Eat Bowled | Application Preview
Eat Bowled is a veteran-owned food truck startup led by U.S. Air Force veteran Victor Ouchana, seeking government funding to help cover the essential costs of launching the business across Southern California. The concept centers around fast, healthy, globally inspired rice and grain bowls, blending culinary creativity with community impact. The grant would fund a fully equipped food truck, licensing and permits, a POS system, commissary kitchen access, initial food inventory, and the hiring of 2–3 employees—prioritizing fellow veterans and local residents.
Victor brings a unique background to the venture, drawing from years of global travel, cross-cultural experiences, and a lifelong love of cooking. More than just a food truck, Eat Bowled is designed as a vehicle for veteran employment, mentorship, and cultural representation. The business plans to scale gradually—from local operations in year one to multiple trucks, a digital ordering platform, and eventually a brick-and-mortar location and potential franchise model by year five.
Marketing will be amplified through exposure on a nationally recognized podcast hosted by Victor’s veteran brother, helping reach entrepreneurial, veteran, and faith-based audiences. What sets Eat Bowled apart is its authentic storytelling, diverse menu rooted in real-life experience, and commitment to social impact—a business built not just to serve food, but to serve purpose.
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General Information
Business Registration Number: N/A
Location: Santa Clarita, CA, United States
Length of Operation: 1-5
Number of Employees: 1-10 Employees
Annual Gross Income: Less than $100k
Annual Gross Expense: Less than $100k
Open to Loans: NO
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Funding Usage
Grant Request Summary: Eat Bowled – A Veteran-Owned Food Truck Venture As a proud U.S. Air Force veteran, I am seeking funding to launch Eat Bowled, a unique and community-driven food truck concept that combines my passion for service with my love for food. This new venture will offer healthy, globally inspired rice and grain bowls served fast and fresh to residents and workers across Southern California. This grant will help cover the essential startup costs associated with launching Eat Bowled, including: Purchase of a fully equipped food truck – This is the foundation of the business and will allow me to operate flexibly at events, business parks, festivals, and high-traffic urban areas. Food service licensing and permits – These include health permits, business registration, and any municipal approvals required to legally operate in multiple cities. POS (Point-of-Sale) system – A mobile, reliable POS system is necessary to process payments, track inventory, and manage sales efficiently. Commissary kitchen/storage – As required by health departments, a licensed commissary will provide a safe and compliant location to store the food truck and prep ingredients. Initial food supplies – Funds will be used to stock up on high-quality, fresh, and culturally diverse ingredients to execute our rotating menu of bowls. Hiring 2–3 employees – As a veteran, I am committed to giving back by prioritizing fellow veterans and local community members for these positions. These roles will help with cooking, customer service, and daily operations. My goal is not only to build a thriving food business but also to create a vehicle (literally and figuratively) for community engagement, veteran employment, and culinary creativity. With this grant, I will be empowered to launch Eat Bowled with the solid foundation necessary to succeed, grow, and eventually expand. Thank you for your support of veteran entrepreneurs and small business innovation. Respectfully, Victor Ouchana Founder, Eat Bowled Veteran, United States Air Force
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Business Plan
Year 1: Launch and stabilize operations in the Santa Clarita and greater Los Angeles area, focusing on perfecting the customer experience, building a loyal customer base, and developing signature menu items. Year 2–3: Add a second truck and begin participating in large events, food festivals, and catering opportunities. Launch a digital ordering platform and meal prep delivery service for local customers. Year 4–5: Open a small brick-and-mortar fast-casual location and explore franchising or licensing opportunities. I will also build a training/employment pipeline focused on transitioning veterans and young adults interested in culinary careers. Marketing will be supercharged through my brother, a fellow veteran who works on the Patrick Bet-David Podcast, giving me access to a national platform with millions of viewers. This exposure will help boost brand awareness and trust, especially among veteran, faith-based, and entrepreneurship-minded communities. As a U.S. Air Force veteran and lifelong learner with over a decade of global travel and cultural exposure, I bring a rare blend of discipline, creativity, and purpose to this business. I’ve been cooking since I was 12 years old, using food as a tool to connect with people and build relationships. This isn't just a business—Eat Bowled is a mission. I’m not only offering great food but also creating job opportunities, promoting diverse cuisine, and representing underrepresented voices: veterans, Middle Eastern Christians, and immigrant families chasing the American dream. I understand hard work, adaptability, and accountability. With your investment or support, you're not just backing a food truck—you’re backing a leader who knows how to deliver and will stop at nothing to make this vision a success.
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Self Identified Competition
Operating in Southern California, there’s no shortage of food trucks offering bowls or fusion concepts, but few stand out in terms of community connection or cultural authenticity. Some trucks focus on gimmicks or single-genre fusion, but rarely do you find one led by a veteran who’s walked the walk across cultures and cuisines. What makes Eat Bowled different is me—a Christian Middle Eastern U.S. Air Force veteran who’s spent years cooking and absorbing global flavors from Korea to Germany to the Middle East. My food reflects that journey. I offer not just flavor but heart—every bowl comes from real experiences, real travels, and real stories. Plus, my mission extends beyond food: I want to empower fellow veterans and young workers with job opportunities, mentorship, and skills training. Our faith, our roots, and our resilience make us stand apart. We don’t just serve food—we serve purpose.
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Contact Applicant
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