Anatomy of a Food Truck, University of California, Riverside
Department wanted equipment that would be flexible if the menu changed.
The 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.