Anatomy of a Food Truck, University of California, Riverside

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

Snapshots, UCR, Food Truck, Outdoor seatingThe truck often parks in an area where customers can enjoy their food in outdoor seating.

Plascendia says the biggest challenge the team has encountered with the truck has been developing a process to refill the propane tank.

"We didn’t know what the turnaround would be with filling propane so it’s taking a lot of time," Plascendia says. "The only other thing we are working on is running a power connection to the truck so we don’t have to use a generator at every location. We’re still working with our electrician to get the right power outlets. That would allow us a longer run time without having to refill the propane tank as often. The generator uses about half the amount of propane than is consumed by the truck. If we were able to plug it in at certain locations then we could possibly fill up the tank every other day as opposed to every day."

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We started a panel discussion with our cooks and FSD to give residents a chance to tour our kitchen (during nonproduction hours), ask questions and share insight on how we can improve. The residents love the casual time with our staff. We have seen complaints and problems diminish greatly, and have found that most times the client is lonely and just wants someone to show them some time and attention.

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