09/23/2026
A question we get asked a lot is, "do you have a brick and mortar location?" And the answer is, "not yet!"
I've been in kitchens from Wisconsin,, to florida, to Rhode Island to Massachusetts, and always wanted my own. About 2022 i started doubling down and thinking of the concept and planning. I saw in a local Facebook group someone asked "what new food would you like to see here?" A lot of the answers were GYROS, thats when Classic GYROS was born!
I headed down to a couple of my favorite gyro places in Milwaukee and asked what kind of meat they used and told them I was opening a place north of Milwaukee, and they told me what they all used. I then went online and found a cheap place in Georgia that builds food trailers and I found one that had everything already in it, floors, walls, sinks, tanks, electric, service window, everything but the hood vent. Then the real planning, how to get everything I need in such a small space, as there is no loans, or big backing for this endeavor to start off big. It had to be done right but on a budget! We needed fryers, freezers, cold table, steam table register, a flat top to warm up the pitas, generator, and ofcourse you cant do gyros unless you can see and smell it on the spit as you walk up! Getting all of this into a small space was challenging, but I found how to make it work.
Blueprints laid out, product, and even 95% of the menu was done, and working on acquiring the money to start, it was going decent working in factories from printing to welding, then as a touring musician and dj until I got a call from my mother in Florida, telling me she was in stage 4 of cancer.
As I was down there she asked me, "if I got and left you any life insurance, what would you do with it?" I pulled out everything id been working on planning Classic GYROS, and told her, "i would start this truck, and build up from there, and make sure your grandchildren had jobs and a couple businesses to make sure no one in our family struggles the way we have all these years", and told her how much it was to start.
After she had passed, I learned she had left exactly the amount needed to start the business. It was a very happy moment in a very hard and dark time, and I got to work on it immediately! As I started getting the ball rolling, I was told by my doctor that I needed an organ removed as soon as possible. So I had the surgery but was faced with having to hold off on finishing the truck, but the trailer was on its way aswell as equipment. So I reach out to my long time friend Craig, who agreed to put in the hood vent, extra electric and shelves, even a winch in the tahoe for the generator, for payment after the truck started making money while I recovered from surgery.
After a long hard recovery from the surgery, and craig working through the winter to put the hood vent in, by January 2025 it was ready to hit the pavement! Remembering a few years back, Goemans had a food truck there for a while, but havent seen them in a while, I reached out to Chris and he was more than happy to give a spot! February 2nd 2025 Classic GYROS was open for business!
I cannot thank everyone enough for the support we have received from the customers, our hosts at weekly spots, and every promoter that booked us for countless events. The more we get booked and more business we get will allow us to get a bigger trailer, expanding operating hours and menu options, and then into a brick and mortar location! Thank you for building with us and being a part of the journey! God bless!
