You know that “state fair” feeling—the smell of fresh batter, that first crunchy bite, the smile that hits you before the food even does? Now imagine getting that vibe at the top of the Rocky Mountains. Exactly what Tonja and Kevin Richards are serving up with Colorado Corndog & Burger Company—a small-town favorite that’s become known for consistent food, friendly service, and a corndog that people will literally drive hours to get.
The “Why” That Started It All
Tonja’s reason for jumping into the food truck world is as honest as it gets: “Not returning to corporate America!” After decades working in grocery retail (and later as a dispatcher and B2B specialist), she knew pricing, inventory, and margins… but owning a business? That part was brand new. And here’s the twist—Tonja didn’t even like cooking back then.
So why do it? Because she was ready to build something that belonged to her and her family—something rooted in their community.
Tonja and her son Daniel kicked off their adventure on Memorial Day weekend (2022)—and they didn’t tiptoe into it. They learned the way most vendors learn: long days, equipment surprises, “how did we not know this?” moments, fixing problems fast while still serving guests.
And as the business grew, so did the team. Kevin became the behind-the-scenes hero, keeping the trailer running, repairing what breaks (because something always breaks), and balancing bold decisions with steady practicality.
That combination—heart + logistics—is what keeps a mobile business moving.
Why Corndogs + Burgers?
When Tonja purchased the trailer, it was already branded Colorado Corndog Company and had recognition in the community. Instead of wiping the slate clean, she chose to build on what locals already trusted. Corndogs stayed the star. Burgers were already being introduced just before the handoff—so they became part of the lineup too.
Sometimes the smartest move isn’t reinventing the wheel… it’s tightening the lug nuts and driving it better than anyone expects. Their most popular item is simple and iconic: Corndogs. But not “grab-and-go, hope-it’s-good” corndogs.
Tonja spent the first month dialing in: the batter recipe, cook time, temperature, consistency, a nd there’s one detail she’s proud of – Honey.
Tonja says everything she makes from scratch has honey… and that’s her secret sauce.
That right there is what separates “we sell corndogs” from “people drive two hours for our corndogs.”
A Business Decision They’re Glad They Made
In 2025, they made a move that a lot of vendors wrestle with: They stopped traveling and chose consistency. They decided to stay posted at Camber Brewing Company, partly because they love the relationship—and partly because customers always know where to find them.
If you’ve ever had a weekend where you thought, “I’m chasing too many events and nothing feels stable,” this is your reminder. Sometimes growth is doing fewer things… better… in the right spot.
Community Support That Actually Means Something
Operating in a resort community means seasons change everything—summer hikers and campers, winter skiers and snowboarders, and those quieter stretches in between. Tonja says their community supports them by: telling friends and family, leaving reviews, showing up in the off-season, and here’s a big one—the town awarded them a grant to help rebrand and wrap the trailer. That doesn’t happen unless you’ve built real trust.
The Biggest Challenge: “Not Knowing What You Don’t Know”
Tonja said it best: “If she’d kept doing things the way the previous owner showed her, she wouldn’t still be in business.” So what changed the game? Research, Organization, Continuous improvement and evolving instead of staying stuck. That’s the real operator mindset: learn fast, adjust faster, keep moving.
The Lesson Every New Vendor Should Learn
Pricing. “The proper way to price my menu.” If you’re reading this and thinking, “I’m busy, but I’m not making enough,” that’s usually where the truth lives, and Tonja’s Advice for New Food Truck Owners?
This is one of those lines that should be written on a whiteboard in every startup’s planning phase:
Build your truck to your menu and workflow—and don’t buy a used one unless it already flows exactly how you want it to flow.
Translation?
A “great deal” can become an expensive problem if the layout fights your menu every single day.
Where They’re Headed Next
In five years, Tonja sees two trucks or a brick-and-mortar inside a brewery. That’s a smart vision put the brand where your guests already gather.
Follow + Find Colorado Corndog & Burger Company
Website: www.ColoradoCorndog.com
Instagram: @coloradocorndogco
Facebook: https://www.facebook.com/ColoradoCorndogCo
TikTok: https://www.tiktok.com/@coloradocorndogco
Email: info@coloradocorndog.com
If you’re anywhere near Camber Brewing Company, go grab a corndog and see what “small-town consistent” really tastes like.
And if you’ve ever thought about starting a food truck—take a note from Tonja: your systems and pricing will make or break you long before your logo does.
