Anatomy of a Food Truck, University of California, Riverside

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

Snapshots, UCR, Food Truck, line

Once the red tape for the truck was cleared, the department decided on a concept and what type of equipment the truck would require.

"We landed on Mexican early on for several reasons," Plascencia says. "First, the food truck was going to temporarily be taking the place of a taco stand that was closed due to consstruction. However, the bigger discussion was about, 'do we want a static menu or something we can change?' We decided to go with Mexican and see how that concept did for a while, but we wanted to make sure that if the concept got tired we had the ability to change things up without having to reinvest money in equipment. We wanted to have equipment in there that would be flexible."

More From FoodService Director

Industry News & Opinion

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.

Read the full story via...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

FSD Resources