Not everyone can do Twitter right, but those that do, do it damn right. I’d graciously point to @StaffMealTruck as one of those doing it right. Long before I even knew that Staff Meal was a food truck, I had seen them retweeted time and time again and decided to follow them based on their sheer comedic genius. They’re crass, aren’t afraid to state their opinions, and always tweet out the most hilarious Instagrams (see: this).

After getting acquainted with owners Adam Gendreau and Patrick  Gilmartin over the past few months, I decided to finally go ahead and ask them what exactly makes their Twitter account tick. I mean, can you really get away with dropping the F-bomb every few tweets (the answer is yes, yes you can). Primary tweeter Gendreau gives us his insights into what [email protected] run.

When did Staff Meal first sign up for Twitter? What made the team sign on?

We signed up last year a bit before we had our truck. We wanted to show folks the whole process of getting a truck on the road, in Boston.

What do you primarily use Twitter for?

Primarily for marketing, but it also helps us communicate with our custies. Every day, we post our current menu and location/hours of operation. It also allows us to show folks that we don’t take ourselves too seriously.

How do you find time to tweet?

I try to make time, especially for responding to people who have time-sensitive inquiries. The real-time nature of Twitter is awesome, and I try not to leave anyone hanging. I’ve also been known to stop service momentarily to get funny pics. If our food seems to be coming out slower on any given day, everyone should know that it’s probably for the sake of comedy being transmitted electronically.

You’ve got no filter on Twitter (curse words, etc.). We love it, but has that backfired at all?

Surprisingly not! Anyone who’s spent enough time in the kitchen with us knows that we have trouble communicating sans expletive. If we offend, we’re quick to apologize. Our goal isn’t to offend. But if you come to our truck, the potential for a rated R/NC-17 interaction is high. We want our Twitter feed to be an accurate representation of our business and personalities.

How did you build your following?

I think most of our followers find us organically. We get retweeted a lot, and I think that helps us gain exposure.

A lot of people will follow folks whom they want to be followed by. I don’t really subscribe to that use of Twitter. I feel like the more people you follow, the less functional the service becomes. Don’t be upset if you follow us, and we don’t follow you back. I mean …it’s not like you’re Action Bronson.

How do you consistently interact and engage your followers?

Tweettweettweet. I tweet a fair amount. Not as much as that prick @EatBoston, but still quite a bit. Our business is dynamic. Our menu changes all the time. Our locations change all the time. It’s important for us to give people access to current info.

What are your favorite accounts to follow?

@Jamiebiss, @fakeideasinfood, @EatBoston, @meimeifoodtruck, @hseanbrock, @SEgallows. We followed @JoseCanseco for a while, but it got…challenging.

What’s your biggest Twitter pet peeve?

I don’t have that many. I would say people who overtweet bother me, but that’s a single click solution. Nasty chefs who cook incredible food and don’t take pictures of it kind of bothers me. Are you listening @QiqeDacosta? How many goddamn sunsets do you think we want to look at???

What’s the craziest @-reply/DM you’ve ever gotten?

We fed DJ Nitetrain one day, and he hollered at us. Cool story…right?

Any advice for those looking to build up their social media?

Just be yourself. Your online presence should be an extension of your personality. Unless you’re a douchebag, in which case: Don’t do Internets.

For more hilariousness, follow @StaffMealTruck, as well as @adamgendreau and @patgilmartin.