The past year has seen remarkable growth and innovation for Jay Johnson’s beloved food truck business, J’s Good Grub. What began in 2016 as a modest venture on wheels has now expanded into a multifaceted operation with a brick-and-mortar location at Windridge County Club (where the restaurant is open to the public), a second food truck, and plans for more. Johnson’s hard work and dedication to serving up flavorful, Southern-inspired dishes have earned him a loyal following, and he said his reputation for consistency has helped set him apart.
From a simple dream to a local favorite
Johnson launched J’s Good Grub in 2016 with a single food truck. Thanks to its unique menu items and a commitment to quality, it quickly gained a following. His signature dishes, including Cajun fries and his popular chicken sandwiches, became must-try items at local events.
“We’re all about consistency,” Johnson said. “If anything isn’t right, I’ll fix it immediately. We never go backward, and I think that’s what sets us apart.”
The popularity of the food truck has only grown since its inception, leading to a slew of new opportunities. But Johnson never imagined how quickly his business would expand beyond his first truck.
“My goals were always to try to set up a family legacy,” Johnson said, noting that he and his wife have four children. “The ultimate goal is to have five trucks, and now we’re building toward that.”
Opening of pick-up location and restaurant
In 2023, Johnson opened a pick-up-only location at 234 Carlton Avenue. Johnson and his team prepare and cook all the food in the trucks, and customers can place online orders and pick them up at their convenience. The location is also used to host events. It’s been a hit among locals, and Johnson has high hopes for further growth at this location.
“We’re still getting situated with our hours, but it’s a great option for people who want to quickly grab their food and go,” Johnson explained.
Beyond the pick-up spot, Johnson expanded his operations by taking over the kitchen and dining facilities at Windridge Country Club, turning it into a full-service restaurant open to the public. The location has become a gathering place for events, from bingo nights to watching sporting events.
“We show all the UK games, and we probably have the cheapest beer in town,” Johnson said.
However, Johnson noted there has been some challenge with the venture. He said some of that may be due to the perception of a country club tending to come with assumptions of exclusivity.
“People hear ‘Country Club,’ and they think it’s members-only or there’s a dress code, but that’s not the case,” Johnson emphasized. “We have an event space people can rent out. We’ve done weddings, baby showers, NFL fantasy drafts — you name it.”
In November, J’s Good Grub at Windridge will expand its reach even further by launching a DoorDash delivery option, something Johnson believes will bring in even more patrons.
“I think Owensboro has been waiting for this,” he said. “DoorDash will help us reach even more people who want to enjoy our food from home.”
A second food truck and plans for a third
Johnson’s second food truck, aptly named J’s Good Grub 2, hit the streets this week. In addition to expanded menu options including plant-based items, Johnson is particularly proud of the new truck’s efficiency, as customers will pay at the window on the passenger door and pick food up from the kitchen window on the side of the truck.
He is also planning to introduce some unique features to the truck, including one TV on the side that will serve as a menu board and a second TV offering an opportunity for local businesses to run ads.
“We switched up the design to make everything move faster,” Johnson explained. “It’s been great so far, and people are really excited about it.”
Johnson has big plans for this new food truck, with a grand opening week that will include giveaways, including free Cajun fries for a year for several lucky customers. Details on the grand opening week will be announced on the company’s social media pages.
But Johnson isn’t stopping at two food trucks. He has plans to start working on a third one in January, with a goal of having it ready by the summer.
“It’ll be a different type of truck,” Johnson teased, though he didn’t provide further details. “We want each truck to offer something a little different, so we’re not just repeating the same menu at every event.”
Adapting to changing seasons and expanding menu offerings
Though food trucks often see a slowdown in the colder months, Johnson said that wasn’t the case for J’s.
“Last year, we did better in the winter than we did in the summer,” Johnson shared. “We never stop. We have a saying: If we’re not sliding, we’re riding.”
In addition to his staple dishes, Johnson has been experimenting with new menu items, particularly at the Windridge restaurant.
“We do a lot of different stuff there — soul food, po’boys, seafood boils. It’s different from the food truck,” Johnson said. He’s also planning to introduce “bucket fries” at his trucks, featuring different toppings such as brisket and other loaded fry varieties.
Looking to the Future
As Johnson looks ahead to 2024, he’s focused on expanding the business even further.
“I’m always trying to think ahead of what’s next,” Johnson said, noting he’s even considering launching a food truck dedicated entirely to online orders, which would eliminate the need for a cashier and speed up service. “People could just order, pay online, and get a text when their food is ready. It’s all about convenience.”
In the meantime, Johnson is getting ready for a busy holiday season, hoping to attract more business to Windridge with festive events, such as ugly sweater parties for different groups, including nurses and schoolteachers. He’s also working on solidifying his presence in the Owensboro area, aiming to become a staple not only at local events but also in the everyday lives of his customers.
Johnson is also eager to get more involved in bigger events next year, including the state fair and other regional festivals.
Through it all, Johnson remains humble and focused on his core mission: providing delicious, consistent food to his customers.
“At the end of the day, it’s about making sure people leave happy and full,” he said. “I’m grateful for all the support, and I can’t wait to see what’s next.”
For more information on J’s Good Grub, including upcoming events and food truck locations, customers can download the “Where’s the Food Truck” app or follow the business on social media.
