Sunday, January 12, 2014
WEEK TWO WRITING ABOUT WHAT YOU READ
I traveled to Portland, Oregon over the break and ate at some great food trucks: a German place called Allengartz was my favorite. If you were going to open a food truck, what type of food would you serve and where would it be? Remember, I am offering you unlimited imaginary funds, so please create exactly the type of rolling food factory that you dream about!
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If I were to open a food truck and I had to decide what type of food to serve, it would be a difficult decision because my love for one type of food will collide with my curiosity and desire of another. Nevertheless, I would take the decision to open a Japanese food truck. Recently, I have been attracted by the Japanese culture, and I think the food is one of the most interesting aspects of their culture. Their food is mostly based on rice, vegetables, condiments, and fish. Their life style, along with a diet based on these foods, it’s the reason why they have a good overall health.
ReplyDeleteSince fish is one of the most fundamental ingredients for this type of food, I would open the restaurant near the beach. I would open the food truck near Aker beach in San Francisco. It is a very important attraction point since it is close to the Golden Gate Bridge. Tourism is the key word, because even though the golden state bridge is an attraction point, there is not a typical type of food made in San Francisco, so it leaves the opportunity to give it a try to my business. It would be unimaginable to be in a beach and to not eat any sea food, so my food truck filled with fish will look very attractive to people. I will also serve other food that is not prepared with fish, and even vegetarian food, which are typical of Japanese culture.
For example, sushi would be included as one of the top choices, but I will also include steamed salmon and other fishes which are typical of the Japanese fish cuisine. Squid will be another choice, along with recipes based on tuna.
Another specialty of Japanese foods are the rice balls, which would be perfect for a "to go" menu.
The Japanese bento, which a Box in which you can carry your lunch, would also be perfect to buy your food and take it to go, while you walk along the beach, when having a picnic, or simply when you are going to work.
Finally, I would offer the typical Japanese foods which most of them are accompanied of rice. I would also add in the menu noodle dishes, and meat dishes, which will include mostly pork and beef.
I will be serving, different types of food so the clients have always something new to try if they ever get bored of their favorite dishes.
That sounds amazing. I love Japanese food! You also don't see many Japanese food trucks either. I also like that you will have a restaurant to base the truck out of. It sounds like you know a lot about Japanese cuisine :)
DeleteIf I were to open a food truck I would first have to decided if I wanted to have a truck that was only dessert, only food, or both. With my love for sweets I chose to have my truck be a dessert only truck. Then I had to decide what kind of dessert. My whole life, my love for dessert has always been involved in frozen yogurt. I LOVE IT! If you have ever had the pleasure of going to Yogurt Land, Tutti Fruity, or any other frozen yogurt place, you must know what I mean. This is the type of truck I would want.
ReplyDeleteSimilar to Yogurt Land (and other types of frozen yogurt places) I would want my truck to have all different types of favors. Both sides of my truck with includes frozen yogurt machines that would include the everyday chocolate and vanilla, but also different flavors such as peanut butter, cake batter, coconut, banana, and Oreo (just to name a few). Each frozen yogurt machine would include two different flavors under two individual pull bars. In the middle of these two would be a third pull bar to mix the two flavors if wanted. Frozen yogurt must always include toppings. At the back of my truck there would be an entire table full of sweets such as gummy worms, gummy bears, m&m's, chocolate chips, every type of fruit you can think of, different types of crushed nuts, and many other treats. My truck would include three different sizes of container for your frozen yogurt: small, medium, and large. My truck would also include cones of all different sorts.
My truck would be located on the boardwalk of San Diego, most likely Pacific Beach, but the truck would travel to all the beaches close by. There would be a schedule to know which days the truck was at a certain beach, and the schedule would be the same every week. My truck would be located here because this is one of my favorite places in the world. Walking down the beach with a frozen yogurt is a must when I take a trip there. This is also a great location for a truck like this because the weather is always good enough for frozen yogurt (the sun is always out), and who doesn't feel like a frozen yogurt while or after laying on the beach all day?
My truck would keep the popular flavors so that you can always go back to your favorite, but my truck would also have different or new flavors every month. I would do this so that there is always something new to try, and to keep people interested.
My dream food truck is not very complex, but it is extremely cool in my eyes. There is nothing better then being at the beach, and a frozen yogurt would only make it better.
You can't go wrong with a frozen yogurt truck! I love dessert as well so I can see your truck working out very well for all sweet lovers.
DeleteIf I were ever to have the opportunity to have a food truck I would server vegetarian organic food. This food would not just be boring and bland like I’m sure many people would think it would be. The food would be full of flavor with lots of healthy and home grown vegetables. The food would of course be beautifully arranged with each component of the dish. Form the rainbow of colors you could see the many varieties of vegetables and spices covering the plate. With savory and sweet sauces drizzled over the dishes that fill your nose with anticipation. My hopes would be to show people that you can have great affordable food that you can get fast. This opportunity would show people that it makes you feel good to eat healthy food.
ReplyDeleteAlso, I would hope to instil and reinforce how important it is to give your body the vitamins and minerals it craves. Protein does not only come from red meat or just meats in general, like most Americans think. Nor do you need to consume it in massive amounts at each meal. The reality is that most Americans eat two to three times the amount of protein that they should. If you have a glass of milk, and some nuts, maybe an egg or whey protein you have had plenty to sustain yourself. I would hope to serve healthy smoothies not like from Jamba Juice. Smoothies without added sugar or ice cream just the best fruit, whey protein, and some milk to make it creamy. Eggs that are not covered in grease and processed meats, but full of bell peppers, mushrooms, and onions.
For lunch and dinner I would like to change things up more. There are so many different types of vegetarian dishes so having some from each culture would be enjoyable. I really like Indian food along Thai flavors. I think I would begin with dishes from those countries and then branch out to things like Mediterranean and Italian. As I jumped around form country to country I would really talk to my customers and see what they liked. If they ever wanted something I had not thought of I would make that too. Really I think I would want my truck to be all about the flavors of the world as a vegetarian. It would really give people the chance to have their minds opened to great tasting food with a cultural flare. This is something that deep down I don’t think most Americans could every possibly think would exist!
If I had the unlimited funds you describe to create and develop my own food truck, I think my imagination would run wild! I am a huge fan of the Travel channel and Discovery food shows and especially ones like Bizarre Foods America. Because of love for these types of shows, I have seen many and many different takes on rolling restaurants and it always makes me jealous to see others being able to enjoy the fare.
ReplyDeleteIf I was tasked with creating one of these food trucks, I would want to take a national approach to the menu. I would be sure to try and touch on as many areas of the nation that I could but then add my own flare and make all of those recipes into tacos! The idea behind this is that tacos are very easy to make, they are just the right size and just about everyone loves them! I would love the chance to develop and create these new taco creations that would include tacos such as The Navajo: a modern take on an old time favorite staple of the natives of this great country. The Navajo fry bread is a fluffy and puffy all purpose bread that was created when a lack of ingredients were available. When combined with ground lamb, romaine lettuce, shredded cheese and chilies, you have a wonderful treat. We would then move East and enjoy some of the great Atlantic coast delicacies that are Maine Lobsters. Think traditional lobster roll thrown into a splattering hot lightly fried flour tortilla, with a perfect mix of buttery sweetness and lime. Then back across the country to the Pacific Northwest for some great Halibut and cabbage tacos. You can't have a taco truck without some sort of fish taco on the menu, and you can't go wrong with Halibut. When dipped in some beer batter and combined with shredded cabbage and lime, you have a perfect seafood treat.
From there, I would begin developing more ways to bring in local staples from other fantastic states such as a potato tortilla from Idaho and the amazing soul food from the south. When you bring your mind and stomach together, it always seems like the possibilities are endless! In fact, that might be our rolling motto "where your mind and stomach meat" Local Tacos from your backyard. With the name of The State of Tacos, who could resist?
If I ever had a food truck I would have to serve authentic Mexican food. You just cant go wrong with some posole, carne asada tacos or burritos. I would open this food truck in England of all places. The reason why I would open it in England is because recently a friend of mine moved to London, growing up in California she knows what good mexican food taste like, and she swears that there is nothing out there that even comes close. This is why I feel it would be a good business move to open a truck in England where there is no competition and good authentic
ReplyDeletemexican food would be sure to take off.
The menu would consist of all the traditional Mexican dishes that I would learn from the women in my family. Being that my family is from Guanajuato the dishes will resemble the dishes from that region. For example the posole would be red not white, in some regions of mexico it is common to make white posole. Dishes such as carne roja( meat with red salsa), tamales, aguachiles, mole, and carne asada burritos and tacos would be a must on my menu. An authentic Mexican meal would be nothing without freshly made tortillas so all my dishes would be served with freshly made tortillas. Mexican drinks such as Horchata, Jamaica, and Agua de fruta would help satisfy my customers thirst. My goal would be to bring all the incredible food I grew up with to England. After all everyone deserves to taste a little piece of heaven at least once in their lives.
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ReplyDeleteIf I created a food truck, I think I would create a food truck of sweets. Since food trucks are usually of lunch and dinner type foods, I would have breakfast sweets, and then desert sweets after. I would have muffins, pies, cookies, cupcakes, danishes, cakes, rice crispies, brownies, macrons, and other tasteful deserts. I think it would be fun and I could make the food truck really girly looking. I would paint the truck a bright color so people could see it from afar. I would park it next to people who are just selling food so when people finish eating they can get a quick desert on their way back to work. I could imagine some cute concept like in Bridesmaids, her store was called Cake Baby. I love sweets as much as I hate how high calorie they are. A sweet every once in a while isn't going to kill you.
ReplyDeleteThis idea also is bring sweet surrender. I would want a mobile sweet surrender. I love all kinds of sweets. I would want different kinds of sweets with different kinds of flavors. Plus, people love sweets. I just would want to do something different hoping it would get a lot of attention and visits. I think girls would love the concept since we love sweets.
Now that I’ve been in a relationship, I’ve noticed couples are extremely limited in date options. Pretty soon, a dinner and movie will grow mundane. He or she will start to opt to hang out with friends because the other partner is boring and lacks thought. It can have a direct effect on vibes within a relationship even though it's really neither at fault. A significant other will grow bored. So my solution to all of this is, let’s say my degree does not land me a job, I would open a donut and coffee on wheels with a drive-in theatre for the poor couples out there who struggle on the location of their next hangout.
ReplyDeleteThe menu’s central item would be whole grain donuts glazed with sugar-free, gluten-free frosting and deco. Donuts would be fun, glazed, and filled. Specialty donuts would consist of cake, pancake, or fudge batter, but they are all to be molded into the art of a donut. I would expect to attain a variety of spices. It would be donut-truck policy for donuts to be warmed before served, and a free donut on birthday. Customers would have the option of cold iced coffee, frappuccino, or hot.
This taco truck would be named Oliver and Co. Oliver and Co. would be kid friendly, but would have a taboo rule of no babies allowed. Babies are screamers and do not need to be consuming donuts during their most crucial years of development. The theatre portion would be as soon as the sun sets. The process of movie selection would be by poll vote. Each customer would ping in a letter from their app called Oliver and Co. My aim would be to achieve the quality of Krispy Kreme’s (it still stings to say Krispy Kreme’s) and Starbuck’s combined without the heavy calories.
If I had unlimited funds to open a food truck business, I would open a “satay” truck. Satay is “meat on stick”; it is an Indonesian dish consisting of small pieces of meat (beef, pork, or chicken) that are seasoned, skewered, and grilled. They are served with savory peanut sauce or sweet soya sauce. In Indonesia, traditional satay sellers use carts that they push around neighborhood. They usually start to sell around the neighborhood around 6 PM until midnight. What unique from those sellers is: while they are pushing the carts, they also shout “Tay…Tay…“ (as the short form of satay) out loud. So that people who are inside the house will know that they are around. If we call them to buy the satay, the seller will park his cart in front of our house. The seller usually prepares the seasoned and skewered meat from home, he will grill the satay in front of the customers.
ReplyDeleteI would open one here, in Bakersfield. And instead of a cart, I would utilize a truck. It will be a new and the first satay truck business in town, or probably in California. How to make satay? It is an easy and simple process that can be done easily in a confined space like a truck. The uniqueness will be in its mixed spices that is used to marinate the meat. The meat (beef, pork, or chicken) are diced, marinated with the mixed spices (garlic, pepper, salt, coriander, sweet soya sauce), and skewered them to some bamboo sticks. There are around 4-5 dices of meat per bamboo stick. The meat are grilled until they are cooked enough and are served with peanut sauce or sweet soya sauce. The sauce will depend on customers’ choice.
The peanut sauce is made from grounded peanuts that are blended with Thai chilies, garlic, shallots, and a little bit of lime juice. After all are blended, then the mixture is added with a couple cups of water and boiled until the oil of the peanuts come to the surface. To make sweet soya sauce is easier. We just need to mix sweet soya sauce with diced shallots, diced tomatoes, and Thai chilies.
Hhhmmmm.. I start to get hungry now….!
As I read the assignment my first thought was a frozen yogurt truck and then discovered that Miranda had the same thought. After thinking about it for awhile (a long while), I thought an ever changing food truck would be fun and interesting. Every month a new menu that would represent a different culture. Id also have the same 'ol same 'ol for those too chicken to try something new, like burgers, fish n chips, sandwhiches etc. My truck would be painted like the globe and Id fly the flag of the country we were representing that month. There are so many options that you could do the same country several times and have different things on the menu. Im not terribly familiar with different ethnic foods so that isnt my driving force for the truck. Im pretty simple and predictable on the foods I usually eat. I jut thought it would be a fun idea. Ive actually never eaten off of a food truck before. Ive heard several storied of friends getting food poisoning or the runs after eating off a food truck. Maybe I should just do a coffee bar truck. Kind of like Starbucks on wheels?
ReplyDeleteThe food truck I have would serve Mexican food, only because it is what I know how to cook. I know so much about it and I have grown up eating the food my whole life. I would probably pick anywhere from 5-10 different meals of my favorite food such as; carne con chile, chile rellenos, posole, sopes, tamales, mole, and tacos dorados. The food truck would have to be a pretty descent size in order to have all this food being prepared.
ReplyDeleteWhat I love about Mexican food is that each meal can made in so many different ways. For example, tamales can be made with; chicken, beef, or pork meat. You can even put vegetables in side for those that are vegetarians or for people who want to eat healthier. There are endless possibilities when creating each dish. I would also have so many different toppings for the tacos dorados, sopes, tamales, and posole. I would have; lettuce, cabbage, different types of cheeses, sour cream, and a variety of salsas. The salsas would be made to be spicy and to give the food that extra touch.
The location of my food truck would just have to be a nice area that people can easily access. I think I would like to move to at least two different areas during the day so that different people get the opportunity to try my food. I want people to go to my food truck for the quality of the food, not anything else.
My food truck would not focus on traditional American, Italian or Mexican foods but rather mainly deserts. As a sweet food junkie I could indulge in something I love and adore…desert. With the ability to be a rolling cart of calories of deserts that come all shapes and sizes, I could easily be marketable within workplaces filled with similar minds as myself. At any given time there are women on new fad diets, health kicks and mindsets of losing weight; however, there are also women that are in need of a quick fix of something sweet to get through the day. Pies, cookies, brownies, milkshakes, smoothies…the possibilities are endless as they are enticing. Jamba Juice meets Smith’s would be a dream come true to run as well as be a loyal patron to. Without a doubt I would hire my daughter (granted only if she was of legal working age at this time) as she is the brains of all the baking within my home to design the menu. You would be able to come to my food truck and satisfy your sweet tooth regardless of its size during the work day quickly and efficiently. It would behoove me to serve the demographic that I am most accustomed to since I understand their mentality and habits within their workplace. Taking it a step further I feel that other women would be my targets for the simple fact of word of mouth and camaraderie with a business aimed to serve mainly women. With a diverse menu that would include the richest of delights as well as the conscious friendly I believe that a business such as this would/could be successful and sustainable.
ReplyDeleteIf I were going to open a food truck it would be in Tulare County. My targeted customers would be people who work in the fields; therefore I would travel throughout the day from two to three locations. My parents work in the fields and sometimes they do not have time to make a lunch. When they do make a lunch they most likely eat it cold since there are no “break rooms” in orange, grape and olive fields. Therefore, I would provide affordable, hot, and great food to these hard working individuals. In order to be able to keep prices low I would have a small menu. The menu would include Mexican Food items, because my food truck is going to be mainly a taco truck. Main items would be tacos, burritos and tortas for which the meat options would be steak, tongue and head. These three types of meat are very popular in Mexican food.The customers would have the options of adding the ingredients they choose to on their tacos, burritos or tortas. I would provide: cilantro, onions (raw and grilled), salsa (green and red), radishes, sour cream, cheese and guacamole. These ingredients allow individuals to fix their favorite foods in the way they prefer to. Also, shrimp cocktail is a dish that many people enjoy. Therefore, I would add shrimp cocktail to the menu as a daily special only available Wednesdays and Fridays. Shrimp is expensive, which is why it would only be part of my menu twice a week because this would ensure that it would sell. Aside from these main dishes my small business would also sell deserts and drinks. For deserts I would sell ice cream in the flavors of lemon, strawberry and vanilla. The ice cream would be sold during the summer months and in the winter this item would be substituted for hot chocolate and coffee. Beverages that would be sold on a daily basis would be: Pepsi, Sprite, Jarrito drinks (many flavors), horchata, and ice cold water. Aside from the food that would be available to my customers, they would also have a great experience eating. I would provide tables with shade (during the summer) and during the winter I would enclose the sitting area so the cold wind does not affect them as much. Even though I could build a great business, I choose to keep things simple because I wouldn’t want to have to stress out about keeping up with a greater business. Small and simple is best for me.
ReplyDeleteIf I had the option to open a food truck then I would probably serve North Indian Food. The location that I would like to operate this food truck at would be Sunnyvale, California. I chose this city because I have been to this awesome city numerous times and I have seen that there are a lot of Indian restaurants and Indian stores there. Sunnyvale has a vast amount of diversity in its population. Every time I go to Sunnyvale there are a lot of people waiting in lines to get into the different Indian restaurants.
ReplyDeleteA few of the foods that will be served will include Shahi Paneer (Indian Cheese with vegetables), Chole Bhaturey (chick peas, assorted spices, & wheat flour and yeast for bhatura), Rajma Cheval (bean curry with rice), Aloo Matar (potatoes & peas in curry). Breads to go with these dishes include Chapati Roti (whole wheat tortilla) and Naan (Oven-baked soft flatbread).
I would also include drinks such as Mango Lassi (mango shake), Chai (Indian tea), and soft drinks such as Pepsi, Sprite, etc…
For desert I would serve Kheer (Rice Cooked with Milk and dry fruits),
Sooji Halwa (Semolina cooked with clarified butter and Dry fruits), and Gajar Ka Halwa (Carrot, Milk, Ghee, Cashew).
My food truck would have huge letters on top of it reading Little India, at night the letters would light up, so people could see what’s coming there way. Also my food truck would have a schedule to which it would follow and do its routine selling. The menu would be posted outside of the truck, and people would order standing in line. I will provide five tables with a set of two chairs alongside with them. Little India food truck will guarantee fresh, delicious, and affordable food for all of its customers come rain or shine!
I am now 25 and enjoy the occasional bar hop with friends every now and then, but i my early 20s my friends and I were at the clubs every weekend. We enjoyed the dancing and drinks, but most of all, the late night snack at the taco truck or hot-dog cart. Unfortunately these foods tended to make me sick at times, so my idea for a truck would be to combine these foods and more of the drunk/hangover foods people enjoy. This food truck would be located in downtown bar crawl areas where people are having good times with friends and are working up and appetite. I would serve food that could be easily made, after pre-making a lot of the ingredients, and very affordable. Plus, to make things easier for my customers, I would make the food so it was easy to travel with. I would name this food truck The Drunk Tank :) Its menu would include: Pizza strips (Pizza pre-made then baked and cut on truck), Bacon wrapped hot-dogs on a stick which is fried in a cornbread batter, mini hamburger sliders that come in two (meat is hand-made and formed and frozen then grilled on the truck), and sea-salted curly fries. I would also include a few different kinds of burritos and for those who want something a little healthier, I will also serve lettuce wraps. Another hangover favorite is breakfast foods, so I have come up with and idea of serving a large strip of waffle on a stick with a sweet glaze, rather than dealing with a sticky syrup dip. There will be a couple of breakfast burritos and sandwiches including egg, sausage, bacon, hash-browns, and a gravy sauce. I would also provide a bottle of water with every purchase so that my customers will be able to stay hydrated throughout the rest of their night. This would be a great food truck to provide to for my fellow party goers and give them more variety to their midnight snack.
ReplyDeleteAt first when I thought about what type of food truck I would want, a dessert variety truck came to mind. After thinking about it a little longer I wanted to narrow it down to one thing. So I came up with a good ole popcorn truck. I would want to keep my popcorn truck here in Bakersfield and just travel to different locations around town. I would have some of my siblings help run the truck and make it our own little family business. Our truck would have many different types of popcorn. My siblings and I love to cook and bake; we are always trying new concoctions. So, our popcorn would be no different. Maybe even a special new blend each week. I would take basic regular popcorn and add different things to it. For instance a kettle corn with different crushed up chocolate candies or a nacho cheese popcorn with jalapenos. I would love to have a build it yourself station. This would be where they could order a type of popcorn such as plain, butter, kettle, or flavored and add their own toppings to it. I think this popcorn truck would be a success, because it would be something unique and fun for the whole family. If people are willing to pay movie prices for regular popcorn, I think they would really enjoy my popcorn truck.
ReplyDeleteA food truck of my dream, would undoubtedly involve Korean based food and recipes, especially Korean BBQ. But just selling Korean BBQ seems, limited, so, with a blend of Mexican style tacos and burritos, I would ultimately open a Korean BBQ taco truck here in Bakersfield. Of course, there are many Korean taco trucks around major cities, with my latest discovery of a Gogi (meat) truck in Santa Monica, I have always wished for one to swing by Bakersfield. So that I can munch on the delicious blend of a corn tortilla, spicy pork meat, diced tomatoes, onion and lettuce with a hint of lime. Anyways, back to my food truck. For the main attraction, I offer my finest menu items: spicy pork bulgogi taco and beef bulgogi taco, both offered as burritos as well, spicy pork and beef tostada bowl and beef bulgogi fries (same concept as carne asada fries). As far as the recipe for all these succulent food items, the ingredients would include my secret, home-made spicy pork and beef bulgogi sauce, diced tomatoes, shredded lettuce, chopped onions, cilantro, and grandma’s secret kimichi recipe. Tacos would be sold 2 for five dollars, a burrito at six dollars and a tostada bowl for six-fifty. And for snacks, mochi ice cream!
ReplyDeleteIt is funny that the topic is regarding food trucks, as I have been giving serious thought to opening one myself. I have a friend that sells Brazilian hot dogs, (from a cart, not a truck), in front of the Lone Oak, and also downtown on the weekends. He does very well, and it made me think that there are very few food trucks in Bakersfield, (other than taco trucks). My model's strength is in it's simplicity; I plan to sell french fries. I plan to differentiate myself by offering many different styles of fries: shoelace fries, curly fries, steak fries, or sweet potato fries. I would also offer toppings: cheese, chili, or both. I would charge between $6-$7, depending on which options the customer chooses. I think this business model would do very well here in Bakersfield because, as with most fads and trends, Bakersfield is behind in the times, and just as food trucks are losing popularity in Los Angeles, I believe they are ready to explode in popularity here.
ReplyDeleteIf I were to open a food truck I would definitely open up a mexican styled food truck. I have noticed that there is rarely any taco trucks located down town, so for my place of location, I would have it established in the down town area. The down town atmosphere would be a great location because after people are done dancing and drinking they would crave some late night tacos. For as the menu I would specialize in Tacos only. But instead of just tacos with chile, onion, and cilantro I would have a side bar where you can choose from a variety of things such as beans, olives, corn, radish, jalepenos, cheese, and a variety of different meats. As for drinks, I would carry the regular sodas as well as different fruit waters such as strawberry, mango, watermelon, etc. This Taco truck would guarantee to bring a fortune.
ReplyDeleteMy food truck would have to be of sandwiches. It sounds boring but the unlimited options of sandwiches are insane. Sometimes in our busy lives, we don't have time to actually sit down and take our time eating a meal. So a sandwich is an easy to-go option.
ReplyDeleteMy sandwiches would consist of breakfast, lunch, and dinner sandwiches. Breakfast sandwiches would be made out of egg, the eggs would come either just egg whites for those on a diet or just wanting a better health style or just regular cooked eggs, bacon or ham, and optional cheese. The breakfast sandwiches would be nice and heated so the concept of breakfast being the most important meal of the day, won't start with a bad and cold breakfast. The bread for the sandwiches would be whole graine or the regular white bread with variety of sandwiches brands, and with the option of home made bread. My lunch sandwiches would be made out of ham, turkey, fresh lettus, tomatoes, avocados, mayonaise, and the low calorie mayonies for those on a diet, spinach, and any veggetable that there is known. This way my customers will not get the same old boring ham, mayonaise, and lettus sandwich. For my dinner sandwiches I was thinking of like a nice marinated chicken along with veggies slapped together in bread, or like fish and veggies, steak with patatoes would also be in my sandwich category. Anything that could be meat accompanied with veggies would make a great dinner sandwich. For snacks, I decided to touch up my Mexican roots and sell churros as a dessert. Dessert ideas would also consists of cookies, cupcakes, donuts, chips, and freshly mixed fruit. For drinks it would be cranberry, apple, and orange juice, water, milk, beer, and flavored mexican waters.
My location for my food truck would be located in places such as construction sites, in the farm fields, factories. Reason being that in these three places they are hard working people and deserve to have variety of options for their meals.
The idea of being able to open a truck with an unlimited amount of funds... That would be something unique. I have always had the business venture of creating something portable and easy for people to eat. My dream would be to have a truck that sells food; all types. However, the way the food would be served would be the edge that I would have over other trucks. I want things to be portable, easy and quick. My food would be sold and served in cups. As silly as this sounds, modern day Americans typically do not have the time to sit down and enjoy a meal. I know for a fact I have little time to stop and eat. When I do, I typically shove something down my throat and keep running on. This would give those busy individuals the opportunity to eat at least. Students, commuters... etc. All these individuals would benefit. Lasagna in a cup? Done. Taco in a cup? Sure. How about that hot dog? Lets make it happen. By layering and designing a cup that can stay hot while the consumer eats this option has some realistic measures to it. My truck would be modern and chic. Splashes of dark colors would be thrown throughout the exterior of the truck. My truck would definitely make its mark on the cutting edge of food eateries.
ReplyDeleteIf I could open up a food truck I would serve a variety of healthy foods. I believe everyone needs some nutritious foods in their lives. Current food trends revolve around highly saturated foods putting people at higher risks of developing diseases. It might sound a little bland but food can taste good when you add spices and get creative. The menu would consist of grilled chicken tacos with guacamole, baked salmon, baked chicken tenders with Italian parmesan seasonings, citrus brown rice with cilantro, seasoned steamed and grilled vegetables, fish tacos, spaghetti (made with spaghetti squash), chili made with ground turkey, chicken salads, fajitas, shrimp cocktails, and the list goes on! I would serve my food in San Diego near the beach. San Diego has great weather for the most part and I love the beach. I would also serve food here in the U.S due to the fact that Americans are constantly becoming overweight. I’m sure everyone loves and eats food that isn’t really healthy, I’ll admit I do. I love eating pizza, cheeseburgers, and apple pie. However, those are foods that I eat in moderation and I believe others should do so as well. So, this is why my food truck would consist of healthier foods for people to consume.
ReplyDeleteI have always dreamt of opening my own bakery that would specialize in gourmet cupcakes and specialty treats, so I assume that having a food truck would not be all that different. I want to live in a large city so I would run my food truck in Seattle, Washington. I have been there once before, and it is a very trendy city so I believe that a food truck would do quite well there. With unlimited funds I would outfit my truck with state of the art appliances, preferably Viking, as I would love to have a kitchen full of Viking appliances. I would have professional stand mixers in bright colors, and would use them to turn out the most interesting concoctions. I would make my families special brownie recipe, beautiful cupcakes, and delicious tarts. I would love to have an assistant who would help the customers while I work on whatever tasty idea has popped into my mind at that moment. The truck would have daily specials that would entice the more daring among my clientele, and people will come from all over to see my mobile purple bakery. I would also use my food truck to cater parties and events. Customers could rent my truck out for events so that their guests can have a wide variety of custom desserts. I would also make beautiful cupcakes for wedding receptions and events in a wide range of colors and flavors.
ReplyDeleteIf I were going to open my very own food truck, I would call it Food for My Soul and it would be located somewhere in Bakersfield but I would eventually like to travel to other cities. There would be a breakfast, lunch, dinner and dessert menu that stimulates your taste buds. My menu would consist of a wide range of healthy cuisine. It would be entirely a vegetarian menu (with a couple of vegan and gluten free options). On the breakfast menu there would be warm apple spice and strawberry mango muffins, a variety of fresh fruits, honey zucchini bread, veggie & zucchini omelets, scrambled tofu, buttermilk pancakes, French crepes, banana boats, gluten free waffles, and breakfast pizza. The lunch menu would consist haystacks (a layered stack of chips, beans, rice, lettuce, sour cream, guacamole, cheese and tomatoes), pinwheel sandwiches, blt pasta salad, and my favorite, walking tacos. The dinner menu would have black bean sliders, vegetarian pizza, chili, garden vegetable soup, oat burgers, and coconut curry with greens. And lastly, my dessert menu will have cold, fresh fruit smoothies and sorbets, carob cakes, fluffy strawberry short cakes, and cherry cobblers. I’m sure there are other foods that I would want on my menu but I can’t think of anymore right now. The purpose of my truck would be to promote healthy eating habits while still eating food that tastes amazing. Did I mention that everything will be made from scratch!? During the day I would be willing to drive to different places to cater events. I would also be willing to take my truck to schools so the students can use us to do fundraisers. Every Tuesday and Thursday night I would like to have a designated spot where I can park my truck and set out tables, a dance floor and music. It would be like an outdoor restaurant. People from all over town would be able to come eat, meet new people and just have a good time. When people come to my truck I want them to feel welcomed and an inviting sense of love and warmth. I want my truck to be so much more than just a place to eat. I want it to also be a place of fellowship.
ReplyDeleteI was actually pretty stoked about this question since I have actually thought of something similar on my spare time. People have asked me what type of food I would consider my favorite and after much thought I have come to the conclusion that I do not have favorite food, but foods of preference! The top food that came to mind was cereal. Cereal is that type of food that can be eaten at all times of the day, at any mood, and is suitable for all ages! Hence, I came up with the ideal of a cereal truck! The cereal truck would include as many cereals that could come to mind, milk of all percentages, additional topping traditionally added, and substitutes such as coffee, pieces of fruit, chocolate milk, etc. Bowl sizes would range based on prices. The bigger the bowl and toppings, the higher the price. Prices would be fair as well! Every day would also have a "special," such as, "Mix-Match Monday, "Fruit Fridays," and "Silly Straw Saturdays." Mondays would be the day where you could mix any cereals you want, Fridays would not charge for additional fruits, and Saturdays would give a free silly straw with purchase. Locations of the trucks would be based on heavily populated and popular areas such as schools, malls, and even places of worship. Operation hours would range from mornings to a bit after midnight as well. Even though most trucks are known to be noticeable during later hours, this cereal truck would be an exception! The cereal truck would also be known to give a free bowl for birthdays and anniversaries with proof!
ReplyDeleteThis writing prompt stumped me. However, I finally decided if I had unlimited funds to open a food truck, it would serve a variety of finger foods and alcoholic drinks. My food truck would be named “Drive-N-Bar”. I would strategically place my food truck on busy beaches in Miami, Jamaica, and Puerto Rico. There is nothing people love more than lounging by the beach, eating, and throwing a couple drinks back. I would serve nachos, spicy chicken strips, onion rings, quesadillas, and wings would all be under 5 dollars. Simplicity would be my main objective when it comes to my menu. The signature drink would be sex on wheels a spin off of sex on the beach made with vodka, melon liqueur, raspberry liqueur, cranberry juice, grapefruit juice, pineapple and strawberries as a garnish. As well as gin and tonic, long island iced tea, mimosa, bay breeze, tequila sunrise, blue hawaiian, mai tai, and a fuzzy navel. My truck would be open all day and would have a happy hour from 2-5 in the afternoon. “Drive-N-Bar” would guarantee great food, drinks, and a happy atmosphere.
ReplyDeleteAn interesting topic to say the least, as it makes me wish that many foods could just be made in a truck. A sushi truck would be cool, but I think a Chicken Wings truck would be the better option. WingStop is already one of my favorite restaurants (*hint hint*), so my truck would be an extension of it called Wing-Go. (It's stupid, i know.) It would basically have most of the same things as WingStop, but would be able to get to places that either don't have a WingStop or can't afford it, as it would be relatively cheap. Since it would be a food truck and not a stationary restaurant, it would acquire more customers, thus making the same amount of money, if not more than the restaurant.
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