Tags Posts tagged with "Kitchen"

Kitchen

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Food Truck Kitchen High Temperatures

Food truck owners in Northern climates are rejoicing. Spring is here and with that means increased foot traffic and nice weather. At the same time it also means higher temperatures inside their food truck kitchens. Because of this fact, more vendors will be using their air conditioning units just to keep their truck kitchens bearable to work in.

The typical food truck air conditioner is a fairly simple device that transfers heat from the inside of the truck to outside. As anyone who has worked in any commercial kitchen knows…the hotter it gets, the tougher it is to work in that environment. With that said, this simple piece of equipment can help keep a food truck’s kitchen from reaching above 100 degrees.

So how do you keep yours working? There is very little maintenance involved with a food truck air conditioner but it is important that you take the steps necessary to prevent any problems and keep your kitchen as cool as possible.

Keep Filter Clean

The process of cooling the interior air requires that it passes through a coil to remove the heat and is then returned. The only protection to prevent the coil becoming dirty and clogged is the interior filter so it is extremely important to keep the filter clean. Some filters need to be replaced with an exact match while others are made of a common filter material that can be cut to fit.

Check Thermostat Location

Poor thermostat can create cooling problems for your truck. A bad location cans cause the interior temperature to become too hot, too cold, or cause frequent cycling of the air conditioner. If your thermostat is in the direct sun, directly below the air distribution you will need to take measures to correct this condition.

Check Installation Bolts

Most rooftop air conditioners are secured from the interior of the truck using 3 or 4 bolts that go through the interior ceiling assembly and pull down on the upper unit which “sandwich” the A/C onto the roof. The upper unit has a 1″ thick foam gasket that gets compressed  to about 1/2″ against the food truck´s roof during installation and prevents water from intruding.

A common problem comes from bolts that either weren´t properly tightened by the builder or have become loose from the vibration of travel. It´s a good idea to check these bolts during every filter cleaning. The bolts should be snug BUT NOT OVER TIGHTENED. If the bolts are over tightened, the gasket can become over-compressed and cause the drain holes on the bottom of the AC to rest directly on the roof of your truck. This can cause the drain pan to drain too slowly and water to overflow into your kitchen.

Troubleshooting Your Food Truck Air Conditioner

A/C Not operating - 1) Verify power from the generator by checking any wall outlet for 110v. 2) Check the AC breaker in the truck’s electrical breaker panel. 3) Check for a blown12v fuse in your fuse panel. Although the air conditioner operates on 110 volt, the electronics that operate the thermostat and other functions operate on 12 volt and are required for operation.

AC hums but no cold air blowing out - 1) The compressor is running and the fan is not which would indicate the fan motor is bad or 2) it may have insects that have gotten inside and caused problems. 3) The coils have iced up not allowing the air to pass through.

AC keeps humming after it is turned off - This is an indication of a thermostat or electronic control problem that will require a technician to diagnose.

AC runs but won´t cool – There are several possibilities here. It could be that the air conditioner cannot keep up with the outside temperatures. The easiest way to verify proper cooling would be to run for 20 minutes and then test the temperature of the intake air at the filter and then test the outgoing temperature at the closest outlet to the air conditioner. There should be a temperature difference of 18-22 degrees. If there is, the air conditioner is working as hard as it can.

If your food truck doesn’t have a/c, check out this article on how you can stay cool: Keeping Cool in Your Food Truck without AC

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NSF Certified

When dealing with your local health inspector, you may have been informed that all some of the equipment in your food truck must be NSF certified. So what is does this certification prove and why do you have to use equipment that is certified instead of something you bought at Target or Sur la Table?

The National Sanitation Foundation (NSF) is a non-profit organization that evaluates each piece of equipment intended to for use in a commercial application. Any item that doesn’t pass their stringent testing is not given NSF status- and is not suitable for use in commercial kitchens.

So What Does NSF Certified Mean To You?

Depending on your local health regulations, certain pieces of equipment must be NSF certified for your food truck to pass health inspection. As an example, the countertop in your home kitchen would not typically pass NSF as it can’t be sanitized as effectively as stainless steel.

If you think you want to operate your food truck kitchen without NSF rated equipment and you are caught, you could face huge fines and in some case may even have to remodel and replace the pieces found inadequate. If you need to replace your interior workspaces or appliances this will typically require downtime, and thus you’ll lose revenue and potentially customers if the non-compliance gets publicized.

Using non-NSF certified equipment will also affect your insurance coverage. If you add a piece of restaurant equipment that doesn’t meet commercial guidelines, any accidents, fires, or loss resulting from that item, and in some cases even the presence of that item in your kitchen, can void your insurance policy.

So What Should You Do?
  • Learn your local health regulations. They will guide you to the exact pieces you need to keep your food truck kitchen safe and sanitary
  • Inspect every piece of equipment in or plan to add to your truck kitchen and find out where it was made. Some countries do not have the same strict health regulations that the United States does, and purchasing grills, ovens, prep tables, or even cutting boards from overseas can hurt your mobile food business if they’re not properly rated. Some electrical items can be made NSF compliant, but in the vast most cases, it’s cheaper and easier to buy an American product instead.
  • Ask the question. Not only should you ask your local health officials for a list of required NSF certified items, but ask your suppliers for NSF certified equipment.

Now that you know to look for NSF certified equipment, it’ll be easier for your food truck to meet local health codes.

Find NSF certified equipment suppliers at: Food Truck Supplier Directory

Buy NSF certified equipment directly at: The Mobile Cuisine Store

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Your food truck business will only be as good as the food that you serve. This means that you will have to properly outfit your truck’s kitchen so that you can provide high quality meals. Stocking a food truck kitchen is typically one of the highest expenses new truck owners run into, so be prepared.

food truck kitchen outfit

To be prepared and to be able to minimize this initial out pouring of funds you must know what you will need to purchase and what your options are. This will help you from exceeding your budget.

Plan Your Menu

This may seem like an obvious step in the process, but if you plan your menu first, you will have a much easier time figuring out the equipment that your truck will need. Take the time to decide on what foods you will be offering on your menu.  A food truck offering grilled food will need a flat top; a pizza truck, a pizza oven and so on.

The menu items you offer are not only reliant on your truck’s concept, but also on the size of your mobile kitchen. Keep in mind that you will need a kitchen large enough to prepare what you plan on offering. If your truck is too small, this will limit your storage and the size of your staff. Plan the size of your food truck kitchen accordingly. This will help you determine what you can purchase that will fit in it comfortably.

Equipment

Now that you know what your menu items are, it will be easier for you to figure out what equipment you will need in order to make those items.  Chances are that no matter what you will be making, you will need commercial refrigeration and some type of commercial oven, range, flat top or fryer(s).

You will also need work tables in order to set up food stations that will make prep easier for your cooks. If you are cooking on board your truck you will also need to purchase items such as hand and three compartment sinks in order to meet health department regulations.

Cookware

Cookware is certainly an important component of a food truck kitchen. Again, depending on your menu items, you will need to choose what type of cookware you will need. These choices may be based on availability, meaning that you can purchase discounted cookware in your area, or preferences such as; you like cast iron or stainless steel cookware. There are many choices in cookware and you will need an understanding of what works best for the items you plan to serve your customers.

Kitchen Utensils

Kitchen utensils tend to be more universal than equipment or cookware. Most concepts will need knives, cutting boards, tongs and spatulas. Kitchen utensils can usually be purchased by the dozen or half dozen from restaurant supply stores at discounted prices, so that you can have enough utensils to prepare and cook all the items on your menu throughout the day, without having to constantly wash them.

Staff Uniforms

Perhaps less costly than your other purchasing requirements, but also important, are staff uniforms. You should choose good quality, matching uniforms that will last under tough food truck kitchen conditions.

Many food truck owners have used branded T-shirts to outfit their entire staff while others have shirts for service staff and chef coats branded as the uniforms for their kitchen staff. If designed properly, your uniforms can provide a source of pride for your food truck employees.

Making Your Purchases

Now that you know what you need, you can move on to making your purchases. Your budget will determine the bulk of your purchasing options. If you landed generous investors who want to create an amazing food truck with brand new commercial kitchen equipment, then you will need to search for your best options for discounts, delivery and warranties on new equipment.

There are also commercial retail discount stores that you can purchase from. Many times, these stores will include items that are ‘out of style’ and are no longer carried in the retail stores. Often this merchandise comes with warranties, giving you added security.

If you are operating on a small budget, you can choose to purchase second hand equipment and supplies. Perhaps you can locate a restaurant or food truck that is going out of business. You may be able to purchase their used equipment and cookware for a much lower price than you would pay retail. You may not get the option of a warranty, but the cost difference may be well worth it.

As you can see, properly outfitting your food truck kitchen is a huge endeavor and investment and one that will help you be successful in your mobile food venture.

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leaky-faucetFood truck kitchens are where food truck owners make their money. At the same time, if you are spending time and effort to keep your kitchen appliances up and running properly, it can be where food truck owners lose money.

Almost any mobile food business that cooks on board is required by ordinance to have both a hand sink and three compartment sink. To get water into these appliances, you have to connect them to your water system which includes a faucet. Water faucets are common items which break down over time.

Not only are leaky faucets annoying but having them replaced is an unwanted expense. A quick and simple way to save a few bucks over the life of your food truck is repairing these faucets yourself.

In this article we’ll go over a step by step process of fixing the faucets in your food truck when they begin to leak.

Turn Off the Water and Remove the Handle
  • Turn off the water at the valves under the sink, and turn on the faucet to allow all of the water to drain out.
  • Make sure the drains are plugged to prevent small parts from falling in.
  • Use an Allen wrench to loosen the setscrew on the faucet handle, then remove the handle. Be sure to line up the faucet parts in the order in which you remove them. This will help you remember the correct order for reassembly.
Remove the Bonnet, and Ball and Cam Assembly
  • Use slip-joint pliers to remove the chrome bonnet. Wrap masking tape around the teeth of the pliers to avoid damaging the chrome.
  • Remove the ball and cam assembly.
Remove the Springs
  • Fish out the springs and packing pieces with needlenose pliers.
  • Clean out any sediment or buildup from inside the faucet.
  • Remove the O-Rings and Diverter
  • Grab the spout with both hands, and work it back and forth to loosen it. Then remove it from the faucet face.
  • Use the spanner to remove the O-rings, and use needlenose pliers to remove the diverter. Clean any sediment or buildup from the faucet face.
Reassemble the Components
  • Press the new diverter into place, and install the new O-rings. Install the top O-ring first.
  • Coat the O-rings with packing grease.
Attach the Spout
  • Press the spout back into place. Use both hands, and press firmly.
  • Use the spanner and Allen wrench as a guide to slide the springs and packing pieces into place.
Finish the Installation
  • Place the faucet ball into its slot.
  • Install the cam and cam packing.
  • Reinstall the chrome bonnet and handle.
  • Turn on the water and check for leaks.

By doing this work yourself, you can save a lot of time and money by not having to either deal with or wait for a plumber to complete this job. While a leaky faucet may not cost you a lot of down time, the time required to have the work done could keep your truck off the road until the work is completed.

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Food truck kitchen cleanliness is one of the major factors that affect how customers perceive your mobile food business. If you have a filthy truck the least that might happen is the direct affect to the taste and quality of the food you serve, where the extreme side could provide your customers with food poisoning.

food truck kitchen

 

Not only will this affect your sales and reputation, but it can find it’s way into the morale of your food truck employees. No matter what size your food truck’s kitchen is, ensuring that it’s clean can be difficult without setting up an effective schedule.

Evaluate Cleaning Crews and Employees

Many food trucks hire professionally trained cleaners to help keep their kitchen clean and ready for their next shift. The problem with this strategy is that owners will fail to consistently monitor these cleaning crews to ensure that the job is done correctly and according to health standards.

The first step in doing this is making sure that the cleaning crews have the proper certification. To eliminate the likelihood of mistakes and inconsistencies in cleaning, food truck owners should strive to hire the same professional cleaning crews each time.

Although the cleaners handle the biggest jobs, food truck owners should still assign regular cleaning tasks to employees to keep the kitchen from becoming overwhelming for cleaning crews.

Go Green

A common chemical used in the cleaning of food trucks and other commercial kitchen spaces is bleach. While it will certainly kill germs, it doesn’t contribute to a healthy environment. According to recent studies, bleach is a food truck or restaurant’s No. 1 enemy to worker health and the environment. Bleach not only causes irritation for individuals with asthma and allergies, but can even cause dangerous chemical reactions when mixed with other common substances in a food service setting.

To prevent the hazardous side effects that can come from using bleach, consider safer, more effective and environmentally friendly alternatives. One great alternative is Quats, which stands for quaternary ammonium compounds. These compounds are colorless, odorless and non-corrosive, which makes them safe for anyone to use on virtually any metal equipment and surface.

Routine Cleaning Schedule

Cleaning your food truck should never be approached from just one angle. Food truck owners should assign daily, weekly and monthly schedules to each cleaning task the truck needs.

Keeping a food truck kitchen clean can be a full-time job for vendors, and when your lines are long it can be even more difficult to stay on top of it. However, sacrificing as much time and effort as necessary to exemplify the above strategies will ensure more successful and smoother mobile food business in the long run.

Check out this article for more information on cleaning your food truck.

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tip of the dayI guess you could say being in culinary school has taught me a thing or two about how to look professional when walking into a kitchen. Every day, food truck owners strive to show how professional they are as well.

Since your customers can usually see into the truck’s kitchen, this idea should extend into how you and your employees present yourselves. The first step in the process should be keeping your uniform as clean and pressed as possible. Here are some tips & tricks to keeping your entire food truck staff uniforms (even if it’s jeans and a tee shirt) in tip-top shape.

  • Instant Stain Removers - This is a must-have when it comes to those stains that your food truck kitchen dishes out. They are easy to use and keeps the stain from setting, so when you go to wash it, like magic, it disappears!
  • Ironing- As cliche as it may seem, it definitely one that works. Bringing out the old iron board that’s tucked away in the garage, will keep your uniform looking crisp and sharp. If you happen to be someone who own an iron (and refuses to spend a few bucks to get one), a great alternative are the sprays that help de-wrinkle clothing as they come out of the drier.
  • Apron - The apron is basically a shield, you WILL use it to battle off stains, and is essential to keep you clean throughout your shift. (on a food safety note, be sure to take your apron off every time you leave the truck. Who knos what you could run up against and bring into your clean kitchen)

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Leaders in the food truck industry know that the strength of their entrées depend on the quality of its ingredients. A fresh piece of salmon, for example, is going to taste considerably better than frozen fish.

Food Truck Water

If you use top-notch ingredients, but the food coming out of your mobile kitchen tastes “off,” the problem could be lie within one of the most basic ingredients: water. Continue reading this article to learn how the quality of the water you use could be affecting the flavor of the food you are serving from your food truck.

Hard Water

Hard water, which contains high levels of magnesium and calcium, can cause problems in your food truck kitchen. If you cook with dry beans, you may find that the beans don’t become tender when cooked in hard water. Hard water also interferes with fermentation, which means bread dough takes longer to rise.

Aside from affecting the quality of your food, hard water can cause buildup in the lines of your truck and the equipment and appliances that use hot water. These buildups can lead to downtime and a lack of water for both cooking and proper sanitation in your food truck.

What’s In Your Water

Every major metro area in the country seems to have a different water filtration system in place. Because of this, the water in food trucks will contain different minerals or additives, along with traces of contaminants, depending on where you operate your food truck.

The city of Battle Creek, MI, for instance, has relatively clean water with few contaminants, while Pensacola, FL, has some of the worst drinking water in the country. In 2011, the results of five years of water quality testing revealed Pensacola water contained many contaminants, including cyanide and chloroform.

While some contaminants in water may not affect the taste of your food truck menu, you should at least test the water you are filling your truck with and then test it again at the tap to see if your truck’s water system is clean or at least understand what’s in it.

You can buy a water quality test kit to find out what’s in your water, and if the results are worrisome, you can follow-up by getting a professional evaluation of your water quality.

Overcoming Water Problems

Even though you have little power over what minerals, additives or pollutants are in your local water supply, you can take steps to minimize the effects of undesirable water. Water softeners can reduce the presence of minerals and eliminate annoying problems like cloudy soups or broths, scaly coffeemakers and sauces that don’t taste quite right. Water filtration systems can reduce the presence of or eliminate chemicals and pollutants that can undermine the food quality you serve your customers.

The success of your food truck depends upon the best dishes coming out of your truck being right every time. Take time to check your water quality and find solutions to any problems you may have. Even the best ingredients available won’t make an odd-tasting dish appealing.

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Modular-Kitchen

NAPERVILLE, IL – Kitchens To Go, a leading provider of mobile and modular kitchen solutions, announced that the company’s Bolt-On Kitchen solution has been recognized by the National Restaurant Association with a 2012 Kitchen Innovations™ (KI) Award. The solution, which was first introduced at the NRA’s 2011 conference, quickly gained traction with deployments in Massachusetts, Virginia and Washington, D.C.

In each instance, the commercial food service operations in these locations did not have the luxury of waiting the typical eight-months time that is usually required to gain permit approvals, design and then build a new kitchen on site. The Bolt-On Kitchen can be deployed in less than half this time, providing a high quality commercial kitchen solution that arrives on site and ready for installation and operation.

Unlike temporary solutions, the Bolt-On Kitchen is a customized pre-constructed, code compliant turnkey kitchen that’s permanently affixed to a building, enabling reallocation of interior space. This value was demonstrated in several projects over 2011, including projects at a school, at a software company and at a government facility.

When deployed at Phillips Academy in Andover, MA, four modular Bolt-On Kitchens were attached to the school’s outdoor hockey arena, which was converted into an enclosed open dining space. This converted space served as the temporary dining commons for a two year period during the renovation of the historic on-campus dining commons.

After the dining commons renovation was completed, two of the four modular kitchen units were removed from the complex and the remaining two units were left in place to provide foodservice and catering support when the former hockey arena was converted again, this time from a temporary dining space into a special events center.

Another successful deployment occurred at Micron Technology in Manassas, VA, where Kitchens To Go’s modular kitchen units were connected to an existing Micron Technology production facility to provide foodservice production, servery and dining space. In addition to dining, the attached clear span space was used as a gathering place for company meetings and special events. The additional Bolt-On space allowed for the existing interior foodservice area to be “re-captured” for microchip production, thus providing a higher return per square foot use of the existing building.

The Bolt-On Kitchen has also been deployed by the U.S. government. After completing construction of a new special events center at the Washington Naval Yard in Washington, D.C., it became apparent that there was a need for additional foodservice production. The only viable option to meet the requirements of the catering program and banquet rooms was to add kitchen space through a Bolt-On Kitchen. The exterior of the bolt on facility was constructed to match the exterior façade of the existing special events center, making it a seamless and attractive addition.

A model of the Bolt-On Kitchen will be showcased in the interactive Kitchen Innovations Pavilion in its central location on the exhibit floor (booth 2440L) at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, May 5-8 at Chicago’s McCormick Place.

HOW IT WORKS

Kitchen To Go’s Bolt-On Kitchen is a pre-constructed, code-compliant kitchen that may be affixed to an existing building on a permanent or lease-term basis, yielding savings over conventional construction costs. The Bolt-On Kitchen is a modular facility, which is joined to a permanent structure by a common sidewall, and is delivered with a custom-finished interior and exterior construction to match the existing building aesthetics and maintain the important brand image of each food service operation.

“These Bolt-On kitchens have been installed in less than one month, are code-compliant and have the ability to serve our clients for years to come,” said Ralph Goldbeck, AIA, and partner, Kitchens To Go. “Our products are built to meet the highest specifications required in the U.S., and our modular solutions have earned their reputation as quality products that exceed our clients’ expectations time after time.”

“The independent panel of judges selected these products based on the forward-thinking approach to commercial kitchen equipment demonstrated by their innovative creators,” said Jack Crawford Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “These truly groundbreaking products will have a substantial impact on the efficiency and success of restaurant kitchens, as well as the profitability of the restaurant itself. As the largest restaurant and hospitality trade show in the United States, the NRA Show offers the perfect forum to explore trends and find new products to enhance restaurant operations.”

About Kitchens To Go

Kitchens To Go is the industry leader in mobile and modular kitchen solutions. KTG’s commercial kitchens facilities are manufactured by partner company Carlin Manufacturing for government, institutional and corporate use, and the companies specialize in short and long term temporary commercial kitchen leasing or custom purchase. For more information, go to www.k-t-g.com or www.carlinmfg.com.

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More and more food truck builders are brightening up the insides of their custom food trucks with metal diamond plate especially on the floors. The problem with this product is that it can be tough to keep it bright and shiny with all of the cooking that is done inside these mobile kitchens.

food truck kitchen

The next time you or a friend is remodeling a home be sure to collect some carpet scraps before the carpet gets to the trash bin. Carpet scraps make the world’s best polishing pad for diamond plate.

Carpet, especially the shorter nap shag, doesn’t leave threads behind or come apart as it is pushed across the rough diamond plate. It’s mildly abrasive texture quickly removes tarnish and when used with a good chrome polish, allows you to cover a lot of area quickly.

We recommend pushing the pad hard in the direction of one set of diamonds, then following the angle of the other pattern. This gets the carpet fibers tight against the plate’s raised portions giving a superb cleaning. Finish off the job with a microfiber cloth.

If you don’t have scrap carpet, poke around in the trash bins of the local carpet dealer. One stop and you should find enough carpet scraps to last for several years.

 

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Dear Pablo: The latest craze seems to be food trucks and I want to know, which is greener: food trucks or restaurants?
Food trucks have become the latest foodie fad, with mobile gourmet canteens flooding the domain of roach coaches all across the US. Aside from just being part of the general trend in increasing nutritional awareness among consumers of food truck meals, food trucks are now also providing a restaurant alternative to hipsters and yuppies. With this demographic’s keen interest in the declining state of our environment, it is only natural to wonder which has a lower impact on the environment: a food truck or a restaurant. Of course, there are many components, so let’s take a look at a few.

Food Truck vs Restaurant: Location, Location, Location

While restaurants rely on brick and mortar locations, food trucks have a much smaller footprint and can go to where their customers are. Since food trucks serve customers on sidewalks, there is little infrastructure (aside from perhaps a small commercial kitchen for preparing food) that needs to be maintained.A restaurant, on the other hand, has a kitchen, dining area, and bathrooms that need to be illuminated, heated or air conditioned, and cleaned regularly. The restaurant always occupies its physical location, even during non-business hours, while the food truck occupies a curb-side spot during meal times and returns to a parking lot for the rest of the day. There is no disputing that the physical footprint of the food truck is smaller.

Edge: Food Trucks

 

Food Truck vs Restaurant: Energy Use

Along with a restaurant’s physical location comes the need for electricity and natural gas to maintain comfortable temperatures, and provide light for dining customers. Cooking is typically done with natural gas and griddles are often kept hot all day long. According to the 2003 Commercial Building Energy Consumption Survey (CBECS), most restaurants are between 1,000 and 5,000 square feet and use 38.4 kWh of electricty per square foot per year (that’s 77,000 kWh per year for a 2,000 ft2restaurant), and 141.2 cubic feet of natural gas per square foot per year (that’s about 2824 therms per year for a 2,000 ft2 restaurant). 

Food trucks also require a heat source for cooking, typically propane. From comments on a food truck forum I ascertained that a food truck would use about 900 gallons of propane per year. Food trucks have the additional fuel requirements for driving around. This fuel is either gasoline or diesel but some food trucks use vegetable oil or biodiesel. I would estimate the annual fuel use at around 1,200 gallons. This fuel is sometimes also consumed by an onboard generator for electricity needs. While generators are typically more polluting than grid-supplied electricity, food trucks have less electricity demand since they have no dining area or bathrooms, and rely a lot more on natural light.

Edge: Food Trucks

 

Food Truck vs Restaurant: Vehicle Miles

It is obvious that a restaurant itself doesn’t consume any vehicle fuels but a food truck certainly does. However, a short trip by a food truck to an office park, construction site, or neighborhood park can offset a number of small trips by customers that would have otherwise driven to a restaurant. Of course some restaurants cater or provide delivery service, but this is essentially the same as the customer driving to the restaurant. 

New smartphone apps like Food Truck Fiesta and Eat St. have foodies travelling to meet their favorite vendor (but we hope that most of them do it on foot or by bike).

Edge: Food Trucks

 

Food Truck vs Restaurant: Waste

Eco-groovy food trucks use corn-based plastic, bagasse, or recycled paper take-out containers for serving their goods but this still creates waste. Sit-down restaurants have the edge here because they use reusable plates, cups, and utensils that are washed on-site, but take-out and fast-food restaurants rely heavily on take-out containers as well. Those single-use containers are often made from plastic and Styrofoam. 

Some food trucks are serious about composting but the customers and the food trucks don’t always stick around long enough for the compostable containers and food scraps to be collected for composting. Restaurants, on the other hand, are able to collect almost all of their food scraps for composting (where available) or sending it to be used as feed at a farm. The National Restaurant Association estimates that 20 percent of all food prepared commercially in
the United States goes to waste.

Edge: It’s a Draw

 

And The Winner Is…

Putting numbers to this answer would vary widely, depending on the restaurants and food trucks in question, but the qualitative analysis above clearly favors the food truck.
Find the entire article <here>
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