Friday night football at Goochland High School now comes with a side of cultural education, thanks to two students who turned a Spanish class assignment into a thriving food business.

Alexis Phillips and Addison Bryce launched Dawg Treats at the start of last year’s football season, selling globally inspired dishes from a retrofitted bus parked near the school’s flagpole. The student-run venture has returned for its second season, drawing crowds eager to sample traditional game-day fare as well as ethnic specialties. 

The idea originated during Phillips’ sophomore year, when she prepared a Spanish dish for extra credit. 

“After being given that assignment, I remembered that so many months highlight different cultures, like Hispanic Heritage Month and Black History Month,” Phillips said. “Creating Dawg Treats has given me the chance to spread awareness of other featured cultures. My goal is to one day run a fine dining restaurant of my own.” 

Phillips and Bryce opened their first season last fall. This year’s menu has expanded to feature chicken sandwiches, mac and cheese, brownies and flavored lemonades. Future offerings will include calzones, pierogies, beef tacos, chicken empanadas, tres leches cake and tiramisu. The pair is also planning a whoopie pie stand. 

The food bus operates from gate opening through the third quarter of home games, with items priced between $3 and $10. All proceeds support the school’s culinary program, funding field trips, classroom activities and hands-on learning opportunities for students. 

“When we started Dawg Treats, we knew we wanted to use the food bus and we wanted to find a way to use our culinary skills outside of the classroom,” Bryce said. “It’s been exciting to see people enjoy our food while also learning about different cultures.” 

William Erlenbach, a chef and the school’s culinary teacher, praised the students’ entrepreneurial spirit. 

“Addison and Alexis have shown tremendous initiative and leadership with Dawg Treats,” Erlenbach said. “They’ve created a unique experience for our community while also supporting the growth of our culinary program.”