Anatomy of a Food Truck, University of California, Riverside

Department wanted equipment that would be flexible if the menu changed.

What makes a successful food truck? FSD spoke to Gustavo Plascencia, general manager of safety, sustainability and projects for Dining Services at the University of California, Riverside, about his department's food truck, the Culinary Chameleon. Plascencia walked FSD through the thinking and practicalities behind each element of the truck and how those elements make it a success.

Snapshots, UCR, Food Truck, full view
The Culinary Chameleon came to UCR's campus in January and has been serving hungry students Mexican favorites ever since. Plascencia says a lot of research went into it deciding what the department needed to make the truck happen.

"It turned out our county is one of only two counties in the state of California that do not allow food trucks," Plascencia says. "However, we are a state entity so we follow the state food code that does allow food trucks, so that’s what allowed us to have a truck on campus even though no other trucks are allowed in the county."

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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