What he does: makes shakshuka, a warming North African tomato stew served with eggs and preserved lemon yoghurt, all stuffed into a flatbread-lined pot, alongside chorizo-spiked breakfast burritos with tangy salsa and guacamole. He has plans to introduce more eggy dishes from around the world soon.
Why he does it: “I’ve been obsessed with food and cooking for as long as I can remember and have always loved eggs and all the different things you can do with them. I enjoy inventing new ways of cooking them, trying out new flavour combinations and preparing delicious, healthy, hot and fast breakfasts which aren’t available to buy from a shop or cafe on the way into work. Everyone needs a good breakfast and The Good Egg is all about serving tasty eggs just the way you like them, focusing on exciting, fresh and well sourced ingredients.”
How he did it: “I came up with the idea a little while ago, applied to Kitchenette, which is London’s first incubator for new food businesses, and got on to its first programme. Kitchenette got us our first gig at Feast in December which was a total baptism of fire, but we sold out our first night and we knew we were onto something.”
What’s next: This Friday March 22, Joel takes The Good Egg to the celebratory launch of Kitchenette’s ‘inKERBator’, a test site for talented new traders in collaboration with KERB street food markets. He will serve breakfast from 9am on King’s Boulevard, N1C alongside other street food traders.
hello.thegoodeggco.com; kerbfood.com; wearekitchenette.com
READ YOUNG BRITISH FOODIE with Rekha Mehr
PILSEN — Foodie Dion Solano is only a jerk about chicken.
So much so, he started “Jerk.”, a food truck with a license to make traditional Jamaican jerk chicken like Solano had as a child.
Solano, 34, who’s worked in video game development for the past seven years, said he’s not a chef. But after growing up in Jamaica, he found himself inundated with good jerk chicken recipes.
And after the city approved its new food truck ordinance in July, Solano said he knew he wanted to bring quality “pushcart street food” to the Chicago masses.
The food truck ordinance allows trucks to apply for a license to cook onboard. But trucks are still restricted as to where they can park and must have a Global Positioning System to help Health Department inspectors keep track of their whereabouts.
“The city is still trying to figure out what they’re doing with food trucks,” said Solano, who applied for his license in November.
But he said the Sanitation Department reps were helpful in many ways, even taking photos of Solano’s truck as an ideal example of a food truck with onboard cooking and plumbing.
Solano’s truck is the second in the city to receive a food truck license to cook onboard. The Salsa Truck, owned by Dan Salls, received the first in January.
Jerk.’s signature is the Jerk Chicken sandwich. For $6, you get chicken marinated in Solano’s own “Rude Boy” sauce, then grilled, chopped and thrown onto Jamaican Hard Dough Bread with extra Rude Boy sauce on the side.
The truck also serves Jerk Wings, Jerk Fries and “Festival,” a fried Jamaican cornbread fritter that helps balance the spice of all the other jerky stuff.
The “Jerk.” truck is parked at 2300 S. Throop St., but when it’s on the move, Solano said he wants to target late-night crowds in neighborhoods like Wicker Park and Wrigleyville.
“The focus is going to be late night, and I don’t think any other food trucks are really going after that,” he said.
Solano’s partner Brett Gough agrees.
“I think there’s something to establishing yourself in a neighborhood. People can grow to expect it,” Gough said.
Gough is the CEO at Toy Studio, a social game developer. When he and Solano met in 2010, Gough said he had no idea he’d be getting into the food truck industry.
But Solano’s passion for the company, combined with the simplicity of the marketing concept, brought Gough onboard as the solo investor in “Jerk.”
“Jerk.”, which also has a catering menu, call be followed on Twitter at @Jerk312 or by visiting the website at www.jerk312.com.
Also on DNAinfo.com…
By Chloe Riley, DNAinfo.com
Recently, a new food lorry owners approached us to give them a list of easy to use selling strategies to assistance them get a word out about their new mobile food venture. After countless bill discussions and compliance of a initial list of tips, we came adult with a true brazen selling beam any food lorry owners can use to assistance set adult a selling plan.
Anyone can tell we that we not usually need to find new business for your food truck, though we also need to boost sales to your tide customers. You need them to come behind regularly, to move their friends and family to eat too, to suggest your lorry to their friends, and to widespread a word that we offer a Best (insert your cuisine here) in Town!
Here is a list of ideas for Food Truck Marketing that will reduce your attribute with your tide business and assistance we tempt a new ones to keep entrance behind for more.
Utilize a power, strech and low cost of amicable media … generally Facebook Twitter
- Today’s Specials: Let your business know that they can simply find out a daily specials on your Facebook page or around Twitter. If we have a facebook and/or chatter tide on your website, thereafter a special will automatically uncover adult there too.
- Menu Changes: An easy approach to let your business know that you’ve changed things adult and keep them in a loop.
- Chef’s Tips: Become a apparatus for your business and assistance them out in their possess kitchen with tips on time-saving, food freshness, food prep, nominal food combos … whatever we can dream adult that competence be useful information. Have a Weekly Recipe for home baked dishes that we foster around your blog and amicable media.
- Social Only Discounts: Reward your business for interacting with we around amicable media and offer them disdainful discounts with a correct formula that was posted/tweeted. Make certain we put something like: Today Only, This Week, 48 Hours, etc.
- Online to Offline Social Gatherings: Invite groups from Facebook and Twitter to have genuine universe socials during your food lorry … be certain to get all their facebook names and chatter handles so we can appreciate them for unresolved out around a lorry afterwards. Be certain we give them one of your social-only discounts too.
Make certain you’re regulating email selling to it’s full advantage. The series 1 concentration of your email needs to be a theme line and it should be short, to a indicate and enticing.
- Newsletters: One of a good things about a weekly or monthly email newsletter is that we can benefaction all a same equipment from a amicable media section, though couple them behind to your website/blog … generally a menu changes and chef’s tips.
- Holiday Happenings: Give your business a heads adult on your arriving holiday specials and events.
- Email Contests: Contests that can usually be entered around an email invitation so we can prerogative those who indeed open and review your emails … they’ll keep opening them in hopes to find another one.
- Customer Surveys: Feedback from your business can mostly assistance we equivocate disasters down a road. You can also use surveys as a cunning approach to deliver new menu equipment to your business … on your final visit, did we try a new Spinach/Artichoke Dip appetizer? If not, did we not see it on a menu or be told about it from your server?
Reward a faithfulness of your revisit food lorry customers.
- Loyalty Programs: Reward your business for repeat visits. This can be as elementary as a buy 10 get 1 giveaway label or as formidable as a points complement built into your POS registers. Encourage business to move in their friends family with buy one, get one or entree; half off deals.
- Bouncebacks: A promotional offer given to a patron after a new sale to inspire them to revisit soon, or “bounce back” to your mobile food business. Bouncebacks can be a true discount, time-specific, product-specific, giveaway object with squeeze or BOGO (buy one, get one). You can give a larger bonus for a patron returning during off-peak hours (20% off Lunch or 10% off Dinner) … usually use general discounts with initial time customers, not repeat customers, given we don’t wish to emanate a notice of reduce value offerings.
- VIP Party: Throw a private celebration with giveaway food (and drinks?) for a preference of your many constant and long-standing business … even better, let them move a and 1. You’ll be vacant during how most hum this can emanate for your truck.
Think outward a box for surprising ways places to serve marketplace to your customers.
- Charity Fundraiser: Chose 1 day to foster that 10% of All Sales will be donated to a internal gift … send out a press recover to a internal papers and radio stations about a event.
- Contests: Everyone loves a competition … be it competitions, games, giveaways, raffles … whatever we can dream up.
- Holiday Parties: Let business know that they can lease your catering services for their holiday parties.
- Customer Receipt: Print, or even palm write a special bonus on a receipt redeemable on a customer’s subsequent revisit to your use window.
- Walk Away Order Boxes: If we use generic, non-branded boxes, write down a date of a dish (customer convenience), what’s in a box, and your food truck’s name.
As a final note for we to remember: when selling your food truck, it’s critical to make certain that a unchanging “personality” is presented to your aim audience. All of these selling ideas should be tailored to fit a judgment of your food lorry to keep a split of your lorry from other food trucks and restaurants in your area.
Have pizza, will travel.
Starting this week, Newton’s Sweet Tomatoes Pizza has hit the streets of Boston in its new food truck.
According to a post on the Sweet Tomatoes Pizza Truck Facebook page, Tuesday, March 12 was the truck’s first day out on the street. The pizza truck spent its opening day at the Boston Public Library and the intersection of Trinity Place and Stuart Street.
Sweet Tomatoes opened its first brick-and-mortar location in Newton Centre in 1998, according to its website, and since then has opened three other locations in West Newton, Needham and the Northeastern Student Center.
An Eater Boston article posted earlier this year hinted that a Sweet Tomatoes truck would be up and running soon, as a Craigslist job posting indicated the local pizza joint was looking to go mobile.
Similar to other food trucks, the Sweet Tomatoes truck has a Twitter feed set up (@SwtTomatoTruck) with updates on where it will be stationed for lunch and dinner hours.
The truck’s website also lists its schedule for the week, with locations including Claredon Street in the Back Bay, the intersection of Milk Street and Kilby Street in the Financial District and Commonwealth Avenue at Boston University East.
Now that a popular Newton restaurant is mobile, it begs us to ask the question once again: What do you think about the possibility of food trucks in Newton? Tell us in the comments section below.
After several discussions on the mobile food truck industry, the Newton Board of Aldermen’s Programs Services Committee agreed in January to form a subcommittee or task force to look at the possibility of food trucks in the city.
After announcing proposed food truck regulations that would essentially keep the vendors out of downtown Greenville, it appears the city’s stance is softening.
Despite chilly temperatures Wednesday night, hundreds of people were in The Owl restaurant and its parking lot, where Neue Southern, Asada and Chocolate Moose served from their food trucks. The bricks-and-mortar restaurant hosted the rally to encourage the city to reconsider the proposed regulations.
Aaron Manter, co-owner and chef at The Owl, said, “The night was an absolute smashing success on every level. It bordered on becoming a full-on festival. All of the trucks sold out of food, and we had perhaps the best Wednesday we’ve ever had while ‘competing’ with the trucks directly in our lot. Some extremely talented chefs dropped everything on their plate and charged down from out of state to show support for the cause. They weren’t making a paycheck — they did it because we asked and they’re our friends. Much like us and the trucks. Symbiosis.”
The proposed ordinance that led to the rally would allow food trucks downtown, which until now was off limits. But the trucks would be restricted to parking only on private property and must stay at least 250 feet from stand-alone restaurants.
“Regulating a town that is supposedly going to be the new foodie town of the South doesn’t seem along the lines with everything the magazines have been saying lately,” said Kensey Boyd.
City leaders say they want to be clear they are pro-food trucks, and the ordinance is likely to change as the City Council gets more input from consumers and businesses.
“This is an evolving process, but we are thrilled about food trucks,” said Council member Amy Ryberg Doyle.
The city says it’s also looking at ways to promote food trucks, and encourage more to come to Greenville.
The city plans to hold a workshop on the food truck proposal and once it receives more feedback from the public, the Council will vote on a revised ordinance. That’s expected to happen in late spring.
Manter said, “I just hope we raised public awareness and elevated some discourse on the topic of trucks. The task force says they studied other town’s laws, but most cities are in a perpetual war with trucks. I hope that Greenville can stop looking to sub-par models of truck regulations and be innovative enough to be the town that other cities emulate.”
As the consummate conference of cool— SXSW—takes place in Austin this week, we continue our week-long exploration of Latin food and cooks in the Texas capital. Up today: a new food trailer hits the city’s already vibrant mobile food truck scene, proving what we’ve known all along—that Latin food in Texas is way more than tacos. Llama’s Food Trailer specializes in authentic, home-style Peruvian food with chef-y, sometimes vegetarian, sometimes gluten-free twists. Because this is Austin, after all.
The story of how Llama’s got its start is the stuff of immigrant nostalgia. A Peruvian-born, Texas-raised guy is so proud of his native food that he wants to find a way to share it with the world. Or at least with the city he lives in. “Like every Peruvian,” said 30-year-old Miguel Barrutia, “I dreamed of opening a Peruvian restaurant to teach people about our food.” But a bricks-and-mortar restaurant would have taken big money and “that wasn’t in my plan.” Instead Barrutia, who also works in local real estate, decided to start with a food truck, which would minimize overhead costs but still let him get up and running. He tapped into friends for help—a friend’s sister created the company’s logo and designed marketing materials, another friend guided him through the food truck inspection process—and into his childhood memories of home cooked meals for ideas on what to serve. He hired local cooks and taught them to make “classics like aji de gallina and arroz con pollo and lomo saltado,” he said. “And they were great.”
But with in a few months of opening, a game-changer walked in. Julio Cesar Florez was a 33-year-old chef who’d been trained at Le Cordon Blue and who’d worked in several highly respected Austin kitchens. Most important: he too was a Peruvian-born ex-pat who dreamed of sharing his country’s food with everyone around him. He approached Barrutia and just few months later joined Llama’s as its chef.
Florez quickly made adjustments to the menu, adding sandwiches like the ones he ate as a boy in Lima on the days his he’d go to work with his dad. “We’d stop into this tiny little place and we’d order a pan con chicharron, which is a classic Peruvian street food sandwich,” he said. “I wanted something similar to that so I created a pork belly sandwich for Llama’s.” Ever the chef, his is no regular sandwich of course: the pork is marinated in hoisin sauce, topped with pickled onions and an aji amarillo mayonnaise. Florez also took the ever popular lomo saltado and made it mobile by turning it into a sanguche (yes, that’s a sandwich, like abuela pronounced it.) Llama’s still serves the traditional aji de gallina, chicken stewed in a creamy aji amarillo sauce, but it’s also added some more adventurous options, like anticuchos, or grilled beef hearts. “Some people are a little uncertain about that at first,” Florez says. “But when they try it they absolutely love it.”
As out there as they can be, Florez and Barrutia still understand their Austin market. So “a lot of our dishes can be made vegetarian and even gluten-free,” Florez said. More proof that they get Austin: Tonight, for SXSW, they’re hosting a “Secret Party”—because isn’t that just what hipsters do?—where a DJ will play tunes and attendees will get to sample Peruvian treats. (You can get details here.) Llamas is located 611 Trinity.
If you’re in Austin for SXSW, tweet a photo of what you’re eating or drinking @NBCLatino.
An event hosted by an avant-garde Greenville restaurant in support of food trucks is expected to draw hundreds of people and will feature guests chefs from out of state.
The Owl restaurant on Wade Hampton is hosting what they describe as the “peaceful protest against the new food truck regulations.” The event was planned after the Greenville City Council made public plans to prevent food trucks from parking within 250 feet of existing restaurants, essentially banning them from the downtown Central Business District.
The event has picked up momentum since The Owl posted an open invitation on Facebook. By Tuesday afternoon, nearly 300 people had posted that they plan to attend.
The Neue Southern and Asada trucks will be at The Owl at 728 Wade Hampton Blvd. from 5:30-10:30 p.m. Wednesday.
Elliott Moss, chef at The Admiral in As
heville, N.C., and Nate Allen, chef at Knife and Fork in Spruce Pine, NC., will be in The Owl’s kitchen with co-executive chefs Aaron Manter and Joey Fazio the night of the event.
The Owl will be selling from inside, but owners say “everything will be in our recyclable clamshell to-go containers and solo cups to encourage everyone to mingle. The one stipulation is liquor cocktails — those have to be consumed in the building by law.”
Those organizing the rally say the new food truck regulations are too restrictive and that no one currently involved with the trucks was asked for input or comments.
As things stand, Greenville Mayor Pro Tem David Sudduth says the city staff will share the proposed food truck regulations “with restaurant owners (particularly downtown), and then an ordinance would be considered by council requiring two readings,” so time for input from the community is running out.
For more information about The Owl, call 864-252-7015, or visit the restaurant’s Facebook page.
New food lorry operators are bearing into a universe of amicable media a impulse they join a mobile food industry. Whether their prior believe was merely carrying a personal Facebook page a food lorry owners needs to fast learn a details and outs of amicable media to assistance their start adult business flourish.
This doesn’t meant that we only start adult amicable media accounts on Twitter or Facebook, it means we have to have a plan in how to scrupulously use them.
In a routine of building a amicable media plan for your food lorry we need to come adult with answers to a following questions:
What do we wish to accomplish by amicable media?
It is extraordinary how many mobile food businesses owners destroy to ask this question. Often a response we hear is that “somebody told me we ought to be on (fill in a blank).”
Social media can be used for mixed purposes, so code a specific business goals we wish them to assistance we reach. Figure out possibly we are looking to expostulate sales, find new customers, yield patron service, or only give your food lorry code a boost.
How many time do we wish to spend with it?
Some of a food lorry owners we pronounce with provide amicable media as a diversion or something to dally with. If we are going to attend (and we rarely advise we do), we are wasting your time (and time is money) if we only drop your toe in. Make amicable media partial of your altogether selling plan and provide it with a same turn of courtesy as we would any other selling initiative.
Tempted to apportionment off only a tiny cube of a day for amicable media? Don’t skimp: Too tiny a time investment can repairs your food truck’s brand. Social media is all about providing useful, helpful, and engaging information to your aim audience. If we defect with bad calm or sparse interactions, we send a summary that we are possibly not meddlesome or we are not a peculiarity operation.
Who will govern my amicable media strategy?
While your day competence already be packaged with operational time restrictions, new food lorry owners should learn to use amicable media themselves. One of a biggest mistakes we can make is putting your amicable media efforts in a hands of interns or a youngest members of a staff. They competence know their approach around mixed platforms, though it doesn’t meant they have a believe or visualisation to broach your food truck’s pivotal messaging on those platforms.
The ideal claimant doesn’t only know Twitter inside and out, though also knows your customers, your aim audience, and your business goals. Unless we have hired an worker that meets these criteria, take a reins of your business amicable media tasks.
Which platforms are best for my food truck?
There are dozens of vital platforms and given many start adult food trucks are tiny businesses, we should know that we won’t be means to contest effectively on each one of them. Because money, time and tellurian resources are limited, select wisely. Here are a few things to consider about:
- Twitter is what has helped a food lorry courtesy grow as fast as it has. It allows we to post your arriving locations and events. It puts a tellurian face on your business, providing useful information to your aim audience, and listening to your business and responding in genuine time.
- Facebook: The assembly is some-more different than we think. Over half of Facebook’s users are over 26 and a fastest expansion is in a over 25 demographic.
- Foursquare, a premier location-based amicable media platform, works good for lorry owners looking to expostulate evident trade to their food lorry use windows. Foursquare also tends to askance toward a younger demographic than a other platforms we mention.
- Pinterest, a photo-sharing service, is a new child on a block, though it has grown a outrageous audience. With women representing over 80% of Pinterest users, it is a good venue for posting about your menu items.
- YouTube: YouTube has turn a No. 2 hunt engine. If we can emanate informative, entertaining, and even humorous videos about your food lorry and menu items, afterwards we can use YouTube as a rarely effective apparatus in attracting and maintaining customers.
- LinkedIn is good for business-to-business conversations, establishing and demonstrating expertise, hiring, and anticipating suitable vital partners and suppliers.
How do we know if my efforts are working?
If you’ve already answered a initial doubt on this list, afterwards we already know your goals. The subsequent step is to magnitude opposite them. Be vigilant. Like any selling efforts, there will be expansion heedfulness as we learn a ropes. But by gripping adult with your metrics, we can change march or make tweaks before any vital repairs can be caused to your food truck’s selling effort.
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A bricks-and-mortar restaurant is showing its support of new vendors in Greenville that some downtown restaurants apparently see as a threat.
The Owl, an avant-garde restaurant specializing in molecular gastronomy, is organizing a “peaceful protest” against Greenville’s proposed food truck regulations.
The proposed regulations announced this week will require that food trucks be parked only on private property at least 250 feet away from any existing restaurant, which essentially eliminates food trucks from downtown Greenville’s Central Business District.
Greenville Director of Public Information Angie Prosser said the city is not against food trucks.
“We are pro-food truck. We are rewording the current ordinance to allow food trucks downtown with restrictions,” Prosser said.
But Neue Southern Food Truck owner and Chef Lauren Zanardelli said, “I think a proximity rule makes it almost impossible to park the truck downtown.”
The Owl’s Facebook page says: “Food Truck Revolution in our parking lot next Wednesday, March 13! We’ve invited our friends, Neue and Asada, to come park in our lot and serve (while we’re open) as a sign of peaceful protest against the new food truck regulations. We feel they are too restrictive and no one currently involved with the trucks was consulted or asked a single question on the matter.”
Greenville Mayor Pro Tem David Sudduth said the city staff will share the proposed food truck regulations “with restaurant owners (particularly downtown), and then an ordinance would be considered by council requiring two readings.”
The Owl owner Aaron Manter said, “I think it’s a great show of solidarity and hope you will come out to show your support for these really cool businesses.”
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