First, there's a blog entry (about 250 words)which will have you respond to a hopefully thought-provoking question.
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 Friday (by midnight) of the week in which the reading falls.This entry should be a long paragraph.
Saturday, September 15, 2012
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?
If I could open a food truck anywhere, I would choose to be located in San Diego and on the beach. I would choose this location because I love the beach, the water is beautiful, and there are no actual restaurants on the beach. People get hungry and not all take their own food, so having a food truck right on the beach will give great business. The food I would serve on the beach would be mexican food. Mexican food is loved by all, I have not met one person who does not enjoy mexican food. Also, I am mexican myself so why not stick to what I know best. When cooking in a food truck, it is more successful then cooking something else. For example, if cooking pastas or mostly any other food would require more work and equipment. With mexican food, one can cut and prepare the salsa and other condiments at home and the meat and preparing the actual dishes will be done in the truck. This would save time and keep things more organized. Now, for the actual food I would make and serve would be like tortas, tacos, burritos, popusas, quesadillas, sopes tostadas, and much more. I want a variety because I want people to have lots of options and try new foods as well. There would be different kinds of meat used like carne asada, el pastor, and etc. I would cook my meat with the least amount of oil as possible because I know mexican food is not the healthiest food in the world but I would try to make it healthier and fresher. By fresher I mean put more vegetables in the food; and by healthier I mean make sure I offer wheat tortillas for the tacos and better choices of meats like chicken. My food truck would be made up of two main things; a true mexican food truck with delicious food plus qualilty and offers healthier choices for those who want to eat better.
I have eaten many different types of food from many different places in my life. I won’t say Mexican food is my favorite, but I think we all can agree it’s hard to beat a nice little carne asada taco. If you have ever eaten at Dave’s tacos, you know what I’m talking about. If I was to open a food truck somewhere, I would have a taco truck and park it right next to the court house downtown. In order to tap the whole meal market, I would offer breakfast burritos in the morning and tacos for lunch and dinner. My truck, probably, wouldn’t be new, but I would make sure it was always spotless because the only thing people like more than a taco truck is a clean taco truck. Even in this economy people spend money on food, and it seems if the food is good and convenient to buy, people will pay for it. The key to a good taco truck is to offer a menu that’s easy to order from and have everything on your truck ready to eat fast. Most people only have thirty minutes to an hour for lunch, so it’s important they can get what they want when they want it. I would serve the basic carne asada taco and offer all the standard sides and condiments. I think having my own, mobile, business could be interesting and profitable, but I, also, know it would be plagued with long days and very hard work.
If I could open a food truck I would sell real authentic Mexican foods like chiles rellenos, chilaquiles, enchiladas, carne con chile, tacos al pastor, fajitas, menudo, posole. All served with Mexican re-fried beans or just beans, salad like macaroni salads, and rice either with corn or by itself and homemade tortillas de maiz and harina. I would serve seafood on Sundays instead of Mexican food. Mexican food is pretty popular especially here in the United States so I feel people would go to eat it. Most people enjoy eating spicy foods, I know I do, and most often if the spice is just right it makes you want to keep eating and eating. Also from experience, watching not drinking, when people are out drinking late the next morning they usually want to eat seafood for what Mexican's like to call "cruda" in other words the hang-over. My boyfriend likes to party Saturday night and the next morning when he finally decided to wake up he goes and eats seafood in particular coctel de camarones, shrimp cocktail. So I figure many people will be partying the night before, because it is Saturday, and the next morning they will just want something to get their mind off the hang-over and they'll chose to eat sea food at my food truck. I would put my food truck not only where Mexicans could view it, but also where many other people could view it which would be somewhere on Mt. Vernon. They are recently rebuilding Sizzler and building a Denny's which will attract many hungry customers. When those hungry customers don't get served in time they will come running to my food truck in order to have their hunger satisfied. After they get a taste of the food they will be so delighted by the food and prices they'll come back running for more, hopefully with friends. Finally since their is really no Mexican food selling trucks on Mt. Vernon I will not have to compete.
If I could open a food truck, I would choose between a barbeque truck and I would try my best at finding all the biggest areas of construction in Bakersfield. I think that our city would be able to support a food truck, especially if it was something other than Mexican food that would be able to compete with that market. This would require a little more work because I'd have to devote some time to research where construction is being done. But having the option to offer a barbeque sauce-dripping sandwich with an ice cold beverage would be irritable on those hot days. My second idea would be to open up a French pastry truck in one of the larger beach communities. The weather there always gives that want for pastries and demographics are perfect to earn a larger profit. When those "tarte aux fraises" or "meringues" are in front of you, it is impossible to say no!
If I were to have a food truck, I would choose to sell churros, funnel cakes, and other deep fried sugary treats! They are easy to make and the materials required to make them are inexpensive, which would allow me to sell my products at a reasonable price. Also, I love making churros and funnel cakes, to see people enjoy them and ask for more is always an awesome feeling. As for the location, I would choose Washington and 3rd St. in Portland, OR, because they had so many food trucks there, but I didn't notice any that were strictly desserts. I didn't even notice any desserts, actually. People are always walking around that area (it's downtown), and since the weather is kind of wet more often than not, a warm churro would be awesome!
If I were to open a food truck I would have to open up a taco truck. Nothing says good street food like a taco truck. I would serve easy to eat on the go food like tacos, burritos, and Mexican style hot dogs. I would serve chorizo con huevo burritos, carne asada tacos and burritos, tacos and burritos of carnitas, and tacos and burritos of al pastor. Hot dogs raped in bacon with all the possible condiments you could think of. I would have my taco truck in Santa Monica where many people from different backgrounds could taste what real Mexican street food taste like. Walking down the street after a long day of work or maybe a long day of shopping the irresistible smell would hit your nostrils giving you no choice but to break your diet and stuff your face with an unhealthy but irresistible bacon rapped hot dog. People from all over the world would be able to taste what I taste every time I visit my parents hometown. The simplicity of the food would not only make it cheap for my customers but it would also allow me to master the dishes I serve, giving my clients no choice but to come back for more.
The food truck I would want to drive is a little different than those traditional trucks that serve tacos of all sorts of meats. Although delicious, I would like to be a little different in my approach. The food truck that seemed appealing for me is a truck that would drive up to cold location such as Mammoth while it is filled with people out doors enjoying the resorts. But since it would be cold out there, there would be a need for a nice hot soup with all the fixings. The traditional mexican soups such as menudo and posole would be served. Also, with the American type soups like cheese and broccoli and fresh chili beans. All the fixings for all the different types of soups on a cold day while taking a break from enjoying the cold out doors. The truck while serving soups would also offer hot coffee, hot chocolate, and even the hot mexican chocolate to cater to the variety of people.
Working at a fast food place has given me the experience of meeting people into different kinds of food taste. Some of them are more complex than others, but at the end of the day what matters is that they receive what they want at a fast speed and excellent service. Therefore, if I could open a food truck I would want to serve things such as hamburgers, hot dogs, nachos, as well as having a mini deli bar along side serving freshly bottle beverages and some fresh drinks like smoothies or milkshakes. My customer focus would be in areas where food isn’t too accessible such as near construction sites, parks, or outside hospitals because who wants to pay for overpriced food! Near a construction site I could gear my audience towards men who stereotypically enjoy good burgers and hot dogs. At parks I could gear my food towards children wanting some nachos or a hot dog, and their mothers enjoying a fresh smoothie. Finally, outside of a hospital, some of the personnel could enjoy the fresh deli options with their choice of a smoothie or a milkshake instead of the hospital cafeteria leftovers. My food truck would carry the easiest to make, easy to eat, and affordable foods available. The convenience of a small table and tarp would also be provided to those who want to stick around and enjoy conversation with other customers. Finally, the finishing touch would include great customer service because everyone likes to be greeted with a great smile.
If I opened a food truck I would like to put my mother's and grandmother's cooking on display, depending on the time of the year. When I am at my mother's house she usually cooks the dinner and my grandmother bakes the dessert. I would like for my food truck to be the same, it would always be something different from salads such as a caprese salad to a salad with avocado, red onion, tomato and a vinaigrette type of dressing; to one with Genoa salami, mozzarella cheese, olives, garbanzo and kidney beans and what ever dressing you prefer! It could also be things such as Malibu chicken or split-pea soup! It would just depend on the season or the feel for the week. As for my grandmother she could make seasonal desserts such as pecan and pumpkin pie; to drop cookies, brownies, strawberry delight and so on. I would also like to highlight my mother's appreciation for wines and have a variety that she thinks are great tastes! Along with water and different types of teas. It would just be a great way to share with the world the things I look forward to when they are making a meal and give something to my mother that she would love to do!
If I opened a food truck I think I would open one that served a variety of types of food. Serving food like sandwiches, salads, pizza, tacos, and burritos. Then there would be the wonderful desserts that would be served which would consist of fresh pies, cookies, and cake. We would always carry strawberry pie and always have it for sell. No one can deny a wonderful slice of that mouthwatering strawberry pie. I have always wanted to go to a food truck with that much variety and have never been able to find it. A place that I think I would open this truck up to would be the Oceano dunes near Pismo Beach. There are always a variety of different people that make there way to the dunes, and with this variety of people there needs to be a variety of food available to eat. The truck would also carry a variety of drinks such as water, and gatorade, but try to stay away from the soda that everyone is addicted to. I think this truck would be awesome to have and awesome to eat at.
If I were to open a food truck I would open a truck that sold salads, wraps, sandwich's, and soup. I would also, like to sell fresh made juices such as strawberry, mango, orange, pineapple, and kiwi. I feel the best place for a food truck would be near a busy street. Where I know people would see it. I know when I’m hungry and see a food stand and I don’t have time to go somewhere else I’ll stop. I just hope that others feel the same way I do when I’m starving. I feel like a truck that sold such foods would be better for our society. Light foods such as, salads, sandwich’s and wraps would be a lot healthier. Better yet; quicker. Seeing, as no one likes to wait, especially when you are starving. This would be best convenient for those who are on a lunch break and are looking for a quick bite to eat, that is both yummy and healthy. It would also be a great spot for students heading to school who are looking for something quick that is not going to stuff you and leave you exhausted. Like most fast food restaurants tend to leave you. I would also include desserts such as, yogurts and fruits. Many people don’t think eating healthy can be tasty Which is why I wold open up a healthy food truck, to show them that eating healthy is in deed tasty.
Many years ago, food trucks business used to be owned by moms and grandmas’. The first truck food, I have ever had would be fifteen years ago in downtown Los Angeles. It was a Mexican food truck, and was situated in front of a bank, so that truck was busy during lunch time and they had the best Mexican food in town; however, recently with all the TV shows truck food business has escalated to a new level of competitiveness. If I had to open a truck food business, my first preference would be to have health friendly menus. I don’t think long menus are always effective; rather, I would prefer to have short menus but foods with lot of flavors. I would not serve anything that would require cheese or butter, so I will serve tandoori kabob in wheat pita bread with salads or tandoori chicken served on brown rice etc.., and for dessert only fresh fruit will be served. Location is crucial for any business. Since my truck is not going to serve typical food, therefore, I need a very diverse location, and I am thinking maybe in front of Bakersfield College or CSUB will also be a great location. I really like to cook, and I think if I was given the opportunity I could be successful in the truck food business.
If I were to open a food truck business, I would name the company Keep Going. The view of the company would be to provide healthy lunch options for the working class. The Keep Going truck would be located downtown near local businesses. I currently work in downtown Bakersfield, and it is hard to stay on a clean eating diet when you are surrounded by fast food, and other delicious eateries. Healthy food options are especially hard when you are busy and constantly on the go. The Keep Going business would provide a great convenience factor to local community. The food options would consist of wraps, sandwiches, salads, and smoothies. It would offer Vegan, vegetarian, and gluten free options as well. The lunches would be prepared every morning beforehand and refrigerated in the truck until purchased later that day. The smoothies could be freshly made, and contain delicious fresh produce. To cut down on cost, we would initially provide a large variety of options and then narrow down the selection once we were able to see what were the most popular items sold. Any food left over after the end of the working day could be donated to the homeless community. Then name Keep Going refers to the idea that the truck is on the go and delivers healthy lunches to customers. Also the name refers to the demographic of our customers. The individuals purchasing Keep Going products are trying to live a healthy lifestyle, and we encourage that behavior by saying, Keep Going!
If I could open a food truck anywhere, it would be San Diego. The weather is always perfect and the people there are always friendly. I would change locations every two days and park along the beaches. I would serve waffles. Yes, waffles. But not just for breakfast, waffles for every meal. Now, I didn’t come up with this concept, but I think it is a great idea. Who doesn’t love waffles? Waffles remind me a lot of corn pie. It’s pretty diverse; when served with butter and honey it’s a sweet treat. But you can pile it high with chili or add cheese to it. Waffles don’t have to be sweet, so why not make a waffle sandwich. Or infuse the waffle with jalapeño and serve it as a taco. Everyone loves chicken and waffles; we would have waffle bites stuffed with crispy chicken and served with a maple Dijon dipping sauce. Our specialty would be a seared ahi waffle taco with fresh cilantro, cabbage and onions. I believe that the crunchiness of the waffles would make a great bread to any sandwich. There would be a daily special such as pulled pork waffle sandwiches or a roasted turkey waffle wrap. The creations are endless and can be custom made to order. I love Mexican food and absolutely love torta sandwiches, so why make a waffle torta tostada? One waffle topped with carne asada, shredded lettuce, tomato, avocado and mayo. And a whole grain avocado and sprout sandwich for the vegetarians. Of course we would have fresh shoestring fries or sweet potato fries as sides. I would limit the amount of dishes and keep it simple while still being diverse. San Diego is a diverse and a laid back city with a lot of college students and surfers. I believe a fresh new idea in a taco truck would do great there, plus I want to move!
If I could open up a food truck and can choose the location I could be I would choose Venice Beach. I love the fact that Venice Beach has a host of different cultures. It is truly a melting pot, where mostly everyone gets along. There is an array of different vendors, which make walking its shore very enriching. I would love to add to the already evolving culture that seems to surround the beach. My food truck would be central located on the board walk of the beach. My truck will create and serve delectable sweets that a large variety of people can enjoy. My truck will have small treats, candies, and pastries. My menu would vary from small suckers, to the extra large lollipops that are sometimes bigger than your own hand! There will be brownies, cookies, cupcakes, and a host of different selections and combinations of chocolate. People would be able to afford the prices of the candies and this type of food can be sold all year round. My truck will not only serve the community, it will make the experience as personal as possible. I feel that is something that a lot of companies’ lack that food trucks can offer, a personal experience. The difference between my product sold on the truck and regular store bought goodies will be the use of all organic certified ingredients. I am someone who appreciates the cravings of a sweet tooth, and I would want to provide something for other people in society that have those same needs. The name of my truck would be Baked Wheels.
If I owned a food truck it would be one that sold a variety of macaroni and cheese. Mac and cheese is one of my favorite foods and I know it is a comfort food for many people. Whether it is the warm, gooey home made version or the quick, easy version from a box almost everyone has had this delicious dish in his or her childhood. I would offer the standard mac and cheese made with cheddar cheese and toasted bread crumbs as well as some more grown up versions. A more grown up version would be one made with vegetables mixed into the tender pasta and melted Gouda. Another classic dish I would serve is mac and cheese with ground beef mixed in and melted cheddar cheese. I would also offer a healthier option made with low fat milk and low fat cheese; another healthier option I would offer is a vegan mac and cheese. It is possible to make mac and cheese vegan; I have a recipe. I think it is important for any business to be able to provide service to everyone so food trucks should address people’s dietary restrictions. For people who are adhering to a gluten free diet I would have a dish made with rice pasta instead of normal pasta. Special dishes would be offered seasonally using whatever fresh ingredients are available. I would park my truck somewhere in Northern California because the weather is usually cooler and ideal for a piping hot bowl of mac and cheese.
If I went into the food business, I would probably buy a taco truck and locate it somewhere out in the oil fields because there aren’t a lot of food businesses out in the fields. Oil field workers will eat a wide variety of meals. In the morning I would serve hot cocoa and coffee with freshly baked donuts and a newspaper. For lunch, I would serve a variety of Mexican dishes including burritos, tacos, enchiladas, carnitas, carne asada, chimichangas, quesadillas and beans and rice as a side dish. I would also have a variety of sweets and refreshments such as churros, ice cream, candy bars, water bottles and soda. I would have a tray full of different sauces, utensils and napkins. I would have a cooler for the drinks, a grill for the food, an ice cream maker, a warmer for churros, and an air conditioner inside to keep cool. I would have a bench to put in front of my taco truck for the customers to use during their lunch break with shade and misters to keep them cool. Since I could not prepare all this food by myself, I would have to hire one other person to help prepare the food while I take orders and the money. The food would come out freshly prepared to keep the customers coming back every day for more. I would start my business day in the morning arriving before the workers and leaving after the lunch rush. If there were any extra food left over, I would donate it to the needy.
If I were to open a food truck it would be all Salvadorian cuisine because that is the food that I am most familiar with. I have never seen a food truck that was dedicated to Salvadorian food. Most of the food trucks I’ve seen are taco trucks. I would establish one in Bakersfield first. The hot menu item I would have in my food truck would be pupusas. I would have pupusas made of squash, cheese, and lorocco as well as many other combinations like beans, chicharron, and cheese. Other foods would include Salvadorian tamales and tamales de elote accompanied with the most amazing Salvadorian sour cream. Another food that is usually made during the holidays would be made every day at my taco truck. This food would be a Salvadorian sandwich. It is a type of French bread or bolio that is full of chicken, tomatoes, cucumber, repollo or cabbage, slices of boiled egg and littlebit of tomato sauce. For desserts we would have nuegados which are little nuggets made out of yucca and topped with caramel syrup, we would also have flan and my favorite, cheesecake. Our special drinks would be Kolashampan, Salvadorian horchata, tamarindo, and Jamaica. Other tasty treats included would be atol de maiz, champurrado, and rice pudding also known as arroz con leche. While customers are waiting in line we would play Salvadorian cumbias and also some Sonora Dinamita. One of my first employees for the food truck would be my mom because she is an expert as making pupusas. One thing for sure is that this food truck would be a family affair.
If I opened a food truck, it would probably serve burgers. Breakfasts would be simple egg, meat, and cheese sandwiches. I probably would need to research variants to deal with allergies and special food requests (vegetarian and vegan for example). Some might say that burgers are boring, but I disagree. Almost any cuisine can inspire a great burger. For example, replace the bun with tortillas, replace the Thousand Island dressing (or mustard or catsup) with salsa, and add jalapenos to get a Mexican-inspired burger. Or make a burger on a garlic toasted bun with some basil, mozzarella, and onion mixed with diced tomato for a fun Italian-inspired burger. I could also try to create the burger that I would consider the ultimate burger: Bleu cheese with barbeque sauce, bacon, jalapenos, and a fried onion ring. I realize that this sounds strange, but it has everything I have enjoyed on a burger except chili, which even I feel wouldn’t go well with the other toppings. In particular it would clash with the bbq sauce. I am not at all sure where I would set this up since most people would rather just go to one of the chain fast-food joints. Therefore, I would have to set up somewhere relatively distant from most of these places. My best bet would probably be to set up near the farms where employees of the farms could grab a quick bite.
If I were to open a food truck the location would be in Los Angeles near all of the offices.Being near a place where many offices are has its advantages because in L.A. it takes a long time to go anywhere; therefore, it will be more convenient for the customers to keep coming back, especially if you cater to their meal breaks. Also, it would be out of the ordinary for me to be surrounded by all of the big buildings. There are many different types of food that I would like to sell; however, I could sell Mexican food for an affordable price. I would make breakfast burritos for the morning and the customer could choose between: chorizo and potatoes, eggs and bacon, or just plain beans. I would open the food truck at 7:00 a.m. so I could ensure to make sure the employees get a whiff of what my breakfast smells like causing them to become curious to taste it. After 8:00 a.m., I would go home and prepare for the lunch rush. I would have specials for lunch like 50 cent tacos, cheap combos, and many other types of food. For example, for $3.75, I would have a quesadilla with pico de gallo and sour cream, a soda, and a side. Being open to comments and suggestions would also be very important. If customers came up with an idea and wanted me to make it, I would be more than happy to try it. Also, customer service is crucial when having a business because without the customers there would be no business. I would make sure that all of my employees were friendly and well mannered. Another important aspect of having a food truck is the speed and cleanliness. There should be enough employees so that customers do not have to spend their whole lunch break waiting for their food. Having a food truck sounds like a fun, yet big job to take on.
If I were to open a food truck, it would definitely be a truck that hit the western coastal hot spots, like San Diego on up to Santa Barbara. I think it's great to have your faithful customers, but the advantage of having food on wheels is that you can take your food anywhere. I think I would want to serve a Mediterranean cuisine. There is nothing like a hot beef, lamb or chicken gyro! And you can't forget the humus! Greek food is so tasty and it can be really healthy too depending what turns you on. I personally love Mediterranean food, and I feel that it hits every variety of taste that one might have. For example, if you are a meat eater, you might want to order a kabob or a gyro. On the hand, if you’re a vegetarian, you might order a falafel, or dolmathes. What I like about Greek food is that whatever your craving is there usually will be something on the menu that will hit that spot.
When given this question I instantly thought of of something healthy, sweet, and tasty. It's a hard combination to configure; however, I think a frozen yogurt truck would give the customers opportunity to achieve all three. I chose frozen yogurt because it is what I go to when i want something sweet but healthy. (I top mine with fresh fruits...the healthy sweets). The truck would hold several select and favored yogurt flavors and all the toppings imaginable. Imagine a Pinkberry or a Yogurtland on wheels traveling around as an ice cream truck did. I believe my frozen yogurt truck would do best near schools and in beach towns. So, I'd have to choose the current town I am living in, Bakersfield, and maybe, during the summer months travel to the beach and vacation areas. Being available to children after school offers a healthy and energizing snack. Being available over the summer in popular vacation spots offers a sweet cool treat. Perfect for a day at the beach.
If I were to open up my own food truck, I would fill it with the finest baked desserts, pastries, and breads. I went to Colorado this summer to visit family, and my cousin took me to this food truck that sold cupcakes. They were some of the most delicious cupcakes I’ve ever had! I thought the idea was so clever. I’m a big bread person as well, and can’t get enough of those carbs. So, I think selling those types of foods would suit me perfectly. I love to bake and find delicious looking recipes on Pinterest. I think I would really enjoy that. If I could pick anywhere to locate my baked goods food truck, it would either be somewhere in the deep south, or in Europe. I have family that lives in North Carolina and I absolutely love going to visit them there. I love everything about the South, even the humidity! I got to explore around the old historic parts of Savannah, Georgia this summer and it was one of the best adventures I’ve ever had. So I would love to be selling anything over there! My reasonings for picking Europe as well as the South is because I’ve always wanted to travel all over Europe. I’m so intrigued by all of the things and people to see there, so I think that would be an awesome experience. Also, Europeans make delicious foods, so I’m sure I would get some fabulous input on recipes and such.
If I were to open a food truck, I would want a menu of sweet and nutritious items. The first two things that pop into my mind are smoothies and frozen yogurt. Smoothies and frozen yogurt are things I enjoy having as a little snack or pick me up in the afternoon. They are healthy, quick and guilt-free if you add the right ingredients and far better than stopping at a fast food restaurant for some fries and a soda. My food truck would have a menu of various smoothie options to choose from, similar to Jamba Juice, and the option of creating your own smoothie with only the ingredients that you want. I would also like to add fresh juices to the menu. These juices would have just the right combination of fruits and vegetables to create a tasty juice and give the consumer a reasonable serving of fruits and vegetables. As for the frozen yogurt, I would like to offer some basic flavors like vanilla, chocolate and plain along with a few more fruity flavors. I would also like to have a new flavor every month, to keep things fresh and exciting. I would also have a great variety of topping available to the customers to put on their frozen yogurt. There would be cut up fruits like strawberries, kiwi, mangos, pineapple and bananas. There would also be nuts, sprinkles, candy and sauces available to add as well. A great place for my food truck would be downtown Santa Fe, NM where the plaza is located. It is surrounded by a huge cathedral and plenty of art galleries and stores. The Santa Fe plaza is a tourist attraction that is always booming, from everyday shopping to the amazing special events like the Indian and Spanish Markets. I would also like to take the food truck to local baseball and softball tournaments during the summers, in such hot weather frozen yogurt and smoothies would keep spectators cool and healthy at the same time.
If I could open up a taco truck, I would open one up at school. Don't get me wrong, the cafe food is not that bad, but it could be better. I would probably open up a taco truck that would also sell quesadillas, tortas, and even some americanized foods such as sandwiches and hot dogs. I know that in the cafe we have a Mexican food place but honestly, that is not real Mexican food and i do not even want to eat there at all. My stepfather's brothers make really good tacos and tortas. I would have them cook their specialties for everyone and the rest of the things should be easier to make. I would also make sure to have specials on certain days in order to attract more people. Some of these specials would include 50 cent taco Wednesdays. I would not only limit the taco truck to students, but I would also allow people to pay us to cater for parties.
A show I was tuned in to on TV about food trucks peeked my interest when the highlighted truck was a grilled cheese sandwich truck. This truck was so popular that the operation consisted of seven employees during the lunch time rush. It literally had a line down the block. If I were to open up a food truck it would offer a simple dish like the grilled cheese with many different variations. I would have the "Tuna Sandwich Truck." It would start with a simple tuna, mayo and wheat bread sandwich. The customer could add whatever they desired. Extras would include onions, tomato, lettuce, shredded cheese and pickles. The sandwich could come without mayo, add cheese and grilled. Whatever the customer desires on a plain tuna and mayo sandwich I could supply. Who doesn't enjoy a tuna sandwich? Throw in some potato chips and a large glass of whole milk and that's all anyone needs for lunch. I would call the truck "The Big Tuna." Location is a big part of the business success. The truck would have to be located in an area where a tuna sandwich can be appreciated. The best location I can think of would be down town near "F" street. I think the medical offices there would supply just the right customers that would enjoy a fresh tuna sandwich.
If I could open a food truck anywhere, I would choose to be located in San Diego and on the beach. I would choose this location because I love the beach, the water is beautiful, and there are no actual restaurants on the beach. People get hungry and not all take their own food, so having a food truck right on the beach will give great business. The food I would serve on the beach would be mexican food. Mexican food is loved by all, I have not met one person who does not enjoy mexican food. Also, I am mexican myself so why not stick to what I know best. When cooking in a food truck, it is more successful then cooking something else. For example, if cooking pastas or mostly any other food would require more work and equipment. With mexican food, one can cut and prepare the salsa and other condiments at home and the meat and preparing the actual dishes will be done in the truck. This would save time and keep things more organized. Now, for the actual food I would make and serve would be like tortas, tacos, burritos, popusas, quesadillas, sopes tostadas, and much more. I want a variety because I want people to have lots of options and try new foods as well. There would be different kinds of meat used like carne asada, el pastor, and etc. I would cook my meat with the least amount of oil as possible because I know mexican food is not the healthiest food in the world but I would try to make it healthier and fresher. By fresher I mean put more vegetables in the food; and by healthier I mean make sure I offer wheat tortillas for the tacos and better choices of meats like chicken. My food truck would be made up of two main things; a true mexican food truck with delicious food plus qualilty and offers healthier choices for those who want to eat better.
ReplyDeleteI have eaten many different types of food from many different places in my life. I won’t say Mexican food is my favorite, but I think we all can agree it’s hard to beat a nice little carne asada taco. If you have ever eaten at Dave’s tacos, you know what I’m talking about. If I was to open a food truck somewhere, I would have a taco truck and park it right next to the court house downtown. In order to tap the whole meal market, I would offer breakfast burritos in the morning and tacos for lunch and dinner. My truck, probably, wouldn’t be new, but I would make sure it was always spotless because the only thing people like more than a taco truck is a clean taco truck. Even in this economy people spend money on food, and it seems if the food is good and convenient to buy, people will pay for it. The key to a good taco truck is to offer a menu that’s easy to order from and have everything on your truck ready to eat fast. Most people only have thirty minutes to an hour for lunch, so it’s important they can get what they want when they want it. I would serve the basic carne asada taco and offer all the standard sides and condiments. I think having my own, mobile, business could be interesting and profitable, but I, also, know it would be plagued with long days and very hard work.
ReplyDeleteIf I could open a food truck I would sell real authentic Mexican foods like chiles rellenos, chilaquiles, enchiladas, carne con chile, tacos al pastor, fajitas, menudo, posole. All served with Mexican re-fried beans or just beans, salad like macaroni salads, and rice either with corn or by itself and homemade tortillas de maiz and harina. I would serve seafood on Sundays instead of Mexican food. Mexican food is pretty popular especially here in the United States so I feel people would go to eat it. Most people enjoy eating spicy foods, I know I do, and most often if the spice is just right it makes you want to keep eating and eating. Also from experience, watching not drinking, when people are out drinking late the next morning they usually want to eat seafood for what Mexican's like to call "cruda" in other words the hang-over. My boyfriend likes to party Saturday night and the next morning when he finally decided to wake up he goes and eats seafood in particular coctel de camarones, shrimp cocktail. So I figure many people will be partying the night before, because it is Saturday, and the next morning they will just want something to get their mind off the hang-over and they'll chose to eat sea food at my food truck. I would put my food truck not only where Mexicans could view it, but also where many other people could view it which would be somewhere on Mt. Vernon. They are recently rebuilding Sizzler and building a Denny's which will attract many hungry customers. When those hungry customers don't get served in time they will come running to my food truck in order to have their hunger satisfied. After they get a taste of the food they will be so delighted by the food and prices they'll come back running for more, hopefully with friends. Finally since their is really no Mexican food selling trucks on Mt. Vernon I will not have to compete.
ReplyDeleteIf I could open a food truck, I would choose between a barbeque truck and I would try my best at finding all the biggest areas of construction in Bakersfield. I think that our city would be able to support a food truck, especially if it was something other than Mexican food that would be able to compete with that market. This would require a little more work because I'd have to devote some time to research where construction is being done. But having the option to offer a barbeque sauce-dripping sandwich with an ice cold beverage would be irritable on those hot days. My second idea would be to open up a French pastry truck in one of the larger beach communities. The weather there always gives that want for pastries and demographics are perfect to earn a larger profit. When those "tarte aux fraises" or "meringues" are in front of you, it is impossible to say no!
ReplyDeleteIf I were to have a food truck, I would choose to sell churros, funnel cakes, and other deep fried sugary treats! They are easy to make and the materials required to make them are inexpensive, which would allow me to sell my products at a reasonable price. Also, I love making churros and funnel cakes, to see people enjoy them and ask for more is always an awesome feeling.
ReplyDeleteAs for the location, I would choose Washington and 3rd St. in Portland, OR, because they had so many food trucks there, but I didn't notice any that were strictly desserts. I didn't even notice any desserts, actually. People are always walking around that area (it's downtown), and since the weather is kind of wet more often than not, a warm churro would be awesome!
If I were to open a food truck I would have to open up a taco truck. Nothing says good street food like a taco truck. I would serve easy to eat on the go food like tacos, burritos, and Mexican style hot dogs. I would serve chorizo con huevo burritos, carne asada tacos and burritos, tacos and burritos of carnitas, and tacos and burritos of al pastor. Hot dogs raped in bacon with all the possible condiments you could think of. I would have my taco truck in Santa Monica where many people from different backgrounds could taste what real Mexican street food taste like. Walking down the street after a long day of work or maybe a long day of shopping the irresistible smell would hit your nostrils giving you no choice but to break your diet and stuff your face with an unhealthy but irresistible bacon rapped hot dog. People from all over the world would be able to taste what I taste every time I visit my parents hometown. The simplicity of the food would not only make it cheap for my customers but it would also allow me to master the dishes I serve, giving my clients no choice but to come back for more.
ReplyDeleteThe food truck I would want to drive is a little different than those traditional trucks that serve tacos of all sorts of meats. Although delicious, I would like to be a little different in my approach. The food truck that seemed appealing for me is a truck that would drive up to cold location such as Mammoth while it is filled with people out doors enjoying the resorts. But since it would be cold out there, there would be a need for a nice hot soup with all the fixings. The traditional mexican soups such as menudo and posole would be served. Also, with the American type soups like cheese and broccoli and fresh chili beans. All the fixings for all the different types of soups on a cold day while taking a break from enjoying the cold out doors. The truck while serving soups would also offer hot coffee, hot chocolate, and even the hot mexican chocolate to cater to the variety of people.
ReplyDeleteWorking at a fast food place has given me the experience of meeting people into different kinds of food taste. Some of them are more complex than others, but at the end of the day what matters is that they receive what they want at a fast speed and excellent service. Therefore, if I could open a food truck I would want to serve things such as hamburgers, hot dogs, nachos, as well as having a mini deli bar along side serving freshly bottle beverages and some fresh drinks like smoothies or milkshakes. My customer focus would be in areas where food isn’t too accessible such as near construction sites, parks, or outside hospitals because who wants to pay for overpriced food! Near a construction site I could gear my audience towards men who stereotypically enjoy good burgers and hot dogs. At parks I could gear my food towards children wanting some nachos or a hot dog, and their mothers enjoying a fresh smoothie. Finally, outside of a hospital, some of the personnel could enjoy the fresh deli options with their choice of a smoothie or a milkshake instead of the hospital cafeteria leftovers. My food truck would carry the easiest to make, easy to eat, and affordable foods available. The convenience of a small table and tarp would also be provided to those who want to stick around and enjoy conversation with other customers. Finally, the finishing touch would include great customer service because everyone likes to be greeted with a great smile.
ReplyDeleteIf I opened a food truck I would like to put my mother's and grandmother's cooking on display, depending on the time of the year. When I am at my mother's house she usually cooks the dinner and my grandmother bakes the dessert. I would like for my food truck to be the same, it would always be something different from salads such as a caprese salad to a salad with avocado, red onion, tomato and a vinaigrette type of dressing; to one with Genoa salami, mozzarella cheese, olives, garbanzo and kidney beans and what ever dressing you prefer! It could also be things such as Malibu chicken or split-pea soup! It would just depend on the season or the feel for the week. As for my grandmother she could make seasonal desserts such as pecan and pumpkin pie; to drop cookies, brownies, strawberry delight and so on. I would also like to highlight my mother's appreciation for wines and have a variety that she thinks are great tastes! Along with water and different types of teas. It would just be a great way to share with the world the things I look forward to when they are making a meal and give something to my mother that she would love to do!
ReplyDeleteIf I opened a food truck I think I would open one that served a variety of types of food. Serving food like sandwiches, salads, pizza, tacos, and burritos. Then there would be the wonderful desserts that would be served which would consist of fresh pies, cookies, and cake. We would always carry strawberry pie and always have it for sell. No one can deny a wonderful slice of that mouthwatering strawberry pie. I have always wanted to go to a food truck with that much variety and have never been able to find it. A place that I think I would open this truck up to would be the Oceano dunes near Pismo Beach. There are always a variety of different people that make there way to the dunes, and with this variety of people there needs to be a variety of food available to eat. The truck would also carry a variety of drinks such as water, and gatorade, but try to stay away from the soda that everyone is addicted to. I think this truck would be awesome to have and awesome to eat at.
ReplyDeleteIf I were to open a food truck I would open a truck that sold salads, wraps, sandwich's, and soup. I would also, like to sell fresh made juices such as strawberry, mango, orange, pineapple, and kiwi. I feel the best place for a food truck would be near a busy street. Where I know people would see it. I know when I’m hungry and see a food stand and I don’t have time to go somewhere else I’ll stop. I just hope that others feel the same way I do when I’m starving. I feel like a truck that sold such foods would be better for our society. Light foods such as, salads, sandwich’s and wraps would be a lot healthier. Better yet; quicker. Seeing, as no one likes to wait, especially when you are starving. This would be best convenient for those who are on a lunch break and are looking for a quick bite to eat, that is both yummy and healthy. It would also be a great spot for students heading to school who are looking for something quick that is not going to stuff you and leave you exhausted. Like most fast food restaurants tend to leave you. I would also include desserts such as, yogurts and fruits. Many people don’t think eating healthy can be tasty Which is why I wold open up a healthy food truck, to show them that eating healthy is in deed tasty.
ReplyDeleteMany years ago, food trucks business used to be owned by moms and grandmas’. The first truck food, I have ever had would be fifteen years ago in downtown Los Angeles. It was a Mexican food truck, and was situated in front of a bank, so that truck was busy during lunch time and they had the best Mexican food in town; however, recently with all the TV shows truck food business has escalated to a new level of competitiveness. If I had to open a truck food business, my first preference would be to have health friendly menus. I don’t think long menus are always effective; rather, I would prefer to have short menus but foods with lot of flavors. I would not serve anything that would require cheese or butter, so I will serve tandoori kabob in wheat pita bread with salads or tandoori chicken served on brown rice etc.., and for dessert only fresh fruit will be served. Location is crucial for any business. Since my truck is not going to serve typical food, therefore, I need a very diverse location, and I am thinking maybe in front of Bakersfield College or CSUB will also be a great location. I really like to cook, and I think if I was given the opportunity I could be successful in the truck food business.
ReplyDeleteIf I were to open a food truck business, I would name the company Keep Going. The view of the company would be to provide healthy lunch options for the working class. The Keep Going truck would be located downtown near local businesses. I currently work in downtown Bakersfield, and it is hard to stay on a clean eating diet when you are surrounded by fast food, and other delicious eateries. Healthy food options are especially hard when you are busy and constantly on the go. The Keep Going business would provide a great convenience factor to local community. The food options would consist of wraps, sandwiches, salads, and smoothies. It would offer Vegan, vegetarian, and gluten free options as well. The lunches would be prepared every morning beforehand and refrigerated in the truck until purchased later that day. The smoothies could be freshly made, and contain delicious fresh produce. To cut down on cost, we would initially provide a large variety of options and then narrow down the selection once we were able to see what were the most popular items sold. Any food left over after the end of the working day could be donated to the homeless community. Then name Keep Going refers to the idea that the truck is on the go and delivers healthy lunches to customers. Also the name refers to the demographic of our customers. The individuals purchasing Keep Going products are trying to live a healthy lifestyle, and we encourage that behavior by saying, Keep Going!
ReplyDeleteIf I could open a food truck anywhere, it would be San Diego. The weather is always perfect and the people there are always friendly. I would change locations every two days and park along the beaches. I would serve waffles. Yes, waffles. But not just for breakfast, waffles for every meal. Now, I didn’t come up with this concept, but I think it is a great idea. Who doesn’t love waffles? Waffles remind me a lot of corn pie. It’s pretty diverse; when served with butter and honey it’s a sweet treat. But you can pile it high with chili or add cheese to it. Waffles don’t have to be sweet, so why not make a waffle sandwich. Or infuse the waffle with jalapeño and serve it as a taco. Everyone loves chicken and waffles; we would have waffle bites stuffed with crispy chicken and served with a maple Dijon dipping sauce. Our specialty would be a seared ahi waffle taco with fresh cilantro, cabbage and onions. I believe that the crunchiness of the waffles would make a great bread to any sandwich. There would be a daily special such as pulled pork waffle sandwiches or a roasted turkey waffle wrap. The creations are endless and can be custom made to order. I love Mexican food and absolutely love torta sandwiches, so why make a waffle torta tostada? One waffle topped with carne asada, shredded lettuce, tomato, avocado and mayo. And a whole grain avocado and sprout sandwich for the vegetarians. Of course we would have fresh shoestring fries or sweet potato fries as sides. I would limit the amount of dishes and keep it simple while still being diverse. San Diego is a diverse and a laid back city with a lot of college students and surfers. I believe a fresh new idea in a taco truck would do great there, plus I want to move!
ReplyDeleteIf I could open up a food truck and can choose the location I could be I would choose Venice Beach. I love the fact that Venice Beach has a host of different cultures. It is truly a melting pot, where mostly everyone gets along. There is an array of different vendors, which make walking its shore very enriching. I would love to add to the already evolving culture that seems to surround the beach. My food truck would be central located on the board walk of the beach. My truck will create and serve delectable sweets that a large variety of people can enjoy. My truck will have small treats, candies, and pastries. My menu would vary from small suckers, to the extra large lollipops that are sometimes bigger than your own hand! There will be brownies, cookies, cupcakes, and a host of different selections and combinations of chocolate. People would be able to afford the prices of the candies and this type of food can be sold all year round. My truck will not only serve the community, it will make the experience as personal as possible. I feel that is something that a lot of companies’ lack that food trucks can offer, a personal experience. The difference between my product sold on the truck and regular store bought goodies will be the use of all organic certified ingredients. I am someone who appreciates the cravings of a sweet tooth, and I would want to provide something for other people in society that have those same needs. The name of my truck would be Baked Wheels.
ReplyDeleteIf I owned a food truck it would be one that sold a variety of macaroni and cheese. Mac and cheese is one of my favorite foods and I know it is a comfort food for many people. Whether it is the warm, gooey home made version or the quick, easy version from a box almost everyone has had this delicious dish in his or her childhood. I would offer the standard mac and cheese made with cheddar cheese and toasted bread crumbs as well as some more grown up versions. A more grown up version would be one made with vegetables mixed into the tender pasta and melted Gouda. Another classic dish I would serve is mac and cheese with ground beef mixed in and melted cheddar cheese. I would also offer a healthier option made with low fat milk and low fat cheese; another healthier option I would offer is a vegan mac and cheese. It is possible to make mac and cheese vegan; I have a recipe. I think it is important for any business to be able to provide service to everyone so food trucks should address people’s dietary restrictions. For people who are adhering to a gluten free diet I would have a dish made with rice pasta instead of normal pasta. Special dishes would be offered seasonally using whatever fresh ingredients are available. I would park my truck somewhere in Northern California because the weather is usually cooler and ideal for a piping hot bowl of mac and cheese.
ReplyDeleteIf I went into the food business, I would probably buy a taco truck and locate it somewhere out in the oil fields because there aren’t a lot of food businesses out in the fields. Oil field workers will eat a wide variety of meals. In the morning I would serve hot cocoa and coffee with freshly baked donuts and a newspaper. For lunch, I would serve a variety of Mexican dishes including burritos, tacos, enchiladas, carnitas, carne asada, chimichangas, quesadillas and beans and rice as a side dish. I would also have a variety of sweets and refreshments such as churros, ice cream, candy bars, water bottles and soda. I would have a tray full of different sauces, utensils and napkins. I would have a cooler for the drinks, a grill for the food, an ice cream maker, a warmer for churros, and an air conditioner inside to keep cool. I would have a bench to put in front of my taco truck for the customers to use during their lunch break with shade and misters to keep them cool. Since I could not prepare all this food by myself, I would have to hire one other person to help prepare the food while I take orders and the money. The food would come out freshly prepared to keep the customers coming back every day for more. I would start my business day in the morning arriving before the workers and leaving after the lunch rush. If there were any extra food left over, I would donate it to the needy.
ReplyDeleteIf I were to open a food truck it would be all Salvadorian cuisine because that is the food that I am most familiar with. I have never seen a food truck that was dedicated to Salvadorian food. Most of the food trucks I’ve seen are taco trucks. I would establish one in Bakersfield first. The hot menu item I would have in my food truck would be pupusas. I would have pupusas made of squash, cheese, and lorocco as well as many other combinations like beans, chicharron, and cheese. Other foods would include Salvadorian tamales and tamales de elote accompanied with the most amazing Salvadorian sour cream. Another food that is usually made during the holidays would be made every day at my taco truck. This food would be a Salvadorian sandwich. It is a type of French bread or bolio that is full of chicken, tomatoes, cucumber, repollo or cabbage, slices of boiled egg and littlebit of tomato sauce. For desserts we would have nuegados which are little nuggets made out of yucca and topped with caramel syrup, we would also have flan and my favorite, cheesecake. Our special drinks would be Kolashampan, Salvadorian horchata, tamarindo, and Jamaica. Other tasty treats included would be atol de maiz, champurrado, and rice pudding also known as arroz con leche. While customers are waiting in line we would play Salvadorian cumbias and also some Sonora Dinamita. One of my first employees for the food truck would be my mom because she is an expert as making pupusas. One thing for sure is that this food truck would be a family affair.
ReplyDeleteIf I opened a food truck, it would probably serve burgers. Breakfasts would be simple egg, meat, and cheese sandwiches. I probably would need to research variants to deal with allergies and special food requests (vegetarian and vegan for example). Some might say that burgers are boring, but I disagree. Almost any cuisine can inspire a great burger. For example, replace the bun with tortillas, replace the Thousand Island dressing (or mustard or catsup) with salsa, and add jalapenos to get a Mexican-inspired burger. Or make a burger on a garlic toasted bun with some basil, mozzarella, and onion mixed with diced tomato for a fun Italian-inspired burger. I could also try to create the burger that I would consider the ultimate burger: Bleu cheese with barbeque sauce, bacon, jalapenos, and a fried onion ring. I realize that this sounds strange, but it has everything I have enjoyed on a burger except chili, which even I feel wouldn’t go well with the other toppings. In particular it would clash with the bbq sauce. I am not at all sure where I would set this up since most people would rather just go to one of the chain fast-food joints. Therefore, I would have to set up somewhere relatively distant from most of these places. My best bet would probably be to set up near the farms where employees of the farms could grab a quick bite.
ReplyDeleteIf I were to open a food truck the location would be in Los Angeles near all of the offices.Being near a place where many offices are has its advantages because in L.A. it takes a long time to go anywhere; therefore, it will be more convenient for the customers to keep coming back, especially if you cater to their meal breaks. Also, it would be out of the ordinary for me to be surrounded by all of the big buildings. There are many different types of food that I would like to sell; however, I could sell Mexican food for an affordable price. I would make breakfast burritos for the morning and the customer could choose between: chorizo and potatoes, eggs and bacon, or just plain beans. I would open the food truck at 7:00 a.m. so I could ensure to make sure the employees get a whiff of what my breakfast smells like causing them to become curious to taste it. After 8:00 a.m., I would go home and prepare for the lunch rush. I would have specials for lunch like 50 cent tacos, cheap combos, and many other types of food. For example, for $3.75, I would have a quesadilla with pico de gallo and sour cream, a soda, and a side. Being open to comments and suggestions would also be very important. If customers came up with an idea and wanted me to make it, I would be more than happy to try it. Also, customer service is crucial when having a business because without the customers there would be no business. I would make sure that all of my employees were friendly and well mannered. Another important aspect of having a food truck is the speed and cleanliness. There should be enough employees so that customers do not have to spend their whole lunch break waiting for their food. Having a food truck sounds like a fun, yet big job to take on.
ReplyDeleteIf I were to open a food truck, it would definitely be a truck that hit the western coastal hot spots, like San Diego on up to Santa Barbara. I think it's great to have your faithful customers, but the advantage of having food on wheels is that you can take your food anywhere. I think I would want to serve a Mediterranean cuisine. There is nothing like a hot beef, lamb or chicken gyro! And you can't forget the humus! Greek food is so tasty and it can be really healthy too depending what turns you on. I personally love Mediterranean food, and I feel that it hits every variety of taste that one might have. For example, if you are a meat eater, you might want to order a kabob or a gyro. On the hand, if you’re a vegetarian, you might order a falafel, or dolmathes. What I like about Greek food is that whatever your craving is there usually will be something on the menu that will hit that spot.
ReplyDeleteWhen given this question I instantly thought of of something healthy, sweet, and tasty. It's a hard combination to configure; however, I think a frozen yogurt truck would give the customers opportunity to achieve all three. I chose frozen yogurt because it is what I go to when i want something sweet but healthy. (I top mine with fresh fruits...the healthy sweets). The truck would hold several select and favored yogurt flavors and all the toppings imaginable. Imagine a Pinkberry or a Yogurtland on wheels traveling around as an ice cream truck did. I believe my frozen yogurt truck would do best near schools and in beach towns. So, I'd have to choose the current town I am living in, Bakersfield, and maybe, during the summer months travel to the beach and vacation areas. Being available to children after school offers a healthy and energizing snack. Being available over the summer in popular vacation spots offers a sweet cool treat. Perfect for a day at the beach.
ReplyDeleteIf I were to open up my own food truck, I would fill it with the finest baked desserts, pastries, and breads. I went to Colorado this summer to visit family, and my cousin took me to this food truck that sold cupcakes. They were some of the most delicious cupcakes I’ve ever had! I thought the idea was so clever. I’m a big bread person as well, and can’t get enough of those carbs. So, I think selling those types of foods would suit me perfectly. I love to bake and find delicious looking recipes on Pinterest. I think I would really enjoy that. If I could pick anywhere to locate my baked goods food truck, it would either be somewhere in the deep south, or in Europe. I have family that lives in North Carolina and I absolutely love going to visit them there. I love everything about the South, even the humidity! I got to explore around the old historic parts of Savannah, Georgia this summer and it was one of the best adventures I’ve ever had. So I would love to be selling anything over there! My reasonings for picking Europe as well as the South is because I’ve always wanted to travel all over Europe. I’m so intrigued by all of the things and people to see there, so I think that would be an awesome experience. Also, Europeans make delicious foods, so I’m sure I would get some fabulous input on recipes and such.
ReplyDeleteIf I were to open a food truck, I would want a menu of sweet and nutritious items. The first two things that pop into my mind are smoothies and frozen yogurt. Smoothies and frozen yogurt are things I enjoy having as a little snack or pick me up in the afternoon. They are healthy, quick and guilt-free if you add the right ingredients and far better than stopping at a fast food restaurant for some fries and a soda. My food truck would have a menu of various smoothie options to choose from, similar to Jamba Juice, and the option of creating your own smoothie with only the ingredients that you want. I would also like to add fresh juices to the menu. These juices would have just the right combination of fruits and vegetables to create a tasty juice and give the consumer a reasonable serving of fruits and vegetables. As for the frozen yogurt, I would like to offer some basic flavors like vanilla, chocolate and plain along with a few more fruity flavors. I would also like to have a new flavor every month, to keep things fresh and exciting. I would also have a great variety of topping available to the customers to put on their frozen yogurt. There would be cut up fruits like strawberries, kiwi, mangos, pineapple and bananas. There would also be nuts, sprinkles, candy and sauces available to add as well. A great place for my food truck would be downtown Santa Fe, NM where the plaza is located. It is surrounded by a huge cathedral and plenty of art galleries and stores. The Santa Fe plaza is a tourist attraction that is always booming, from everyday shopping to the amazing special events like the Indian and Spanish Markets. I would also like to take the food truck to local baseball and softball tournaments during the summers, in such hot weather frozen yogurt and smoothies would keep spectators cool and healthy at the same time.
ReplyDeleteIf I could open up a taco truck, I would open one up at school. Don't get me wrong, the cafe food is not that bad, but it could be better. I would probably open up a taco truck that would also sell quesadillas, tortas, and even some americanized foods such as sandwiches and hot dogs. I know that in the cafe we have a Mexican food place but honestly, that is not real Mexican food and i do not even want to eat there at all. My stepfather's brothers make really good tacos and tortas. I would have them cook their specialties for everyone and the rest of the things should be easier to make. I would also make sure to have specials on certain days in order to attract more people. Some of these specials would include 50 cent taco Wednesdays. I would not only limit the taco truck to students, but I would also allow people to pay us to cater for parties.
ReplyDeleteA show I was tuned in to on TV about food trucks peeked my interest when the highlighted truck was a grilled cheese sandwich truck. This truck was so popular that the operation consisted of seven employees during the lunch time rush. It literally had a line down the block. If I were to open up a food truck it would offer a simple dish like the grilled cheese with many different variations. I would have the "Tuna Sandwich Truck." It would start with a simple tuna, mayo and wheat bread sandwich. The customer could add whatever they desired. Extras would include onions, tomato, lettuce, shredded cheese and pickles. The sandwich could come without mayo, add cheese and grilled. Whatever the customer desires on a plain tuna and mayo sandwich I could supply. Who doesn't enjoy a tuna sandwich? Throw in some potato chips and a large glass of whole milk and that's all anyone needs for lunch. I would call the truck "The Big Tuna." Location is a big part of the business success. The truck would have to be located in an area where a tuna sandwich can be appreciated. The best location I can think of would be down town near "F" street. I think the medical offices there would supply just the right customers that would enjoy a fresh tuna sandwich.
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