Occasionally the stars align, like when you’re circling a crowded city block and prime parking spots opens right before your eyes.

In this case the “parking spot” was adjacent to Whipsaw Brewery and the beneficiaries of the opening were Ian Morris, owner of the Saucey Food Truck, and people who enjoy having something to eat with a Whipsaw beer.

“This is something I’ve been toying with for years, and never really had the opportunity and sort of by fortuitous luck I happened to find a truck on the market, at the same time came across some potential liquidity and simultaneously heard that Mario (Alfaro Lopez of the Red Pickle) was moving over to his restaurant and this lot was open,” Morris said.

In his non-food truck life, Morris works in the Career Services department at Central Washington University, but he also has an extensive background in restaurants and catering.

“A lot of my early career I worked in restaurants,” Morris said. “I did some catering. I sort of moved into the academia realm many years ago, but when getting my masters degree continued being involved in catering.”


Not that there’s much room to hide anything in a food truck, but the name gives away the food truck’s specialty.

“I spent a lot of time thinking what will work in environment and ultimately it was a sauce-themed menu,” Morris said. “We have about 13 sauces, most of which are homemade, and some are sauces we just enjoy.”

The may challenge of a food truck is what the crew of the USS Enterprise referred to as the final frontier.

“Space is a perpetual battle,” Morris said.

A sauce-theme menu provides versatility and diversity.

“It allows us to have fairly simplistic base ingredients that are standardized across the menu. What really adds the character to it, or difference, are the different sauces that we play with,” Morris said. “It allows us to have a good bit of diversity while at the same time keeping it manageable in this kind of space and environment.”

The menu includes sliders, tacos del gringo, grilled falafei-ish cakes and sides.


Morris said the food truck venture combines his personal and professional interests.

“I’ve always done cooking as a hobby,” Morris said. “But a lot of what I’ve been doing lately has been process and business management stuff. This is a nice way to bring in the background of what I’ve been doing at the university process management paired with what I’ve been doing on my own in cooking interests.”

In addition to that, Morris said he enjoys working with staff.

“One of the nice things of working in a college town is get to bring on junior staff, help them grow and start their careers’” Morris said.

Morris said many people may not see a food truck as a launching pad for a professional career but there are many opportunities to develop a range of skills.

“Because I come from that career services background, I’m always looking for ways to help them leverage this job for whatever their longer term goal is,” Morris said. “If a marketing student, bring into fold and help us do our social media management.”

Morris said he wants to treat his employees well, paying them slightly more than the average rate and providing options such as profit sharing.

In addition to treating his workers well, Morris wants to contribute to the community.

Morris said although they’ve only been in business a few months, the business has taken part in fundraisers on campus and in the community.

“Even though really early, we’re trying to be engaged in community efforts as well,” Morris said.


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