We’re looking forward to introducing you to ARLTON CANGELOSI. Check out our conversation below.
ARLTON, we’re thrilled to have you with us today. Before we jump into your intro and the heart of the interview, let’s start with a bit of an ice breaker: What do you think is misunderstood about your business?
I think that most people see a food truck as a way to make easy money.
If you have a great product with fantastic customer service and a reasonable pricing structure, you will be successful. There are more hours behind the scenes than anyone will ever know. Scheduling events, emails back and forth, staffing, inventory procurement, prep & cleanup, maintenance, paperwork, and my least favorite – social media. Being passionate about preparing food for the masses and seeing their enjoyment is the reward. “Do what you love and the money will follow”
Can you briefly introduce yourself and share what makes you or your brand unique?
I was born and raised in New Orleans and I’ve always been passionate about Louisiana’s rich culinary traditions. My journey in the food service industry started early—at the age of 16, I worked weekends as a baker’s helper at a local donut shop. After retiring from being a letter carrier with the U. S. Post Office, I finally embraced the opportunity to pursue what I love most: crafting freshly made beignets and pairing them with smooth, traditional Chicory Coffee. Today, I’m thrilled to bring the unmistakable flavors of New Orleans directly to you.
It’s my greatest joy to share a little taste of my hometown with you.
Thanks for sharing that. Would love to go back in time and hear about how your past might have impacted who you are today. Who taught you the most about work?
My Dad had a great work ethic. I looked up to him and wanted to be him. I work till the job is done. If this meant working 16 or 20 hours a day, that’s what I did. At the age of 19 I was promoted to restaurant manager and worked 16-hour days for a week straight. My work ethic and desire to do the best job possible are why I was promoted at an early age.
Was there ever a time you almost gave up?
In the past 10 years of owning and operating a food truck there have been a handful of times when I thought about calling it quits. Sometimes things are frustrating due to a situation that is beyond your control. The next day you get right back in there and you’re happy that you kept persevering.
So a lot of these questions go deep, but if you are open to it, we’ve got a few more questions that we’d love to get your take on. Is the public version of you the real you?
I would say the public version of me is close to the real me. I was brought up to be modest and I don’t like being the center of attention. There are times I have to take pictures as part of the business, and I do it because I have to.
Okay, so let’s keep going with one more question that means a lot to us: If you retired tomorrow, what would your customers miss most?
That’s an interesting question.
For a while now, I didn’t know what direction Mr. A’s Beignets was headed.
Build a brick-and-mortar? Franchise? Sell? Hand it over to my family? All of these have come to mind. Recently I decided to slow things down. I planned to coast. My long-term baker is moving on. This made me make a quick decision on “What Next”. I have 2 trucks, so I’ll be selling one truck and doing events with the other. I’ll still be around but semi-retired. My customers are already saying that they will miss us and the beignets.
Contact Info:
- Website: https://www.squaredoughnuts.com/
- Instagram: https://www.instagram.com/squaredoughnuts/
- Facebook: https://www.facebook.com/profile.php?id=61550785199916
- Yelp: https://www.yelp.com/biz/mr-as-beignets-apex-2
