The Anatomy of Food Trucks – Fast Food Just Got Faster

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One way to tantalize our taste buds that is recently seeing more press is the food truck. A restaurant on wheels, this concept is slowly sweeping people’s imaginations and stomachs. Turning mobile cooking into an art form, food trucks across the world are creating feeding frenzies, eating revolutions and fanatical followings.

Through social media tools such as Twitter and increased mainstream exposure word is spreading quickly about how fun, convenient and delectable these mobile eateries really are. As more and more of these mobile food wagons enter the market the quality and selection only stands to improve and evolve, which makes this new found way of eating even more intriguing. In this food truck article we will look at a few of the more famous food trucks and then go over some of the components that make up a successful food transport operation.

A very common theme throughout the food truck industry is specialty cooking. Most trucks have niche corners of cooking and large focus on serving specific types of food. Often constrained by space, time and cost these wheeled machines try to mark their identities and brand themselves by providing a food service and product not typically available in a standard restaurant setting. A few traveling culinary concoctions that really illustrate the essence of these trucks include The Grilled Cheese Truck (sandwiches) and the Nom Nom Truck (Banh Mi) in Los Angeles, Slidin ‘Thru (sliders) of Las Vegas fame and Schnitzel & Things (breaded and fried meat) and Wafels and Dinges both representing New York City. Even the remote and exotic like the Kahuku Shrimp Truck in Hawaii are gaining more notoriety.

If you do decide to visit one in the future here are a few of the accessories they will be using to provide your nourishment.

Beyond the actual trucks, licenses and inspections that can vary considering there are a few basics to almost every operation. Proper food trucks should have a stainless steel sink only designated for hand washing. A separate compartment sectioned sink for washing utensils, vegetables and to cover any other washing needs. There should be storage containers conducive to keeping items fresh and cold if needed like freezers, refrigerators and ice baths. Storage areas will also be used for supplies and business products as well. A clean cutting and food preparation counter is required. There will need to be room made for tools such as grills, fryers and toasters too. An easily accessible serving window is another key that must not be overlooked. Extras that usually round out popular food wagons are covers and condiment counters, computer communication and strategic customer interaction.

Food trucks are a fascinating new twist on the dining experience and the boom shows little sign of going bust anytime soon. Now is a fantastic time to be hitching a ride on this culinary bandwagon.

Source by Tommy Moon

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