Case Study: Let's Be Frank achieves a successful transition from food truck to full-service restaurant with TouchBistro

Let's Be Frank - Customer Case Study

Toronto-based hot dog bar Let’s Be Frank parlayed a loyal following and inventive comfort-food menu from a festival tent to a food truck and then set its sights on a permanent restaurant. The move exposed major challenges: scarce and expensive restaurant spaces in Toronto, logistical limits of truck life (cold storage, deliveries, used oil pickup), and renovation timelines and costs that ballooned beyond expectations.

The owners pursued pop-ups, relentless site hunting and industry networking until they secured a lease, invested in renovations, and shifted operations to a full-service model supported by a mobile POS and delivery integration for flexibility and efficiency. The result is a licensed, live-music venue with smoother day-to-day operations, stronger online and delivery sales, and a growing, sustainable presence in Toronto.

Let's Be Frank

Simon Colyer

Co-Owner