Matt’s Bar, at 35th and Cedar in Minneapolis, had a problem. A problem few businesses experience—other than during supply chain disruptions or special events. It had no capacity for more customers. Matt’s is basically full, open to close. “When we see a line, we relax,” quips longtime general manager Amy Feriancek. Especially in warm weather, when business peaks, the line is omnipresent.

Feriancek and owner Scott Nelson had mused for years about how to say more than “no” to requests to cater special events, and how to boost a business that was maxed out. “How can we grow, what can we do?”

She did not want to mess with the integrity of the Matt’s experience in the iconic dive bar, which evokes postwar Minneapolis like few remaining spaces do. Ideas like an addition, a second location, or taking more takeout orders (5% of current volume) were non-starters. “We needed something new,” she says, “that kept us the same.”

The answer eventually became clear: a food truck. Usually a solution for nascent restaurateurs building up to a brick and mortar or proving a concept, a food truck would allow Matt’s to grow while maintaining the specialness and exclusivity of the dine-in experience.

Nelson gave Feriancek, a 26-year veteran of the business, the green light. Feriancek bought a used truck in January that had been used by the University of St. Thomas. (She owns the brand extension.) It went into service this spring. It can handle about a third more volume than Matt’s on Cedar. All food is cooked to order.

She is focused on not diluting or devaluing the Matt’s experience. “It was a big step for us, but Scott trusts me with his brand.”

Matt’s truck’s first foray brought 720 Jucy Lucys to the Lakeville food truck festival and sold out. Feriancek took 1000 to Stillwater Food Truck Festival, and 600 to Canterbury Park on Father’s Day. Matt’s will, in a local first, be cooking with the other stuffed burger masters 5-8 Club and The Nook on the Saturday of Taste of Minnesota. “There’s already enough demand to keep two trucks busy,” Feriancek says. “We’re overwhelmed by requests; I have two staff just answering emails.” She says she is particularly eager to start working with non-profits at fundraisers.

Mobile cooking adds complexity and prices will be a touch higher at the truck. And despite requests, Feriancek confirms, there’s no ice and there’s no ranch.

And perhaps we were fibbing a bit earlier, because Matt’s does have a brick and mortar goal that the food truck will help prepare for. “Our ultimate goal is the State Fair,” Feriancek says. She estimates it would require six grills to cook 600 Jucys an hour.

Hey, a dive bar can dream.