Cheesy Monkii Food Truck

Bringing Together Local Businesses

About Cheesy Monkii Food Truck

The food truck was originally purchased by Lori and Jan Prehn, owners of Prehnbrook farms in Huron-Kinloss. Lori successfully ran the Cheesy Monkii at the Pine River Cheese Factory for three consecutive summers. Upon hearing that the truck was for sale, I was immediately intrigued.One Saturday in the Summer of 2017, a friend and I made the trip to Pine River to get cheese, and to see the Monkii in all of its glory. Lori was warm and welcoming and showed me around the trailer, when I suddenly realized that even with 12 years of experience working in the food and beverage industry, I had no idea how to run a business.This inspired me to return to post secondary studies and I enrolled in the Business Entrepreneurship Management program offered at the Huron-Bruce regional campus through Fanshawe College, In Goderich, Ontario.Since then, I am now entering my 5th consecutive year as full owner / Cheesy Monkii boss lady. I’ve decided to fully commit to the same menu as popularity demands it, while perfecting each and every item by only using the most premium of local ingredients. Our variety comes from a combination of our strategically placed remote operating location and weekly #featurefriday specials (many of which have become our second most ordered menu item hot on the trail behind the game changing “Bentley Burger”. )Examples of these “fan favorites” include but are not limited to:ChimichangasBattered Cubano SammyCheeto CorndogsCrunchy Chicken QuesadillasWhile our My regulars know me to be enthusiastic, kind, energetic & creative. My staff know me to be hard working, precise, passionate & fair.We are strategically mostly permanently placed at the Kincardine Municipal Airport on Highway 21 just north of Kincardine, Ontario. Our out of town location makes us a convenience for those passing through, yet close enough to pull consistent local traffic as well. The main reason for this location is so that we can explore many different types of food on a weekly basis, and maintain all of our quality hand crafted offerings for our customers on a daily basis, without running a show that is “too busy” or “sold out”.



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