Seven Years of FryDay

FryDay was founded on July 4, 2019, in Van Nuys, by Theophilos "Theo" Okuribido. That makes this a good moment to look back. Seven years is not a milestone we like to brag about, but it is long enough to know what has stayed the same and what we have learned along the way. The short version: showing up matters, and Los Angeles notices when you do.

This is not a victory lap. It is a look at the ideas that keep guiding a food truck and ghost kitchen that started with one simple concept, gourmet loaded fries, and a belief that good food can bring a crowd together.

Starting Small in the San Fernando Valley

Van Nuys is not a flashy starting point, and that has always suited us. The Valley is full of working people, families, and small businesses, and it taught us early that hospitality is about being reliable. People want food that tastes great, service that treats them well, and a team that shows up when it said it would.

Starting from a single food truck also meant every detail mattered. There was no room for a bloated menu or a complicated process. That pressure shaped how we think about food to this day: make a few things really well, and make them the same way every time. Our signature flavors, Nashville Hot Chicken, Caribbean Jerk, Mango Habanero, and BBQ Bacon, came from that mindset.

Food Truck and Ghost Kitchen, One Idea

Over time, FryDay grew into both a food truck and a ghost kitchen. The truck is where we meet people face to face, at events, parties, and gatherings across the city. The ghost kitchen lets us serve people who want FryDay at home or at the office without waiting for us to roll up. Different formats, same food, same care.

We have found the two sides support each other. Events introduce new people to the flavors. Ordering from the kitchen lets them come back whenever the craving hits. Both rely on the same basics: a good fry, thoughtful toppings, and a team that cares how the food lands.

Being Part of Big LA Moments

We have been lucky to feed crowds at some of the city's bigger moments, including NBA All-Star Weekend, the LA Dodgers Divisional Playoffs, the BET Fan Experience, and the LA Galaxy. We have also served at UCLA and with LAUSD. Each setting looks different, but the lessons repeat. Crowds want food that is easy to eat, quick to serve, and worth the wait.

Big events also remind us how much of this work is preparation. The part people see is a window and a line. The part they do not see is the planning, the prepping, and the coordination that happens well before a truck pulls up. Being ready is a form of respect for the people we are feeding.

What Community-First Actually Means

We use the phrase community-first a lot, and it can sound like a slogan. For us, it shows up in small choices. Answering questions clearly when someone is planning a wedding or a school event. Being honest about what we can and cannot do. Showing up on time. Treating a quinceañera, a corporate lunch, and a sports banquet as equally important to the people hosting them, because they are.

Los Angeles is a city of neighborhoods, and each has its own character. Part of our job is to respect that, to park where we are welcome, and to leave a place better than we found it. When you serve people in their own communities, the relationship matters as much as the food.

What We Have Learned About Consistency

If there is one lesson from seven years, it is that consistency builds trust. A guest who tries a FryDay flavor at a party should get the same quality when they order from the ghost kitchen. A host who books us once should know what to expect the next time. Consistency is not glamorous, but it is what lets people rely on you.

It also means we try to keep improving without losing what works. We pay attention to what guests say, what hosts need, and where we can make planning easier. That is how a simple idea stays fresh without turning into something it was never meant to be.

Why We Keep the Menu Focused

It would be easy to add a dozen new items and call it growth. We have chosen to stay focused on loaded fries because focus makes the food better. When a kitchen and a truck crew make the same handful of dishes over and over, they get faster, more precise, and more confident. Guests can feel that, even if they could not tell you why the fries just taste right.

A focused menu also makes life easier for the people booking us. Choosing between four distinct flavors is a manageable decision for a host planning a party, and it makes it simple to build a crowd-pleasing lineup for a group with different tastes. Less guesswork for the host means a better day for everyone.

Looking Ahead

We are not interested in making big promises about what comes next. What we can say is that we plan to keep doing the basics well: serving great loaded fries, treating people kindly, and being present for the moments that matter to Los Angeles families, teams, and companies.

If you have been part of the FryDay story, whether you grabbed fries at a game, booked us for a party, or ordered from the ghost kitchen on a Friday night, thank you. Seven years in, you are the reason the window keeps opening.

Ready to bring FryDay to your next event? Visit frydayeats.com/catering or call us at 818-930-0072. See what's new at FryDay: https://youtu.be/8XZCiAgLpvM?si=sJjAsYsaFgbuuYwN