Cocktails and course service factors apply…in a restaurant. Soup to nuts out the window at the same time every time on a truck.
What’s your menu????? Build the kitchen around that.
http://www.roadfood.com/Forums/tm.aspx?m=534518&high=chefbuba I built mine to do burgers and sandwiches…….when I do saute specials, I can get in the weeds, because that’s not what I had it built for.
You can only put out so much food per hr, until you get r done, have a few events under your belt where you have that line for hrs on end, you won’t know how much you can do.
Will you do all the cooking, and just have a cashier? or have multiple people in the truck?
Is this figured into your layout?
here is my 2 cents. i was a cook for 24yrs. i consider myself. to be one of the fastest line cook around.
in 30 yrs total in the food industry i only meet one person faster than myself.
the chef who trained me always said work with what you got. you can always make it work.
first i can not give you good advise without knowing your menu. you need to build you kitchen around your menu.
as far as tilt skillets are concerned they are awsome. they will do what ever a griddle can do and a fryer.
i once did a clam bake for 500 fire men. when i ran out of steamer space. the tilt skillet saved me.
not only can you steam with it. you can even sautee with it too. the only draw back is you can only do one thing at a time.
how fast can you change over from frying to cooking bugers, cleaning them is cumbersome for me anyway.
how fast can the skillet recover. they do however can take a lot of abuse and keep going. i have worked in very small kitchens in my day.
never a food truck. i know i am in for a challange. this is a great opertunity for me to build my own kitchen.with all your experiance you should be able to find a solution that works beat for you. good luck to you. hope this helps
Sit down stand up roll on the ground…your food comes first. Excellent food creates volume. They only line up because of the food. Customers will not give a rats ass about anything but the food.
Food truck owners serving excellent food might trump an opinion of a Chef that has no experience on a food truck and no vision to make it fit make it work. Many of the greatest most popular food trucks are owned and operated by folks that never worked in a restaurant. They had the vision for a dish or a menu that is wildly popular in the new culture of streetfood.
Food truck menus do not flip like a restaurant menu might. There is usually an identity a theme a showcase it or items that easily affords a way to identify a truck. Grilled cheese truck…Big Gay ice cream truck…Korean taco truck.
volume is the only way to make any money so i plan on success over failure. ive gone the route of buying equipment, installing it, use it to find out the business needed bigger guns, so now pay to take out the equip, sell it for pennies on the dollar and buy what i shouldve bought first time around. time and money wasted and i dont have either to waste. I want to set the thing up for serving masses and if i dont sell a bunch its not because i couldnt get the food out. ever been in the weeds and wish you have more space on the grill for more steaks or burgers with tickets falling off the ticket bar cause you have a line to get in. heard too many stories of friends who had to redo entire system to get the volume. I want to start out with that NOT being my problem.
my sit down brick and morter store did well over a million in sales and there wouldve been no way to do that smoothly with half sized equipment. this is my dilema. I can cook on anything you give me, just some are easier to turn and burn.
Im really thinking that the step in coolers are a size issue cause it really limits the cooking equipment. the tilt skillet is the same size footprint as a flat grill which was why i considered that one. still on the fence. any chefs out there?
I an glad you have a sense of humor!
I mean no offense by this. You seem to have the most outstanding skill when it come to being a Picker. Together with the skill and experience you have in the restaurant business this formula might lead you to some decisions that may not be most practical or functional when it comes to incorporating some items…even if they were built and designed to feed an army! You are not feeding an army on a food truck
It is good that you are very open to a discussion about what not to use. Sometimes when one finds things at a steal…it is natural to want to fix it (not
me) or make a case to use it. That is very spontaneous. You never know what you are going to find next.
okay, here’s kinda what i figured out. the step in cooler on ea truck will have to go. im wondering if i should keep one in my commissary and run it on a pool type timer to come on at set times and use it as a freezer for meat, fries, ice cream, ect. it looks like itll hold 30 cases or so of misc. any thoughts on this, guys? they also have a thermostat to runs as needed but once cold plate freezes, they hold temps great. anyone ever remove one? how easy is it to take one apart?
once cooler is out of the way ill be adding the interior skin and hanging the hood. shoulda done this over the winter as that truck is like a tin can in a field and theres nothin being cooked yet. gotta get a big fan goin’.
if anyone can use a step in for anything let me know. thanks. m
space lost, no access to front cabin area from rear, cant get into cooler from kitchen area without getting out of truck and go around truck. I do have a upright coke cooler pass thru and a 5 ft sandwhich prep cooler in ea truck’s kitchen too. Ill post pics tomorrow or as soon as i can, next week maybe?
this is the first of the mechical struggles. let me know your thoughts, [style=”background-color: #888888;”]especially you guys really in the know when it comes to volume cooking and big boy kitchen toys[style=”background-color: #ffff00;”].[/style][/style] pls help me figure this out,…?
How much volume are you planing on putting out that you need such large capacity equipment? how many will work in your trucks? just curios?
You can have nothing but Louis Vuitton in the closet. That does not mean black brown and blue makes a good suit.
I couldn’t agree more ccin!!! Dr of BBQ made a statement that has stuck in my head that some new builders tend to over think things, I think about that every time I make a decision and now I do truly try to KIS…..I agree on the constraints of the depth of the tilt skillet, I have worked with a tilt skillet, many in used it for big batch cooking in a large facility for 300+ people……I don’ want to cook to many items and hot hold them, which is why my menu ( many items) is/are designed with items I can turn out quickly to order, because I don’t want to waste money cooking things I may or may not sell in the time I am there. I think the flat top you have will be a better equipment choice and why not use a refrigerator and ditch the walk in cooler, it seems to be more odd than practical.
also to add to my previous post, chalk board menu for a sample day at riverfest festival in mid summer would be different from a day that im driving to the kodak plant or blue cross blue shield for lunch in their parking lot. they may have a cpl of core items but all else may be totally different.
doc, listen, i fully agree with everything youve said and appreciate all the input. the menu is # 1 most important. i was thinking that i might not want to unveil a menu just yet but maybe i shouldve said this. i was looking for opinions about the different types of equipment available to me and i guess i got what i was asking for in different opinions all of which go right back to my menu. didnt mean to offend or hurt any feelings. i certainly can be a sarcastic crotchety old basta%3 sometimes and maybe some dont know how to take some comments i may make but rest assured, im sincere about this venture and apologetic incase ive offended you guys. youre right about this being different animal. from now ill project an image and disclose a menu frame so everone trying to help will have info needed to give an opinion. i hope to meet you all in person someday and on good and friendly terms.
The Cooking Channel ( sister station of Food Network) has a show called Eat Street. They always show the inside of trucks…along with the food.
It is on Directv. Many cable providers don’t carry it.
a agree with the DR. here is a thought as big as your truck is. go ahead and put in a full service kitchen in.
steamers, tilt skillet, fryers, range, etc the list goes on. if you have a full kitchen. then you can cook anything you want.
but i still agree with the others your are kinda going backwards.
the food truck industry is a completly differant animal. as you will see. if you have the room go for it.
DrofBBQ and Chefbuba, have been in this business for many years. I have been in Catering for over 30 years. I have never build a restaurant, then a menu. I have also found I could do just about anything with a oven, flat grill,fryer and a few burners. If your doing a food truck, do a few thing well, there is no need for a large menu, if anything it confuses people. Like I said, both the DR and the Chef do a few things real well and are successful. I would take their opinion to the bank any day of the week……………pnwc
i second that motion. all in favor? gavel come down (sound of crickets …?)
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