Anatomy of a Food Truck, University of California, Riverside

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

Snapshots, UCR, Food Truck, InteriorThe 32-foot truck cost the department $250,000, according to a university press release. The interior is made up of several different areas, including an eight-foot prep counter, fryers, a griddle and two service windows.

The ordering process begins when a customer approaches the order window, Plascencia says. The cashier rings the order up, which creates a ticket for the prep team. The hot fillings are already on the steam table. The staff assembles the product to order, and when the order is ready to be served a PA system is used to call out the ticket number. Plascencia says it usually takes about 30 seconds to a minute per order to complete.

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Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

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