Steak, steak, and more steak is the recipe for lunchtime success, according to Stevo Lindey, owner and operator of the new food truck Team Lindey’s Steak Sandwiches. He was inspired to create the truck in honor of his father, who built Lindey’s Prime Steak House in Arden Hills from the ground up almost 60 years ago before passing the torch to Stevo and his brother. Chameleon Concessions’ Mark Palm, designer of many local food trucks, helped create the new mobile kitchen.
- How is this menu different from the restaurant’s menu?
It’s simple. We have one item on the menu with three variations. Food truck menus are about delicious food served fast. Team Lindey’s does one thing—steak sandwiches—and we do them right.
- What are the best parts and major challenges of owning a food truck?
The people are the best part. Serving a great product to great people, even better! The challenge lies behind the scenes, in the background: checklists that many don’t see or understand. It’s key to do thorough research regarding rules and regulations. Each step is important. A solid business has a solid foundation.
- How is working in a food truck different from a restaurant kitchen? What extra considerations do you have to take?
There are a lot of extra considerations. Driving the vehicle, finding your parking spot. Downtown, spots are first-come-first-serve. One thing I like is that I don’t have to do maintenance on a building. One of the best things is that I don’t have to do dishes!
- What is your favorite thing on your menu?
The “Stevo”—our signature 8 oz. top-sirloin steak sandwich served with sautéed peppers, onions, and special sauce on an artisan hoagie roll. I just like the way the multi peppers (red, orange, and green) work with the strong flavor of the onions. It seems to be a favorite among customers. I think it’s going to be one of our biggest sellers.
- Were you a chef before starting the truck? How did the idea come to you?
My brother and I own and operate Lindey’s Prime Steak House in Arden Hills. Our dad started the restaurant in 1958 and I’ve been around the restaurant business since I was very young boy. I was never trained as a professional chef, but I was trained by dad in how to cut top-sirloin and prepare it. The food truck is my legacy to him. He taught me to work hard, never give up, dream big, and trust your work. You are only accountable to yourself for your performance. Don’t let yourself down!