First, there's a blog entry (about 250 words) which will have you respond to a hopefully thought-provoking question.
Second, there's a reading. There’s no blog entry associated with this. Just read.
Third, there's a written response to the reading. Your reading and writing on the blog must be completed by the SATURDAY (by midnight) of the week in which the reading falls. This entry should be a long paragraph.
Sunday, April 7, 2013
WEEK TWO WRITING ABOUT WHAT YOU READ
If you were going to open a food truck, what type of food would you serve and
where would it be?
The “food truck phenomena” is one that has intrigued me as of late. Having read numerous articles regarding this movement, and watching television shows based on the trend, I really enjoyed this article, and thinking about what kind of food truck I would open if given the opportunity.
When it comes to food, I think simplicity is far too often overlooked, but is the key to a successful restaurant venture. You should do a few things well, rather than many things mediocre. Following that, if I were to open a food truck, my fares would be limited to grilled cheese. Of course at first this sounds ridiculously simple and shortsighted, I can assure you that the grilled cheese sandwich is as rich in possibilities as it is in melted, gooey, goodness. Gone are the times of a grilled cheese being confined to a couple slices of gummy white bread slathered in margarine (shudder) and enveloping a rubbery slice of “cheese” whose expiration date might coincide with the advent of flying cars. My food truck would push the envelope on what we think a grilled cheese sandwich can be. Combinations like blue cheese and avocado on garlic rosemary bread would have the hungry lining up in droves. Havarti and pickled onions oozing from two slices of freshly baked sourdough bread would ensure my patrons addiction.
The location of my gourmet grilled cheese food truck would be just as important as the food itself. I think a juxtaposition of simple food with a complex environment would further intrigue patrons. The Financial District of Manhattan, or the upscale enclave of Magnolia Park in Los Angeles would be a perfect venue.
If I were to open a food truck I would sell exactly what our reading said. The only food I know how to make is Mexican food. To me, that's the only food the fully feeds me and satisfy my definition of food. I have found myself many times forget that I ate or not count a meal if it doesn't contain meat ir chicken. Therefore; my food truck would be full of 4 menu items, 3 deserts, and 3types of drinks. As my main food dish I would sell tacos de carne Asada, al pastor, or lengua, borritos de carne Asada, al pastor, or lengua that include beans and rice. I would also sell menudo, and last enchiladas stuffed with either chicken or mashed potatoe. For desert i would sell flan, cocadas, or dulce de leche. Of course, course a my drinks i would have aguas frescas including horchata and tamarindo, jaritos of all flavors, or Coca Cola in a glass bottle. I would place my stand near a small store or market. I would also consider placing it near a beach in California because of the amount of people familiar with the food.
While I lack the experience and skill to do just to delicious ethnic foods like the mouth watering Mexican dishes described in the reading, I think that the modern lunch landscape has plenty of room for tasty, healthy food.
My truck would visit office parks and other highly developed commercial areas. It would cater to urban professionals who want fast food with dense nutritional value. Warm, steel cut oats with fresh berries or cinnamon and nuts with vanilla. Tuna in a mustard sauce with whole grain crackers or bread. A veggie box, with celery and almond butter, baby carrots, kale chips, and whatever else is seasonal. Simple, easy to eat, and complete whole foods without over processing or unhealthy preparation.
Drinks would be key as well. If a hungry, overworked business owner can only get out of his office for a few minutes because of an overly busy week. she can run out to my truck for a shake or smoothie, full of fiber and essential nutrition. No sugary bases full of high fructose corn syrup here! Fruit smoothies are just fruit, juices, and add-ins like cottage cheese or nut butters or flax seeds. A sweet tooth can be satisfied naturally with a chocolate shake made with raw cocoa powder, bananas, and peanut butter in milk.
A healthy mix of varied food will be available. Good for you, fast, and tasty.
Have you ever been to Lassen's Health Food Store in Bakersfield,CA it's on the stockdale hwy strip your "place" kinda sounds just like it http://www.lassens.com/PDFDocs/7/79321be6ad024998a105a5992ad37ffa.PDF?storeID=V92HGBD7X6SR2LR60G03N0ET9MR4BDF3
If I were to open a food truck I think I would serve Mexican food. I know it's cliche and that it goes along with what the article was about, but I seriously love Mexican food. I grew up with it and I remember the joy I got out of eating the many dishes my mom often made for me. In my food truck I would definitely the classic beans and rice. I believe you can't have a Mexican food truck without beans and rice. The beans wouldn't be canned beans either. Everyday I would make sure I had pots upon pots of beans all fresh and ready to go. Aside from beans and rice I would also serve sopes, tortas, and gorditas. My mom makes the best gorditas in the world (I bet that's something everyone says about their parents cooking). I would stuff them with chicharon softened up in green or red salsa, mole made with chocolate (sounds gross but it's really delicious), and even potatoes with tomato slices and onions. I would also serve green and red enchiladas, tacos served with shredded lettuce, onions, tomato and sour cream. Anything and everything my mom made me I would make my customers. For dessert I would have arroz con leche, because its my favorite along with strawberries and cream. I would serve all sorts of natural drinks like homemade watermelon juice and melon juice. On cold nights I would make some chamuprrado or hot chocolate and canela. I would park my fine establishment in a very populated area, perhaps around a park on in a shopping district if I could get permission. I would want to be somewhere I know there are a lot of hungry people waiting to eat some delicious food!
If I were to open a food truck I would probably open one that makes Italian food on the go. Since I do not have a specific cultural background, rather I’m pretty much everything white, I have really become fond of the taste of Italian food. My truck would serve all the traditional Italian cuisine such as spaghetti and meatballs, pizza, and fettuccini alfredo with a modern American twist. Bread is also another love of mine in which I would have multiple bread makers within my truck to have fresh bread baking throughout the day. The sweet aroma of fresh Italian bread is what I would use to entice my customer to come to my truck. In order to keep open throughout the whole year I would tailor my menu according to the time of season. For example I would have some form of gelato maker in my food truck to give my customers a little taste of Italian dessert during those hot summer days. My truck would be set up around the downtown area in order to capture the working community on their lunch breaks or just the evening shoppers enjoying their day downtown. Since my restaurant is portable I may move it to different areas throughout the day and even use it for catering events that may want a simple but delicious way to feed their guests. The reading also suggested that farmers markets were a place in which you could find their taco truck. This is also a very good idea and I would also take my Italian truck to various farmers markets to gain new customers.
If I were to open a food truck in good ol’ Bakersfield, CA I would deviate away from the norm carnivore way of life. I would open up a food truck that focused on the diversity of vegetarian cuisine. I’d introduce Middle Eastern goods such as hummus to the menu and Indian curry. My food truck would be named ‘’Bakersfield’s International Cuisine’’ because I would provide healthy dishes from the diversity of the inhabitants of Bakersfield. I’d shy away from Mexican food, due to the high competition and ubiquitous-ness of Latin America food in California. I’d sell at college campuses, gyms, and downtown Bakersfield. If my business really started to pick up I would open my own vegetarian restaurant in Bakersfield and make that the go-to trend in instead of boring old Subway.
If I were to open up a food truck I would serve barbecue and it would be in the town I live in which is Delano. I have seen trucks that have a hitch on the back of them in which people have attached their barbecue grills and that is how I would make the barbecue to go possible. I would choose to have a barbecue truck because I for starters love barbecue; furthermore, my family and I barbecue almost every weekend. I think that it would bring a new type of food to the town I live in because it is mainly a Mexican and Filipino town. There are so many Mexican restaurants in Delano that I believe my barbecue truck would definitely take off. To ensure people know about my barbecue truck, I would want to be located somewhere on Cecil or High street. I say either of those streets because they are probably the busiest streets in Delano and everybody would surely be able to see my truck and stop by.
I do not personally know how to barbecue, however my boyfriend is the best at barbecuing in my opinion so he would be my business partner. A lot of people have the same opinion as mine for the fact that he has barbecued for many of his coworkers, family, and friends by request of them. I found that this question was interesting to answer because my boyfriend and I have actually talked about opening a barbecue truck, and here I’m being asked what kind of food truck I would open.
I would serve barbecued chicken, ribs, hot links, hamburgers and tri tip as the main dishes. Then each main dish would come with a side which the customer could choose from, and those would be potato salad, chili beans, or French fries. To make the barbecue truck a little more unique I would like to serve not only soda, but kool-aid. I have never been to a restaurant or have heard of a restaurant that has served kool-aid before. I know it sounds weird however I really like kool-aid and I know a lot of people who like it also, which gave me the idea that other people would as well. I would want the customers to feel as though they were eating old fashion homemade barbecue that you see people eating in the summer time.
My food truck would be middle-eastern fare, and would be called Sahtain (the Arabic translation of Bon Appetit). I would definitely need to enlist the help of my mother in law. She is a fabulous cook and keeps all of her recipes in her head (a pinch of this, a dash of that). Our menu would include a wide variety of middle eastern foods such as hummus, tabouleh, dolmas, pita sandwiches, and baklava. I would try to target working professionals so I would take the truck to large business complexes during the busy lunchtime hours. Downtown would be an ideal location. Then in the afternoon and evening hours, I would try to go to a well populated shopping center or possibly somewhere like Riverwalk park.
I would first start with location. Location is key. I want to live in Portland, Oregon and I have wanted to live there for a very long time now.
I do know about Portland's food culture and it is amazing. I go to Portland almost every summer and I try new things every time.
Portland is full of creativity and passion. This city is highly environmentally aware and are all about buying locally and serving locally grown ingredients. If you have a vision, this would be a city to consider, and there is so much opportunity. Have you hear of Voodoo Donut's? Maple Bacon Bars, Captain my Crunch, Dirt Doughnut(vanilla frosting and Oreo cookies), Mango Tango (mango jelly filling), Memphis Mafia (banana chunks, cinnamon, chocolate frosting, peanut butter, and chocolate chips), and the list goes on and on!
Portland even has what is called a cart culture. You can find food carts scattered across Portland or downtown there is a collection of food carts. You can find just about any type of food(vegetarian, Cajun/creole, Vietnamese, Barbecue, Indian, etc.)
Now what would I serve? How can I possibly choose? If you were to ask me what I wanted to eat for lunch or dinner, I would tell you that I do not know or that you would have to choose because I cannot decide. I would hate to just have a certain type of food.
I would have to choose some of this, some of that. That would also be the name of my food cart; Some of This, Some of That. I do not want to be limited, so I would like my cart to have a variety of flavors to choose from. I would have vegetarian meals, kid friendly meals, barbeque, Mexican, etc. I would even like the cooks to experiment and, if the dish turns out good, make it part of our menu. I would want to participate in Portland's urgency to buy and sell local foods and try to have seasonal dishes as well.
You cannot as this girl to choose a certain type of food, sorry.
I am a taco truck kind of girl. In fact I would say that stopping at the taco truck is one of my biggest weaknesses. I love carne Asada tacos with a nice coke. I think that if I were to ever open up a food truck it would have to be a taco truck. This is because if is something I really enjoy and because I think I could make a nice business with one. I would have my truck be available for catering, but I think I would station the truck in Lamont. I work out in Lamont doing payroll, and the amount of people who drive through and grab a "quick bite to eat" from the surrounding farm areas is phenomenal. A good taco truck in this are would make a good business and of course I would enjoy doing it.
How exciting is it to start a business in the food industry. If I could open up a food truck there’s no doubt that it would choose to cook Mexican food. I was raised eating and cooking Mexican food and I feel that’s my sepcialty. The types of dishes I would serve would be of course tacos, burritos, gorditas, quesadillas, carnitas, menudo, birria, chile verde, and tortas. I would also make it a special everyday. For instance Mondays would be dedicated to tortas with any type of meat like carne asada, lengua (tongue), carnitas, chile verde, and etc. I would make Tuesday’s taco Tuesday with the same rules about the type of carne. Wednesday would be burrito day, and Thursday would be gorditas. And Friday would be birria day with a side or rice, beans, salad and a drink. Saturday would be plate of carnitas with rice, beans, and salad. Sunday would be dedicated to mainly menudo and chilaquiles for breakfast till 11 a.m. with buy first plate regular price get second for half. Any meals would be available all through the week except menudo. I would include different types of drinks like horchata, Jamaica, tamarindo, and sodas. I would have this truck operating 7 days a week from 6 a.m. to 11 p.m. I would enjoy this venture because I love to cook. The location I would choose to have my meals on wheels would be on Ming Ave. in Bakersfield by the Valley Plaza Mall or in Delano down High St. and Cecil ave. I would want the business to have much success and locate it where there is a lot of traffic. I still do not have the perfect name for my food truck but,i would call it Little Mexico.
Oh how delicious my families taco truck would be. The menu would be very simple: tacos (soft or hard), burritos, quesadilla, nachos, rice, and beans. The choice of meats would be: carnitas, pollo, asada, beef tongue (my favorite), cabeza, and tripas. I would make sure we used El Mexicano products for cheese and sour cream; queso fresco is heavenly! On the weekends we would serve chorizo and pozole. This might be pushing it, but I would want all of the corn and flour tortillas homemade, nothing beats homemade tortillas. And I cannot forget my mom red salsa from scratch, along with my green salsa. For dessert keep it simple as well; ice-cream (cones and shakes), root beer freeze, arroz con leche, and slices of tres leche cake. Drinks would be Coke products, but of course aguas frescas would be included; cannot forget the horchata. I think I would check out Downtown on Friday, Saturday because we all know drinking and eating tacos is superb. I would look up concerts at the Rabobank, and park my truck outside, so the hungry concert goers could devour the food. The Swapmeet at the Kern County fair would be good; the Fair Grounds would even be better after a Mexican Dance.
I have notice the increase of food trucks in cities. McFarland being a small town has one. I think food trucks have some of the best food in town. I’m not a great cook, but if I owned a food truck it would serve Mexican food. I don’t think I have eaten from a food truck that serves any other type of food. How great the food served will determine the success of the business. My menu will consist of simple easy to make food. It will include carne asada and chicken tacos, enchiladas, and my favorite chilaquiles. Each plate will include rice, beans or a salad. By using the ingredients from the main course meals, I am able to make custom request, such as, quesadillas and burritos. I would offer two types of salsa green and red one. My mom is famous for her green salsa. For drinks, I will offer sodas, water, and my mom’s best drinks, agua de Jamaica and de Horchata. Another important factor to make a successful food truck is the location. I have seen most food trucks parked by local gas stations or small grocery stores. I might park close to a high school during lunch hour. They might be limited on cash and would want something cheap and fast. During the evenings, I would park close to a grocery store because after work most people go grocery shopping for what they will make for dinner. It would be easy for them to order their dinner.
I've always been an incredible fan of food trucks and love the attitude and culture it brings to a city. Back in Los Angeles, there were so many applications and fliers that would flood the streets as a form of advertisement before the next food truck would arrive. It interested many people because everyone wanted to know what the next captivating cuisine would stop by in town would be. If I had the opportunity to open my very own food truck I would definitely be cooking an Asian cuisine. It’d be a close tie if not combination between Thai and Vietnamese dishes. I grew up loving to eat all types of spices from fish sauce to shrimp paste. These two parts of the world changed my eating experience growing up, and I’d love to share that experience with others. Being able to create a fusion of these two interesting cultures through cuisine would be ideal for my food truck.
In terms of location, I’d probably like to be a traveling food truck. Like I said growing up in Los Angeles I was able to experience many different types of food trucks because they were only in town for a short while. This way I would always be able to share the dishes I’d create with people from all parts of the United States. Also, I would want to travel with other food trucks (just as I did from back home) so that it could be an event for the communities we’d be visiting. This way, locals could enjoy my food truck as well as try other types of food that may not be normally available in that particular city.
Opening a restaurant was one of the greatest ideas created, opening a moving restaurant if a better idea. A restaurant is a good place to enjoy a good meal when you don’t feel like eating at home. It’s always a good idea to go out to enjoy different types of food that people make. Even if you don’t feel like going out to a restaurant now there’s food trucks driving around and selling different styles of food. If I had a chance to open my own food truck I would sell sea food. I love the taste and smell of sea food. I would serve octopus, sushi, fish and shrimp I would also make up my own plates. Having a food truck is a really good idea because you get to drive your business wherever you want too. I would definitely set up my food truck in all the schools, jobs and the mall because there are a lot of hungry people. I wouldn’t doubt that I’ll be a great business owner. I enjoy selling so I wouldn’t mind running my own food truck. Running my own truck would be a new experience to me because I don’t know how to cook but I would sure do my very best to learn everything that there is to make the tastiest food there is in town. I am sure that I would be a very successful woman because I would make sure I have affordable prices for a good quality of food.
I am not the best cook in the world, and while I love eating food, I don't necessarily think that I would be the best person in the world to be opening a typical food truck. I do however love to bake. Cakes and cupcakes, and sometimes cookies, are my passion! I love to try new recipes and make my own frostings, and I also love making them look pretty. That's right, they have to look pretty. I love seeing the look on other people's faces when I present them with something that I've baked that looks really well put together... and it's even better when their face lights up after tasting it! That last part isn't always the case, but I'm working towards it! Because of this deep enjoyment I have in baking, I would love to open a baking truck as opposed to the traditional "food truck." Is that even possible? I'm really not sure! But if it were, that's what I would choose to do. I wouldn't have a menu that you could pick and choose what you wanted, you would simply have a choice of whatever I felt like making that day. Some people may see this as a negative idea, but to me it's like an adventure. It would be a surprise everyday! Not just for the consumer, but for myself as well. In doing it this way, I could tweak recipes and experiment with the cakes and cupcakes as I pleased. I unfortunately would not be able to open this cupcake/cake truck in Bakersfield as I don't really think that there is a market for it. I believe that I would need to open in somewhere that a lot of people like to gather and walk around. For this reason, and because I love the town, I would ideally open the truck in the downtown area of San Luis Obispo. This place is always bustling with people shopping, or strolling through the street fair, or with college students riding their bikes about. I think that it would be perfect for a truck like this. It would be a nice pace, not too slow and not too fast, and would, in my opinion, be a charming touch to the little town. I would make prices very affordable and would take special requests or ideas for new recipes. I would probably do some sort of fun giveaway for the most popular new recipe that someone suggested, or just pick a random number and give free cupcakes to that number customer that day. I like to think that it would just be a cute, fun, laid-back cupcake truck that became one of those "must visit" places you hear about when you're new to a town.
The sight of food can make an empty stomach rumble, the smell of food can make a mouth watery, and the taste of food can make a tongue burst! I want my food truck to emit an aroma that would be irresistible, I want the taste of my food to be remarkable, and I want the sight of my food to unforgettable. To achieve this, I want my food truck to consist of Greek food. This does not only pertain to fact that I am Greek, but the fact that there are not many places that serve Greek food (or tasteful Greek food). My Greek food truck would serve Gyros, which are pitas filled with the choice of chicken, beef or lamb, topped with lettuce, tomatoes, olives, and a cucumber yogurt sauce called tzatziki sauce. I would also serve lamb souvlakis, marinated in olive oil and lemon, cooked to perfection, and served with rice pilaf and a greek salad. Spanakopitas that are stuffed with spinach and feta cheese, wrapped in phyllo dough would definitely satisfy a hunger belly! And lastly, to top it off, I would serve baklava and greek butter cookies in favor of those who have a sugar tooth (like I do!). Business locations would be a great setting for my truck, due to the fact it would be convenient during the lunch rush hour. I would be mobile, so no matter what I would always be around people and people would always be around me!
As stated in the above comment, the sight and smell of food can make everyone, hungry or not, crave for some. That's just how it is. I know every single time I come across a Mexican restaurant or when I even smell the sweet scent that radiates from tacos, burritos, quesadilla and everything else my stomach starts groaning and moaning for it. So if I can to choose the kind of food I will sell in my food truck, if its not already obvious, it would be Mexican food: The foods will include tacos (beef, chicken, pork, fish)topped with tomatoes, spiced onions, cilantro, lettuces and on top will be the house special hot sauce, which cannot be found anywhere. There will also be burritos of all kinds: beef, chicken, pork which will include rice beans and cheese. The burritos will be made according to what the customer wants. I will also make available combination plates if the customer prefers to not have his/her food items wrapped up in a tortilla. Every order a customer makes will be made to perfection! I would station my food truck in downtown Los Angeles because there are always be people there and I know for sure that I will have great business and customers. Although I am not a cook or even close to being one, if i was given a food truck I will hire the best authentic Mexican cooks to make my business flourish.
If I were to open a food truck I would open a taco truck, simple because I love tacos and because I am Mexican and that’s something that I feel confident in making. I would, however not limit my taco trucks to only tacos. In my taco truck I would sell tacos, tortas, burritos, nachos, and quesadillas. I would love to have homemade flour and corn tortillas as well as other ingredients to make authentic tacos. The meat choices that I would have would be asada, alpastor, birria, cabeza(head), and lengua(tongue). Those are the choices I grew up with and learned to love because my favorite taco place serve these options. The perfect location in my mind for its location is CSUB. I think this would be a perfect location because there aren't many options outside the runner café and Togo’s on campus, I think a taco truck would be something different that students, faculty, and staff could enjoy. I know that some of the clubs on campus have taco sells to help fund-raise but I would work out that my taco truck would work with the clubs and find a way to collaborate with them in order to avoid any issues. Since it is a meal on wheels I would venture outside of CSUB and maybe somewhere like the mall on the weekends. I would also name my taco truck, “I do wana Taco about it!”, and while the name is not perfect it would be something along those lines.
I just realized your in my class and that we came up with the same idea and location. -_- On that note great minds think alike. I agree, We need a taco truck on campus and it will help students and faculty a lot. I believe it will be a successful restaurant because prices would be affordable compared to the food in cafe and the roost. Lastly I want to say that I love the name you came up with, its funny and catchy. If you ever get serious about this Taco truck business you better text me because Im for it . =)
Thing about having a food truck is that you do not want to do what everyone else is doing. A developer dares to be different in hopes of developing a new tantalizing taste to excite the patrons’ taste buds. With that being said I would not only have a dessert food truck but a dessert specific truck. Cheesecakes, you cannot go wrong with cheesecakes. My food truck will have refreshing colors and music playing to enhance the experience. I believe that there should be more to just walking up to a big silver truck. There should be music playing to keep the patrons waiting. Most restaurants try to create an ambience that the consumers feel comfortable and relaxed, so why can’t a food truck try in its best capacity to create an environment where consumers are at ease. My truck will be the host to many different varieties of cheesecakes. Cheesecakes and cheesecake pies are of course the staple of the truck but the truck will house wines as well. There are certain desserts that are paired well with wines and cheesecakes are one of those desserts. There will be small offerings of regular cupcakes for children, juices, and sodas. All in all cheesecakes and wine will be what most will come for. I believe that it would be a new dessert fad in Bakersfield because there aren’t any places in town where you can enjoy a fantastic cheesecake. Many restaurants have a tried to have a take on cheesecake but there is no place such as the Cheesecake Factory that specializes in perfecting the cheesecake dessert. My food truck will be something new to the town and no matter where I decided to set up my truck people will flock because of lack of availability for my product.
If I were going to open up a taco truck, I would choose to sell Mexican food. I like Mexican food very much and I think its also very well liked by others. Since most food trucks sell Mexican food it would be an easy and definite hit with people. My taco truck would sell tacos, burritos, tortas, and quesadillas. My customers would have their choice of meat with these items. They would also have their choice of ingredients and sides to go with their tacos and burritos. Aside from that I would also like to have other special dishes that people don’t have everyday. These would include menudo, mole, enchiladas, nachos and tamales. The drink options would be different types of aguas frescas. I’d also like to have coffee and tea for the early risers who have to work early in the morning. I would also like to serve smoothies, because they are very tasty and popular. For those people who have a sweet tooth like me I’d like to have many different dessert options. I would have a variety of cookies and cupcakes and cakes. For those who would rather eat something healthier I would have different types of fruit. As for location, I think it would be best to try out different places before settling on one. It could even be convenient to be at different places through out the week. However, if I had to pick one definite place it would probably be in a city that gets a lot of tourist like San Francisco. This place would be ideal because it is very busy and gets a lot of visitors daily.
I would have a Mexican style food truck. I would sell tacos, tortas, enchiladas, taquitos, pozole, mole, and tostadas. I think staying here in Bakersfield, Ca. would be a great start for my business and we are in desperate need for authentic Mexican food. Some restaurants do try but they don’t really resemble México’s cuisine. I would try to make it as affordable to start with and gradually increase the price reasonably to something they will gladly pay for my food. I think it’s important to treat customers good and give them prices they can afford; also I think building up a cliental is really important for a business. If you provide a delicious food and build up cliental, I strongly believe they will continue to eat at your truck even with a price increase because they will know it’s worth it. Once a business is established, though, they have to make sure to keep up with the good quality as well as reasonable prices in order to not lose cliental. My mom can cook the food as well as I she is my teacher after all. I know she’s my mom and I’m biased but she’s a really delicious cook. I would also add to my menu carne asada and chilaquiles, I cannot believe I almost forgot.
The first thing that came into my mind when reading these questions was CSUB. First of all you do not see many taco trucks in Bakersfield especially on the West side near Ming, Stockdale, and in the Rosedale area. There is a major difference between Bakersfield and my hometown, Lamont Ca, where we have a taco trucks in ever corner of a street. If I had the opportunity to open up my own Taco truck I would locate it inside CSU Bakersfield and would serve Mexican food. I believe my restaurant would be a big success because I would have affordable prices and most importantly delicious foods on my menu. Many students have difficulties paying for tuition and therefore can not afford the expensive meals sold on campus; this is why I believe having a taco truck on campus would not only help my business but would help students as well. I would make sure to carry on my mexican recipe traditions and be known for the best Mexican chilaquiles in town. By having my taco truck located on campus, students will have a larger variety of food choices that can fit their budgets that will bring new types of dishes for students, staff, and faculty to enjoy. I am sure that my taco truck would succeed and make many happy.
Well, it's not fair for me because I read the entries before I began to type my response, and I am going to steal someones idea. I'm actually going to steal Marisol Rios' idea. I'm from Delano, so Taco Trucks aren't on every corner, but they are on a certain street called "county line" where there are probably 3 trucks on that street which stretches for a couple of miles. So, the trucks aren't really that close to each other. My point is the same as hers, Bakersfield and especially CSUB, could benefit from some form of Taco Truck. Now if I can do my own taco truck, my location choice would be CSUB, but my choice of food would be quick delicious mexican dishes. My menu would include simple tacos, tortas, and quesadillas. All these dishes are delicious and very easy and quick to make. Which I would think is the perfect college food and students would take full advantage of.
If I were to open a food truck it would have to hit the spot and have a really unique taste. It would also be fairly priced and of top quality ingredients. I think it would have to have some really great grass-fed burgers that you can dress however you'd like and include different types of buns. An alternate to the bun would be a tortilla wrap (like Eureka Burger) because it's healthier and just as delicious. Also, I would like to include a chipotle style burrito in the menu where you can mix all types of ingredients. You can also have smaller dishes like fries, sweet potato fries, tacos, and chicken wings. It's basically heaven on wheels. Though it's a small truck, you would be able to get the best of the Mexican and American food culture at an affordable price. I would name it Meat Shack because you would be able to satisfy your carnivorous cravings and it would be located in downtown Bakersfield open to 2 am! This would attract all types of crowds from the night-junkies to the business professionals.
Although I am anything but a chef and can count the number of times I have made a proper meal on both of my hands, I have always thought about what it would be like to run some time of restaurant. Having said that, it is safe to say that I certainly lack cooking experience and if I were to open a food truck of some sort it would have to be something simple, something I am familiar with, and yet something that I could get creative with at the same time. That is why I think hot dogs would be a great specialty if I were to have a food truck. Although this may seem like a very ordinary idea, I would turn this simple food into a unique culinary experience, adding ingredients that have never been added to hot dogs before. A perfect location for such a hot dog truck would be in the middle of a densely populated area, especially during lunchtime. For example, if I were to open it in Bakersfield I would try to park in the middle of the BC or CSUB campus and serve students a quick yet delicious hot dog in between their classes.
The “food truck phenomena” is one that has intrigued me as of late. Having read numerous articles regarding this movement, and watching television shows based on the trend, I really enjoyed this article, and thinking about what kind of food truck I would open if given the opportunity.
ReplyDeleteWhen it comes to food, I think simplicity is far too often overlooked, but is the key to a successful restaurant venture. You should do a few things well, rather than many things mediocre. Following that, if I were to open a food truck, my fares would be limited to grilled cheese. Of course at first this sounds ridiculously simple and shortsighted, I can assure you that the grilled cheese sandwich is as rich in possibilities as it is in melted, gooey, goodness. Gone are the times of a grilled cheese being confined to a couple slices of gummy white bread slathered in margarine (shudder) and enveloping a rubbery slice of “cheese” whose expiration date might coincide with the advent of flying cars. My food truck would push the envelope on what we think a grilled cheese sandwich can be. Combinations like blue cheese and avocado on garlic rosemary bread would have the hungry lining up in droves. Havarti and pickled onions oozing from two slices of freshly baked sourdough bread would ensure my patrons addiction.
The location of my gourmet grilled cheese food truck would be just as important as the food itself. I think a juxtaposition of simple food with a complex environment would further intrigue patrons. The Financial District of Manhattan, or the upscale enclave of Magnolia Park in Los Angeles would be a perfect venue.
Yum! Can I have one please! :)
DeleteIf I were to open a food truck I would sell exactly what our reading said. The only food I know how to make is Mexican food. To me, that's the only food the fully feeds me and satisfy my definition of food. I have found myself many times forget that I ate or not count a meal if it doesn't contain meat ir chicken. Therefore; my food truck would be full of 4 menu items, 3 deserts, and 3types of drinks. As my main food dish I would sell tacos de carne Asada, al pastor, or lengua, borritos de carne Asada, al pastor, or lengua that include beans and rice. I would also sell menudo, and last enchiladas stuffed with either chicken or mashed potatoe. For desert i would sell flan, cocadas, or dulce de leche. Of course, course a my drinks i would have aguas frescas including horchata and tamarindo, jaritos of all flavors, or Coca Cola in a glass bottle. I would place my stand near a small store or market. I would also consider placing it near a beach in California because of the amount of people familiar with the food.
ReplyDeleteWhile I lack the experience and skill to do just to delicious ethnic foods like the mouth watering Mexican dishes described in the reading, I think that the modern lunch landscape has plenty of room for tasty, healthy food.
ReplyDeleteMy truck would visit office parks and other highly developed commercial areas. It would cater to urban professionals who want fast food with dense nutritional value. Warm, steel cut oats with fresh berries or cinnamon and nuts with vanilla. Tuna in a mustard sauce with whole grain crackers or bread. A veggie box, with celery and almond butter, baby carrots, kale chips, and whatever else is seasonal. Simple, easy to eat, and complete whole foods without over processing or unhealthy preparation.
Drinks would be key as well. If a hungry, overworked business owner can only get out of his office for a few minutes because of an overly busy week. she can run out to my truck for a shake or smoothie, full of fiber and essential nutrition. No sugary bases full of high fructose corn syrup here! Fruit smoothies are just fruit, juices, and add-ins like cottage cheese or nut butters or flax seeds. A sweet tooth can be satisfied naturally with a chocolate shake made with raw cocoa powder, bananas, and peanut butter in milk.
A healthy mix of varied food will be available. Good for you, fast, and tasty.
Have you ever been to Lassen's Health Food Store in Bakersfield,CA
Deleteit's on the stockdale hwy strip your "place" kinda sounds just like it
http://www.lassens.com/PDFDocs/7/79321be6ad024998a105a5992ad37ffa.PDF?storeID=V92HGBD7X6SR2LR60G03N0ET9MR4BDF3
If I were to open a food truck I think I would serve Mexican food. I know it's cliche and that it goes along with what the article was about, but I seriously love Mexican food. I grew up with it and I remember the joy I got out of eating the many dishes my mom often made for me. In my food truck I would definitely the classic beans and rice. I believe you can't have a Mexican food truck without beans and rice. The beans wouldn't be canned beans either. Everyday I would make sure I had pots upon pots of beans all fresh and ready to go. Aside from beans and rice I would also serve sopes, tortas, and gorditas. My mom makes the best gorditas in the world (I bet that's something everyone says about their parents cooking). I would stuff them with chicharon softened up in green or red salsa, mole made with chocolate (sounds gross but it's really delicious), and even potatoes with tomato slices and onions. I would also serve green and red enchiladas, tacos served with shredded lettuce, onions, tomato and sour cream. Anything and everything my mom made me I would make my customers. For dessert I would have arroz con leche, because its my favorite along with strawberries and cream. I would serve all sorts of natural drinks like homemade watermelon juice and melon juice. On cold nights I would make some chamuprrado or hot chocolate and canela. I would park my fine establishment in a very populated area, perhaps around a park on in a shopping district if I could get permission. I would want to be somewhere I know there are a lot of hungry people waiting to eat some delicious food!
ReplyDeleteIf I were to open a food truck I would probably open one that makes Italian food on the go. Since I do not have a specific cultural background, rather I’m pretty much everything white, I have really become fond of the taste of Italian food. My truck would serve all the traditional Italian cuisine such as spaghetti and meatballs, pizza, and fettuccini alfredo with a modern American twist. Bread is also another love of mine in which I would have multiple bread makers within my truck to have fresh bread baking throughout the day. The sweet aroma of fresh Italian bread is what I would use to entice my customer to come to my truck. In order to keep open throughout the whole year I would tailor my menu according to the time of season. For example I would have some form of gelato maker in my food truck to give my customers a little taste of Italian dessert during those hot summer days. My truck would be set up around the downtown area in order to capture the working community on their lunch breaks or just the evening shoppers enjoying their day downtown. Since my restaurant is portable I may move it to different areas throughout the day and even use it for catering events that may want a simple but delicious way to feed their guests. The reading also suggested that farmers markets were a place in which you could find their taco truck. This is also a very good idea and I would also take my Italian truck to various farmers markets to gain new customers.
ReplyDeleteIf I were to open a food truck in good ol’ Bakersfield, CA I would deviate away from the norm carnivore way of life. I would open up a food truck that focused on the diversity of vegetarian cuisine. I’d introduce Middle Eastern goods such as hummus to the menu and Indian curry. My food truck would be named ‘’Bakersfield’s International Cuisine’’ because I would provide healthy dishes from the diversity of the inhabitants of Bakersfield. I’d shy away from Mexican food, due to the high competition and ubiquitous-ness of Latin America food in California. I’d sell at college campuses, gyms, and downtown Bakersfield. If my business really started to pick up I would open my own vegetarian restaurant in Bakersfield and make that the go-to trend in instead of boring old Subway.
ReplyDeleteIf I were to open up a food truck I would serve barbecue and it would be in the town I live in which is Delano. I have seen trucks that have a hitch on the back of them in which people have attached their barbecue grills and that is how I would make the barbecue to go possible. I would choose to have a barbecue truck because I for starters love barbecue; furthermore, my family and I barbecue almost every weekend. I think that it would bring a new type of food to the town I live in because it is mainly a Mexican and Filipino town. There are so many Mexican restaurants in Delano that I believe my barbecue truck would definitely take off. To ensure people know about my barbecue truck, I would want to be located somewhere on Cecil or High street. I say either of those streets because they are probably the busiest streets in Delano and everybody would surely be able to see my truck and stop by.
ReplyDeleteI do not personally know how to barbecue, however my boyfriend is the best at barbecuing in my opinion so he would be my business partner. A lot of people have the same opinion as mine for the fact that he has barbecued for many of his coworkers, family, and friends by request of them. I found that this question was interesting to answer because my boyfriend and I have actually talked about opening a barbecue truck, and here I’m being asked what kind of food truck I would open.
I would serve barbecued chicken, ribs, hot links, hamburgers and tri tip as the main dishes. Then each main dish would come with a side which the customer could choose from, and those would be potato salad, chili beans, or French fries. To make the barbecue truck a little more unique I would like to serve not only soda, but kool-aid. I have never been to a restaurant or have heard of a restaurant that has served kool-aid before. I know it sounds weird however I really like kool-aid and I know a lot of people who like it also, which gave me the idea that other people would as well. I would want the customers to feel as though they were eating old fashion homemade barbecue that you see people eating in the summer time.
My food truck would be middle-eastern fare, and would be called Sahtain (the Arabic translation of Bon Appetit). I would definitely need to enlist the help of my mother in law. She is a fabulous cook and keeps all of her recipes in her head (a pinch of this, a dash of that). Our menu would include a wide variety of middle eastern foods such as hummus, tabouleh, dolmas, pita sandwiches, and baklava. I would try to target working professionals so I would take the truck to large business complexes during the busy lunchtime hours. Downtown would be an ideal location. Then in the afternoon and evening hours, I would try to go to a well populated shopping center or possibly somewhere like Riverwalk park.
ReplyDeleteI would first start with location. Location is key. I want to live in Portland, Oregon and I have wanted to live there for a very long time now.
ReplyDeleteI do know about Portland's food culture and it is amazing. I go to Portland almost every summer and I try new things every time.
Portland is full of creativity and passion. This city is highly environmentally aware and are all about buying locally and serving locally grown ingredients. If you have a vision, this would be a city to consider, and there is so much opportunity.
Have you hear of Voodoo Donut's? Maple Bacon Bars, Captain my Crunch, Dirt Doughnut(vanilla frosting and Oreo cookies), Mango Tango (mango jelly filling), Memphis Mafia (banana chunks, cinnamon, chocolate frosting, peanut butter, and chocolate chips), and the list goes on and on!
Portland even has what is called a cart culture. You can find food carts scattered across Portland or downtown there is a collection of food carts. You can find just about any type of food(vegetarian, Cajun/creole, Vietnamese, Barbecue, Indian, etc.)
Now what would I serve? How can I possibly choose?
If you were to ask me what I wanted to eat for lunch or dinner, I would tell you that I do not know or that you would have to choose because I cannot decide. I would hate to just have a certain type of food.
I would have to choose some of this, some of that.
That would also be the name of my food cart; Some of This, Some of That. I do not want to be limited, so I would like my cart to have a variety of flavors to choose from. I would have vegetarian meals, kid friendly meals, barbeque, Mexican, etc. I would even like the cooks to experiment and, if the dish turns out good, make it part of our menu. I would want to participate in Portland's urgency to buy and sell local foods and try to have seasonal dishes as well.
You cannot as this girl to choose a certain type of food, sorry.
I am a taco truck kind of girl. In fact I would say that stopping at the taco truck is one of my biggest weaknesses. I love carne Asada tacos with a nice coke. I think that if I were to ever open up a food truck it would have to be a taco truck. This is because if is something I really enjoy and because I think I could make a nice business with one. I would have my truck be available for catering, but I think I would station the truck in Lamont. I work out in Lamont doing payroll, and the amount of people who drive through and grab a "quick bite to eat" from the surrounding farm areas is phenomenal. A good taco truck in this are would make a good business and of course I would enjoy doing it.
ReplyDeleteHow exciting is it to start a business in the food industry. If I could open up a food truck there’s no doubt that it would choose to cook Mexican food. I was raised eating and cooking Mexican food and I feel that’s my sepcialty. The types of dishes I would serve would be of course tacos, burritos, gorditas, quesadillas, carnitas, menudo, birria, chile verde, and tortas. I would also make it a special everyday. For instance Mondays would be dedicated to tortas with any type of meat like carne asada, lengua (tongue), carnitas, chile verde, and etc. I would make Tuesday’s taco Tuesday with the same rules about the type of carne. Wednesday would be burrito day, and Thursday would be gorditas. And Friday would be birria day with a side or rice, beans, salad and a drink. Saturday would be plate of carnitas with rice, beans, and salad. Sunday would be dedicated to mainly menudo and chilaquiles for breakfast till 11 a.m. with buy first plate regular price get second for half. Any meals would be available all through the week except menudo. I would include different types of drinks like horchata, Jamaica, tamarindo, and sodas. I would have this truck operating 7 days a week from 6 a.m. to 11 p.m. I would enjoy this venture because I love to cook. The location I would choose to have my meals on wheels would be on Ming Ave. in Bakersfield by the Valley Plaza Mall or in Delano down High St. and Cecil ave. I would want the business to have much success and locate it where there is a lot of traffic. I still do not have the perfect name for my food truck but,i would call it Little Mexico.
ReplyDeleteOh how delicious my families taco truck would be. The menu would be very simple: tacos (soft or hard), burritos, quesadilla, nachos, rice, and beans. The choice of meats would be: carnitas, pollo, asada, beef tongue (my favorite), cabeza, and tripas. I would make sure we used El Mexicano products for cheese and sour cream; queso fresco is heavenly! On the weekends we would serve chorizo and pozole. This might be pushing it, but I would want all of the corn and flour tortillas homemade, nothing beats homemade tortillas. And I cannot forget my mom red salsa from scratch, along with my green salsa.
ReplyDeleteFor dessert keep it simple as well; ice-cream (cones and shakes), root beer freeze, arroz con leche, and slices of tres leche cake.
Drinks would be Coke products, but of course aguas frescas would be included; cannot forget the horchata.
I think I would check out Downtown on Friday, Saturday because we all know drinking and eating tacos is superb. I would look up concerts at the Rabobank, and park my truck outside, so the hungry concert goers could devour the food. The Swapmeet at the Kern County fair would be good; the Fair Grounds would even be better after a Mexican Dance.
I have notice the increase of food trucks in cities. McFarland being a small town has one. I think food trucks have some of the best food in town. I’m not a great cook, but if I owned a food truck it would serve Mexican food. I don’t think I have eaten from a food truck that serves any other type of food. How great the food served will determine the success of the business. My menu will consist of simple easy to make food. It will include carne asada and chicken tacos, enchiladas, and my favorite chilaquiles. Each plate will include rice, beans or a salad. By using the ingredients from the main course meals, I am able to make custom request, such as, quesadillas and burritos. I would offer two types of salsa green and red one. My mom is famous for her green salsa. For drinks, I will offer sodas, water, and my mom’s best drinks, agua de Jamaica and de Horchata.
ReplyDeleteAnother important factor to make a successful food truck is the location. I have seen most food trucks parked by local gas stations or small grocery stores. I might park close to a high school during lunch hour. They might be limited on cash and would want something cheap and fast. During the evenings, I would park close to a grocery store because after work most people go grocery shopping for what they will make for dinner. It would be easy for them to order their dinner.
I've always been an incredible fan of food trucks and love the attitude and culture it brings to a city. Back in Los Angeles, there were so many applications and fliers that would flood the streets as a form of advertisement before the next food truck would arrive. It interested many people because everyone wanted to know what the next captivating cuisine would stop by in town would be. If I had the opportunity to open my very own food truck I would definitely be cooking an Asian cuisine. It’d be a close tie if not combination between Thai and Vietnamese dishes. I grew up loving to eat all types of spices from fish sauce to shrimp paste. These two parts of the world changed my eating experience growing up, and I’d love to share that experience with others. Being able to create a fusion of these two interesting cultures through cuisine would be ideal for my food truck.
ReplyDeleteIn terms of location, I’d probably like to be a traveling food truck. Like I said growing up in Los Angeles I was able to experience many different types of food trucks because they were only in town for a short while. This way I would always be able to share the dishes I’d create with people from all parts of the United States. Also, I would want to travel with other food trucks (just as I did from back home) so that it could be an event for the communities we’d be visiting. This way, locals could enjoy my food truck as well as try other types of food that may not be normally available in that particular city.
Opening a restaurant was one of the greatest ideas created, opening a moving restaurant if a better idea. A restaurant is a good place to enjoy a good meal when you don’t feel like eating at home. It’s always a good idea to go out to enjoy different types of food that people make. Even if you don’t feel like going out to a restaurant now there’s food trucks driving around and selling different styles of food. If I had a chance to open my own food truck I would sell sea food. I love the taste and smell of sea food. I would serve octopus, sushi, fish and shrimp I would also make up my own plates. Having a food truck is a really good idea because you get to drive your business wherever you want too. I would definitely set up my food truck in all the schools, jobs and the mall because there are a lot of hungry people. I wouldn’t doubt that I’ll be a great business owner. I enjoy selling so I wouldn’t mind running my own food truck. Running my own truck would be a new experience to me because I don’t know how to cook but I would sure do my very best to learn everything that there is to make the tastiest food there is in town. I am sure that I would be a very successful woman because I would make sure I have affordable prices for a good quality of food.
ReplyDeleteI am not the best cook in the world, and while I love eating food, I don't necessarily think that I would be the best person in the world to be opening a typical food truck. I do however love to bake. Cakes and cupcakes, and sometimes cookies, are my passion! I love to try new recipes and make my own frostings, and I also love making them look pretty. That's right, they have to look pretty. I love seeing the look on other people's faces when I present them with something that I've baked that looks really well put together... and it's even better when their face lights up after tasting it! That last part isn't always the case, but I'm working towards it! Because of this deep enjoyment I have in baking, I would love to open a baking truck as opposed to the traditional "food truck." Is that even possible? I'm really not sure! But if it were, that's what I would choose to do. I wouldn't have a menu that you could pick and choose what you wanted, you would simply have a choice of whatever I felt like making that day. Some people may see this as a negative idea, but to me it's like an adventure. It would be a surprise everyday! Not just for the consumer, but for myself as well. In doing it this way, I could tweak recipes and experiment with the cakes and cupcakes as I pleased. I unfortunately would not be able to open this cupcake/cake truck in Bakersfield as I don't really think that there is a market for it. I believe that I would need to open in somewhere that a lot of people like to gather and walk around. For this reason, and because I love the town, I would ideally open the truck in the downtown area of San Luis Obispo. This place is always bustling with people shopping, or strolling through the street fair, or with college students riding their bikes about. I think that it would be perfect for a truck like this. It would be a nice pace, not too slow and not too fast, and would, in my opinion, be a charming touch to the little town. I would make prices very affordable and would take special requests or ideas for new recipes. I would probably do some sort of fun giveaway for the most popular new recipe that someone suggested, or just pick a random number and give free cupcakes to that number customer that day. I like to think that it would just be a cute, fun, laid-back cupcake truck that became one of those "must visit" places you hear about when you're new to a town.
ReplyDeleteI agree that baked goods is the best way to go.
DeleteThe sight of food can make an empty stomach rumble, the smell of food can make a mouth watery, and the taste of food can make a tongue burst! I want my food truck to emit an aroma that would be irresistible, I want the taste of my food to be remarkable, and I want the sight of my food to unforgettable. To achieve this, I want my food truck to consist of Greek food. This does not only pertain to fact that I am Greek, but the fact that there are not many places that serve Greek food (or tasteful Greek food). My Greek food truck would serve Gyros, which are pitas filled with the choice of chicken, beef or lamb, topped with lettuce, tomatoes, olives, and a cucumber yogurt sauce called tzatziki sauce. I would also serve lamb souvlakis, marinated in olive oil and lemon, cooked to perfection, and served with rice pilaf and a greek salad. Spanakopitas that are stuffed with spinach and feta cheese, wrapped in phyllo dough would definitely satisfy a hunger belly! And lastly, to top it off, I would serve baklava and greek butter cookies in favor of those who have a sugar tooth (like I do!). Business locations would be a great setting for my truck, due to the fact it would be convenient during the lunch rush hour. I would be mobile, so no matter what I would always be around people and people would always be around me!
ReplyDeleteAs stated in the above comment, the sight and smell of food can make everyone, hungry or not, crave for some. That's just how it is. I know every single time I come across a Mexican restaurant or when I even smell the sweet scent that radiates from tacos, burritos, quesadilla and everything else my stomach starts groaning and moaning for it. So if I can to choose the kind of food I will sell in my food truck, if its not already obvious, it would be Mexican food: The foods will include tacos (beef, chicken, pork, fish)topped with tomatoes, spiced onions, cilantro, lettuces and on top will be the house special hot sauce, which cannot be found anywhere. There will also be burritos of all kinds: beef, chicken, pork which will include rice beans and cheese. The burritos will be made according to what the customer wants. I will also make available combination plates if the customer prefers to not have his/her food items wrapped up in a tortilla. Every order a customer makes will be made to perfection! I would station my food truck in downtown Los Angeles because there are always be people there and I know for sure that I will have great business and customers. Although I am not a cook or even close to being one, if i was given a food truck I will hire the best authentic Mexican cooks to make my business flourish.
ReplyDeleteIf I were to open a food truck I would open a taco truck, simple because I love tacos and because I am Mexican and that’s something that I feel confident in making. I would, however not limit my taco trucks to only tacos. In my taco truck I would sell tacos, tortas, burritos, nachos, and quesadillas. I would love to have homemade flour and corn tortillas as well as other ingredients to make authentic tacos. The meat choices that I would have would be asada, alpastor, birria, cabeza(head), and lengua(tongue). Those are the choices I grew up with and learned to love because my favorite taco place serve these options. The perfect location in my mind for its location is CSUB. I think this would be a perfect location because there aren't many options outside the runner café and Togo’s on campus, I think a taco truck would be something different that students, faculty, and staff could enjoy. I know that some of the clubs on campus have taco sells to help fund-raise but I would work out that my taco truck would work with the clubs and find a way to collaborate with them in order to avoid any issues. Since it is a meal on wheels I would venture outside of CSUB and maybe somewhere like the mall on the weekends. I would also name my taco truck, “I do wana Taco about it!”, and while the name is not perfect it would be something along those lines.
ReplyDeleteI just realized your in my class and that we came up with the same idea and location. -_-
DeleteOn that note great minds think alike. I agree, We need a taco truck on campus and it will help students and faculty a lot. I believe it will be a successful restaurant because prices would be affordable compared to the food in cafe and the roost. Lastly I want to say that I love the name you came up with, its funny and catchy. If you ever get serious about this Taco truck business you better text me because Im for it . =)
Yes, taco truck on campus....hilarious name, Jennifer!
DeleteThing about having a food truck is that you do not want to do what everyone else is doing. A developer dares to be different in hopes of developing a new tantalizing taste to excite the patrons’ taste buds. With that being said I would not only have a dessert food truck but a dessert specific truck. Cheesecakes, you cannot go wrong with cheesecakes. My food truck will have refreshing colors and music playing to enhance the experience. I believe that there should be more to just walking up to a big silver truck. There should be music playing to keep the patrons waiting. Most restaurants try to create an ambience that the consumers feel comfortable and relaxed, so why can’t a food truck try in its best capacity to create an environment where consumers are at ease.
ReplyDeleteMy truck will be the host to many different varieties of cheesecakes. Cheesecakes and cheesecake pies are of course the staple of the truck but the truck will house wines as well. There are certain desserts that are paired well with wines and cheesecakes are one of those desserts. There will be small offerings of regular cupcakes for children, juices, and sodas. All in all cheesecakes and wine will be what most will come for. I believe that it would be a new dessert fad in Bakersfield because there aren’t any places in town where you can enjoy a fantastic cheesecake. Many restaurants have a tried to have a take on cheesecake but there is no place such as the Cheesecake Factory that specializes in perfecting the cheesecake dessert. My food truck will be something new to the town and no matter where I decided to set up my truck people will flock because of lack of availability for my product.
If I were going to open up a taco truck, I would choose to sell Mexican food. I like Mexican food very much and I think its also very well liked by others. Since most food trucks sell Mexican food it would be an easy and definite hit with people. My taco truck would sell tacos, burritos, tortas, and quesadillas. My customers would have their choice of meat with these items. They would also have their choice of ingredients and sides to go with their tacos and burritos. Aside from that I would also like to have other special dishes that people don’t have everyday. These would include menudo, mole, enchiladas, nachos and tamales. The drink options would be different types of aguas frescas. I’d also like to have coffee and tea for the early risers who have to work early in the morning. I would also like to serve smoothies, because they are very tasty and popular. For those people who have a sweet tooth like me I’d like to have many different dessert options. I would have a variety of cookies and cupcakes and cakes. For those who would rather eat something healthier I would have different types of fruit. As for location, I think it would be best to try out different places before settling on one. It could even be convenient to be at different places through out the week. However, if I had to pick one definite place it would probably be in a city that gets a lot of tourist like San Francisco. This place would be ideal because it is very busy and gets a lot of visitors daily.
ReplyDeleteI would have a Mexican style food truck. I would sell tacos, tortas, enchiladas, taquitos, pozole, mole, and tostadas. I think staying here in Bakersfield, Ca. would be a great start for my business and we are in desperate need for authentic Mexican food. Some restaurants do try but they don’t really resemble México’s cuisine. I would try to make it as affordable to start with and gradually increase the price reasonably to something they will gladly pay for my food. I think it’s important to treat customers good and give them prices they can afford; also I think building up a cliental is really important for a business. If you provide a delicious food and build up cliental, I strongly believe they will continue to eat at your truck even with a price increase because they will know it’s worth it. Once a business is established, though, they have to make sure to keep up with the good quality as well as reasonable prices in order to not lose cliental. My mom can cook the food as well as I she is my teacher after all. I know she’s my mom and I’m biased but she’s a really delicious cook. I would also add to my menu carne asada and chilaquiles, I cannot believe I almost forgot.
ReplyDeleteThe first thing that came into my mind when reading these questions was CSUB. First of all you do not see many taco trucks in Bakersfield especially on the West side near Ming, Stockdale, and in the Rosedale area. There is a major difference between Bakersfield and my hometown, Lamont Ca, where we have a taco trucks in ever corner of a street. If I had the opportunity to open up my own Taco truck I would locate it inside CSU Bakersfield and would serve Mexican food. I believe my restaurant would be a big success because I would have affordable prices and most importantly delicious foods on my menu. Many students have difficulties paying for tuition and therefore can not afford the expensive meals sold on campus; this is why I believe having a taco truck on campus would not only help my business but would help students as well. I would make sure to carry on my mexican recipe traditions and be known for the best Mexican chilaquiles in town.
ReplyDeleteBy having my taco truck located on campus, students will have a larger variety of food choices that can fit their budgets that will bring new types of dishes for students, staff, and faculty to enjoy. I am sure that my taco truck would succeed and make many happy.
Well, it's not fair for me because I read the entries before I began to type my response, and I am going to steal someones idea. I'm actually going to steal Marisol Rios' idea. I'm from Delano, so Taco Trucks aren't on every corner, but they are on a certain street called "county line" where there are probably 3 trucks on that street which stretches for a couple of miles. So, the trucks aren't really that close to each other. My point is the same as hers, Bakersfield and especially CSUB, could benefit from some form of Taco Truck. Now if I can do my own taco truck, my location choice would be CSUB, but my choice of food would be quick delicious mexican dishes. My menu would include simple tacos, tortas, and quesadillas. All these dishes are delicious and very easy and quick to make. Which I would think is the perfect college food and students would take full advantage of.
ReplyDeleteIf I were to open a food truck it would have to hit the spot and have a really unique taste. It would also be fairly priced and of top quality ingredients. I think it would have to have some really great grass-fed burgers that you can dress however you'd like and include different types of buns. An alternate to the bun would be a tortilla wrap (like Eureka Burger) because it's healthier and just as delicious. Also, I would like to include a chipotle style burrito in the menu where you can mix all types of ingredients. You can also have smaller dishes like fries, sweet potato fries, tacos, and chicken wings. It's basically heaven on wheels. Though it's a small truck, you would be able to get the best of the Mexican and American food culture at an affordable price. I would name it Meat Shack because you would be able to satisfy your carnivorous cravings and it would be located in downtown Bakersfield open to 2 am! This would attract all types of crowds from the night-junkies to the business professionals.
ReplyDeleteAlthough I am anything but a chef and can count the number of times I have made a proper meal on both of my hands, I have always thought about what it would be like to run some time of restaurant. Having said that, it is safe to say that I certainly lack cooking experience and if I were to open a food truck of some sort it would have to be something simple, something I am familiar with, and yet something that I could get creative with at the same time. That is why I think hot dogs would be a great specialty if I were to have a food truck. Although this may seem like a very ordinary idea, I would turn this simple food into a unique culinary experience, adding ingredients that have never been added to hot dogs before. A perfect location for such a hot dog truck would be in the middle of a densely populated area, especially during lunchtime. For example, if I were to open it in Bakersfield I would try to park in the middle of the BC or CSUB campus and serve students a quick yet delicious hot dog in between their classes.
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