Tags Posts tagged with "Food"

Food

0 332

Spices and herbs have been recognized around the world, for thousands of years, as a way to add flavor, depth, and complexity to food so why wouldn’t this carry into the mobile food industry?

herbs and spices

 

The possible combinations of spices provide food truck chefs endless possibilities for flavoring a dish. The options are further increased by the difference in taste between fresh spices and dried spices, and the flavor development achieved by adding the spices at a specific time in the cooking process. With the limitless flavor options they provide, spices showcase the skills of a mobile food vendor and their finesse in mastering the use of spices.

A food truck chef’s skill with spices is made evident from the fact that under-seasoned food is bland and unsatisfying, but over-seasoned food is often inedible. Experimenting with different spices is a great way to improve any of your food truck dish’s flavor without sacrificing the nutritional value of a food.

Spices add flavor without calories and often decrease the amount of salt a dish requires, making the dish suitable to your health-conscious customers. Since spices are such an integral part of the culinary arts, consider storing them in your truck in a pepper mill for quick grinding.

The combination of spices used in preparation of a dish affect the identity of a dish. Spice mixes often reflect a certain culture that uses those spices, giving food of each ethnicity a distinct flavor that sets it apart from other types of ethnic foods.

Cilantro, lime, garlic, and cumin are staples in Mexican cuisine. Morrocan foods will incorporate dried ginger, turmeric, paprika, cinnamon, and cumin, though usually not all at once. Lemongrass, lime, fresh ginger, fresh red chili pepper, soy sauce, and Mirin (a sweet rice wine) are associated with Thai, Vietnamese, and Japanese food.

Dried and fresh herbs and spices differ greatly in their flavor. Dried herbs and dried spices usually have a stronger taste than fresh products due to the decreased amount of water they contain. The difference is highlighted by the use of dried ginger in Moroccan food, and fresh ginger in Asian food. The vast difference in the foods shows just how drastically the flavor of a spice can be altered when dried.

Regardless of the desired outcome of the dish, there are some guidelines that apply to all spices. The most popular spices are used in all ethnic seasonings. These include salt, pepper, and garlic. Spices should preferably be new. For fresh herbs and spices this means that they should have a non-wilted appearance and pleasant smell. Dried spices will lose their flavor over time, so it is recommended to buy whole spices and grind them with a spice grinder.

Playing around with spice combinations can yield delicious results for your menu and your food truck customers. When added while the dish is cooking, the spice will evenly flavor the entire dish. Fresh herbs and some other spices are added right before serving, allowing the flavor and texture of the herbs to be crisp and fresh.

The ability to balance and layer flavors when cooking is the key to successfully using spices.

0 814
lasagna fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Lasagna fun facts.

Lasagna fun factsThe Facts: Lasagne is a wide, flat pasta shape and possibly one of the oldest. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. The word also refers to a dish made with this type of pasta in several layers interspersed with layers of various ingredients and sauces.

  • Lasagne originated in Italy, in the region of Emilia-Romagna.
  • July 29th is National Lasagna Day.
  • Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs.
  • Originally, in Italy, the word “lasagna” did not refer to a food (in fact, today, the food is still spelled “lasagne” as the plural form). The word “lasagna” referred to the pot in which the food was cooked. It is thought that the word “lasagna” for the pot is derived from the Greek word for “chamber pot.
  • The earliest lasagna recipes known are dated from the thirteenth century. At that time, tomatoes were not known to Europeans. This means that they couldn’t have used them in the recipes. However, depending on the recipe, different cheeses are used.
  • Boiling noodles used to be a requirement for making lasagna. No-boil noodles now exist. These are great as they soften in the oven, but it is absolutely necessary to make sure that there is a great quantity of sauce so the noodles get wet and cook while they are in the oven.
  • You can make lasagna in the dish washer. All you have to do is put the ingredients together in a dish (either boils noodles or use the no boil noodles), cover the dish tightly with aluminum foil, then use the heated dry and sanitize cycle on your dishwasher to cook the lasagna.
  • The most well-known bit of lasagna lore is probably that the cat, Garfield, from the comic strip, has lasagna as his favorite food.
  • Weird Al Yankovic recorded a song called “Lasagna” that is a parody of “La Bamba”.

Lasagna Fun Facts We Missed

If so, please feel free to let us know in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Lasagna.

0 203

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun facts we will look at Culinarians.

culinarian fun factsThe Facts: A “culinarian” is a person working in the culinary arts.

  • July 25th is National Culinarian’s Day
  • National Culinarian Day is a day to honor all chefs and cooks and to show our appreciation to them.
  • It may be the chef at your favorite food truck or the person that cooks dinner in your home, which may be you, but whomever it is, this day is all about them.
  • Culinary arts is the art of preparing and cooking foods.
  • Culinary education is available from many institutions offering diploma, associate, and bachelor degree programs in the culinary arts field.  Depending on the level of education desired, this can take one to four years.
  • The patron saint of cooks is St. Martha.

Our Favorite Chef’s of All Time:

Auguste Escoffier (1846-1935)
This French chef and restaurateur changed the restaurant industry forever. He updated French cuisine, ushering it into the modern era. He is also responsible for changing the way kitchens are run, by setting up the standard system used in most restaurants with an executive chef, a chef de cuisine and a sous chef. He also arranged the kitchen so that each cook has his own designated station with specific assignments, such as grill, sauté and saucier. Much of this is still used today.

James Beard (1903-1985)
As an aspiring actor trying to make it big in New York City, James Beard opened up a catering company and never looked back. He eventually created a culinary empire that is running strong a quarter-century after his death. As the author of many cookbooks, as well as other food-based literature, and as a television personality, Beard made many Americans aware of their own culinary heritage for the first time. To this day, he is still one of the most influential figures in American cuisine, and his foundation doles out some of the most prestigious awards given to chefs.

Julia Child (1912-2004)
With her classic cookbook “Mastering the Art of French Cooking,” regarded to this day as one of the most complete and revolutionary cookbooks of all time, and her television series “The French Chef,” Julia Child reinvented French cuisine in America. She made it accessible to the home cook by stripping away much of the pomp and frills that made completing a French classic seem like an unattainable goal. With her television series, she changed food media forever, and she did much to alter the landscape of the American restaurant scene. All of this makes her one of the most significant culinary figures of the 20th century.

If you go out to eat today, make sure and thank the chef….. if you eat at home, thank the cook.

Culinarian Facts We Missed

If so, please feel free to let us know in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Chefs.

1 551

The guests have been invited and the RSVP’s have returned. Now that your food truck catering client has a final head count and knows how many guests to expect, how do you know much food do you need to order to satisfy their needs?

einstein counting on fingers

This is a common question and is worthy of some consideration. No caterer ever wants to be in the embarrassing situation of having run out of food. Neither is it good to over-order, over-pay, and have to dispose of any leftovers.

Preparing Properly

There are many factors that should be looked at when deciding on the right amount of food for your food truck catering event. Of course, first you must know the number of people attending. However, the length of the event is also very important, as is the type of event and the type of food you plan to serve.

For example, an evening cocktail party requires considerably less food than an entire afternoon or all-day event. The longer guests remain, the more they’ll consume. It’s funny, but over time people get hungry and thirsty over and over again.

When estimating, always round up to be on the safe side. Some will eat more, others less. It will all balance out in the end. Try to anticipate which foods/drinks are most popular and will disappear quickly. Order more of these selections.

Keep in mind that having a myriad of different food options means that you should serve them in smaller portions than you normally serve to your regular food truck customers. People will want to try a little of everything, so you can offer bite-sized portions to give them the ability to taste your entire menu.

Rule of Thumb Catering Guidelines for Every Food Truck Catering Event

Appetizers:

  • If you’re working an evening function with no dinner, plan on at least 10 – 15 pieces per person. Round up, especially if it’s going to be served buffet style, as people tend to eat more than if a tray is passed.
  • If you’re serving pre-dinner appetizers, plan on 3 – 5 pieces per person, and choose lighter food options, as dinner will follow.
  • If you’re catering a mid-day function with a meal following, offer 1 – 3 pieces per person.
  • Beverages:
  • Plan on about 3 beverages per person, with coffee drinkers consuming on average one cup every 1 – 3 hours.

Breakfast:

  • People usually drink 2 beverages on average – either juice, coffee, tea, etc.
  • Plan on a main entree per person, along with two sides, including bread. Fruit makes an excellent breakfast dessert. Estimate about 3 – 5 pieces of cut fruit per person, or one cup or less of fruit salad.
  • If you’re serving pastries only, plan on 2 pieces per person.

Lunch:

  • For hors d’oeuvres, plan on 2 – 4 per person.
  • Offer a main entree with 2 – 3 sides, including a starch and a dessert.
  • Offer a selection of drinks, including pop, beer, lemon water, etc.
  • If you’re having sandwiches, allow for 1 -2 per person.

Dinner:

  • Have 3 – 5 hors d’oeuvres per person, depending on the number of courses.
  • Plan on a main entree and 2 – 3 sides, either veggies, beans, pasta, etc.
  • Offer small portions of bread, salad, or soup.
  • Always have water, along with other beverages.

Desserts:

  • Plan on 1 – 3 servings per person.
  • Offer one slice of cake, tart or pastry, or 4 oz. of a creamy dessert, i.e. mousse. If you have a large variety, serve smaller portions.
  • Coffee consumption peeks after dessert is served.

We hope this article helps the food truck owners who already cater or those interested in starting to cater events in your area. Catering for food truck owners is a great way to supplement your mobile food business during those times in which foot traffic in your area is slower.

0 350

business_start_upI’ve lived in Portland, Oregon since 1990. Not long enough to be considered a native. But I do know how to correctly pronounce Couch Street, I’ve picked enough blueberries, cherries and strawberries each summer to tied our family over through the winter, I’ve watched microbreweries spring up in every part of town, and I’ve tasted from the free samples at dozens of farmer’s markets from Sellwood to Salem. The food scene here has experienced myriad adds, moves and changes in 20+ years. A fairly new addition to the scene is the explosion of food carts – mainly due to the low barrier of entry. 

Why in Oregon? Within a two hour drive or less, you can be on the coast digging clams, out in wine growing country, in old growth forests foraging for wild mushrooms, and much more, so fresh ingredients are a reality year-round – a real bonus when you’ve got a tiny refrigerator and you don’t have the space to carry much inventory.

Another reason is our entrepreneurial spirit.

“People come to Oregon because they hear about the food utopia. I have seen record numbers of food start-ups seeking assistance. Oregon is at the forefront of new food trends and it is considered an early adopter state. Oregonians like to try new things,” said Sarah Masoni, product and process development manager, Food Innovation Center, Oregon State University. Also high on OSU’s agenda is keeping our food supply safe and tasty because food production can be risky. Even tiny water droplets can invite microbial contamination.

Almost everyone here dabbles in some kind of a side business or serious hobby. For me personally, it’s making pickles and sauerkraut in the fall when pickling cucumbers and cabbage are plentiful. But there are very real obstacles to starting a food business whether it’s a cart or a brick and mortar.

As many of us know, food is the #1 most frequently started business and the most likely to fail. Consider food as a product:  it’s perishable, so the clock is ticking from the point of acquisition. Ingredients’ quality and availability vary depending on season, quality, yield and timing. Next, throw in heavy costs of specialized equipment, licensing and space. Finally, all food businesses face concerns and legalities associated with food safety.

“Finding the right ‘sweet spot’ of product, profitability, marketing, location, menu, pricing, location, hours, and stability is a huge challenge,” said Lizzy Caston, co-owner of Food Carts Portland, and a food industry education professional.

The Ball brothers, who own the Dog-on-it cart near Portland State University, sell flame-grilled jumbo beef or Polish dogs with their secret sauce. The pair, who are in their twenties, are looking for a larger cart to support their growing business and are searching for a good partner to run their food cart full-time.

“The key to running a successful food service business is consistency. This is true whenever dealing with repeat purchasers. Customers want to receive the same high quality product each time they purchase. To be consistent, you must have processes in place for everything you do. If you want your customers to be loyal to your product, you must be loyal to them,” said Tyler Ball.

Go for slow

Like most entrepreneurs, those who’ve experienced some success at the beginning get anxious to start immediate expansion. The experts say, “Whoa.”

“The best growth and change is slow, thoughtful, planned growth. You don’t want to invest money in too many things that might not perform and pull down everything else. You need at least one solid, steady, proven and easy to manage revenue stream before growing or diversifying. Make sure you have a great team to help you, because as you grow you’ll be more and more reliant on others to do things you have been used to doing yourself,” said Caston.

Just because you’re a wonderful cook and everyone loves your cookies doesn’t mean you’ve got the right temperament to run a successful food business.

“Patience, persistence and a bit of detachment from ‘your baby’ all need to take place. Idea people should stay creative, continue to concoct new flavors and ideas and let someone with experience and patience deal with the everyday business issues,” said Brenda Steele, Independent Natural Food Brokers.

Maximizing a mature industry niche

Distributors face slightly different challenges than retailers. They’re not out to get mass acceptance, but they do need to reach the right audience with the appropriate message.

“We are looking at a target market of around 150 people with our branded and private label baking mixes. Our growth doesn’t come from being introduced to new buyers because there aren’t any. It comes from developing relationships with the buyers we currently work with,” said Emily Ward-Dickerman, NorthWest Specialty Baking Mixes, www.nwsbm.com.

Add a safety program to your food business

There are several ways all new food businesses should deal with food safety.

  • Train your staff to know what they’re expected to do. Make sure all supplies are ready and prepped at every shift, including visual reminders about proper temperatures. Create a cleaning and inventory to-do list and stick it where all can see.
  • Management. Food safety must come from the top down. Make sure everyone knows the rules and routine and follows them, with inspections from those who work above.
  • For health department inspectors and consumers, post required safety warnings. In Oregon, homemade food offered at events to the public must be prepared in a kitchen that has been inspected by the local environmental health department. In Portland, many food cart gardens also post reserved parking signs for food truck vendors, to maintain safe distances between consumers and vehicles.

“Manufacturers must be diligent when it comes to dealing with food sensitivities and intolerances,” said Shelley Gunton, Chief-Make-It-Happen Officer at Chez Marie, Portland, Oregon, who supplies the New Seasons grocery store chain and other stores with veggie burgers. “We have strict storage, processing, and cleaning protocols to ensure there is no gluten or other materials transferred between products. Our standard protocols require the entire manufacturing area and all equipment be thoroughly cleaned after every product is completed.”

“Ignoring food safety principles screams inconsistency and low quality—not to mention that you risk harming your customers,” added Ball.

Future food safety requirements

“The Federal Government is in the midst of putting the Food Safety Modernization Act (FSMA) in to action. Farms, especially, will be affected by new requirements for more robust agricultural practices and procedures. Manufacturers will be required to maintain a higher level of manufacturing records and must track food from farm to consumer. Oregon State University and Washington State University have been traveling across both states updating farmer and processor groups about the new regulations, and helping to make them aware of the comment periods that the FDA has for the new regulations. We believe it will take 10 years to fully implement the changes,” concluded Masoni.

While The Joy of Cooking may have a permanent home on your shelf, you’ve already begun converting that vintage Airstream, and you’ve got a potion already in motion, take the time to learn from those who’ve come before you in the food scene: They’ve experienced all the adds, moves, and changes you’re likely to face and know how to make food safe for all.

 

Jack RubingerBY: Jack Rubinger, Graphic Products, has more than 20 years of experience contributing to trade and business publications including Dairy Foods, Food Manufacturing, and Industry Week. Graphic Products is a leading industrial safety and labeling system manufacturer whose customers include Tyson Foods and Kroger Foods. For more information, contact jarubinger@graphicproducts.com, call 1.800.788.5572, x3024 or visit www.GraphicProducts.com.

1 299

tip of the dayThere is very little consensus on exactly what every food truck business model should include. Some feel it should cover every detail of the truck’s operation, while others believe it should simply answer the question of how you intend to make money from your truck. You can create a business model that is specific enough to avoid being reductionist but selective enough not to overwhelm by answering these three questions:

  • Why would someone want to buy something from your truck? Identify your customer value proposition.
  • How will you make money selling it? Articulate your profit model.
  • What, exactly, are the important things you need to do to succeed with the plan? Identify which company resources and which processes are essential to delivering your customer value proposition.

1 754

If you are one of the thousands of people that are currently considering starting up a mobile food truck selling gourmet burgers, tacos or grilled cheese sandwiches by the truck load, the first thing to seriously consider is not your budget, not the mobile kitchen and not the hours you will be working. The first thing you must consider is the food you will be selling.

Everything else will flow from the food, so make sure you understand the food you plan on selling from your menu before making business or emotional decisions on everything else.

Food truck kitchenYour major investment will obviously be in the purchase of the food truck itself; however the type of food you will be preparing and selling will govern the type of kitchen you are going to need. The first thing to do is to research which types of kitchens are most used for selling the food you will be basing your business on; this will serve to narrow down the list of mobile kitchen equipment and components to something that is more manageable for you to realistically research in depth and contrast and compare.

The type of food you will be offering will also lead you to consider your storage and refrigeration requirements. If you are selling ice cream or frozen yogurts, you are going to need a lot of refrigeration capacity, but a lot less will be needed if you are going to be cooking burgers all day.

How much actual cooking will be required – if you are going to be grilling chicken and pork then you may want extra grill space, but if you are making up subs or other cold sandwiches, do you really need any grilling space at all? You may want to maximize the food prep space instead.

One question is how the food will be served; it’s a simple deal to hand over a bahn-mi in a bun, take the money, give change and smile at the next customer in the line, but do you want to offer something more for your customers, such as a place to sit down and take some time while they eat (if this is something your local municipality allows)? Just because this is a mobile operation does not mean you have to ditch adding value for customers, or employing strategies to help differentiate you from the rest of the competition.

Another issue you will need to consider is the volume of food sales you are going to be striving for; this will affect how many people you are going to need inside the food truck to assist with food prep and sales, and this in turn will affect the actual total storage, prep and selling space you are going to need in the truck itself. If it is too small, you may lose sales and valuable business; too large and you waste valuable investment capital.

Consider how you will prepare the food and the timescales involved, between acquiring the basic ingredients for your food offering, and time to selling it. Particularly, do you have to prep and store food off-site, or do you need to do this in the on the truck? The more reliance you place on your mobile kitchen, the greater your need for a good layout, more storage, more prep space and more refrigeration.

We hope this article will help those who are looking to start your own mobile cuisine business or expand your current food truck fleet. If you have any questions about the article, please be sure to leave them in the comment section below.

1 636

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun food facts we will look at Cheese Fondue.

cheese fondue

The Facts: Modern fondue originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a “caquelon.”

  • Written records of fondue date back to the late 17th century, when a bare bones version of the dish calling for cheese, wine and bread for dipping appeared in a Swiss cookbook. Fondue showed up in print in various other incarnations through the 18th and 19th centuries, the recipes calling for eggs and often construed as something closer to a custard or cheese soufflé than the hot dip that we know it as today.
  • April 11th is National Cheese Fondue Day.
  • A recipe for a sauce made from Pramnos wine, grated goat’s cheese and white flour appears in Scroll 11 (lines 629-645) of Homer’s Iliad and has been cited as the earliest record of a fondue.
  • Fondue became popular in the U.S. during the mid-1960s after American tourists discovered it in Switzerland.
  • By way of returning soldiers and travelers, Swiss cheese fondue began showing up on menus at many of New York’s finest restaurants.
  • Over 100 varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning.
  • Tradition states that if bread falls off a woman’s fork and into the pot she must kiss her neighbor. If a man drops anything into the pot he has to buy a round of drinks for the table.

Cheese Fondue Facts We Missed

Please feel free to let us know if we may have missed some in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Fondue

1 386

Opening a food truck isn’t like the movie Field of Dreams. The mobile food industry is just like any other fledgling industry — it has many success stories, but it also has many stories of failure. If you build it, they may come, or they may just say they’ll come. Or they may show up once and never come back.

myths about food trucks food truck

Having unrealistic expectations before you make up your mind to open a food truck can give you a false sense of security during the decision-making process.

Here are ten myths I shed the light on to make sure you are ready for opening a food truck:

Running a food truck is easy

To run a food truck, you need to be on the streets six or seven days a week serving lunch and dinner, not to mention the need to be present at any food truck event that pops up. Owning a food truck means working a majority of your waking hours, especially at the start of your business.

Running a food truck involves extremely long hours, no matter how good your staff is. The success of your mobile business relates directly to the amount of time and effort you put into running it.

You’ll get rich running a food truck

Because the mobile food industry is seeing huge popularity and expansion, some people think that opening a food truck has become the next get-rich-quick business model.

Yes, food trucks can earn a lot of money. However, most of them typically spend almost all they make. Unfortunately, your fixed costs don’t change, and your bills come due every month.

Your staff still needs to be paid, too. You must load your truck up with food for every shift, so you must pay for your ingredients, fuel, and insurance. Unless you already own your commercial kitchen, you’re going to owe rent to your kitchen landlord.

You can earn a decent living as a food truck owner only if you intend to work in the truck. Many people think they’ll open a food truck and draw a paycheck without actually cooking, managing, or working at the service window.

If you love to cook, you should open a food truck

Sure, your friends and family keep telling you that you should open a food truck because you’re such a great cook. They’re happy to get a free meal when they visit your house, but are paying customers going to react the same way if their steak sandwiches are overcooked?

Instead of jumping blindly into a large investment of your time and money, try catering a few small parties for individuals who aren’t your friends or family. Getting honest opinions of individuals who are paying for your services will tell you very quickly whether you should convert your hobby into your career.

You’re ready to run the show

Working in a restaurant or another food truck before owning one gives you a definite advantage over someone starting a truck who has never worked in the mobile food industry. Having previous professional culinary experience, however, doesn’t necessarily mean that you’re cut out for life as a food truck owner.

Owning a food truck is more than a full-time job. It doesn’t go away when you park the truck.

You’re going to become a celebrity chef

Everyone dreams of fame and success, and people in food service industries are no different. Why wouldn’t you think that if you open a food truck you can become the next Jamie Oliver, Anthony Bourdain, or Bobby Flay?

Well, there are tens of thousands of chefs and cooks around the world, and literally thousands of talented and highly trained food truck owners and restaurant executive chefs who are completely unknown outside of their local areas.

Food trucks compete unfairly with restaurants

One of the most common complaints by disgruntled restaurant owners is that food truck operators’ relatively low costs give them an unfair advantage. Before the recent uptick in mobile food vendors across the United States, this occurrence in the restaurant industry was always referred to as acompetitive advantage.

The current emphasis on value in the market strongly favors the food truck model, and the value of their gourmet fare is what has attracted many consumers to the new generation of food trucks. However, the bottom line is that if food trucks don’t serve quality products, their followers will stop showing up, the same way they stop frequenting restaurants that serve inferior products.

Food trucks don’t pay rent

Food trucks may not have lease payments as high as those of restaurants, but food trucks still have to pay for licenses, permits, food, and staff. In many communities, food trucks also are legally required to pay rent for storage space and the commercial kitchen where they do most of the prep work. The costs can add up!

Food trucks go only to trendy areas

Of course food trucks go to trendy areas; food trucks thrive in areas with high foot traffic. Why should food trucks be held down to a foundation or lease when they can simply start up their truck and drive to another area where consumers spend their time?

Food trucks do have loyal followers; the difference lies in their devotion and, as shown to date, food truck followers will follow their food wherever it goes. So if a food truck has a dedicated following, it can go anywhere and operate, thus creating new trendy areas.

Food trucks create more traffic and pollution than restaurants do

Unhappy restaurant owners who want limiting regulations placed on food truck owners started the myth that food trucks must create additional traffic and pollution to the areas in which they operate based on the fact that food trucks are trucks. Because food trucks spend the majority of their operating time parked in a lot or on the street selling their fare, the point of creating more traffic seems moot.

Another way to look at this argument is from the standpoint that food trucks use social media to inform customers of their location from day to day. Much of their sales come from people already in the area.

The longer the food truck industry is popular, the more likely it is that technology will help it to become greener, too. For example, many trucks around the United States already run their vehicles off the vegetable oil they produce so as to cut down on oil costs for fuel and the emissions their trucks create.

Health departments don’t inspect food trucks

The idea that food trucks are mobile and thus unable to be tracked by health departments is completely incorrect.

Food trucks follow the same regulations and are required to submit to the same types of inspections as restaurants. The grades they receive from health inspectors must be placed in spaces that can be seen by the general public or the truck risks being shut down.

In addition to standard health inspections of the truck, food truck owners must also be concerned about the inspections that their commercial kitchens receive. If a truck’s kitchen receives a failing grade, the truck must either shut down until all the citations are cleared or move to a commercial kitchen that has passed its health department inspection.

This excerpt comes from Richard Myrick’s book.

myths about food trucks food truck

If you enjoyed this article, please feel free to purchase Running a Food Truck for Dummies.

1 269

LAS VEGAS, NV - How to regulate food trucks that are popular in downtown Vegas has generated hours of discussion among the Las Vegas City Council over the last several months. But on Tuesday, a new program giving the mobile food vendors more room to operate downtown cruised through the council with no discussion.

las vegas food trucks parking
Photo by: LasVegas360.com

The issue: A pilot program that would designate three parking spots downtown as “food-truck only.”

The vote: Passed 6-0, with Mayor Carolyn Goodman absent.

What it means: Food trucks will be able to lease one of three reserved parking spaces downtown from the city for $5 per hour.

Operating a food truck legally in the city can be challenging because the trucks only are allowed to park at a meter for 30 minutes at a time, even though setting up the kitchen often takes half an hour.

To complicate the issue further, the city council passed a new ordinance in October prohibiting food trucks from operating within 150 feet of any brick-and-mortar restaurants.

The city would begin planning a lottery for the parking spaces next week and the program should be running by March.

The pilot program will run for six months, at which time the council can decide to continue, expand or do away with the parking spaces.

Click the link for the entire article about Las Vegas Food Truck Parking Spaces by Connor Shine of the Las Vegas Sun.

More on Las Vegas Food Trucks

 

best food truck graphic ad
Give-Network-Ad 3