These are time sensitive. You do not receive credit if you write them after the deadline each week.
First, there's a blog entry (about 250 words) which will have you respond to a hopefully thought-provoking question. Each week, you must do the blog entry with enough time left in the week to be able to enter into dialogue online with your classmates. Write, reply, write more, reply more, and then write and reply more.
Second, there's a reading. There’s no blog entry associated with this. Just read.
Third, there's a written response to the reading. Your reading and writing on the blog must be completed by the SATURDAY (by midnight) of the week in which the reading falls. This entry should be a long paragraph. YOU DO NOT NEED TO RESPOND TO OTHER STUDENTS' PART THREE EACH WEEK.
Sunday, September 22, 2013
WEEK TWO WRITING ABOUT WHAT YOU READ
If you were going to open a food truck, what type of food would you serve and where would it be?
By the way, price is not an issue: you can open up an oyster bar served from a limo in the south of France if you want.
Being a huge food fanatic and always watching the Food Network and The Great Food Truck Race, I have found that to own a successful food truck the food has to be remarkably amazing and unique. After staying in Hawaii this past summer, the big hit on the island was Shrimp trucks, but on the Mainland I do not typically see these types. I think Hawaiian plate food would be my main focus including the key components Hawaii is so famous for. The menu would have items such as: the Loco Moco, Chicken Katsu, Spam and Eggs, Garlic Shrimp, a few different sushi rolls as well as other Hawaiian/Japanese cuisine. For a chef, I would hire my father because he is of this nationality and has been raise cooking these types of food. I believe a good location for this type of food is somewhere that a lot of Asian and Hawaii descent live and I would say it would be somewhere around San Francisco. San Francisco is all about the new and cool thing, and if my truck could make it work there I believe it would be a classic hit. Especially, anyone who has traveled to Hawaii and had the plate food, they would feel as if they are back again.
I know we don't have to reply in this section, but YES YES YES to Moco Loco! My parents are actually going to Hawaii next week and I'm so jealous I'll be missing out on the Moco Loco.
I would have a party bus as my carrier. Better yet I would create my own stream of water in Bakersfield able to hold a 1 story party restaurant boat. It would be decorated in a romantic scene with candle light during the night and white flowers during the day. The ride would pick up guests every 30 min and run for about 3 miles. Guests would have the option to get off on either end. On entrance they would have a menu and to get into the boat the hosted would have to turn in the order. I would serve all foods in America or Mexico. Including tacos, to New York steak, to Alfredo, and. Shrimp cocktails. I would love my cook, the best of all, my dad.
I would sell Mexican food from a truck in East Bakersfield. Everyone loves Mexican food (I don't care how racist you are, you will try a taco at some point in your life). I would sell quesadillas, tacos, burritos, tortas, and possibly tortilla soup. The idea would be to keep it as basic as possible, yet very delicious. In-n-out is the same way, they are known for a small menu.I would also make the option to cater. We are always busy and many employees do not have the time to travel and grab food, so this would simplify the process of lunch. The idea is to create a bond between community members while at the same time exposing them to a creative and great taste in food. The article assigned for us to read mentioned that they would want to “remain local, honest and accessible, with a menu that is recognizably Mexican in soul, in a space that is central, warm and inviting and will hopefully become a fixture in our own community." This is what my taco stand would create.
I love food so I love this blog post. I would have a food truck that would serve nothing but appetizers. Not just your ordinary nachos and hot wings. I would serve hardy, flavorable and unique appetizers that are a meal in itself. Anything from stuffed mushrooms with chorizo to bite size pepperjack cheese grilled sandwiches. I would also have a fondue type menu that would include a wide variety of dipping cheeses and chocolates. Everything on the menu would have a drink suggestion. How does a cucumber melon spritzer (hold the white wine) sound with avocado spring rolls? Or try bite size mexican pizza rolls accompanied with a jalapeno, blood orange juice. All ingredients would be fresh and locally grown purchased if possible. This would be a key element in my marketing and advertising. I would setup my truck near hair salons and boutique locations around town. These locations would obviously have a lot off female foot traffic. I would also offer my menu after hours and I would make the spritzer as intended. Happy eating.
I think having a cool food truck would do great in Bakersfield. I didn't realize how huge they could be, until I lived in Orange County. It was like a part of everyday life to have food trucks on your phone app to see when and where they would be at. It was so much fun tracking your favorite trucks, and when you couldn't find it, there was surely a different one nearby. I think the thing that stuck out the most for food-trucks, other than food, was their name. The popular ones always had some cool name that was catchy. I personally have no cool names for a food truck. I feel a mexican/asian style food truck would do pretty good here in Bakersfield. Something that makes food reasonable, not over-priced, for good quality-unique food. One of my favorites was Kogi BBQ. Vietnamese with mexican style tacos! Light food, homemade sauce, cooked in the truck freshness. Then another truck i think would do well with the younger is a truck similar to the burnt truck. Simple food ideas, homemade slider buns with easy but made differently than your used to made burgers, pbj, chicken sandwiches, and of course the chef's special of the day. Bakersfield I feel is just waiting for that next hip trend. So many locals love food trucks, but there is a lack of unique trucks. I see tons of mexican food trucks all over town, and nothing about them really sets them apart. It seems to commercialized with no competition to make it stand out. However, there are a few taco carts that pop up, especially late at night, and usually sell out of food that while working as an EMT, we searched for them while in our posting areas. We were always on the look out for good places to eat that were somewhat quick, easy on the wallet, and good! I would put 2 maybe 3 pushing it of food trucks in this town. One on the east side, downtown, and somewhere near ming and stine. I would used twitter or some form of app communication to notify my followers where we will be going next. Customer service would be a huge part, along with fresh food, and good quality ingredients, with cooks who love to cook and try new things. The fun part of food trucks that I liked was the limited trucks my favorite ones had, and planning around their scheduled times, and trying to locate them. Maybe someday this city will grow out of the corporate places, and some locals or outsiders come here to be locals with some great homemade food and share it with us on the streets.
If I could open up my own food truck, I would first survey the foods people would desire most in a food truck. And from there, I would decide the best location possible. If I were going to put it on the side of the road, the food sold may be different than a college campus. But lets go with a college campus.
College students like myself, love food and love to eat. The only problem? most of us can't afford a lot of the great stuff. I have eaten at places on several different campuses and they're all usually overpriced. My goal would be to open an affordable food truck that would help feed all college students on campus. I would serve a little bit of everything. Pizza, Tacos, Quesadillas, Hot Dogs, Chips, and more. I feel like doing this type of food truck on a college campus is not only good for business but it is also good karma. It would be helpful for me as a business owner, and the students who want fast easy access to food at an affordable price.
My business would target young, busy, and financially conscious college students. As a college student myself I feel abused by how expensive the food on campus is. I would rent out a space on campus and sell a range of foods including chips, fruit cups, drinks, and hot foods. But because students are limited on time I’d focus on easy to go meals such as wrapped foods and salads. Ultimately, I’d sell a bit of everything offered on campus. But because I would buy my inventory from a cheaper supplier, I’d sell my food at a much greater discount. The name of my food truck would be The Runner Mobile. A great element about my food truck is that it would travel to different locations where anyone may stop it. Therefore my motto would be “the food that comes to you.”
I would serve all types of sea food along with fruity drinks and desserts. It would have tables and benches around so people can eat outdoors.The spot would be decorated with bright colors and a beach/under the sea theme to go along with the food. I would also play music so people can enjoy it and even sing along while eating. Some examples of the food I would sell would be shrimp served in a variety of different ways like fried shrimp and shrimp cocktails. I would also sell fish, clam chowder, crab, lobster, oysters...any kind of sea food would be available. For drinks I would serve pina coladas, margaritas, lemonades, tropical fruit juices, and of course sodas. Fruit kebabs, fruit with yogurt, chopped fruit, and other types of sweets would be served for desserts. This would be located near the coast and also on beaches where people can eat while enjoying the view of the ocean.
Jeanette this idea is great. There aren't enough seafood places with such great variety. I also love your dessert idea. Fruit is underrated in that capacity.
If I had a food truck I would serve, for lack of a better word, white people food-- homey, "Oakie" food. Think meatloaf and mashed potatoes, pork chops, chicken fried steak, hamhock beans and fried potatoes. If I had to have my truck in Bakersfield I'd put in Oildale, because let's face it, that's where most of the white, "Oakie" people are. To drink I would serve milk, or a good ol' soda pop. I know this isn't the most healthy of options, but food should be good too, you shouldn't always have to worry about what you're eating.
If I had a food truck I would serve Mexican food. I grew up on Mexican food it what I know and love. The best thing about a food truck is that it is mobile. I would not want to be tied to one location. If I had a food truck I would like to travel around the country visiting different landmarks.
One of my favorite things to do is watch travel channel. Yes, I am a big fan of man v food, bizarre food and food paradise. I love to cook and imitate cooking shows on youtube. Every week, I look up recipes to cook online. For me, it is my stress reliever from work and school. If I were to open a food bus, the type of food I would serve is boiling crab style shrimp. I found the recipe on youtube and I believe it’s pretty close to the original. The shrimp will be the main dish. In addition to shrimp, the menu will include Filipino dish such as pancit, chicken adobo, pork adobo, and lumpia. I would like to serve in a community that can appreciate the food I cook and a place where the weather is warm maybe near the beach. I would like to serve food at the beach because it is also a very relaxing place to be while eating. I would like a large bus with a dining area on top. The top of the bus would have umbrellas to shade the dining area. I think the beach is the best place to eat boiling crab shrimp and different type of Filipino food, especially when it feels like a restaurant on the beach.
This is an issue that my brother and I spoke of this summer when I was visiting him and his family in North Carolina this summer. There was only one Mexican restaurant, which my brother informed me was horrible food. Also, there was only one small market that carried Hispanic food. I had to take my own masa to make tamales which my sister-in-law announced all over Facebook. All of her friends wanted them. So in response to the question posted I would open up my food truck in North Carolina and offer traditional Mexican staples such as: rice, beans, tacos, burritos tamales, salsa roja, salsa verde and menudo for the weekends. We will be offering our customers homemade flour and corn tortillas for our customers eating pleasure as well. Many different flavors of aguas naturales like horchata, agua de piña, Jamaica and such to refresh their taste buds while eating their delectable Mexican food. I believe that the best place to park the truck would be close to the army base where those that are far from their home can enjoy the creature comforts of their own states that are rich with Mexican culture. I know for a fact that while my brother was stationed at Fort Bragg he truly missed his home cooked meals by his mother and sister which he nowadays takes full advantage of while we visit him and his family during the summer. Even though the food would be basic Mexican food I believe that by adding our own traditional twist to it would be make us very busy and popular in a state where there is no competition for the same type of food.
That is a good idea! There weren't many Mexican restaurants in Pennsylvania when I visited my family there, and none of them were very authentic, either. A taco truck that traveled up and down the east coast would be doing the east-coasters a great service!
Great idea! Your post reminded me of my cousins who live in Idaho because there aren't many mexican restaurants or markets who carry hispanic food, so every time we go over there they tell us to take them things that they can find over there. Those aguas frescas sound yummy!!
I would not want to open just one food truck. I would need at least two to get all my culinary hopes, dreams, and desires onto the streets. My first truck would feature foods from the Mediterranean. Stuffed grape leaves, kabobs, and rice pilaf would be some of the more exciting dishes. Italian food would also be on the menu for the less adventurous diners. Fountain drinks, water, iced tea, and sweet iced tea would be available for purchase. All of the prices would be very affordable so that my truck would be able to compete with restaurants all over town. The second truck would serve what I call "American Comfort Cuisine". It would feature fried chicken, mashed potatoes, okra, hamburgers, hot dogs, french fries, and pizza. The drink list would be the same as the first truck. Both trucks would have an elaborate dessert list. They would be more like mobile bakeries that also served lunch and dinner entrees. The dessert list would include, but is not limited to, cakes of all kinds, cupcakes, cookies, cheesecake, tiramisu, flan, ice cream, and pastries. The trucks would take turns at two locations. The Mediterranean truck would be in downtown Bakersfield near the courthouse and district attorney's office. Umbrellas and tables would be set up close to the truck so customers could relax outside while they eat. The other truck would be parked in the middle of California State University Bakersfield's campus. It would be in the quad area in front of the cafeteria and would have better prices than the cafeteria. Shaded seating would also be provided at the "American Comfort Food" truck. The trucks would swap locations every week in order to keep customers satisfied and interested in the variety both trucks offer. In order to keep a strong customer base, my trucks would have a suggestion box where customers could suggest new dishes or where they could suggest other service changes. Every 3 months, patrons would have the opportunity to vote on a new dish for each truck. The trucks would not have a membership club nor would they accept tips. The key to our success would be to offer great service, reasonable prices, and variety without any catches. This is an elaborate scheme, I know, but with the freedom we received for this I decided to go big.
I love watching all the cooking shows on the food network and trying the restaurants shown or recipes given. There is a great show that has food trucks race to get certain tasks done. They are so creative with all the food that they prepare and offer. I was able to try Kara's cupcakes, in San Francisco, from a food truck. They were parked inside a music festival that I was at, which was great because I don't think I would have been able to stop by their shop in the time we had allotted on our trip otherwise. I really enjoyed this restaurant in San Francisco called Range and they had a rolling menu that is changed every two weeks. So I think that a good food truck would have to be a rolling menu of fusion food. I would have about 7 or 8 entrees/ tapas, a couple of drinks and desserts. Some examples of the food on the menu would be tacos, satay-meat skewers, small pizzas, creative salad mixes, butternut squash soup and a mini pie crumble or cheesecake cupcake for dessert. The ingredients would be locally purchased for where ever the food truck ended up. If the truck was parked close to the coast, seafood would definitely be on the menu. I would target college towns for lunch, festivals where people are gathering and late night party goers when the night is winding down.
I would have a food truck that serves a variety of different food from Asia. I'd have a sushi chef in the back that would make sushi and sashimi, and I would also have another chef to create the other dishes ranging from chop suey and Indonesian/Filipino fried street foods to pad thai and kimchi. I think I would park my truck in the downtown business district during the lunch hour, closer to a residential area for the dinner rush, and then I would park outside one or two popular bars late at night. My food truck would also be open for breakfast, but I would just serve coffee drinks (using coffee beans only from Indonesia) and donuts (and other fried dough products) during this time. I would split my time between parking in front of home improvement stores and colleges during the morning hours. As for a name, I have absolutely no idea. Perhaps I will call it "Panlasa," which I believe means "taste" in the Filipino language.
Since I would be a very mobile food truck, I don’t think I would waste the time setting up and tearing down seats and tables for my customers. Instead, I would focus on providing them with portable and recyclable dishes to hold their food. I will take my inspiration from bento boxes and will provide my customers with disposable cardboard bento boxes to carry their food in. My bento boxes would be a little smaller than the average lunch pail and would have a partition that creates four different sections for four different dishes. If my customers wished to eat near my food truck, I would offer them sturdy floor mats to sit on (since it is an Asian-inspired food truck, that seems acceptable to me).
I am currently on a simple yet stomach satisfying craze focused on soups and sandwiches. It could be because of the recent weather change but I love the simplicity that soups hold with so many different ingredients, and the same goes for sandwiches. I would open a food truck that served freshly made soups and hot and cold gourmet sandwiches. The sandwiches will offer a variety of ingredients. Chicken, turkey, ham, and bacon, along with fresh greens and other vegetables will be on the menu. The soups will come in all sorts of mash ups. Soups are always fun to experiment with and the customers will carry the roles of judgment and deciding whether the soups are a hit or miss. Coffee is definitely a must as one of the beverages. Coffee, in my home or in my mom’s home is what brings our family together. It has to be a tradition that I carry in my food truck. Of course, other beverages will be offered, soft drinks, and tea. My truck would be specifically opened during lunch hours and for the late evenings as a light-dinner bite. It would be perfect and easy for the people who are on their lunch hour and also great for the convenience of others who are leaving work late and want something different besides a burger and still tastes as though it was made in their own home. It is also perfect for friends and family to meet for a bite.
I would like to open up two food trucks. In one food truck I would like to sell hot dogs. Not just any hot dogs, but mouthwatering hot dogs that will make you come back for more. There will be an option of a plain grilled hot dog or a grilled hot dog wrapped in bacon. Buyers will be able to choose from a variety of condiments such as grilled onions, nacho cheese, chili beans, and of course ketchup, mustard, and mayo etc. The hot dog will come with a side of a large baked potato or plain fries. The potato will include butter, salt, sour cream, onions, and bacon bits. In the second food truck I would like to sell nothing but sweets. I love baking, and it is something I am very good at. I would like to sell cupcakes and cakes of many different flavors such as chocolate, vanilla, strawberry, red velvet, etc., with different flavors of frosting. I would also like to include cheesecakes. The original cheesecake with graham cracker crust, which can be topped off with fresh fruit of your choice and whipped cream; Oreo cheesecake: original cheesecake with Oreo cookie crust with a layer of chocolate cake; red velvet cheesecake and tiramisu cheesecake. I would also like to include a flan and arroz con leche (rice with milk); they are both Mexican desserts. outside my food trucks I would like to have tables and chairs so they can have a place to sit and eat if they would like. It also gives them the opportunity to get seconds.
If I were going to open a food truck I would want to serve my mom’s homemade Mexican food like traditional mole, tamales, birria, chile verde, chile colorado, posole, menudo, sopes, chiles rellenos, and of course tacos with handmade tortillas, etc. I love eating at Mexican food trucks but I always find that there is something that needs to be improved like something is cold or too dry or too salty, etc. It’s probably because I’m Mexican and I judge our food harder than any other; however, I still always enjoy trying different ways people make Mexican dishes. I cook Mexican food at home but for the past few years I have gotten away from making homemade traditional Mexican meals as often as before due to school and a new job. Most of what I have time to make is fast or frozen. Yuck. For the food truck I would make all of the Mexican dishes that I grew up eating and make sure it tastes like if you were sitting at home eating a home cooked meal. I would set up the food truck next to work. We only have a cafeteria that serves certain meals and vending machine snacks that get boring after a while. It would make lots of employees happier at work.
I have to admit, this is a pretty tough question! I feel that the whole Mexican truck is a bit, been there done that! I would actually like to open up a sandwich/salad bar, on-the-go. It would consist of numerous meats, breads, cheese, condiments, dressings etc. As for drinks, it would be water and tea. No soda because I don't drink soda, so I would like to keep it more on the healthy aspect of things. Then of course, the truck would come with a side salad of your choice. Which would consists of: chicken salads, BBQ chopped chicken, avocado salad, caesar, chef salad. And I cannot forget, your choice of fruit. It would be local, inexpensive but a good quality meal. I mean..who doesn't love salads, right? I would have more than one truck and at least have two or three locations around town. I would also have a survey, so that customers could pitch their ideas and we are able to try new foods. Have a variety, it brings character!
Angel you and I had the same idea of selling sandwiches and salads from our food truck. I too thought that the whole taco truck was absolutely been there done that. Thinking outside of the box like you was cool to me because it shows your personality of not wanting to be like "everyone else" and instead wanting to stand out. The food you have explained you would sell sounds amazing, good job!
Lorinda- Nice to meet you, and thank you. Yes, I totally agree with you. I feel that if I'm going to start a business of a taco truck, why even try if I'm just going to blend in with the crowd? Plus, all of that food is greasy I'd get tired of having to eat that on a daily basis...so I thought of something healthy to eat. But I'm glad that we came across the same idea. To be honest, I don't like being like everyone else, it's boring.
What’s interesting about these questions is my love for all types of food. However, if I was going to think about opening up a food truck I’m always thinking from an economic perspective, so to take out those variables, such the bottom dollar, cost, price point and demand will be difficult for this post. In this hypothetical scenario where money is not a factor and resources are abundant such as fresh ingredients and a great location my menu would consist of some type of fusion of cultures. This has become a huge market in the culinary world from what I’ve seen of current food trucks and great shows on The Food Network. I think the palates of people have become more distinguished through the years; people have become connoisseurs of great food, spices and tastes from various regions. Therefore, incorporating that into my truck to the public would be something vital to me. As mentioned prior in earlier posts, I’m a huge fan of the network. The name of my food truck would be Taste. It would be an incorporating of American cuisine with either Mexican or Thai flavors. I would like to do some petite filets with Indian, Thai flavors. Proteins would be Chicken or Tofu with bold rich aromas. I want people to get excited about food, and I don’t want them to spend an arm and a leg or feel like they have to go to a five star restaurant to get the Taste they could find in my truck. I think the location of my food truck would be in Los Angeles, and if permits would allow I think the Westwood, Venice, Beverly Hills area is so rich with individuals wanting to try something new and on top of the food truck scene. It would also be exciting to go on the road with the truck and check out location across the United States.
I remember as a child the Winchell's Donut truck driving up the street with the awesome aroma filling the air and a jingle of music announcing there impending arrival in front of your house. That was a great memory. In the same way ice cream truck roam the streets today, I think I would bring back the 'pastry' truck. I would fill it with simple bites of pleasure but yet a complex mixture of elegance. They would be decadent pleasures at a reasonable price point to induce people to try a new thing. French pastries- lite and airy filled with some might say, "a little bit of heaven." There would also be items that people associate with comfort foods; maple bars, donut holes, apple fritters, cinnamon raisin rolls and maybe different types of homemade breads. I would drive in neighborhoods in the southwest area: around parks, and school bus stops in the early morning hours. People leaving for work or school could count on having a nice beginning to their day with a delicious item from my truck. By driving in the same area at a predictable time of day I would develop the devoted customers. Who, in turn, would create memories like I remember from my childhood.
I would open up a food truck called the Beach Truck, in the ocean on the beaches of Hawaii. The truck would be a boat, with the image of being a truck that drives on water. The truck would cruise along the beaches of Hawaii, mainly along high tourist beaches. The idea is that all of the tourist floating in the ocean relaxing can swim up to the truck and place an order for food or drinks. The truck would specialize in tropical drinks, pulled pork, and sea food. Pulled pork and sea food will be offered in burgers and tacos. The truck will have a floating deck that it pulls behind it, so customers can climb aboard and eat their meals if they’d like, or just enjoy them floating in the water. Prices will be relatively low. The Beach Truck will offer a fun going, one of a kind experience to its customers. Nowhere else can you relax in the beach and swim right up to food truck and order a drink or something to eat, but the Beach Truck.
Gabe your idea is fabulous! First off, Hawaii is the mot amazing place I think you could think of. I have never been to Hawaii, but I could only imagine how successful a food truck would be there. Your ideas are so clever and something I do not think I could have thought of. Maybe one day you really can do this!
If I were to open a restaurant, I would open an Italian restaurant. It would be very affordable. Most Italian restaurants are pricey, but on this menu you could find Fettuccini Alfredo for under ten dollars. The menu would offer family recipes of ravioli, pasta, and of course wine and cocktails. I believe that the best part of the beginning of a meal is the bread and butter. At my restaurant, our bread would be homemade. We would serve more than a tiny cup of butter. Instead we would offer a lot of butter, because I know that if I like butter, you like butter too. My restaurant would be located everywhere. Preferably a chain of restaurants. I want good Italian food at low prices to be offered to different communities and different cities. My restaurant would generally just be a place for people to come, relax, and enjoy could food and wine at reasonable prices.
If I were to open up a food truck anywhere in the world, my first thought would be the beach! The beach is somewhere where the weather is always nice and where I love to go. The beach is always a very peaceful get away and in my opinion a place where you can keep yourself sane, so to speak. My favorite thing to do on a daily basis is work out at the gym. I take my personal fitness very seriously and it is so important to me to keep my body as healthy as I can. Sure, I am not perfect so I do eat junk food just like any normal person, but, I do try to stick to a pretty healthy regimen like chicken breast, salads, lean meats, rice, fruits, and vegetables. I would love to open up a food truck preferably in Laguna Beach or Newport. The food truck I would open would consist of selling foods like sandwiches, salads, fresh fruit, and teas and water. I would love to open up a food truck with such healthy foods to bring about something different instead of your typical "taco truck" or "junk food." I would really enjoy opening a food truck like this especially because I already enjoy eating these foods, and I want to inspire other people to care more about what they put into their bodies. I would never want to tell anyone how to go about living their lives and what to eat, but I would just want them to have that option to eat healthier if they chose to. My first goal would be to try and sell my foods at reasonable prices so people would want to purchase my foods, but to also make sure I make a good profit as well. I enjoyed this blog topic!
I would open a food truck called The Garden. The truck would be colored green with fruits and vegetable paintings in it. The truck would be located in downtown Taft, and have table and chairs, so that people can seat and enjoy the music playing from the truck while they eat their delicious meal. The Garden’s menu will include salads, fruit, desserts, chocolate covered strawberries and low carb desserts. The Garden will also have wraps, veggie burgers, chicken breast, fish, and salmon. Along with sandwiches and soups. The prices will be low since I want people to eat healthy. The restaurant will open up at lunchtime until about seven pm, so that people can go over for lunch or dinner to have a healthy delicious meal.
The type of food that I would serve in my food truck would be kebabs, more specifically "shish kebabs", which everyone generally acknowledges as cooked meat on a skewer. I think kebabs would be a great food to push because of how quick they are to make (depending on the ingredients), the creativity one can put into making a kebab if you use unconventional ingredients, and the fact that you can even eat them on the go. My ideal "entry level" kebab would have the following components: roasted meat marinated in red wine vinegar, shrimp wrapped in bacon, mushrooms, fresh cherry tomatoes and baby corn. Assuming that my customer demographic would also include pescatarians and vegans/vegetarians, I would most definitely offer some selections that would appeal to their tastes/diet, such as vegetable-only kebabs and some made with different types of fish, such as salmon, mackeral, etc. My family sized meals would generally be kebabs with a much, much longer skewer, of which said skewer would be made of wood (so as to be easier to break off a portion and share). The location of choice would be Paris, France, because I would like to think that kebabs would be an interesting meal to partake in whilst touring such a beautiful city: kebabs are convenient to eat while on the move. Also, it would be kind of a cultural curiosity to have such a seemingly humble establishment located in a place that people generally see as a city of chic and high society.
Being a huge food fanatic and always watching the Food Network and The Great Food Truck Race, I have found that to own a successful food truck the food has to be remarkably amazing and unique. After staying in Hawaii this past summer, the big hit on the island was Shrimp trucks, but on the Mainland I do not typically see these types. I think Hawaiian plate food would be my main focus including the key components Hawaii is so famous for. The menu would have items such as: the Loco Moco, Chicken Katsu, Spam and Eggs, Garlic Shrimp, a few different sushi rolls as well as other Hawaiian/Japanese cuisine. For a chef, I would hire my father because he is of this nationality and has been raise cooking these types of food.
ReplyDeleteI believe a good location for this type of food is somewhere that a lot of Asian and Hawaii descent live and I would say it would be somewhere around San Francisco. San Francisco is all about the new and cool thing, and if my truck could make it work there I believe it would be a classic hit. Especially, anyone who has traveled to Hawaii and had the plate food, they would feel as if they are back again.
I've never had a Hawaiian plate! Now I am intrigued.
DeleteGreat post and ideas!
I know we don't have to reply in this section, but YES YES YES to Moco Loco! My parents are actually going to Hawaii next week and I'm so jealous I'll be missing out on the Moco Loco.
DeleteJeannie,
DeleteTo DIE FOR!! I'm jealous too!
I would have a party bus as my carrier. Better yet I would create my own stream of water in Bakersfield able to hold a 1 story party restaurant boat. It would be decorated in a romantic scene with candle light during the night and white flowers during the day. The ride would pick up guests every 30 min and run for about 3 miles. Guests would have the option to get off on either end. On entrance they would have a menu and to get into the boat the hosted would have to turn in the order. I would serve all foods in America or Mexico. Including tacos, to New York steak, to Alfredo, and. Shrimp cocktails. I would love my cook, the best of all, my dad.
ReplyDeleteYou made me want to play Frank Sinatra after reading this! ha ha.
DeleteVery amazing thoughts. I like the ride idea. Very creative and insightful.
That is a really interesting and creative idea. Now I am kind of sad that there isn't a party boat.
DeleteJackie this is an awesome idea! I would definitely pay good money to eat on your party boat. What a great idea.
DeleteThis is a really interested and creative idea, and i would definitely love to eat at your party boat especially if it includes a variety of foods.
DeleteI would sell Mexican food from a truck in East Bakersfield.
ReplyDeleteEveryone loves Mexican food (I don't care how racist you are, you will try a taco at some point in your life). I would sell quesadillas, tacos, burritos, tortas, and possibly tortilla soup. The idea would be to keep it as basic as possible, yet very delicious. In-n-out is the same way, they are known for a small menu.I would also make the option to cater. We are always busy and many employees do not have the time to travel and grab food, so this would simplify the process of lunch.
The idea is to create a bond between community members while at the same time exposing them to a creative and great taste in food.
The article assigned for us to read mentioned that they would want to “remain local, honest and accessible, with a menu that is recognizably Mexican in soul, in a space that is central, warm and inviting and will hopefully become a fixture in our own community."
This is what my taco stand would create.
I love food so I love this blog post. I would have a food truck that would serve nothing but appetizers. Not just your ordinary nachos and hot wings. I would serve hardy, flavorable and unique appetizers that are a meal in itself. Anything from stuffed mushrooms with chorizo to bite size pepperjack cheese grilled sandwiches. I would also have a fondue type menu that would include a wide variety of dipping cheeses and chocolates. Everything on the menu would have a drink suggestion. How does a cucumber melon spritzer (hold the white wine) sound with avocado spring rolls? Or try bite size mexican pizza rolls accompanied with a jalapeno, blood orange juice. All ingredients would be fresh and locally grown purchased if possible. This would be a key element in my marketing and advertising. I would setup my truck near hair salons and boutique locations around town. These locations would obviously have a lot off female foot traffic. I would also offer my menu after hours and I would make the spritzer as intended. Happy eating.
ReplyDeleteNice idea Melissa. This truck sounds like a place I would like to eat. I am usually full by the time the appetizers are over.
DeleteI think having a cool food truck would do great in Bakersfield. I didn't realize how huge they could be, until I lived in Orange County. It was like a part of everyday life to have food trucks on your phone app to see when and where they would be at. It was so much fun tracking your favorite trucks, and when you couldn't find it, there was surely a different one nearby. I think the thing that stuck out the most for food-trucks, other than food, was their name. The popular ones always had some cool name that was catchy. I personally have no cool names for a food truck. I feel a mexican/asian style food truck would do pretty good here in Bakersfield. Something that makes food reasonable, not over-priced, for good quality-unique food. One of my favorites was Kogi BBQ. Vietnamese with mexican style tacos! Light food, homemade sauce, cooked in the truck freshness. Then another truck i think would do well with the younger is a truck similar to the burnt truck. Simple food ideas, homemade slider buns with easy but made differently than your used to made burgers, pbj, chicken sandwiches, and of course the chef's special of the day. Bakersfield I feel is just waiting for that next hip trend. So many locals love food trucks, but there is a lack of unique trucks. I see tons of mexican food trucks all over town, and nothing about them really sets them apart. It seems to commercialized with no competition to make it stand out. However, there are a few taco carts that pop up, especially late at night, and usually sell out of food that while working as an EMT, we searched for them while in our posting areas. We were always on the look out for good places to eat that were somewhat quick, easy on the wallet, and good! I would put 2 maybe 3 pushing it of food trucks in this town. One on the east side, downtown, and somewhere near ming and stine. I would used twitter or some form of app communication to notify my followers where we will be going next. Customer service would be a huge part, along with fresh food, and good quality ingredients, with cooks who love to cook and try new things. The fun part of food trucks that I liked was the limited trucks my favorite ones had, and planning around their scheduled times, and trying to locate them. Maybe someday this city will grow out of the corporate places, and some locals or outsiders come here to be locals with some great homemade food and share it with us on the streets.
ReplyDeleteIf I could open up my own food truck, I would first survey the foods people would desire most in a food truck. And from there, I would decide the best location possible. If I were going to put it on the side of the road, the food sold may be different than a college campus. But lets go with a college campus.
ReplyDeleteCollege students like myself, love food and love to eat. The only problem? most of us can't afford a lot of the great stuff. I have eaten at places on several different campuses and they're all usually overpriced. My goal would be to open an affordable food truck that would help feed all college students on campus. I would serve a little bit of everything. Pizza, Tacos, Quesadillas, Hot Dogs, Chips, and more. I feel like doing this type of food truck on a college campus is not only good for business but it is also good karma. It would be helpful for me as a business owner, and the students who want fast easy access to food at an affordable price.
My business would target young, busy, and financially conscious college students. As a college student myself I feel abused by how expensive the food on campus is. I would rent out a space on campus and sell a range of foods including chips, fruit cups, drinks, and hot foods. But because students are limited on time I’d focus on easy to go meals such as wrapped foods and salads. Ultimately, I’d sell a bit of everything offered on campus. But because I would buy my inventory from a cheaper supplier, I’d sell my food at a much greater discount. The name of my food truck would be The Runner Mobile. A great element about my food truck is that it would travel to different locations where anyone may stop it. Therefore my motto would be “the food that comes to you.”
ReplyDeleteI would serve all types of sea food along with fruity drinks and desserts. It would have tables and benches around so people can eat outdoors.The spot would be decorated with bright colors and a beach/under the sea theme to go along with the food. I would also play music so people can enjoy it and even sing along while eating. Some examples of the food I would sell would be shrimp served in a variety of different ways like fried shrimp and shrimp cocktails. I would also sell fish, clam chowder, crab, lobster, oysters...any kind of sea food would be available. For drinks I would serve pina coladas, margaritas, lemonades, tropical fruit juices, and of course sodas. Fruit kebabs, fruit with yogurt, chopped fruit, and other types of sweets would be served for desserts. This would be located near the coast and also on beaches where people can eat while enjoying the view of the ocean.
ReplyDeleteJeanette this idea is great. There aren't enough seafood places with such great variety. I also love your dessert idea. Fruit is underrated in that capacity.
DeleteThe decorative idea seems like a nice relaxing place to eat and enjoy the food and not to mention those delicious drinks while listening to music.
DeleteIf I had a food truck I would serve, for lack of a better word, white people food-- homey, "Oakie" food. Think meatloaf and mashed potatoes, pork chops, chicken fried steak, hamhock beans and fried potatoes. If I had to have my truck in Bakersfield I'd put in Oildale, because let's face it, that's where most of the white, "Oakie" people are. To drink I would serve milk, or a good ol' soda pop. I know this isn't the most healthy of options, but food should be good too, you shouldn't always have to worry about what you're eating.
ReplyDeleteJeannie, there is nothing wrong with serving comfort food for the soul and of course the body.
DeleteIf I had a food truck I would serve Mexican food. I grew up on Mexican food it what I know and love. The best thing about a food truck is that it is mobile. I would not want to be tied to one location. If I had a food truck I would like to travel around the country visiting different landmarks.
ReplyDeleteLuis that is an awesome idea traveling through all the states with your food truck and offering your own spin of eatery to the different states.
DeleteOne of my favorite things to do is watch travel channel. Yes, I am a big fan of man v food, bizarre food and food paradise. I love to cook and imitate cooking shows on youtube. Every week, I look up recipes to cook online. For me, it is my stress reliever from work and school.
ReplyDeleteIf I were to open a food bus, the type of food I would serve is boiling crab style shrimp. I found the recipe on youtube and I believe it’s pretty close to the original. The shrimp will be the main dish. In addition to shrimp, the menu will include Filipino dish such as pancit, chicken adobo, pork adobo, and lumpia.
I would like to serve in a community that can appreciate the food I cook and a place where the weather is warm maybe near the beach. I would like to serve food at the beach because it is also a very relaxing place to be while eating. I would like a large bus with a dining area on top. The top of the bus would have umbrellas to shade the dining area. I think the beach is the best place to eat boiling crab shrimp and different type of Filipino food, especially when it feels like a restaurant on the beach.
This is an issue that my brother and I spoke of this summer when I was visiting him and his family in North Carolina this summer. There was only one Mexican restaurant, which my brother informed me was horrible food. Also, there was only one small market that carried Hispanic food. I had to take my own masa to make tamales which my sister-in-law announced all over Facebook. All of her friends wanted them. So in response to the question posted I would open up my food truck in North Carolina and offer traditional Mexican staples such as: rice, beans, tacos, burritos tamales, salsa roja, salsa verde and menudo for the weekends. We will be offering our customers homemade flour and corn tortillas for our customers eating pleasure as well. Many different flavors of aguas naturales like horchata, agua de piña, Jamaica and such to refresh their taste buds while eating their delectable Mexican food. I believe that the best place to park the truck would be close to the army base where those that are far from their home can enjoy the creature comforts of their own states that are rich with Mexican culture. I know for a fact that while my brother was stationed at Fort Bragg he truly missed his home cooked meals by his mother and sister which he nowadays takes full advantage of while we visit him and his family during the summer. Even though the food would be basic Mexican food I believe that by adding our own traditional twist to it would be make us very busy and popular in a state where there is no competition for the same type of food.
ReplyDeleteThat is a good idea! There weren't many Mexican restaurants in Pennsylvania when I visited my family there, and none of them were very authentic, either. A taco truck that traveled up and down the east coast would be doing the east-coasters a great service!
DeleteGreat idea! Your post reminded me of my cousins who live in Idaho because there aren't many mexican restaurants or markets who carry hispanic food, so every time we go over there they tell us to take them things that they can find over there. Those aguas frescas sound yummy!!
DeleteI would not want to open just one food truck. I would need at least two to get all my culinary hopes, dreams, and desires onto the streets. My first truck would feature foods from the Mediterranean. Stuffed grape leaves, kabobs, and rice pilaf would be some of the more exciting dishes. Italian food would also be on the menu for the less adventurous diners. Fountain drinks, water, iced tea, and sweet iced tea would be available for purchase. All of the prices would be very affordable so that my truck would be able to compete with restaurants all over town. The second truck would serve what I call "American Comfort Cuisine". It would feature fried chicken, mashed potatoes, okra, hamburgers, hot dogs, french fries, and pizza. The drink list would be the same as the first truck. Both trucks would have an elaborate dessert list. They would be more like mobile bakeries that also served lunch and dinner entrees. The dessert list would include, but is not limited to, cakes of all kinds, cupcakes, cookies, cheesecake, tiramisu, flan, ice cream, and pastries. The trucks would take turns at two locations. The Mediterranean truck would be in downtown Bakersfield near the courthouse and district attorney's office. Umbrellas and tables would be set up close to the truck so customers could relax outside while they eat. The other truck would be parked in the middle of California State University Bakersfield's campus. It would be in the quad area in front of the cafeteria and would have better prices than the cafeteria. Shaded seating would also be provided at the "American Comfort Food" truck. The trucks would swap locations every week in order to keep customers satisfied and interested in the variety both trucks offer. In order to keep a strong customer base, my trucks would have a suggestion box where customers could suggest new dishes or where they could suggest other service changes. Every 3 months, patrons would have the opportunity to vote on a new dish for each truck. The trucks would not have a membership club nor would they accept tips. The key to our success would be to offer great service, reasonable prices, and variety without any catches. This is an elaborate scheme, I know, but with the freedom we received for this I decided to go big.
ReplyDeleteI love watching all the cooking shows on the food network and trying the restaurants shown or recipes given. There is a great show that has food trucks race to get certain tasks done. They are so creative with all the food that they prepare and offer. I was able to try Kara's cupcakes, in San Francisco, from a food truck. They were parked inside a music festival that I was at, which was great because I don't think I would have been able to stop by their shop in the time we had allotted on our trip otherwise.
ReplyDeleteI really enjoyed this restaurant in San Francisco called Range and they had a rolling menu that is changed every two weeks. So I think that a good food truck would have to be a rolling menu of fusion food. I would have about 7 or 8 entrees/ tapas, a couple of drinks and desserts. Some examples of the food on the menu would be tacos, satay-meat skewers, small pizzas, creative salad mixes, butternut squash soup and a mini pie crumble or cheesecake cupcake for dessert. The ingredients would be locally purchased for where ever the food truck ended up. If the truck was parked close to the coast, seafood would definitely be on the menu. I would target college towns for lunch, festivals where people are gathering and late night party goers when the night is winding down.
I would have a food truck that serves a variety of different food from Asia. I'd have a sushi chef in the back that would make sushi and sashimi, and I would also have another chef to create the other dishes ranging from chop suey and Indonesian/Filipino fried street foods to pad thai and kimchi. I think I would park my truck in the downtown business district during the lunch hour, closer to a residential area for the dinner rush, and then I would park outside one or two popular bars late at night. My food truck would also be open for breakfast, but I would just serve coffee drinks (using coffee beans only from Indonesia) and donuts (and other fried dough products) during this time. I would split my time between parking in front of home improvement stores and colleges during the morning hours. As for a name, I have absolutely no idea. Perhaps I will call it "Panlasa," which I believe means "taste" in the Filipino language.
ReplyDeleteSince I would be a very mobile food truck, I don’t think I would waste the time setting up and tearing down seats and tables for my customers. Instead, I would focus on providing them with portable and recyclable dishes to hold their food. I will take my inspiration from bento boxes and will provide my customers with disposable cardboard bento boxes to carry their food in. My bento boxes would be a little smaller than the average lunch pail and would have a partition that creates four different sections for four different dishes. If my customers wished to eat near my food truck, I would offer them sturdy floor mats to sit on (since it is an Asian-inspired food truck, that seems acceptable to me).
I am currently on a simple yet stomach satisfying craze focused on soups and sandwiches. It could be because of the recent weather change but I love the simplicity that soups hold with so many different ingredients, and the same goes for sandwiches. I would open a food truck that served freshly made soups and hot and cold gourmet sandwiches. The sandwiches will offer a variety of ingredients. Chicken, turkey, ham, and bacon, along with fresh greens and other vegetables will be on the menu. The soups will come in all sorts of mash ups. Soups are always fun to experiment with and the customers will carry the roles of judgment and deciding whether the soups are a hit or miss. Coffee is definitely a must as one of the beverages. Coffee, in my home or in my mom’s home is what brings our family together. It has to be a tradition that I carry in my food truck. Of course, other beverages will be offered, soft drinks, and tea.
ReplyDeleteMy truck would be specifically opened during lunch hours and for the late evenings as a light-dinner bite. It would be perfect and easy for the people who are on their lunch hour and also great for the convenience of others who are leaving work late and want something different besides a burger and still tastes as though it was made in their own home. It is also perfect for friends and family to meet for a bite.
I would like to open up two food trucks. In one food truck I would like to sell hot dogs. Not just any hot dogs, but mouthwatering hot dogs that will make you come back for more. There will be an option of a plain grilled hot dog or a grilled hot dog wrapped in bacon. Buyers will be able to choose from a variety of condiments such as grilled onions, nacho cheese, chili beans, and of course ketchup, mustard, and mayo etc. The hot dog will come with a side of a large baked potato or plain fries. The potato will include butter, salt, sour cream, onions, and bacon bits. In the second food truck I would like to sell nothing but sweets. I love baking, and it is something I am very good at. I would like to sell cupcakes and cakes of many different flavors such as chocolate, vanilla, strawberry, red velvet, etc., with different flavors of frosting. I would also like to include cheesecakes. The original cheesecake with graham cracker crust, which can be topped off with fresh fruit of your choice and whipped cream; Oreo cheesecake: original cheesecake with Oreo cookie crust with a layer of chocolate cake; red velvet cheesecake and tiramisu cheesecake. I would also like to include a flan and arroz con leche (rice with milk); they are both Mexican desserts. outside my food trucks I would like to have tables and chairs so they can have a place to sit and eat if they would like. It also gives them the opportunity to get seconds.
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ReplyDeleteIf I were going to open a food truck I would want to serve my mom’s homemade Mexican food like traditional mole, tamales, birria, chile verde, chile colorado, posole, menudo, sopes, chiles rellenos, and of course tacos with handmade tortillas, etc. I love eating at Mexican food trucks but I always find that there is something that needs to be improved like something is cold or too dry or too salty, etc. It’s probably because I’m Mexican and I judge our food harder than any other; however, I still always enjoy trying different ways people make Mexican dishes. I cook Mexican food at home but for the past few years I have gotten away from making homemade traditional Mexican meals as often as before due to school and a new job. Most of what I have time to make is fast or frozen. Yuck. For the food truck I would make all of the Mexican dishes that I grew up eating and make sure it tastes like if you were sitting at home eating a home cooked meal. I would set up the food truck next to work. We only have a cafeteria that serves certain meals and vending machine snacks that get boring after a while. It would make lots of employees happier at work.
ReplyDeleteI have to admit, this is a pretty tough question! I feel that the whole Mexican truck is a bit, been there done that! I would actually like to open up a sandwich/salad bar, on-the-go. It would consist of numerous meats, breads, cheese, condiments, dressings etc. As for drinks, it would be water and tea. No soda because I don't drink soda, so I would like to keep it more on the healthy aspect of things. Then of course, the truck would come with a side salad of your choice. Which would consists of: chicken salads, BBQ chopped chicken, avocado salad, caesar, chef salad. And I cannot forget, your choice of fruit. It would be local, inexpensive but a good quality meal. I mean..who doesn't love salads, right? I would have more than one truck and at least have two or three locations around town. I would also have a survey, so that customers could pitch their ideas and we are able to try new foods. Have a variety, it brings character!
ReplyDeleteAngel you and I had the same idea of selling sandwiches and salads from our food truck. I too thought that the whole taco truck was absolutely been there done that. Thinking outside of the box like you was cool to me because it shows your personality of not wanting to be like "everyone else" and instead wanting to stand out. The food you have explained you would sell sounds amazing, good job!
DeleteLorinda- Nice to meet you, and thank you. Yes, I totally agree with you. I feel that if I'm going to start a business of a taco truck, why even try if I'm just going to blend in with the crowd? Plus, all of that food is greasy I'd get tired of having to eat that on a daily basis...so I thought of something healthy to eat. But I'm glad that we came across the same idea. To be honest, I don't like being like everyone else, it's boring.
DeleteWhat’s interesting about these questions is my love for all types of food. However, if I was going to think about opening up a food truck I’m always thinking from an economic perspective, so to take out those variables, such the bottom dollar, cost, price point and demand will be difficult for this post. In this hypothetical scenario where money is not a factor and resources are abundant such as fresh ingredients and a great location my menu would consist of some type of fusion of cultures. This has become a huge market in the culinary world from what I’ve seen of current food trucks and great shows on The Food Network. I think the palates of people have become more distinguished through the years; people have become connoisseurs of great food, spices and tastes from various regions. Therefore, incorporating that into my truck to the public would be something vital to me. As mentioned prior in earlier posts, I’m a huge fan of the network. The name of my food truck would be Taste. It would be an incorporating of American cuisine with either Mexican or Thai flavors. I would like to do some petite filets with Indian, Thai flavors. Proteins would be Chicken or Tofu with bold rich aromas. I want people to get excited about food, and I don’t want them to spend an arm and a leg or feel like they have to go to a five star restaurant to get the Taste they could find in my truck. I think the location of my food truck would be in Los Angeles, and if permits would allow I think the Westwood, Venice, Beverly Hills area is so rich with individuals wanting to try something new and on top of the food truck scene. It would also be exciting to go on the road with the truck and check out location across the United States.
ReplyDeleteI remember as a child the Winchell's Donut truck driving up the street with the awesome aroma filling the air and a jingle of music announcing there impending arrival in front of your house. That was a great memory. In the same way ice cream truck roam the streets today, I think I would bring back the 'pastry' truck. I would fill it with simple bites of pleasure but yet a complex mixture of elegance. They would be decadent pleasures at a reasonable price point to induce people to try a new thing. French pastries- lite and airy filled with some might say, "a little bit of heaven." There would also be items that people associate with comfort foods; maple bars, donut holes, apple fritters, cinnamon raisin rolls and maybe different types of homemade breads.
ReplyDeleteI would drive in neighborhoods in the southwest area: around parks, and school bus stops in the early morning hours. People leaving for work or school could count on having a nice beginning to their day with a delicious item from my truck. By driving in the same area at a predictable time of day I would develop the devoted customers. Who, in turn, would create memories like I remember from my childhood.
I would open up a food truck called the Beach Truck, in the ocean on the beaches of Hawaii. The truck would be a boat, with the image of being a truck that drives on water. The truck would cruise along the beaches of Hawaii, mainly along high tourist beaches. The idea is that all of the tourist floating in the ocean relaxing can swim up to the truck and place an order for food or drinks. The truck would specialize in tropical drinks, pulled pork, and sea food. Pulled pork and sea food will be offered in burgers and tacos. The truck will have a floating deck that it pulls behind it, so customers can climb aboard and eat their meals if they’d like, or just enjoy them floating in the water. Prices will be relatively low. The Beach Truck will offer a fun going, one of a kind experience to its customers. Nowhere else can you relax in the beach and swim right up to food truck and order a drink or something to eat, but the Beach Truck.
ReplyDeleteGabe your idea is fabulous! First off, Hawaii is the mot amazing place I think you could think of. I have never been to Hawaii, but I could only imagine how successful a food truck would be there. Your ideas are so clever and something I do not think I could have thought of. Maybe one day you really can do this!
DeleteIf I were to open a restaurant, I would open an Italian restaurant. It would be very affordable. Most Italian restaurants are pricey, but on this menu you could find Fettuccini Alfredo for under ten dollars. The menu would offer family recipes of ravioli, pasta, and of course wine and cocktails. I believe that the best part of the beginning of a meal is the bread and butter. At my restaurant, our bread would be homemade. We would serve more than a tiny cup of butter. Instead we would offer a lot of butter, because I know that if I like butter, you like butter too. My restaurant would be located everywhere. Preferably a chain of restaurants. I want good Italian food at low prices to be offered to different communities and different cities. My restaurant would generally just be a place for people to come, relax, and enjoy could food and wine at reasonable prices.
ReplyDeleteIf I were to open up a food truck anywhere in the world, my first thought would be the beach! The beach is somewhere where the weather is always nice and where I love to go. The beach is always a very peaceful get away and in my opinion a place where you can keep yourself sane, so to speak. My favorite thing to do on a daily basis is work out at the gym. I take my personal fitness very seriously and it is so important to me to keep my body as healthy as I can. Sure, I am not perfect so I do eat junk food just like any normal person, but, I do try to stick to a pretty healthy regimen like chicken breast, salads, lean meats, rice, fruits, and vegetables. I would love to open up a food truck preferably in Laguna Beach or Newport. The food truck I would open would consist of selling foods like sandwiches, salads, fresh fruit, and teas and water. I would love to open up a food truck with such healthy foods to bring about something different instead of your typical "taco truck" or "junk food." I would really enjoy opening a food truck like this especially because I already enjoy eating these foods, and I want to inspire other people to care more about what they put into their bodies. I would never want to tell anyone how to go about living their lives and what to eat, but I would just want them to have that option to eat healthier if they chose to. My first goal would be to try and sell my foods at reasonable prices so people would want to purchase my foods, but to also make sure I make a good profit as well. I enjoyed this blog topic!
ReplyDeleteI would open a food truck called The Garden. The truck would be colored green with fruits and vegetable paintings in it. The truck would be located in downtown Taft, and have table and chairs, so that people can seat and enjoy the music playing from the truck while they eat their delicious meal. The Garden’s menu will include salads, fruit, desserts, chocolate covered strawberries and low carb desserts. The Garden will also have wraps, veggie burgers, chicken breast, fish, and salmon. Along with sandwiches and soups. The prices will be low since I want people to eat healthy. The restaurant will open up at lunchtime until about seven pm, so that people can go over for lunch or dinner to have a healthy delicious meal.
ReplyDeleteThe type of food that I would serve in my food truck would be kebabs, more specifically "shish kebabs", which everyone generally acknowledges as cooked meat on a skewer. I think kebabs would be a great food to push because of how quick they are to make (depending on the ingredients), the creativity one can put into making a kebab if you use unconventional ingredients, and the fact that you can even eat them on the go. My ideal "entry level" kebab would have the following components: roasted meat marinated in red wine vinegar, shrimp wrapped in bacon, mushrooms, fresh cherry tomatoes and baby corn. Assuming that my customer demographic would also include pescatarians and vegans/vegetarians, I would most definitely offer some selections that would appeal to their tastes/diet, such as vegetable-only kebabs and some made with different types of fish, such as salmon, mackeral, etc. My family sized meals would generally be kebabs with a much, much longer skewer, of which said skewer would be made of wood (so as to be easier to break off a portion and share). The location of choice would be Paris, France, because I would like to think that kebabs would be an interesting meal to partake in whilst touring such a beautiful city: kebabs are convenient to eat while on the move. Also, it would be kind of a cultural curiosity to have such a seemingly humble establishment located in a place that people generally see as a city of chic and high society.
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