Tim Tobitsch is a veteran restaurateur with more than 20 years of hands-on ownership experience. His inspiration draws from childhood experiences at street carts he visited while going to work with his father in New York City, exploring grocery stores across northern New Jersey with his mother, and eating everything he could while on road trips in the family Dodge Caravan.
Tim opened his first restaurant on a shoestring budget at the age of 23 and developed his concept, Franktuary, into a household name across western Pennsylvania. In his years at the helm of Franktuary Tim oversaw four brick-and-mortar establishments and two food trucks.
Tim has always been passionate about street food from around the globe and is an expert in food truck operation. He pioneered the food truck scene in Pittsburgh, Pennsylvania, and in the process played a key role in overturning an outdated and onerous mobile vending code in that city. Even though food trucks often compete with one another, Tim sees them as a collaborative force that can collectively be more successful when working in community. Tim has coached scores of people toward food truck success and has also spoken on the subject in an array of academic settings ranging from a suburban Pennsylvania public middle school to a private university in Cochabamba, Bolivia.
Tim is keenly interested in modern food systems and food sourcing, the welfare of service industry employees, and profitable business operation. In his spare time Tim enjoys playing ice hockey and traveling. He has a life goal of eating a hot dog in all 50 states of the United States of America. The best street food he has ever eaten is in Tokyo, Japan. He would love to help you discern the next steps on your own mobile food journey.
