Food truck fights to serve on Union College campus

Wants dining services to allow them to offer declining balance to students.

Feb. 21—Although they pride themselves on “wandering as the day goes,” Brandon Snooks and Andrea Loguidice, owners of the Wandering Dago food truck, hope that Schenectady can be the city that puts the brakes on their nomadically delicious lifestyle. The blue, retrofitted UPS truck, with the iconic cycling pig logo, is a common sight across the street from the up-campus Greek houses. After reading the Jan. 31 Concordy article addressing the overcrowding at Union, Snooks and Loguidice saw an opportunity for their food truck business to alleviate some of the congestion during peak dining hours on campus.

Director of Dining Services David Gaul explained the hurdles involved with bringing an outside dining entity on to campus during the peak dining hours. “The problem is that there is a legal issue with using declining balance at off-campus food services,” Gaul explained. “It is constructed solely for the purpose of use at on-campus dining locations.” New York tax laws state, “the sales must be made at a restaurant, tavern or other establishment located on the premises of the post-secondary school, and the school itself must be operated by an exempt organization.” These are the same tax laws that limit the use of declining balance in the bookstore to only food and beverages.

The Wandering Dago owners adamantly believe that they could contribute to Union’s dining scene.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources