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."

Pages