Donut 911 & Diner

Donut 911 & Diner owner Brandon Alarcon (left) and chef Josh Myers cook a variety of sweets and u201cupscale diner foodu201d at Donut 911 in Kyle.

Donut 911 & Diner owner Brandon Alarcon (left) and chef Josh Myers cook a variety of sweets and u201cupscale diner foodu201d at Donut 911 in Kyle.

Brandon Alarcon said he opened Donut 911 & Diner in San Marcos in June to showcase the sweeter things in life—namely, doughnuts. One year after opening his food truck, he has found a new location in Kyle and is planning some tweaks to his blossoming business.


Since moving to a corner at the intersection of Center Street and Rebel Drive in Kyle, Alarcon has expanded his menu from doughnuts, breakfast tacos and kolaches to include what he calls “upscale diner food,” such as Lemon Rosemary Seared Chicken ($7.99), which is served with a freshly made onion and leek cream sauce on a bed of spicy pecan rice and a side salad.


Other menu additions include the Cajun Philly Steak Taco ($7.99) and Dr. Pepper Pulled Pork ($7.99).


The Bayou Bowl is a creation of co-chef Josh Myers, who said his early life in Louisiana inspires much of his culinary work. The dish, which includes dirty rice, fried catfish and hush puppies, was a one-off menu item at Donut 911 on May 4. 


“I try to bring a little bit of Louisiana to everything I cook,” Myers said.


The shift in focus from doughnuts to upscale fare was partly driven by Alarcon’s eclectic past as a chef at establishments ranging from a four-star restaurant in the Dallas-Fort Worth area to diners and hotels, he said.


“[Upscale food] is more fun,” Alarcon said. “It’s something people need around here.”


Although Alarcon is turning the business’s focus to higher-end food, he said his most popular item continues to be a staple of many Hays County residents’ diets: breakfast tacos.


“I didn’t want to be the breakfast taco guy, but around here everyone is $2.50 for a breakfast taco, and they’re all okay, but that’s too much money,” he said.


Donut 911’s basic tacos include three ingredients and cost $1.50 each.


Alarcon said the move to Kyle has paid off. Business has doubled—which he attributes to an oversaturation of dining options in San Marcos—and he has hired three additional staff to help in the food truck’s kitchen.


The growth has been so steady that in early May, Alarcon began looking for potential brick-and-mortar locations in Kyle. If he finds a location in Kyle he said he plans to keep the truck for festivals and catering jobs.


“The food is always getting better,” Alarcon said. “We try to always look at our reviews, talk to customers and expand our menu.”