Our philosophy is simple, the highest quality ingredients, in their purest form, prepared with pride and care. This is honest food made from scratch. Honest food uses fresh, naturally raised ingredients which are locally sourced whenever possible. Honest food is more tasty, more nutritious and makes you feel good. We know personally many of the farmers and manufacturers of the ingredients we use and are proud to support their efforts while supporting the local economy.
We use Brandt All-Natural Beef for all our burgers. This is single-origin beef raised with no hormones or antibiotics on a family-owned sustainable ranch.
Martin’s Potato Rolls are the burger bun of choice on the Rocket. Martin’s Famous Pastry Shoppe is a family owned and operated bread and roll bakery in Chambersburg, Pennsylvania. They are rigorously dedicated to extraordinary taste and quality.
We serve only Yacht Club sodas. Made locally in North Providence since 1915, this family-owned business has steered clear of plastic bottles and high-fructose corn syrup. They even make their own flavoring syrups!
The Coffee Guy is an artisan roaster based out of Middletown, Rhode Island, who only roasts in small batches. Their coffee finds its way into our barbecue sauce. You can order some coffee beans for yourself here.
For over three generations, Pearl has been producing the finest natural casing frankfurters and knockwurst available. Pearl has earned a reputation for paying attention to old world craftsmanship while embracing today’s modern state-of-the-art smokehouses. Once you have them you will agree that Pearl frankfurters are the frankfurters that all others should be measured by.
hi Rocket crew! Your philosophy and outlook on what you do and serve to your customers must feel real good. I’m am a cook myself and I’ve been cooking in different restaurants all of my life from sea food, to pub food and also sandwich shops all around Rhode island and Connecticut. It wasn’t until i started cooking at the awesome restaurant that i work for now as a line cook that, i started realizing that love and dedication to the food and way we cook that i noticed that local and fresh is the way to go. i am writing cause i was wondering how hard is it to maintain and run a food truck compared to a kitchen establishment? i am 28 years old and I’ve always wanted to have my own food truck.
We knew going in that it was going to be difficult. We were prepared for it. However, in actual experience, running a successful Food Truck is twice as difficult as we anticipated, but ten times as rewarding as we had ever dreamed.