Anatomy of a Food Truck, University of California, Riverside

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

Snapshots, UCR, Food Truck, Service from inside

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."

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources