i second that motion. all in favor? gavel come down (sound of crickets …?)
Dr of BBQ
I’ll stick with my original post your trying to do this backwards. I’m not sure if you came here looking for a debate, or were serious about your efforts to build a food truck. I just can’t imagine anyone with any past restaurant experience not planing their menu first and foremost before anything else.
Below are some thoughts as I read through this thread. They are in no particular order but all point to the importance of your menu.
Your menu will define the targeted customers.
Pricing will define your ability to be competitive in the market.
You can not forecast food cost, production expenses, equipment needs, or your possible success or failure without a menu.
If you want to open a restaurant (rule number 1) any restaurant business plan must begin with a menu.
Your menu creates an image of the restaurant, identifies targeted customers, and defines the restaurant’s competition.
Your menu maintains the focus on the importance of food and the influence it has on the success of the restaurant.
Good luck but this is my last post to this thread.
The way things have been going the past couple of months, it`d be nice if the moderators would start a Food Truck Forum.
is there an ultimate foodtruck thread showing the best in pics??
i promise i wont be serving any blue Vuitton. it doesnt go well in the south with all the fried foods. (laughing)
bad criminal partner and lower back issues was reason for closure.
different menu’s altogether. restaurant was strick northern italian in 300 seater, funky dive italian in 80 seater.
same town of 500,000 people but will travel 150 mile radius for the right event or cater, what do these answers tell you?
also, i know it helps to know specifics of menu in order to determine equipment but i want to build the best and most versatle truck i can build which offers flexibility of menu. most posters here are concerned with menu (the type of paint being used to paint with) and im building a kitchen on wheels (the canvass).
i seriously doubt they asked jimi hendrix what songs he was gonna play when he bought those stratocasters, (laughing, and kiddin’).
In terms of menu and food sales…
What happened between the peak of sales in the restaurant…to closure?
Is this the same menu or some best sellers that worked in the restaurant?
Will you be operating the truck in the same general area where the restaurant was located?
Italian Southern Ja-Mexican fusion!
Bistro is French?
You can have nothing but Louis Vuitton in the closet. That does not mean black brown and blue makes a good suit.
Do you have a plan to tie the menu together with some core identity…theme…style of cooking?
KISS was the first thing i didnt learn obviously. i always try and think outside the box or look at all options. sometimes it works and sometimes tried and true are king.
ive used skillets for frying MANY times, just not for loaded funnels. whats your reasoning there? just curious. also cooler is 4 x 7 or 28sq ft. the rear service area of the truck is 7 x 18′ or 126 sq ft. its a 24 footer total.
the issue of the sides is being considered. im just weighing the plus’s and minus’s that are being pointed out here and by my friends that are chefs. i bought the skillet because it was a steal and not to use in the truck but the chef that was with me when i bought it was the one that said use it instead of the flat grill thus my post here. i hadnt considered it even remotely till he said something. he’s been a corporate chef for a nationwide hotel chain for 38 yrs, same company, but doesnt know the food truck side of food sales.
First time I seen a tilt skillet was in a hospital kitchen. It appears to be a wonderful solution if you were cooking items that would be transfered to a steam pan, boil it out, and then start something else. OTOH, trying to use it as a conventional griddle seems a bit awkward. From what I recall, trying to do pancakes or patties, or other conventional grilled items would be a real pain having to work within the depth of the skillet. You’d be quite limited in access with a spatula I would guess just by the physical constraints of working within the depth of an enclosed container. You’d have a great plus when it comes to cleaning though. We have a 36″ countertop with splash guards of a few inches around the sides. Trying to visualize working the grill within an enclosed and deep surface would seem quite difficult.
my 2c would be K.I.S.S. ….
to me you might get boxed into a corner using a multi use piece of equipment. Ive been there. ie., If you did loaded funnels, you couldn’t use the skillet for frying and as a Marie to keep all the topping warm. Ended up using dedicated removable equipment myself. Events will determine what you are allowed sell. One hour and I can have transferred equipment in/out for an entirely different menu.
As for the cooler, it might be rare, but I would have to X it. However the ‘Tim Toolman Taylor would come out of me and find a way to modify it to a sidewall cooler, ie can the cold plate fit in a 8’ 4 door merchandiser. That would be a much better utilization of space. Really doesnt justify having 64sf of cooler to 108sf of kitchen…to me. I would love nothing more than to put a fan through the cooler wall and use it for AC….lol
That’s good advice CC. I did just that when I was planning my kitchen. Checked out some local trucks, and checked out a ton of mobile set ups in Portland. The vendors must have wondered why I was standing on my toes eyeballing their kitchens!
It was helpful, for the kitchen and the build.
I also left room for expansion, or reorganization if need be.
You also will certainly have something to bring to the friendships. A bunch of equipment that some people could really use. Just make sure you know what you are using first….and good prices for your friends who help you transition in…with a tour advice leads contacts etc.
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