, coffee, and seasonal beverages like apple cider. Whether you're hosting an intimate backyard gathering or organizing a large community event, having fresh donuts made on-site creates a memorable experience that standard catering simply can't match. Ready to bring the sweet aroma of freshly-made donuts to your next event? Contact Earnest directly at 551-305-3678 or visit DonutNV.com to learn more about bringing this unique food experience to your next gathering.
DonutNV Paramus
Earnest Neal
(551) 305-3678
paramus@donutnv.com
donutnv.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Doug Drohan.
Speaker 2 (00:11):
Hey everybody, welcome to another episode of
the Good Neighbor Podcastbrought to you by Bergen
Neighbors Media Group.
Today we're joined by EarnestNeal, a franchise owner in
Paramus of a franchise calledDonutNV.
Earnest, welcome to the show,thank you.
How's it going Good?
So Donut NV is a mobileinteractive food truck concept
(00:34):
where, I guess, you go topeople's homes and it's based on
the name Donuts.
I'd imagine you offer donuts,yes, what is Donut NV about?
About, and what does the nvstand for?
Speaker 3 (00:50):
um, actually I don't have an answer to that.
Okay, it's all donut nv.
Um, it's a franchise that wasstarted, uh, I want to say back
in 2014.
Uh, and originally it startedout with a different name and
then they changed the name.
I guess marketing rebranded thethe product and launched it as
(01:11):
donut envy.
Um, so the donuts are minidonuts.
Uh, they're not regular sizeddonuts like you would get at,
say, like a duncan donuts.
Krispy Kreme, we have 18toppings and we also add
additional toppings, at leastone extra a month or for three
(01:32):
months, whatever the case may be.
We do freshly squeezed lemonadeas well as coffee.
We do corporate events,birthday parties, graduations,
fundraisers.
We've done some interestingfundraisers for some schools.
Speaker 2 (01:49):
So yeah, that's Nice.
So it's a food truck that comesto your.
I mean, if you have a party atyour house, you guys come to the
house.
Speaker 3 (02:01):
Correct.
So we've been to parties,people's houses, we've been to
festivals at parks.
We've been to private corporateevents.
Speaker 2 (02:11):
So yeah, Nice, are you guys mostly like spring,
summer, fall, or do you do stuffin the winter as well?
Speaker 3 (02:19):
Yeah, we'll try to do stuff in the winter weather
permit.
Winter is obviously a littlemore difficult in the northeast
area, but not impossible.
Speaker 2 (02:29):
Yeah, yeah, Okay.
So how long have you?
So you're based in Paramus,right?
So is there one DonutNVfranchise in each county or are
there more in Bergen County?
Speaker 3 (02:42):
I believe I'm the only one currently in Bergen
County and, once again, like Isaid, it's a fairly new
franchise.
So there is one other gentlemanthat bought a franchise.
I think it's Passaic Countythat he's residing you know,
right now.
But I do know of others thatare coming.
It's a grown franchise.
(03:02):
I want to say now they're wellover 100 franchisees since 2014.
Speaker 2 (03:08):
Wow, yeah, I see there's one in Paramus and then
there's one in Egg Harbor.
Speaker 3 (03:14):
Yeah, that's South Jersey, more like near Atlantic
City.
Speaker 2 (03:17):
Yeah, yeah, and you know, according to the timeline
2014, it was Cinnamony Donuts.
Speaker 1 (03:24):
Yeah.
Speaker 2 (03:26):
Yeah, philadelphia, yeah, and then um expanded to
florida, and then yeah, changethe headquarter right and then
started the franchise in 2019and uh and now, as you said,
there's over 100 uh trailers.
Speaker 3 (03:41):
I guess they're not called food trucks, they're
trailers correct, although theyhave started uh, a food portion
of the franchise, so I thinkthey may have rolled out two or
three food trucks currently.
So the food trucks are there Igot in last year Not sure if the
(04:02):
trailer or the food truck theeasiest thing with the food
truck would be.
It's a lot easier to maneuver.
As you start to drive thetrailer, you get a lot more
experience.
It's a little trickier drivinga trailer if you've ever driven
a trailer on the road or havingto get it in a particular space.
It's a little different, so Ihave a newfound respect for
(04:23):
truck drivers.
Speaker 2 (04:24):
Yeah, so why not a food truck?
The trailer's just bigger.
Speaker 3 (04:31):
Well, some of the instances, I guess early, some
of the Franchisees were able tofind Locations where they could
just leave the trailer, set itup, leave it there.
Don't know if you necessarilyWant to do that with a food
truck, I don't know, but ittakes up, I guess, a little less
Space, not much, but a littleless space.
Trail is just under 20 feetLong and, you know, just under
(04:54):
10 feet wide.
Speaker 2 (04:55):
It's like not eight feet and some change, so a
little under nine feet wideactually so so say, I want to
book a uh, you know a donut, andthe truck at my party, um, you
guys pull up.
So there's many donuts,different flavors.
I'm sure you have just plaindonuts, right?
You don't have to have allthese tutti frutti flavors,
(05:15):
correct, are they made there inthe truck?
Speaker 3 (05:19):
Yes, yes, they're made on the spot.
So the thing that separates usfrom your historic Dunkin'
Donuts is the fact that they'remade on the spot.
There's a little window whereyou can actually see the donuts
being made.
Little kids love it.
Adults love it as well.
They like to look see.
(05:39):
We bag them and tap them.
You can see right through thewindow.
People are familiar with KrispyKreme, or Krispy Kreme filling
with the red light on Nice to bein.
It's made fresh and hot.
Speaker 2 (05:54):
That's great.
That's great.
So, and as you said, asbeverages go, you have lemonade
and then seven different fruitflavors, and coffees, hot cocoa,
apple cider, so I guess that'spopular in the fall, you know
yeah.
Speaker 3 (06:09):
Yeah, Apple cider is, you know, definitely more
popular in the September Octobertime frame.
Speaker 2 (06:15):
Nice.
So if you're, if you're, myneighbor had an ice cream truck
at her daughter's party yearsago when we first moved to the
town.
I'm in now and you know, likean ice cream truck, everybody
stands in line, you order yourice cream and you go.
I guess, like for a party, youcould order a bag, since they're
small donuts.
You order a bag and yourbeverage and then take it to the
backyard or wherever it is, orif you're doing a corporate
(06:37):
event or a truck day or farmer'smarket.
That's how it works.
People are not just orderingone, they're probably getting a
bag full.
Speaker 3 (06:48):
Correct.
Yeah, it comes.
The bag says six.
I put eight in a bag.
Okay, sometimes more, uh, basedon where we are in the batter
and the mix yeah, okay,sometimes it starts to come out
a little small, so I'll give youa few extra to make up got it,
got it nice, so.
Speaker 2 (07:08):
So how did you get into this business?
What'd you do before you ownedthis franchise?
Speaker 3 (07:18):
Actually an.
It cybersecurity firm.
I was just looking forsomething else to do to bring in
another stream of revenue.
So my interest was to start outwith the franchise, get it
going and then just find amanager to manage the truck and
book some locations and justactually just create another
stream of revenue.
Speaker 2 (07:38):
Right, okay, so you're not actually going to
these events.
You have people that run thatfor you.
Speaker 3 (07:43):
Currently I am.
Speaker 2 (07:44):
Okay, I thought it was a good idea to learn the
business.
Speaker 3 (07:49):
Yeah, so I have an idea of how things work, what
troubles you can run into.
Once I'm ready to pass it down,I'll be speaking from
experience.
It's best to do it this way.
Speaker 2 (07:57):
This is the way to start, finish what to expect,
yeah.
So when did you back up asecond?
When did you buy the franchise?
When did you start?
Speaker 3 (08:11):
I think I put the down payment on in the March
April of last year.
Speaker 2 (08:17):
Okay Of last year.
Yeah, so you've had a full.
This is your second seasongoing into it.
Speaker 3 (08:26):
Actually no, so we put the down payment on, but
they got to build the trailer.
You got to go to training, soyeah.
Finally didn't get the traileruntil around the July timeframe
and did the first event inAugust, but that was more toward
the end of the season.
Speaker 2 (08:44):
Right, okay.
Now, when you do an event, isit they pay for an hourly rate
plus the donuts they buy, or isit everything included?
Speaker 3 (08:55):
Well, we have different versions.
So let's just look at it from apaid event versus a open
vending event.
Paid event a customer willcontact us, will let us know the
headcount and what they wouldlike to be served during that
headcount.
(09:15):
So sometimes it could just bethe mini donuts, mini donuts and
lemonade, or mini donuts,lemonade, coffee.
Whatever the case may be,they'll prepay for whatever
package they want combo package.
Speaker 2 (09:30):
Right.
Speaker 3 (09:31):
And we go from there Open vending um.
We have our signs up for ourflavors, uh, size cups that we
offer and the price got it, gotit.
Speaker 2 (09:42):
So if I'm, obviously, if somebody's doing a party,
you're driving out there, you'redropping your truck, you know
you there's got to be some kindof flat fee and then whatever
people actually buy, I guess, oryou know.
Speaker 1 (09:54):
But I'd imagine if I'm hosting an event.
Speaker 2 (09:56):
I'm not going to make my guests pay for the donuts,
you know.
I mean I guess you keep trackand then you just charge the
client at the end.
Speaker 3 (10:05):
Oh, definitely so.
Most clients are prettyaccurate and they overpay to
make sure that their guests haveplenty.
Right, and if they want, we'llleave them the exact amount that
they paid for for leftovers.
We recently did a wedding andthat's exactly what we did and
(10:26):
they basically said any oversthey gave to the staff that
hosted their event and the staffreally loved it.
Speaker 2 (10:31):
So yeah, nice, nice.
So this is like a part-timething for you, or did you quit
your IT job to do this?
Speaker 3 (10:41):
No, no, no, Still doing stuff in the IT space,
Right, and doing this for thelack of better terms.
I'm writing proposals, managingprojects, things of that nature
which doesn't require me to beon site and not Right Every day
day to day.
Um yeah at the level that I'mlooking at things, so this gives
(11:03):
me something to do, uh, fromtime to time so what are you
doing?
Speaker 2 (11:07):
like, how do I never heard of you guys before?
So how are people hearing aboutyou?
If you're on the corporate side, if you're on the residential
side, like what do you guys domarketing wise?
Speaker 3 (11:20):
um, well, we have a facebook page.
We have an instagram page,right here, I can send those to
you.
Uh, we uh advertise ondifferent platforms.
One of the platforms that I dohave the most success with is
called the bash okay, have themost success with is called the
(11:44):
bash, okay, uh.
The other one is roaming hunger.
Speaker 2 (11:45):
Uh, I haven't had a lot of success on roman hunger,
but I am on there.
So what are those are?
Those are websites where peoplego to find, you know, different
um vendor ideas correct.
Speaker 3 (11:56):
So they go there.
Um, I guess they put in therethat they're looking for
desserts, hot dogs.
They don't always have a goodidea of exactly what they're
looking for, but, yeah, they'llput on there that.
I'll get an email that says,hey, this particular person is
(12:21):
looking for such such, such such.
I'll see if I'm available thatday.
I'll also see if I'm able tomeet what they're looking for as
far as from a dietaryperspective, if that makes sense
.
Speaker 2 (12:36):
Right, okay.
Speaker 3 (12:38):
Go from there.
Speaker 2 (12:39):
So it's kind of like an Angie's list or house where
you know I go on there I'mlooking for a instead of
bathroom remodel or I'm lookingfor some kind of food truck and
then you know if it says youknow my area and I hit search
and then I have yeah, well, thisis glazed and confused.
(13:00):
Fresh mini donut truck pops up,the mobile barista, or barista,
the Ark Cafe, so that I typed infood.
Oh, there you are, DonutNV,there you are, Okay, cool.
So what makes you guysdifferent than this other donut
truck that popped up glazed andconfused?
Speaker 3 (13:22):
Not sure what they do .
I just know what we do, um, but, as I stated, you know, we have
the mobile trailer, uh with theuh window, where you can watch
us cook the donuts yeah yeah,it's, it's a nicely done trailer
, if you, if you see thepictures yeah, no, no, it's
pretty cool.
Speaker 2 (13:41):
Yeah, yeah, so when we do like school fundraisers.
Speaker 3 (13:44):
We did an elementary school.
Few of them kids love it, youknow they walk up.
They make their parents come up, so yeah, Nice, nice.
Speaker 2 (13:53):
So what?
What's the best way for peopleto to people to reach?
Speaker 3 (14:01):
you guys if they're looking for an event to have a
donut truck, well, you can callme directly at area code
551-305-3678.
We have our Facebook page whichI sent you, the Facebook page
and Instagram.
You can contact us on there.
Speaker 2 (14:15):
And that's DonutsNV.
Yes, donutsnv.
Speaker 3 (14:16):
DonutsNV.
Yes, donutsnv, donutsnvcom.
You have that option.
Speaker 2 (14:26):
And then you also have my email which is.
Speaker 3 (14:30):
Paramus at DonutsNVcom.
Speaker 2 (14:34):
Nice, okay, that's great.
So listen, I think it's prettycool.
I love hearing you know.
When you go on your website yousee what the truck looks like.
You can see a video of thedonuts being made.
I think anybody remembers theold Dunkin Donuts commercials.
It was like time to make thedonuts when I was growing up
(14:54):
actually made the donuts on site.
You can see them in the backroom making them.
So, and you know there's a lotof donut shops popping up.
So obviously people you know,in a health conscious world
everybody still loves theirdonuts.
There's nothing like freshdonuts.
I think there's an openingbecause Dunkin' Donuts, you go
there you don't know when thosedonuts were made and they're
(15:15):
baked in some central locationsomewhere and then they run out.
They run out Like my son had abaseball game doubleheader the
other day on a Saturday and theDunkin' Donuts around the corner
ran out of donuts.
And it was 5 o'clock in theafternoon on a Saturday and they
had no more donuts.
So you know, obviously ifyou're in the mood for a donut
(15:39):
right now, you're not going tocall it Donut NV, but I think
the idea of a fun concept tokind of surprise your guests is
pretty cool.
So I just want to thank you somuch for being on the show Bear
with us.
We're just going to have Chucksay goodbye and you and I will
be right back All right, Doug.
Speaker 3 (15:57):
Thank you so much.
Speaker 1 (15:59):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpbergen.
com.
That's gnpbergen.
com, or call 201-298-8325.
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Doug Drohan.
Speaker 2 (00:11):
Hey everybody, welcome to another episode of
the Good Neighbor Podcastbrought to you by Bergen
Neighbors Media Group.
Today we're joined by EarnestNeal, a franchise owner in
Paramus of a franchise calledDonutNV.
Earnest, welcome to the show,thank you.
How's it going Good?
So Donut NV is a mobileinteractive food truck concept
(00:34):
where, I guess, you go topeople's homes and it's based on
the name Donuts.
I'd imagine you offer donuts,yes, what is Donut NV about?
About, and what does the nvstand for?
Speaker 3 (00:50):
um, actually I don't have an answer to that.
Okay, it's all donut nv.
Um, it's a franchise that wasstarted, uh, I want to say back
in 2014.
Uh, and originally it startedout with a different name and
then they changed the name.
I guess marketing rebranded thethe product and launched it as
(01:11):
donut envy.
Um, so the donuts are minidonuts.
Uh, they're not regular sizeddonuts like you would get at,
say, like a duncan donuts.
Krispy Kreme, we have 18toppings and we also add
additional toppings, at leastone extra a month or for three
(01:32):
months, whatever the case may be.
We do freshly squeezed lemonadeas well as coffee.
We do corporate events,birthday parties, graduations,
fundraisers.
We've done some interestingfundraisers for some schools.
Speaker 2 (01:49):
So yeah, that's Nice.
So it's a food truck that comesto your.
I mean, if you have a party atyour house, you guys come to the
house.
Speaker 3 (02:01):
Correct.
So we've been to parties,people's houses, we've been to
festivals at parks.
We've been to private corporateevents.
Speaker 2 (02:11):
So yeah, Nice, are you guys mostly like spring,
summer, fall, or do you do stuffin the winter as well?
Speaker 3 (02:19):
Yeah, we'll try to do stuff in the winter weather
permit.
Winter is obviously a littlemore difficult in the northeast
area, but not impossible.
Speaker 2 (02:29):
Yeah, yeah, Okay.
So how long have you?
So you're based in Paramus,right?
So is there one DonutNVfranchise in each county or are
there more in Bergen County?
Speaker 3 (02:42):
I believe I'm the only one currently in Bergen
County and, once again, like Isaid, it's a fairly new
franchise.
So there is one other gentlemanthat bought a franchise.
I think it's Passaic Countythat he's residing you know,
right now.
But I do know of others thatare coming.
It's a grown franchise.
(03:02):
I want to say now they're wellover 100 franchisees since 2014.
Speaker 2 (03:08):
Wow, yeah, I see there's one in Paramus and then
there's one in Egg Harbor.
Speaker 3 (03:14):
Yeah, that's South Jersey, more like near Atlantic
City.
Speaker 2 (03:17):
Yeah, yeah, and you know, according to the timeline
2014, it was Cinnamony Donuts.
Speaker 1 (03:24):
Yeah.
Speaker 2 (03:26):
Yeah, philadelphia, yeah, and then um expanded to
florida, and then yeah, changethe headquarter right and then
started the franchise in 2019and uh and now, as you said,
there's over 100 uh trailers.
Speaker 3 (03:41):
I guess they're not called food trucks, they're
trailers correct, although theyhave started uh, a food portion
of the franchise, so I thinkthey may have rolled out two or
three food trucks currently.
So the food trucks are there Igot in last year Not sure if the
(04:02):
trailer or the food truck theeasiest thing with the food
truck would be.
It's a lot easier to maneuver.
As you start to drive thetrailer, you get a lot more
experience.
It's a little trickier drivinga trailer if you've ever driven
a trailer on the road or havingto get it in a particular space.
It's a little different, so Ihave a newfound respect for
(04:23):
truck drivers.
Speaker 2 (04:24):
Yeah, so why not a food truck?
The trailer's just bigger.
Speaker 3 (04:31):
Well, some of the instances, I guess early, some
of the Franchisees were able tofind Locations where they could
just leave the trailer, set itup, leave it there.
Don't know if you necessarilyWant to do that with a food
truck, I don't know, but ittakes up, I guess, a little less
Space, not much, but a littleless space.
Trail is just under 20 feetLong and, you know, just under
(04:54):
10 feet wide.
Speaker 2 (04:55):
It's like not eight feet and some change, so a
little under nine feet wideactually so so say, I want to
book a uh, you know a donut, andthe truck at my party, um, you
guys pull up.
So there's many donuts,different flavors.
I'm sure you have just plaindonuts, right?
You don't have to have allthese tutti frutti flavors,
(05:15):
correct, are they made there inthe truck?
Speaker 3 (05:19):
Yes, yes, they're made on the spot.
So the thing that separates usfrom your historic Dunkin'
Donuts is the fact that they'remade on the spot.
There's a little window whereyou can actually see the donuts
being made.
Little kids love it.
Adults love it as well.
They like to look see.
(05:39):
We bag them and tap them.
You can see right through thewindow.
People are familiar with KrispyKreme, or Krispy Kreme filling
with the red light on Nice to bein.
It's made fresh and hot.
Speaker 2 (05:54):
That's great.
That's great.
So, and as you said, asbeverages go, you have lemonade
and then seven different fruitflavors, and coffees, hot cocoa,
apple cider, so I guess that'spopular in the fall, you know
yeah.
Speaker 3 (06:09):
Yeah, Apple cider is, you know, definitely more
popular in the September Octobertime frame.
Speaker 2 (06:15):
Nice.
So if you're, if you're, myneighbor had an ice cream truck
at her daughter's party yearsago when we first moved to the
town.
I'm in now and you know, likean ice cream truck, everybody
stands in line, you order yourice cream and you go.
I guess, like for a party, youcould order a bag, since they're
small donuts.
You order a bag and yourbeverage and then take it to the
backyard or wherever it is, orif you're doing a corporate
(06:37):
event or a truck day or farmer'smarket.
That's how it works.
People are not just orderingone, they're probably getting a
bag full.
Speaker 3 (06:48):
Correct.
Yeah, it comes.
The bag says six.
I put eight in a bag.
Okay, sometimes more, uh, basedon where we are in the batter
and the mix yeah, okay,sometimes it starts to come out
a little small, so I'll give youa few extra to make up got it,
got it nice, so.
Speaker 2 (07:08):
So how did you get into this business?
What'd you do before you ownedthis franchise?
Speaker 3 (07:18):
Actually an.
It cybersecurity firm.
I was just looking forsomething else to do to bring in
another stream of revenue.
So my interest was to start outwith the franchise, get it
going and then just find amanager to manage the truck and
book some locations and justactually just create another
stream of revenue.
Speaker 2 (07:38):
Right, okay, so you're not actually going to
these events.
You have people that run thatfor you.
Speaker 3 (07:43):
Currently I am.
Speaker 2 (07:44):
Okay, I thought it was a good idea to learn the
business.
Speaker 3 (07:49):
Yeah, so I have an idea of how things work, what
troubles you can run into.
Once I'm ready to pass it down,I'll be speaking from
experience.
It's best to do it this way.
Speaker 2 (07:57):
This is the way to start, finish what to expect,
yeah.
So when did you back up asecond?
When did you buy the franchise?
When did you start?
Speaker 3 (08:11):
I think I put the down payment on in the March
April of last year.
Speaker 2 (08:17):
Okay Of last year.
Yeah, so you've had a full.
This is your second seasongoing into it.
Speaker 3 (08:26):
Actually no, so we put the down payment on, but
they got to build the trailer.
You got to go to training, soyeah.
Finally didn't get the traileruntil around the July timeframe
and did the first event inAugust, but that was more toward
the end of the season.
Speaker 2 (08:44):
Right, okay.
Now, when you do an event, isit they pay for an hourly rate
plus the donuts they buy, or isit everything included?
Speaker 3 (08:55):
Well, we have different versions.
So let's just look at it from apaid event versus a open
vending event.
Paid event a customer willcontact us, will let us know the
headcount and what they wouldlike to be served during that
headcount.
(09:15):
So sometimes it could just bethe mini donuts, mini donuts and
lemonade, or mini donuts,lemonade, coffee.
Whatever the case may be,they'll prepay for whatever
package they want combo package.
Speaker 2 (09:30):
Right.
Speaker 3 (09:31):
And we go from there Open vending um.
We have our signs up for ourflavors, uh, size cups that we
offer and the price got it, gotit.
Speaker 2 (09:42):
So if I'm, obviously, if somebody's doing a party,
you're driving out there, you'redropping your truck, you know
you there's got to be some kindof flat fee and then whatever
people actually buy, I guess, oryou know.
Speaker 1 (09:54):
But I'd imagine if I'm hosting an event.
Speaker 2 (09:56):
I'm not going to make my guests pay for the donuts,
you know.
I mean I guess you keep trackand then you just charge the
client at the end.
Speaker 3 (10:05):
Oh, definitely so.
Most clients are prettyaccurate and they overpay to
make sure that their guests haveplenty.
Right, and if they want, we'llleave them the exact amount that
they paid for for leftovers.
We recently did a wedding andthat's exactly what we did and
(10:26):
they basically said any oversthey gave to the staff that
hosted their event and the staffreally loved it.
Speaker 2 (10:31):
So yeah, nice, nice.
So this is like a part-timething for you, or did you quit
your IT job to do this?
Speaker 3 (10:41):
No, no, no, Still doing stuff in the IT space,
Right, and doing this for thelack of better terms.
I'm writing proposals, managingprojects, things of that nature
which doesn't require me to beon site and not Right Every day
day to day.
Um yeah at the level that I'mlooking at things, so this gives
(11:03):
me something to do, uh, fromtime to time so what are you
doing?
Speaker 2 (11:07):
like, how do I never heard of you guys before?
So how are people hearing aboutyou?
If you're on the corporate side, if you're on the residential
side, like what do you guys domarketing wise?
Speaker 3 (11:20):
um, well, we have a facebook page.
We have an instagram page,right here, I can send those to
you.
Uh, we uh advertise ondifferent platforms.
One of the platforms that I dohave the most success with is
called the bash okay, have themost success with is called the
(11:44):
bash, okay, uh.
The other one is roaming hunger.
Speaker 2 (11:45):
Uh, I haven't had a lot of success on roman hunger,
but I am on there.
So what are those are?
Those are websites where peoplego to find, you know, different
um vendor ideas correct.
Speaker 3 (11:56):
So they go there.
Um, I guess they put in therethat they're looking for
desserts, hot dogs.
They don't always have a goodidea of exactly what they're
looking for, but, yeah, they'llput on there that.
I'll get an email that says,hey, this particular person is
(12:21):
looking for such such, such such.
I'll see if I'm available thatday.
I'll also see if I'm able tomeet what they're looking for as
far as from a dietaryperspective, if that makes sense
.
Speaker 2 (12:36):
Right, okay.
Speaker 3 (12:38):
Go from there.
Speaker 2 (12:39):
So it's kind of like an Angie's list or house where
you know I go on there I'mlooking for a instead of
bathroom remodel or I'm lookingfor some kind of food truck and
then you know if it says youknow my area and I hit search
and then I have yeah, well, thisis glazed and confused.
(13:00):
Fresh mini donut truck pops up,the mobile barista, or barista,
the Ark Cafe, so that I typed infood.
Oh, there you are, DonutNV,there you are, Okay, cool.
So what makes you guysdifferent than this other donut
truck that popped up glazed andconfused?
Speaker 3 (13:22):
Not sure what they do .
I just know what we do, um, but, as I stated, you know, we have
the mobile trailer, uh with theuh window, where you can watch
us cook the donuts yeah yeah,it's, it's a nicely done trailer
, if you, if you see thepictures yeah, no, no, it's
pretty cool.
Speaker 2 (13:41):
Yeah, yeah, so when we do like school fundraisers.
Speaker 3 (13:44):
We did an elementary school.
Few of them kids love it, youknow they walk up.
They make their parents come up, so yeah, Nice, nice.
Speaker 2 (13:53):
So what?
What's the best way for peopleto to people to reach?
Speaker 3 (14:01):
you guys if they're looking for an event to have a
donut truck, well, you can callme directly at area code
551-305-3678.
We have our Facebook page whichI sent you, the Facebook page
and Instagram.
You can contact us on there.
Speaker 2 (14:15):
And that's DonutsNV.
Yes, donutsnv.
Speaker 3 (14:16):
DonutsNV.
Yes, donutsnv, donutsnvcom.
You have that option.
Speaker 2 (14:26):
And then you also have my email which is.
Speaker 3 (14:30):
Paramus at DonutsNVcom.
Speaker 2 (14:34):
Nice, okay, that's great.
So listen, I think it's prettycool.
I love hearing you know.
When you go on your website yousee what the truck looks like.
You can see a video of thedonuts being made.
I think anybody remembers theold Dunkin Donuts commercials.
It was like time to make thedonuts when I was growing up
(14:54):
actually made the donuts on site.
You can see them in the backroom making them.
So, and you know there's a lotof donut shops popping up.
So obviously people you know,in a health conscious world
everybody still loves theirdonuts.
There's nothing like freshdonuts.
I think there's an openingbecause Dunkin' Donuts, you go
there you don't know when thosedonuts were made and they're
(15:15):
baked in some central locationsomewhere and then they run out.
They run out Like my son had abaseball game doubleheader the
other day on a Saturday and theDunkin' Donuts around the corner
ran out of donuts.
And it was 5 o'clock in theafternoon on a Saturday and they
had no more donuts.
So you know, obviously ifyou're in the mood for a donut
(15:39):
right now, you're not going tocall it Donut NV, but I think
the idea of a fun concept tokind of surprise your guests is
pretty cool.
So I just want to thank you somuch for being on the show Bear
with us.
We're just going to have Chucksay goodbye and you and I will
be right back All right, Doug.
Speaker 3 (15:57):
Thank you so much.
Speaker 1 (15:59):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpbergen.
com.
That's gnpbergen.
com, or call 201-298-8325.
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