All the world is a waffle, and all of us are merely dinges. The origin story of Waffles and Dinges is no less epic than the fluffy creations they are serving to this day. It all began a decade ago, when King of the Belgians Albert II got word of what were being passed off as Belgian waffles in the far away land of New York City. These soggy sorry pancake batter excuses for Belgian waffles of course would not fly – he immediately commissioned the Special Forces from the Department of Culinary Affairs, Department of Waffles to put an end to the disgrace that were these “so called” Belgian Waffles.
He knighted Thomas DeGeest to “Special Envoy for Wafels”, and later crowned Rossanna Figuera as “Ambassador of Good Things”. Wafels & Dinges was born. It all started with a ‘68 Chevy Truck roaming the streets of NYC. “Wafels & Dinges‘ mission shall be to give America’s “Belgian waffles” a serious upgrade”, Albert II declared. And the rest is history…
Over the last 10 years they have been making their king proud, raking up loads of awards in New York and beyond, from “Best Dessert Truck in America” to Bobby Flays throw down.
Wondering what exactly the dinges part of Waffles and Dinges is? Well we have another lesson for you. Dinges is a Belgian slang word roughly translating to ‘watchamacallit’ and in this case it refers to all the different scrumptious toppings piling on to the waffles. Chocolate fudge, whipped cream, strawberries, maple syrup, dulce de leche the list goes on and on. A personal favorite of ours, the Waffogato – which yes is an affogato with a freaking waffle in it.
So the next time your sweet tooth is calling, satisfaction is right around the corner at Waffles and Dinges.
Catering specifically can be one of the priciest aspects of a corporate party, so you’ve come to the right place if you want to mitigate this cost. In this blog, we will discuss the cost benefits of certain vendors in New York City along with the general advantages of working with the New York Food Truck Association for large, corporate events!
As the winter season approaches, food truck owners should be asking themselves, ‘how do I keep my food truck business running in cold and snowy weather?’ Or to take this question one step further, ‘how do I keep my business thriving during these chillier months?’ Thanks to our experience working directly with hundreds of New York City’s food trucks, we have the answers!