Our Story

Food on the Run started as a dream in our very own kitchen. The planning and execution were so much easier on paper, but we continued to push through for three years to turn our dreams into a reality. We aim to give our Southside Chicago community a unique soul food dining experience, complete with down south vibes, and the comforts of being at your grandmother’s house. With every plate we serve, we strive to provide a combination of unmatched customer service, and food so good you might just stop eating at Big Mama’s house!

Our Mission

To consistently provide our customers with outstanding food and 5-star customer service. We aim to provide an experience you will always come back for. Our professionalism, efficiency, fun atmosphere and excellent service will show in every plate we prepare. We take pride in the presentation and taste of every dish we present, and we want every customer that comes through our doors to leave impressed by our hospitality.

Executive Chef + Owner

Jonetta’s desire to cook and plate food began at an early age, and her initial culinary education was taught by her mom and dad. Being an only child is what allowed her to bond with her parents while she watched them prepare some of her favorite dishes, and that’s when the kitchen became the family’s happy place. She learned the importance of properly seasoning dishes, but, most importantly, she learned the family’s secret Mac & Cheese recipe — one of Food on the Run’s most popular dishes. Cooking for family and friends is how Food on the Run was birthed, which she initially operated by selling dinners right out of her home. Her personal kitchen could no longer handle the volume of requests, and after plotting, planning, praying (and crying), she executed her vision and launched her brick and mortar soul food restaurant.

Click to Email Jonetta

Head Chef

Richard would love to give you a story on how he always dreamed of becoming a great chef since he was 7 years old, but his path to a professional kitchen was an unplanned one. Cooking didn’t become his passion until he was continuously praised for experimenting with seasonings and using a unique variety of food preparation methods. His newfound love for the kitchen, and a strong team that believed in everything he presented on a plate is what led him to become the Head Chef at Food on the Run.

Business Manager
Administrative Manager

Our Story

Food on the Run started as a dream in our very own kitchen. The planning and execution were so much easier on paper, but we continued to push through for three years to turn our dreams into a reality. We aim to give our Southside Chicago community a unique soul food dining experience, complete with down south vibes, and the comforts of being at your grandmother’s house. With every plate we serve, we strive to provide a combination of unmatched customer service, and food so good you might just stop eating at Big Mama’s house!

Our Mission

To consistently provide our customers with outstanding food and 5-star customer service. We aim to provide an experience you will always come back for. Our professionalism, efficiency, fun atmosphere and excellent service will show in every plate we prepare. We take pride in the presentation and taste of every dish we present, and we want every customer that comes through our doors to leave impressed by our hospitality.

Executive Chef + Owner

Jonetta’s desire to cook and plate food began at an early age, and her initial culinary education was taught by her mom and dad. Being an only child is what allowed her to bond with her parents while she watched them prepare some of her favorite dishes, and that’s when the kitchen became the family’s happy place. She learned the importance of properly seasoning dishes, but, most importantly, she learned the family’s secret Mac & Cheese recipe — one of Food on the Run’s most popular dishes. Cooking for family and friends is how Food on the Run was birthed, which she initially operated by selling dinners right out of her home. Her personal kitchen could no longer handle the volume of requests, and after plotting, planning, praying (and crying), she executed her vision and launched her brick and mortar soul food restaurant.
Click to Email Jonetta

Head Chef

Richard would love to give you a story on how he always dreamed of becoming a great chef since he was 7 years old, but his path to a professional kitchen was an unplanned one. Cooking didn’t become his passion until he was continuously praised for experimenting with seasonings and using a unique variety of food preparation methods. His newfound love for the kitchen, and a strong team that believed in everything he presented on a plate is what led him to become the Head Chef at Food on the Run.
Business Manager
Administrative Manager

Contact Us

773-420-3523

Click to Email Us

Catering only

312-414-6181

Click to Email Us

Hours of Operation

BYOB $12 Cork Fee Per Party

Only Wine, Champagne, and Beer are permitted
Service not available on Mondays & Sundays

Seating for parties with 6 or less guests, are on a first come first served basis. Once seated and served, there will be a 90min table maximum.

Food on the run is not a fast food restaurant; you will incur a 35-45min wait. 

Hours of Operation

BYOB $25 Cork Fee
Only Wine, Champagne, and Beer are permitted
Service not available on Mondays & Sundays

Seating for parties with 6 or less guests, are on a first come first served basis. Once seated and served, there will be a 90min table maximum.

Pot Roast Monday
2pm – 8pm

Tuesday
We Are Closed

Wine & Dine Wednesday
2pm – 8pm 

Heavy Hitter Thursday
2pm – 8pm

Fish Fry Friday + Sizzling Saturday
2pm – 8pm

Soulfood Sunday
2pm – 7pm

Reservations 

Reservations are required for parties of 4 or more, at a minimum of one day in advance.