Anatomy of a Food Truck, University of California, Riverside
Department wanted equipment that would be flexible if the menu changed.
The truck does about 100 transactions per hour during busy hours, according to Plascencia. Sales can be up to $3,000 a day, he adds, which includes breakfast, lunch and dinner.
"The truck stays the night at one of our residential restaurants, which also serves as a commissary for the truck," Plascendia says. "We start off the day with breakfast and throughout the day it gets restocked, especially when we have the turnover from breakfast to lunch. We have a delivery truck that goes to the food truck to bring it products. About 3 p.m. the truck closes and we drive it back to the commissary where we do another restock to get ready for dinner. We also have to refill the propane tanks every day during that period. We’re currently driving over to U-Haul [station] where we fill up the tanks, but we’re looking at putting a propane dispensing station closer to campus that will also be available 24/7. That will help because it's usually 45-minute turnaround period just to fill the tank."