Standing out in the culinary industry isn’t an easy thing to do, but that’s the challenge that local husband and wife Scott and Lyndie Dubbs have taken on with their food truck, “Dubbs Grub.”

The couple both have backgrounds in the food industry. Originally from Centre County, Scott Dubbs started working in the food industry when he was 15 years old. It was here in State College that he met his now-wife, Lyndie, a Penn State alumna.

“We met in the restaurant industry. We both worked at Outback Steakhouse here in State College many years ago,” Lyndie Dubbs recalled. “Scott was back of the house, I was front of the house — a restaurant romance.”

He moved throughout his 20s, working at restaurants in Pittsburgh and Philadelphia. With Lyndie Dubbs, the two began the Dubbs Grubs business in Philadelphia.

“We had a food truck for a short time [in Philadelphia], but we had full-time jobs,” Lyndie Dubbs said. “Our son was young, and it was just too much.”

Eventually, the couple decided to move back to Happy Valley to continue their culinary journey, seeking more freedom and a shift away from the traditional restaurant business they had worked in for a long time.

“I just decided to do my own thing,” Scott Dubbs said. “After years in corporate restaurants and stuff like that, we did some research, looked in the area, and there’s a need for more food trucks. I figured, let’s go for it.”

Last year, the two officially reopened the doors to the “Dubbs Grub” food truck brand, this time with a more flexible lifestyle and more freedom to do their own thing found in Centre County.

“We started in August last year, and it’s been exceeding expectations ever since,” Scott Dubbs said. “You can’t beat [the autonomy].”

Since opening last summer, the couple has focused on differentiating themselves from other food offerings in the area, choosing to cook food that they know tastes good and putting pride into every bite they serve customers.

“I put out great food; every detail matters,” Scott Dubbs said. “Whether that’s the serving containers, the ingredients, and just the service, it all matters.”

But it’s the attention to detail that separates Dubbs Grub from other businesses in the area. Each of their recipes uses house-made products and recipes that have been fine-tuned and tested to ensure the best flavor that keeps people wanting more.

“Every element that’s going into a smash burger, for example, has been carefully chosen, and we’ve tested it,” Lyndie Dubbs said. “We’ll adjust the seasoning that we’re using on the burger, just to bump it up a little bit. Every level of flavor, there’s some love going into it.

All of this attention to detail in the food, combined with what Lyndie Dubbs described as a “really friendly window experience,” has paid off, leading customers to make special trips to the truck wherever it’s parked.

“You never take that for granted,” Scott Dubbs said. “Obviously, if you’re coming back, that means it was good. People just come to places to get our food. That’s not what I’m going for, but people will come to wherever we’re at, grab some food, and take it home.”

The couple talked about how those loyal, repeat customers are something they’re extremely grateful for and are a sign that they’re doing something right and making good food that people want to come back for.

“We do see the same faces over and over again, even at the point now where we know people by name,” Lyndie Dubbs said. “It’s awesome.”

The couple also expressed gratitude for local businesses like Boal City Brewing and 814 Cidery, which have given the business a foothold in the community where they can set up and serve customers.

With a menu including smash burgers and the fan-favorite chimichurri cheesesteak, it’s easy to see why so many people flock to try the Dubbs’ food. The detail and effort that goes into every bite has paid off for the business, and the couple is excited to continue sharing their food with the Happy Valley community.

“They’ve kind of taken us under their wing, taken a chance on us when we’re just starting out and helping us grow,” Scott Dubbs said. “Hopefully, it’s reciprocal where, as we gain popularity, we’re bringing business to them as well.”