Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Our First day on our Food Truck! Lucy & Ethyl in the chocolate factory! › Our First day on our Food Truck! Lucy & Ethyl in the chocolate factory!
Hello Everyone! Happy Fathers Day to all the wonderful men that make a difference in our kids lives! I appreciate you!
I’m new to the forum, but have been a long time follower! learned so much from you guys/girls!
My name is Toni, I’m a new food trailer owner, so far we are only posting on Facebook……Twisted Citrus Grille
I’m a perfectionist and avid researcher! I’ve spent years learning the trade, as a hobby, while working an early morning shift
for a Chicago based company that I’ve been employed at for 26 years.
I wanted to realize my dream of working for myself in the food industry! Yes, it is hard work & constant researching!
Being a researcher at heart, I set out to learn the most I could before venturing out!
Guess what I realized?!!!! I don’t know anything![:0]” />
We did a test run, for a small neighborhood party last night! To say that it was like an episode of Lucy & Ethyl in the chocolate factory is an understatement!
We never tested the trailer out at that point, so we used this small event as a sampling party. We made some crucial mistakes from beginning to end, some problems we brought on ourselves, others were brought to us. Details!!!!!
18′ trailer, radiant grill, 3′ flat top, two burner stove, Fridge with freezer, Refrig. prep table with (8) 1/6th containers on top of a 23 c.u in. fridge, three bay sink, wash sink, 1″ plexi cover over the 3 bay, 5 cambro hot boxes, 2 avantco steam trays with various size steam pans, several cambro refrig. containers of all sizes, 2 drink coolers that hold 100 cans each, nemco lettuce shredder, dicer, wedger.
Stored at my commissary, robot coupe dicer, waring processor, 2 hp meat grinder.
some of the problems first day:
menu was wrong, too hard to accomplish quickly
too many items, needed to be pared down
plugged into a friends house, when we turned the air on the trailer, it blew a fuse
turned the air off and was afraid to plug in the steam trays cause I was afraid it would blow another fuse.
we didn’t have enough time to set up before people came running out of their houses.
our girl who was suppose to be working the window, passing out grade cards, taking orders & setting a timer on us for speed, was too busy outside the truck, leaving us floundering inside. [:0]” />[:0]” />[:(!]
two large windows, one on the side, one on the back, people shouting orders, no control, of course this amidst everyone giving their opinions on what we should be serving!
On to that……..the sampling menu
artichoke & parm crostini
Steak crostini with chimichurri sauce
pulled pork sliders
Our execution was horrible! H O R R I B L E!!!!!!!!
smoked the boston butt, 11 hours indirect on an outside grill, shredded it & put it in the hot box
steak was a packaged steak, already cut and ready to cook, we cooked to order
fried the tostada shells and they were ready
should have steam the tortillas & had them ready for serving
the hot dogs needed to be warmed and ready to grill, but were brought out cold and cooked, way to much time!
artichokes and parm was cooked and put in cambro
refried beans were cooked and in cambro
for all my organizing, you would have sworn, I never cooked a day in my life!!!!!!
I believe not having the steam tables up and running, killed us! we desperately need help and advice!
can we use chafing dishes with sternos underneath on the truck? would they be smarter than using a portable steam tray?
we don’t have a fryer on the truck, we don’t want to have ,26,836638,0,119007,126.96.36.199
836637,836224,836634,2016-06-19 15:43:11.127000000,Re: The 2016 United States Open at Oakmont”