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

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources