Tags Posts tagged with "Food Truck Menu"

Food Truck Menu

food truck menu on facebook

Some of you may have missed it but a few months back Facebook announced that food trucks can now upload menus through SinglePlatform from Constant Contact to Facebook pages. SinglePlatform helps mobile food businesses showcase their most important information anywhere local consumers are making decisions online.

As a result, Facebook users can both find and “like” a food truck, in addition to view its menu to help them decide if they want to track them down. Considering that nearly 80 percent of online local-mobile searches result in offline purchases, this is a major benefit to food trucks promoting their mobile food businesses to Facebook’s over 1 billion active users.

food truck menu on facebookFor food trucks that already use SinglePlatform and operate in the U.S. or Canada, their menus featured on SinglePlatform will now automatically appear on their Facebook business page. For others, food trucks can upload their menus in PDF format to their Facebook page to take advantage of this new feature. (Handy guide on how to do it)

With this update, food trucks can take advantage of the size and influence of Facebook’s audience to attract potential new customers that search for places to dine in the areas you operate. Facebook makes it very easy to find new and existing food trucks.

Now that you have added your menu to your food truck’s Facebook page, here are some tips to further leverage this feature to your mobile food business’s marketing advantage.

Sending out an email blast inviting fans and customers to check out your food truck menu on Facebook.

Let your email list subscribers (see, I told you an email list can come in handy) know to check out your menu on Facebook, giving you a good reason to connect with them and increase social media engagement on your Facebook page.

Cross-promotion of your food truck menu on Facebook on other social networks:

Promote the menu on your Facebook page with your other social networks to expand its reach to more audiences. Using a free service like bitly, you can shorten and custom-brand your URL and track your response rates.

Sharing menu updates with customers and fans:

If you have updated your Facebook menu or added a new item, let your customers and fans know about it. Doing this gives you multiple opportunities to stay connected with your Facebook page community.

Starting up conversations about your menu with your Facebook fans:

After your Facebook fans have had the chance to view your food truck menu, ask them what they think about it. Facebook’s polling feature is a useful way to garner feedback about your menu from both potential new and existing customers.

Sharing photos from Facebook on Pinterest and Instagram:

Posting your food truck menu on your Facebook page gives you more reasons to sell the menu with pictures. Post new food and drink photos from your menu on your Facebook page and cross-promote them on Pinterest and Instagram, as well.

So how many of you are already using this feature? How many of you will be posting your menu on your Facebook page to boost your social media presence? We’d love to hear your thoughts.

With Halloween and Thanksgiving right around the corner, we felt it would be a good time to include some tips on using pumpkins in your food truck recipes in our Tip of the Day section.

  • Choose smaller pumpkins for cooking. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o’-lanterns.
  • Pumpkin seeds, known as pepitas, are often roasted and added as a less expensive alternative to pine nuts in recipes.
  • Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
  • Another by-product, pumpkin seed oil, is normally mixed with other oils for cooking, salad dressings and other uses due to its strong flavor and color.
  • Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
  • Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.
  • Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.

When designing a new food truck concept or menu or updating an outdated one, you should be as educated as possible about the food truck customers you’ll potentially serve. Any major alteration to your menu can deflect, or attract an entirely new demographic.

dining trends

For example, did you know that San Franciscans eat 4.4x more brussel sprouts than anyone else? Even though brussel sprouts originated in Belgium, they’ve been thriving on California’s central coast since 1940.

Depending on your location, here are a few more good-to-knows when furnishing a delectable new menu worth tasting.

  • The world’s most popular foods are salad, chicken, cheese, rice, tea, coffee, milk, eggs, apple, soup, yogurt and eggs.
  • Salad, but especially Caesar, is a San Franciscan’s favorite food. San Franciscans also adore brussel sprouts, crab, sourdough and cashews.
  • New York is the “healthiest city in the U.S.” and its residents prefer ingredients like arugula, oatmeal, wheat and almonds.
  • Philadelphians struggle with a high rate of obesity and love pretzels, cheddar, bagels and lattes.
  • Minneapolis, Minnesota is considered the most “fit” city, followed closely by Washington, DC and Boston, Massachusetts. The Huffington Post notes that when people are choosing a neighborhood to move into, “what an urban environment has to offer, health-wise may become an increasingly important question.”
  • Premium ingredients and gluten-free products are becoming especially popular in the pizza-making world.
  • In the last 10 years, chip consumption has risen by nine percent by diners. Homemade, bagged, salty or gourmet, people are opting for chips with their meals more than ever.
  • Americans eat 47 percent of their meals away from home.
  • Americana is a growing trend, polishing the plates for soul food, comfort food and Southern cuisine, even in northern areas like New York City.
  • According to Vertical Measures, 92 percent of Americans enjoy going out to eat and 77 percent say socializing during a meal is a better use of their leisure time than cooking and cleaning at home.

To keep up on the latest trends, there are numerous source for this data for food truck owners, but we would like to think you’ll keep coming back to mobile-cuisine.com to get yours.

The growth of the food truck industry has helped Americans realize the potential of global street foods as a regular option for meals at any time of the day. Many of these mobile street food dishes are perfect for food truck menus due to the fact they are ideally served for those on the go.

street food, food truck menu items

Food trucks seem to be the best platforms for street foods these days (although many restaurants are beginning to tap into this trend) since they are made by chefs who only have the space and resources to prepare a few things really well. In adapting street-food ideas, mobile food vendors need to focus on one or two cuisines, not tackle the entire globe, to keep a high level of authenticity to their dishes.

Here are 5 styles of street food that any mobile food vendor can add to their food truck menu:

Street Food Menu Idea 1: Baguette-based Sandwiches

This universally popular bread provides a sturdy foundation for building flavorful and filling hand-held meals.


Bocadillo: Spanish baguette sandwich; classically filled with sliced chorizo, today it’s prepared with innumerable fillings. Small versions on mini baguettes are popular in tapas and pintxo bars.

Meatball sub: Fill a crunchy baguette with signature meatballs combining mixed protein, cheese and high-impact flavors like chile flakes, dried herbs and dried fruit. Finish with a savory sauce.

Street Food Menu Idea 2: Stuffed Breads

Offering unique deep-fried or baked dough pockets can provide exciting new flavors and enhance menu differentiation.


Curry bread: Try a version of Japanese deep-fried, stuffed dough, in which yeast dough is rolled into circles, filled with a curried beef-and-vegetable filling, sealed into pockets, coated with panko breading and fried.

Italian panzerotti: These folded and baked dough pockets may be filled with any number of Italian ingredients, including ground sausage, sliced salumi, roasted tomatoes, grilled or roasted vegetables or greens, such as spinach or kale. If cheese is added, provide a flavor punch with Asiago or pecorino Romano.

Street Food Menu Idea 3: Fill the Flatbread

The next wave of flavorful, flatbread sandwiches is ready to take its place beside mainstream burritos and wraps.


Kati rolls: Indian flatbread wraps; made with either naan or roti bread, filled with Indian-spiced beef, lamb, chicken, egg or paneer cheese. Usually garnished simply with thinly sliced onion.

Roti prata: Singaporean stuffed flatbread; dough is stretched, filled, folded and griddled until crispy and served with dipping sauces. Fillings can be sweet or savory.

Street Food Menu Idea 4: Use that Frier

Deep-frying is an ideal cooking method for street fare, making for quick cooking times, crunchy textures and added richness for menu items.


Pakoras: These Indian meat or vegetable fritters are made with an Indian-spiced chickpea-?our batter. Meat and/or vegetables are dipped in the batter and deep-fried, creating tempting handheld treats that are extremely popular in the U.K.

Southern-Fried Styles: Fried green tomatoes can make a great carrier for toppings or can even act as the “bread” for unique sandwiches. Boudin balls, a southern-Louisiana street food of breaded and deep-fried spheres of fresh Cajun sausage made from ground pork, pork liver and onion, have plenty of room for flavor and ingredient variations, from different sausages to mixed ground meats and unusual coatings.

Street Food Menu Idea 5: Taco Fusion

Mexican-flavored ingredients are no longer the only fillings found in soft, corn tortillas. The breakout popularity of Korean tacos has opened the door to experimentation with other global flavors.


Kogi style: Roy Choi’s signature short-rib tacos are topped with shredded cabbage in chile vinaigrette and toasted sesame seeds. His Blackjack Quesadilla, ?lled with al pastor pork and Jack cheese and topped with Kogi salsa verde, could also make a great soft taco.

Vegetarian versions: Rick Bayless serves a uniquely delicious vegetarian taco filled with creamy Swiss chard, potatoes and poblanos. Other vegetarian ideas include grilled vegetables, seasoned and pan-seared or grilled tofu, Asian-flavored wok seared vegetables and Indian-spiced vegetable stews.

Finally, don’t leave out inspiration from American street food. High-quality and creatively topped hot dogs, sausages, burgers and hot sandwiches are booming in popularity and ?t on any food truck menu.

If you are selling tacos off your truck, don’t forget to get your followers to submit a vote for you in our first annual favorite food truck taco contest. Submissions can be made until midnight, this Friday (February 8th).

Smoke has been intentionally applied to foods since it was first recognized that holding meats and other provisions off the ground near the smoky fires did more than dry them more quickly or prevent animals from getting to them. The hanging foods, treated to a smoke bath, took on new and enticing flavors.

smoked ribs

Today chefs around the world, including those in the mobile food industry smoke foods for their special flavors. By manipulating the smoking process, it is possible to create a range of products, both traditional and nontraditional. Besides such perennial favorites as smoked salmon, hams, bacon, and sausages, many unique smoked products are being featured on contemporary menus: smoked chicken salad, smoked tomato broth, even smoked cheeses, fruits, and vegetables.

Several types of smokers are available. The basic features shared by each type of smoker are a smoke source, a smoke chamber where the food is exposed, circulation, and ventilation.

Hardwoods such as hickory, oak, cherry, walnut, chestnut, apple, alder, mesquite, and wood from citrus trees, are good choices for smoking. They produce a rich, aromatic smoke with proportionately few of the particles that make smoked foods taste sooty or bitter. Soft woods, such as pine, burn hot and fast with too much tar, making them unsuitable for smoking foods. In addition to various hardwoods, other flammable materials can be used. Teas, herb stems, whole spices, grapevine clippings, corn husks, fruit peels (such as orange and apple), and peanut shells can be added to the smoker to give a special flavor.

Wood for smoking can be purchased in chunks, chips, or sawdust. If you use a wood-burning oven to create smoke-roasted specialties, you can use larger pieces of wood, available for purchase by the bundle, truckload, or cord. Make the effort to purchase woods from a reputable source. You should be certain that the wood is free of contaminants such as oil or chemicals. Never use pressure-treated wood under any circumstances as it is so poisonous its intake could cause death.

Pellicle formation

Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color.

Most foods can be properly dried by placing them on racks or by hanging them on hooks or sticks. It is important that air be able to flow around all sides. They should be air-dried uncovered, in the refrigerator or a cool room. To encourage pellicle formation, you can place the foods so that a fan blows air over them. The exterior of the item must be sufficiently dry if the smoke is to adhere.

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