Life & Work with Laura Johnson

Today we’d like to introduce you to Laura Johnson.

Hi Laura, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
Long story long, I have worked in F&B forever. I thrive on the energy in a restaurant. It has also allowed me to live in some awesome places around the country. The mountains have been my home for most of my adult life; that is where I met my husband, Jamie. After several years in Colorado, we made the move to Wilmington looking for a warmer, less crowded change. We can say Wilmington is one of those! I worked at a couple places in town and helped open a restaurant for some great people. After so many years working in F&B, I found myself ready to finally open my own place. So, I talked about it a lot with Jamie; he was 100% behind it too. We searched for locations which were few and far in the area we were hoping for. After a few months, we finally had found a spot! We started the process and then suddenly lost the location. We were beyond disappointed at first, but then Jamie said let’s take this as a sign and do a food truck. I was not convinced; He had never worked in a kitchen, and I had for many years and couldn’t imagine doing it on a trailer…with no AC. But after some convincing, I was on board and couldn’t be happier with the decision. With the restaurant industry struggling in so many aspects right now, this seemed to be a step in the right direction for us. So, for a few months, I dealt with permitting and paperwork while Jamie built the trailer himself. We opened Eastside June of 2022. 

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No path is ever smooth, but what’s the fun in that? I faced the same challenges as most small businesses. Financial, mental, and equipment struggles it is all a part of the process. Sure, I yelled and screamed, but at the end of the day, I told myself things could be worse. Each obstacle taught me something, and there’s always room to learn and improve. 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
Eastside specializes in craft subs. We have 6 core subs, and each week we feature a special sub using seasonal fresh products. All of our subs come on a French baguette and are accompanied with scratch recipes, sauces, and jams. We use all-natural, organic, and local products as much as possible. Opening a food truck wasn’t about just cooking; it was about making an impact. I wanted to make healthy food attainable. Our goal isn’t to pile as much food as possible on your plate; it is to provide food that will fuel you for your day. Also, we are an Ocean friendly establishment. At Eastside, we try to be as sustainable as possible through all aspects of the business. All of our packaging is compostable, including our utensils. All drinks we offer will only be in aluminum, which is infinitely recyclable. Even in our practices in the kitchen, we use reusable lids for our kitchen pans, not plastic wrap. Packaging from wholesalers can be recycled through different resources. With the single-use products being the nature of the food truck world, I tried to find ways to produce very little waste and only use environmentally friendly products. Luckily there are so many resources in our town that make it easy and attainable. To us, helping to take care of the environment is a fight worth fighting. 

We love surprises, fun facts, and unexpected stories. Is there something you can share that might surprise us?
I have a huge love for bikes! I raced downhill MTB for several years, and that took me to some pretty awesome areas across the Rockies and California. I haven’t raced in a few years now but still spend vacations and off-season in the mountains riding. 

Contact Info:

• Website: Eatateastside.com
• Instagram: https://www.instagram.com/eat_at_eastside/
• Facebook: https://www.facebook.com/eatateastside

Image Credits
Matt Ray