Behind the Scenes with Spoons PDX
Ruth, the owner of Spoons, a popular food cart in Portland, has an incredible journey that led her to the heart of the city’s bustling food scene. From serving in the military to running corporate restaurants to owning her own business, her path was shaped by both challenges and opportunities. We sat down with Ruth to hear her story.
Can you tell us a little about your background and how you got started with Spoons?
Ruth's career started when she served in the military for several years. After she came home, she decided to work in restaurants. Ruth worked in a top corporate restaurants for over 14 years. After gaining so much experience over the years, Ruth started to think about opening her own business.
But on September 1st, a twist of fate occurred. "We were in a car accident, badly injured, and couldn’t work for months. The time off gave me space to think and redirect my life," Ruth recalls. "When I did go back, I put in my two-week notice and left." The accident offered Ruth time to think and come to the realization it was time for her to follow her dream of starting her own restaurant.
So how did the transition to owning your own food cart happen?
"My youngest daughter was working as a delivery driver, and one of the food cart owners she delivered for kept telling her he wanted to sell. When my settlement came through, the amount he wanted was almost to the dollar what I had left after paying off my bills. It felt like the universe lined it all up for me. That’s how I became a food cart owner!"
What can you tell us about the Spoons menu? Where should new customers start?
"My menu is huge," Ruth says with a laugh. "It really depends if you're vegan or omnivorous because the menus are almost mirrors of each other. My superpower, though, is soup. I make most of them from scratch, and they’re always a hit."
When asked which items stand out, Ruth highlights a few. "My most popular sandwich is the spicy pork or the Texas on the vegan side. People also love the chicken pesto crepe and the Vex Max crepe. It really depends on the season. In summer, I sell more salads and wraps, and in the winter, it’s grilled cheese and soups."
What’s your personal favorite item on the menu?
"My personal favorite? The Caprese crepe. That’s what I usually have for lunch."
Running a food cart sounds challenging! What are some of the day-to-day difficulties you face?
"The challenges? Oh, there are plenty! Space is a big one. My cart is only eight by twelve, so I shop daily. The weather can be tricky, too. I can usually keep it warm enough, but cooling it down is harder, especially in the summer. And since we’re not plumbed in, I have to carefully manage water usage," Ruth explains.
But it’s not all tough. "The rewarding part is I get to feed a lot of people every day, and I’m my own boss now. I’m only responsible for myself, and that brings me a lot of joy."
What’s next for Spoons? Any plans for expansion?
"I’ve thought about it, but I’m not sure yet," Ruth says. "I do know I want to write a series of three cookbooks. The idea is to take one recipe and customize it for everyone—vegan, vegetarian, and meat eaters. As for another food cart, my next one will likely be all vegan. The vegan market in Portland is amazing, and I think it could do really well."
Do you have any advice for aspiring food cart owners?
"Yes! Don’t buy anything until you’re positive you need it, especially when it comes to equipment. Also, try not to have as big a menu as I do," Ruth laughs. "And most importantly, do what you love. Make the food you’d serve your family, and be friendly. People notice good food, but they remember how they’re treated."