A good lerned staff is a pivotal to any successful foodservice business model. The food truck’s motorist to line cooks, from cashiers to we a owner, any worker needs to know not usually what their pursuit is though how it fits into a bigger design of your mobile food business.
Good training programs take time, significant bid and resources invested in any new food lorry employee. At a same time, we can’t tell we how mostly I’ve listened food lorry vendors contend that income for worker training is nonexistent, that many of their training strategy only don’t “stick,” and that a best training is “on a job,” anyway.
Explain, Demonstrate, Do and Review
We have looked during what are deliberate to be a best training models within a foodservice attention and discussed that make a many clarity for food lorry owners. After a prolonged discussion, we staid on a indication we call “Explain, Demonstrate, Do, and Review.” The name itself describes a 4 pivotal stairs we feel are required to make training a food lorry worker effective.
Explain. This is a initial step and a some-more laconic it is, a better. Simply state a purpose of a sold task, promulgate how it is to be achieved and stress a peculiarity or work we expect. Always ask for questions, and ask a new worker to repeat a pivotal points behind to you.
Demonstrate. Show a charge to be learned, explain pivotal execution points and stress how we will weigh a work. Think a stairs by in allege and always benefaction a charge in an orderly manner. Remember that a trainee will embrace what we demonstrate.
Do. Ask a trainee to perform a charge that we only demonstrated. Be patient, remember this might be a initial time a trainee has attempted a task. Provide feedback that doesn’t a trainee, but redirects them as indispensable to perform a charge correctly.
Remember many people learn from their mistakes, and how many times it might have taken we a initial time we attempted this task.
Review. The final step in a routine is an verbal examination of a charge they only completed. Maintain a certain opinion and yield as most constructive feedback as needed. Ask questions that will strengthen learning. Review areas of regard to safeguard that a trainee is transparent about a preferred outcome and procedure.
While this training process is a perfection of a lot of opposite training models, greatfully remember that not all training methods can be used by any business or with any individual. This indication is only a idea to assistance food lorry owners who do not have a training devise in place that has shown to work.
- Poll for Food Truck Owners: Do we have veteran culinary training?
- Minimizing a Impact of Firing A Food Truck Employee
- Hand Over Those Food Truck Keys If An Employee Gets Injured
- Starting an Internship Program for Your Food Truck Business
In a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Cutler Bay, Atlanta, Houston, New York and Perth Australia.
Anti-Food Truck Meddling Ends Up Ruining Miami Farmer’s Market - CUTLER BAY, FL - In Cutler Bay, a city of about 40,000 in a Miami area, food lorry regulations finished adult ruining a circuitously farmer’s market.
According to the Miami Herald, a Cutler Bay Farmer’s Market ran each Sunday for a past dual years. A handful of food trucks came to eventuality as well. Somebody anonymously complained to a city about unlawful vendors.
Find a whole essay here
Are food trucks a good thing? – ATLANTA, GA - Chances are, there is a food lorry entrance to a end nearby you.
Chances are, if we condescend that food truck, we will abstain eating a dish during another, bound plcae restaurant. Revenue was only eliminated from that restaurant, to that food truck.
Is that a good thing?
Find a whole essay here
Houston’s new food lorry park opens with a large throng – HOUSTON, TX - Foodies descended on an dull parking lot Saturday for a grand opening of Houston’s long-awaited first food lorry park.
Just blocks from BBVA Compass Stadium in EaDo, a Houston Food Park outlines a new section in a city’s ever-growing mobile culinary landscape — a DIY food stage that continues to find itself on a periphery of downtown interjection to despotic city regulations.
Find a whole essay here
Soup Nazi Will Now Bring Soup To You With Food Trucks – NEW YORK, NY - The so-called Soup Nazi—aka strange SoupMan Al Yeganeh—is a NYC fable interjection in partial to a depiction of him in a classic Seinfeld episode. But deliberation a fact that Yeganeh became famous for his total views on soup distribution, we’re rather astounded to learn that he has given capitulation to hurl out a swift of franchised Original SoupMan food trucks that will literally move a soup to you, no questions asked.
Find a whole essay here
Van Go – Perth’s new mobile food trend – PERTH, AUSTRALIA - When did we final sequence truffle-infused scallop dumplings from a lorry on a side of a road? Never? Greasy chips and a reflux-inducing prohibited dog sound some-more familiar, right?
Well, get prepared to stir your tastebuds, since food trucks – a kind that sell gourmet, locally sourced, ready-to-eat food – have strike Perth.
Long raved about in New York City, San Francisco and Los Angeles and, some-more recently, Sydney, Melbourne and even Adelaide, a trend has finally arrived here.
Find a whole essay here
Doggie food trucks fetch association increase – NATIONWIDE - In hindsight, a collision of a food lorry disturb with a bent to spoil a four-legged friends seemed inevitable.
Food trucks for dogs are rolling by a flourishing series of cities, offered dog versions of cookies, ice cream and other treats. Paying $3 for doggie ice cream (dogs can have difficulty digesting a genuine thing) competence seem like a stupid indulgence, though owners of these food trucks contend they’re frequency vagrant for business.
Find a whole essay here
- Weekend Food Truck Roundup Jun 14-16, 2013
- Weekend Food Truck Roundup Jun 7-9, 2013
- Weekend Food Truck Roundup May 31 – Jun 2, 2013
- Weekend Food Truck Roundup Jun 15 – 17, 2012
Paul Pronsati pronounced his new food truck, Cheesesteak Phactory, has baked adult large business for his family. However, Pronsati non-stop his lorry 3 months ago– weeks before Orlando implemented a commander module for food trucks.
“We feel like we’re not being treated sincerely and given a satisfactory event to attend in a giveaway market,” pronounced Pronsati.
There are 7 pages of manners and regulations for food lorry operators, including:
- Food lorry operators contingency have a mobile food vending permit, that is $50 per truck.
- They contingency work on paved areas, though not inside a “downtown core”
- Truck owners can work on some private properties, though usually with a notarized minute from a landlord. Properties can usually horde one truck, one day a week, unless they have a special permit.
“It looks like right now we can usually work 6 nights per month,” pronounced Pronsati. “We have 3 locations during night that we use, and dual of that demeanour like it will be taken divided with a new ordinance.
He’s not alone.
The bidding states there are 25 food trucks handling within Orlando city limits.
Find a whole essay by Kimberly Wiggins at MyFOXOrlando.com here
- New Orleans Food Truck Owners Want End of Outdated Rules
- Buffalo Restaurants Propose Tougher Rules for Food Trucks
- Columbus to Reconfigure Food Truck Rules
- Charlottesville Food Truck Ordinance Approved
After a rollicking launch on Saturday, Houston’s new food truck park hit a few regulatory snags that forced the cancelation of lunch service this week, its first week in operation. Now, its organizers say weekday hours will start on July 1 instead.
Regular weekend hours are still expected to resume this Saturday.
Houston Food Park — founded by Jack Gillett, Tirzo Ponce and Miguel Villegas — send out a mea culpa about the delay via Facebook and Twitter, noting that city officials are requiring more shade and seating at the site located in the parking lot of the former Meridian Club.
Judging from the social media comments, fans who stopped by the park for the blazing hot debut are pleased with the plans for the modifications and happy to wait another week.
“To be honest, we thought the summer heat would slow down people in the beginning while we worked out the small issues,” Ponce tells CultureMap.
“After the big crowds on Saturday, this has really exploded in our faces. It’s been an awesome surprise.”
“But after the big crowds on Saturday, this has really exploded in our faces. It’s been an awesome surprise. We feeling really blessed by all the support.”
Ponce says he and his park co-owners are listening closely to visitors and truck proprietors, making sure hours and amenities are just right to ensure the long-term success of the project. Since last week, customer feedback already has brought about some scheduling changes.
When they begin next Monday, weekday lunch hours will run from 11 a.m. to 3 p.m. with a newly added dinner period from 5 to 9 p.m. Starting this Saturday, the park will be open on weekend days from 4 to 10 p.m. in an attempt to lessen the impact of the summer heat.
“It’s up to the public and the trucks to tells us what they want and how they want it,” Ponce says. “We really want to make sure this works for Houston.”
Ponce notes the number of similar food truck parks across the country, adding that it’s time for the nation’s fourth largest city to “play catch up.”
“I visited Taste of Chicago a few years ago and was just blown away by how much support the people and the city give to something like that,” he says. “The closest thing we have here is iFest, which is a cool event . . . I just think a city as diverse as ours has a lot more to offer.”
In conjunction with the park, Ponce, Gillett and Villegas are in the process of creating a television news program that will highlight the city’s huge array of international cultures and cuisines. Watch the Houston Food Park Facebook page for updates.
Foodies descended upon an empty parking lot Saturday for the grand opening of Houston’s long-awaited first food truck park.
Just blocks from BBVA Compass Stadium in EaDo, the Houston Food Park marks a new chapter in the city’s ever-growing mobile culinary landscape — a DIY food scene that continues to find itself on the periphery of downtown thanks to strict city regulations.
“This a wonderful crowd today.”
In the shadows of the now-vacant (and potentially resurrected) Meridian Club building at Chartres and Leeland, the park hosted nearly a dozen trucks on its opening day, including old faves like Bernie’s Burger Bus and Coreanos as well as up-and-comers like POCKet to Me and 1836 Grill.
“This a wonderful crowd today,” Michaela Betton, of the Cajun-themed Betton’s Comfort Food, told CultureMap as she warned a customer about the spice level of her truck’s trademark Asian-inspired Dragon Wings.
Starting Monday, the Houston Food Park will be open during the work week from 11 a.m. to 3 p.m., with additional weekend hours to come. Click here for more details and updates.
Tuesday June 18, 2013
BRATTLEBORO — Over the past few years the number of food trucks in Brattleboro has increased and on any given day a hungry customer can get a hot dog, a maple syrup shake or food from Jamaica, Vietnam or Thailand.
But if you are looking for some zoning ordinances to go with your banh mi they can’t be found.
Now the Planning Commission is cooking up a recipe to fix that.
The Brattleboro Planning Commission is proposing amendments to the zoning ordinance to define food carts and mobile food units and also to regulate how the food stands can be set up on private property.
Under the new ordinance vendors would have to apply for an annual town permit to operate their carts.
A public hearing is scheduled for June 24 at 7:15 p.m. in the Selectboard Meeting Room to gather comments on the proposed ordinance.
“We are seeing more interest in mobile food units all over the country, and there are more of them in Brattleboro now than ever before,” said Brattleboro Planning Director Rod Francis. “Right now we have nothing in our ordinance and the Planning Commission feels like the town should have some control over how they are operated.”
Francis said the proposed ordinance does not address health standards concerning food service. Those are handled by the state.
Nor does the proposed ordinance change any of the existing zoning rules for public spaces, such as sidewalks, which are already regulated.
The new ordinance
would attempt to protect pedestrians and drivers, Francis says, by establishing parking, signage, trash receptacle, right-of-way and site-line standards.
It also allows restaurants as a permitted use in the industrial zone, which would pave the way for mobile food carts to set up in industrial zones.
Francis said the issue arose as the town was looking at Chapter 11 in the zoning ordinance and it became apparent that there were not any regulations governing the semi-permanent structures which are typically set up for seven or eight months of the year.
If a property owner wants to build a permanent deck or shed a permit is needed and Francis said the planning commission wanted to give the town some authority to protect the public when food stands and mobile carts settle down for the season.
“Restaurant owners need to get a business license and one of the reasons for establishing an ordinance is to make sure everyone is treated the same way,” Francis said.
Under the proposed rule, the zoning administrator would approve the permits.
The zoning administrator would visit the site and determine if the food stand met the requirements of the ordinance.
If the permit is rejected the applicant would be able to appeal the decision to the Development Review Board.
Planning Commission Chairman James Valente said the commission worked hard to set up the new ordinance to try to protect the public while not discouraging entrepreneurs from coming to Brattleboro.
Valente said the commission also debated the differences between semi-permanent structures, and those that come to town for a weekend event, such as The Strolling of the Heifers.
That debate, he said, is still not settled and the commission is going to figure out if any new rules are needed for food cart owners who only set up in town for a day or two.
“It’s a challenge to come up with an ordinance that addresses the concerns about semi-permanent structures without burdening potential weekend vendors,” Valente said. “There was a feeling on the board that this issue was pressing, and that we needed to do something now while making sure people who were not putting down roots had more freedom.”
Valente also said with more food stands opening the commission wanted to protect the permanent business owners who have to apply for a business license and adhere to town standards and rules.
“All of a sudden here is another subcategory that is not subjected to any of our laws and so we are trying to address that,” Valente said. “Right now it’s like the Wild West out there and we want everyone to play by the same rules.”
After the June 24 hearing, if there are not any major changes, the proposed ordinance would go before the Selectboard, where it would receive another reading before a final vote by the Selectboard.
The ordinance would then go into effect after 21 days.
Francis said the zoning administrator would walk around town and reach out to the food stand operators to encourage them to apply for the new permits if the ordinance is approved by the Selectboard.
The permits would be active through July 1, when the owner would have to reapply for another season.
Howard Weiss-Tisman can be reached at 802-254-2311, ext. 279, or email@example.com. Follow Howard on Twitter @HowardReformer.
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Photo Gallery: Hopkins schools serve up free lunches in summer
HOPKINS, Minn. – A new food truck has started serving up free lunches to anyone 18 years of age and under in Hopkins.
The summer food program is an extension of the national free breakfast and lunch programs and a project being run by the Hopkins School District.
The truck is available Mondays through Fridays from June 17 to Aug. 16 at two locations during the day.
The first location is Valley Park from 11 to 11:45 a.m. at 801 7th Ave. South in Hopkins. The second spot is at 43 Hoops from 12 to 12:45 p.m. at 1002 2nd St. NE in Hopkins.
School officials said those locations were chosen because they fall under a census study that showed those areas are where the meals are needed the most.
“This is the pinnacle for me,” said Hopkins Public School’s nutritionist Barb Mechura. “The kids are going to tell their friends and it’s just a great opportunity to help support childhood health.”
While the lunches are free for kids, adults can also pay $2 to receive their own lunch.
Mechura said it’s one of the first food trucks of its kind in the state and the plan is to serve 4,000 hot meals during the summer.
(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)
Perry, the voice behind New York Street Food, brings you his latest review on New York City food trucks.
It’s that time of year – new food trucks seem to be appearing every week – and we’ve got you covered on that front.
The latest food truck to hit NYC is called Sweet Chili, and they serve what the chef and owner, Lisa Fernandes, calls “Thaietnamese” Cuisine. That’s because there are some aspects of Thai and some aspects of Vietnamese cooking in her dishes.
The way things are set up, there are several proteins and several salads to choose from on the menu. Select any protein, which comes with jasmine rice, and any salad, for $9.
We selected Heavenly Beef and Bean Sprout Salad.
The beef was marinated in coriander, grilled nicely, then topped with a few squirts of sriracha sauce.
The coriander gave the beef and herbiness and the sriracha a little heat, which got stronger as the meal progressed. The beef was a tiny bit chewy, but there was no fat to be found anywhere on the meat.
Every dish comes with jasmine rice, a light white rice that provided a good base for the beef.
We always save salad for last, and use it as a palate cleanser. The bean sprout salad worked well for that purpose.
There were obviously fresh, crunchy bean sprouts, but the other ingredients are what gave this salad some personality.
Orange segments and basil leaves made the cold salad come alive, and the heat level was also kicked up a few notches from the rest of the meal.
The salad was fruity and spicy, always an interesting combo, and it was topped with crispy, breaded fried shallots on top. I don’t think we’ve ever said this before in our life, but the salad was our favorite part of the meal. Sacrilege!
For dessert we got Coconut Candy. This was a little tricky to describe, because it was unlike any “candy” we’ve ever had.
Shredded coconut was mixed with what appeared to be condensed milk, palm sugar, and a touch of sea salt. It stuck together in a rectagular, glutinous mass that was about 5″ long and 2″ wide.
Coconut candy was one of the stickiest, sweetest desserts we’ve had in quite some time, and was also one of the tastiest. If you like coconut, make sure to give it a try.
Sweet Chili is pretty new, and they are still working out their schedule. On Tuesdays and Fridays they are at Lent Space (aka the Hudson Square Food Truck Lot). Last Monday they took our advice and parked on Broadway at 56th St. Hopefully that will be a regular spot, since it’s right by our office.
- Hudson Valley Good Stuff
- Chef Shack Food Truck in Saugerties
- Hudson Valley Good Stuff
- 2 Lunch Specials at the Chef Shack Food Truck
Have you seen the new food truck in Saugerties at 208 Ulster Avenue? I was in Saugerties on Wednesday running an errand when I remembered that I wanted to try out the new food truck which sits right across from the Lumber Yard. I met the husband and wife team, George and Emily, who own the Shack Chef Food Truck at the Monday Night Groaning table at Duo Bistro. George invited me to try a lunch special.
Their menu has something for everyone. It is mostly New American gourmet cuisine. I ordered their quarter pound of smoked salmon on a bed of greens. (You have the option of having it on a house-baked brioche bun instead.) The $7.50 lunch specials include fries and a drink. My husband had the smoked chicken apple salad on greens with fries and a drink. The man who shared our picnic table with us said he was very pleased with his grass-fed burger. It was his second lunch at the Chef Shack Food Truck.
Emily and George are passionate about their food and their new business, and it shows. The quality of the food is very good. I think it is comparable to a dish you would eat in a restaurant. Chef Shack, Better Than Your Average Fare, 208 Ulster Avenue, Saugerties, NY (845) 453-2675. They do get busy at lunch time so if you are pressed for time on your lunch break, I’d phone your order in. They are only open Tuesday to Thursday 11am to 3pm at the moment.
Find out where to eat, play, and recharge your spirit by following Vanessa Ahern’s blog, Hudson Valley Good Stuff.
When Somerville passed a new food truck ordinance in October, 2012, many hoped it would encourage the mobile eateries to do business in the city.
But one local food truck operator who’s been doing business in Somerville for years stopped operating Monday as soon as he received application materials for a license—a requirement under the new ordinance.
Dave Stewart, a Somerville resident who runs Moe’s food truck at Trum Field, hopes his hiatus will be short-lived, and if the Somerville Board of Aldermen has it’s way, he’ll be back in business in the upcoming week.
As part of the application process called for in the new ordinance, food trucks need to prepare their food in a professional kitchen, Stewart said.
Moe’s sells hamburgers, sausages and hot dogs, and “it’s all cooked on board,” he said. He doesn’t operate out of a professional kitchen. He cleans his equipment at home.
Stewart fears he could face fines of $100 a day if he’s found in violation of the new ordinance, and “I don’t make $100 a day,” he said.
He spoke to Alderman At-Large Dennis Sullivan, who proposed a measure at the Board of Aldermen meeting Thursday to grandfather in food trucks that were already operating in the city when the new ordinance passed. Sullivan said that amounted to two trucks.
“We didn’t want to hurt vendors” who were already doing business in the city, Sullivan said about the new ordiance passed in October, adding that the Moe’s truck is always very clean.
“Moe’s has been there for a long time,” said Ward 7 Alderman Robert Trane.
“Unfortunately, I think we’ve hurt a local businessman,” he said.
The aldermen asked the city’s Inspectional Services Department to take up the matter immediately so Moe’s isn’t out of business for too long.
Stewart said he was pleased the aldermen took up his cause and he hopes to be operating soon.
More on food trucks in Somerville
Blog: Let’s Welcome Food Trucks in Somerville
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