Owner Curt McLellan plans to be in downtown Tupelo twice a week, twice near the hospital and once at a place TBD. Be sure to follow Local Mobile on Facebook and Twitter (@LocalMobileTup) to get the latest info.
There was a good turnout for the first 30 minutes I was there observing this morning. Oh, and I had the pulled pork slider. It was very good.
Digital editor- Minneapolis / St. Paul Business Journal
From A Cupcake Social to Z’s Smokin Bonez, the updated Minneapolis/St. Paul Business Journal Food Truck Database now has 103 Twin Cities truck and trailer operations.
The Minneapolis and St. Paul-area food truck database can be sorted by name, cuisine, most popular menu item or likely location. It also includes links to their Twitter handles, Facebook pages or other primary point of contact so you can find out when and where they’ll be out.
This massive database was the creation of Business Journal food truck reporter Urmila Ramakrishnan. Besides profiling dozens of food trucks, Urmila broke food truck news and found innovators, interesting people and companies that support the industry as the mobile eateries fight turf wars with established brick-and-mortar restaurants and struggle with their own popularity.
Sadly, Urmila’s internship with us ended last week. She’s now interning at Delta Sky Magazine and tweeting from @URamakrishnan15. Meanwhile, stay tuned for more food truck and local restaurant news.
Jim Hammerand reports on Twin Cities breaking business news for MSPBJ.com and manages online features and social media.
Staff Writer- Minneapolis / St. Paul Business Journal
Chameleon Concessions Inc. CEO Mark Palm has outfitted more than 50 food trucks now doing business in Minnesota and other parts of the United States.
Palm’s Plymouth-based business converts trucks old and new into mobile kitchens. He either buys or fabricates the refrigerators, exhaust hoods, stove tops and other parts needed for mobile cooking.
His family has been in the restaurant equipment business as Palm Bros. since 1910. About 12 years ago, he went mobile with hot dog carts and concession trailers. He seized on the food truck industry as the industry grew, sending his first food truck, Simply Steve’s, into the wild in 2010.
He’s worked on some pretty outrageous trucks since, including Andrew Zimmern’s AZ Canteen (launched in 2012; read an interview with one of the owners published today) and Japanese hibachi truck Hibachi Daruma. One of his trucks satisfies a different kind of appetite: Minneapolis truck Pie Essentials, which sells sex toys and lingerie, not pastries.
The public rarely knows his involvement with their favorite food trucks, but Palm said it’s rewarding enough to sees trucks he’s outfitted get attention.
“Knowing that you built that from its dirty stage to cleaning (it), scrubbing it, taking it apart, making parts of it look new and then bringing it to Pixelwerx and putting the graphics on is fun,” Palm said. (Learn more about Pixelwerx and how they help food trucks entice eaters here.)
Palm wants to expand his business by starting Chameleon Commissary, a Minneapolis commercial kitchen where trucks could prepare and cook food before they hit the streets.
Staff writer- Memphis Business Journal
An army of food trucks are descending on an East Memphis office park today.
Lenox Park tenants will have multiple mobile food options for lunch, partly as a way of auditioning possible future food options for the park.
The food trucks participating include A Square Meal on Wheels, Stickum, Mr. Frazier’s Fish Fry, Gourmet Grillers, Mark’s Grill, Rock n Dough Pizza, Central BBQ, Royal Flavors, Quincy’s and Parker’s Water Ice, as well as two beverage stations.
Tenants are getting coupons for small tastings to allow them try multiple food trucks.
The park is looking to add a food operator to the park, but part of the challenge is that it has multiple buildings.
This makes it hard to service tenants from a fixed location.
Richard Cotton with Daymark Realty Advisors Inc. is senior property manager at Lenox Park.
“The food truck thing is a trend we’re seeing nationally,” he said.
He talked with the Memphis Food Truck Alliance and decided to organize this event.
The property’s owners are looking for an operator who could have a fixed location on one side of the park and a food truck on the other.
“Owners are always trying to provide new and unique amenities for their tenants,” Frazier Baker, vice president with Colliers International, said. “In this case, it seems, the landlord took it a step further and arranged to bring the convenience and variety of on-site dining through locating the food trucks at Lenox Park.”
Andy Ashby covers commercial real estate; transportation and logistics; construction; and Downtown Memphis. Contact him at firstname.lastname@example.org.
(Food Truck Festivals of New England)
The second-annual Charles River Food Truck festival is scheduled to be held at Artesani Herter Park in Allston on Saturday, Sept. 21.
The festival will feature more than 20 food trucks from 11 a.m. to 5 p.m., according to the Food Truck Festivals of New England, which hosts the event.
The food will include gourmet grilled cheese, Vietnamese sandwiches, sirloin sliders, pesto pizza and lobster rolls, along with dessert trucks serving homemade ice cream sandwiches, whoopee pies, and cupcakes, organizers said.
Festival entry wristbands entitle attendees to get lower prices on all food at every truck as well as a special “small bite” at each truck.
Wristbands are available for purchase online www.foodtruckfestivalsofne.com for $7. They will be $10 on the day of the festival.
Trucks will also offer non-wristband, or walk-up, prices at $2 to $3 more per item.
A dollar from each wristband purchase will benefit the American Red Cross of Eastern Massachusetts.
For more information, visit www.foodtruckfestivalsofne.com.
E-mail Matt Rocheleau at email@example.com.
For the latest Allston-Brighton updates:
Follow @YourAllstonBri on Twitter, here.
And connect via Facebook by clicking the “Like” button on the top right hand corner of the Allston-Brighton homepage, here.
Social Engagement Manager- Houston Business Journal
A popular Houston food truck is setting up a permanent location, but not where you might think.
Bernie’s Burger Bus is moving inside Reliant Stadium, home of the Houston Texans NFL team, CultureMap reports.
Fans can find the burgers in a booth in the 100 level of the stadium. Bernie’s owner Justin Turner told CultureMap he expects to sell 800 to 1,200 burgers inside the stadium every game.
In November, Bernie’s Burger Bus was named among the best rolling eateries in the nation.
The food truck placed No. 22 on The Daily Meal’s list of 101 Best Food Trucks in America.
Housed in a school bus, Bernie’s Burger Bus “takes the school shtick and runs with it — from labeling press as ‘report cards’ and truck swag as ‘school supplies,’ right down to the name of every burger,” Daily Meal said.
The bus itself won’t move into Reliant, and this isn’t the first food truck going brick-and-mortar.
In July, a favorite Houston food truck, Good Dog Houston, revealed on Twitter that it will be opening a brick and mortar location in the Heights.
Reliant Stadium is going through other changes, as well. The stadium is debuting its new $16.5 million, 277-foot wide video display, which is six times larger than the team’s previous scoreboard, when the Texans face the Miami Dolphins at home Aug. 17.
Katy Stewart manages Houston Business Journal’s social media and audience engagement. Follow her on Twitter for more.
#FoodTruckChat is a new Hashtag Twitter Chat that we’ve combined for food truckers to plead online together to plead a issues of a week. We will emanate a customary report once we get things adult and running. For now we will start chats during a times food lorry programming is on a television. Hosted by Mobile Cuisine, Editor in Chief, Richard Myrick. The hashtag #FoodTruckChat is active 24/7 on Twitter.
In a initial plead Aug 15th, we will go live during 9 PM ET / 8 PM CT to plead a new Cooking Channel food lorry program, hosted by Kevin Sbraga ”Get Trucked” as it runs. We will afterwards follow adult on Sunday to plead Food Network’s, The Great Food Truck Race as it’s Season 4 premiers.
In a destiny we devise to underline a opposite unite and thesis any week. Our 10 doubt format will be a ideal approach for we to accommodate other Food Truckers, learn new recipes, and learn about a new prohibited spots in a mobile food industry.
The #FoodTruckChat village consists of Food Truck and Cart Owners, Food Truck Fans, Social Media Influencers, Chefs, Home Cooks and Bloggers. #FoodTruckChat is a good place for all mobile food attention fans and participants.
Follow and rivet with #FoodTruckChat by tweeting with us during a week. here
- Utilizing Twitter Hashtags on Your Food Truck
- Twitter Basics for Food Truck Owners – Part 1
- How to Write a Great Food Truck Twitter Bio
- Twitter Etiquette
With so many new — and delicious — food trucks hitting the streets of the Twin Cities each summer, it’s almost too tough to keep up. Well, fear not, we’re here to help. Here’s this week’s food truck feature!
How does an aircraft mechanic for the military end up owning and operating a food truck? It’s simple — two loves, that of a woman and that of New Orleans Cajun cooking.
Tim Glover, owner of Cajun 2 Geaux food truck, said he knew it was time for a career change when, after a year of being away working on Blackhawks in Kentucky, his wife asked him what else he could do for a living.
Luckily, Glover, who’s originally from the deep south, also has an incredibly skilled hand in the kitchen — one that can perfectly season a warm, comforting bowl of Jambalaya or fry up a delicious po’boy sandwich.
Cajun is in Glover’s blood — and New Orleans is certainly in his heart. Thankfully for us, that heart is a generous one — big enough to welcome every Minnesotan to a taste of the south.
Here’s more on Cajun 2 Geaux Food Truck.
Owners: Tim Glover
Date the food truck opened: Aug. 15, 2012.
What kind of food do you serve? This is New Orleans cuisine. Some of the old-style tradition Cajun flair but a lot of it is gourmet New Orleans cuisine, right out of the French Quarter.
Price range of menu: From about $5.50-$14 — $14 has got to be pretty hot and special.
Hours of operation: For me, it’s from sun up to sun down. But for the truck it’s usually 11:30 a.m. to 1:30 p.m. or 2 p.m. on the street. In the breweries, that’s a different story. (Check Twitter or Facebook or the calendar.)
What was your job before opening the food truck? Well, I was a soldier in the Army National Guard. I got back from Iraq and got back into this. But for a good portion of my life, I was an aircraft mechanic.
Where did the food come into play? Well, Louisiana, of course. It’s only natural. And a love for it. Before I went into the military for 20 years, I worked in the food industry in Louisiana. I loved it, you know. But you know, comparing the salary of a food service worker to that of an aircraft mechanic … you know. So I went through that time period and go to the age that I’m at now. My wife and I were talking — aircraft mechanic work was taking me all over the country. I was at Fort Campbell, Kentucky, working on Blackhawks and she goes, “What else do you do?” (Laughs) I had been out there a year without her and the family. So I said, I loved doing food. So the National Guard took care of my education. I went to culinary school and the rest of it’s history after that.
We did take this family RV and convert it into a food truck. So I took my aircraft mechanic skills and then did all the installations, all the wiring and the plumbing and everything else.
So the RV was used for camping before? Well, a little bit. I think we’re getting more use out of it now.
What made you want to open a food truck, instead of a restaurant? Well, we knew it could segue into a restaurant and that’s what we’re looking at right now. It was a good way to experiment with the city and see if they were up for the cuisine, so to speak. There’s a lot of flavors and a lot of spices that go on with Cajun food. And shoot, these people are ready. (Laughs) It’s great. And they’re willing to try anything — I love it. I mean, I can’t keep oysters on this truck and that’s something that I just started out with about a month ago. And it’s continuous trying to get them supplied and they’re just flying out the window.
How is your food prepared? When you come to our truck, it’s not, you know, wrapped and there you are. A lot of it is, you have to make it right here, it’s made to order, so you get it fresh. That’s something that I’m continuously hounding and specific about — it has to be fresh. But a lot of it, the prep work has to be done at my commercial kitchen, Kindred Kitchen off of Broadway. Such cumbersome dishes like Jambalaya, where it takes five different vegetables, a lot of sauteing and two different proteins going in, that you can’t really do it here and you wouldn’t want to even try it. The crawfish étouffée is the same way. (Sidenote: Glover ships the bread for his po’boy sandwiches from New Orleans so you know it’s good.)
How did you come up with the name? It was something that I thought of on my own. Of course, the “2 Geaux” is you take it and you go. The “Geaux” is used a lot in sporting events and stuff like that in Louisiana — like the LSU Tigers, “Geaux Tigers.” So I just thought, ‘Wow, instead of going g-o, why don’t I just do that?’
And the neon green, where did that inspiration come from? Well, I was still working at Delta Airlines so we were able to fly around and check out different areas. We went to Washington state and I knew they had a lot of trucks and the one thing I noticed, even in the city of Minneapolis when the wife and I were driving around — she’s been my partner, my buddy all the way through this. We spin everything off of each other and she’s been a champ … (gets emotional) Gotta stop. (Laughs) Anyway, the one thing we noticed was, OK, if we’re standing here to the next block over and I see a white truck, that could be Fed-Ex or whatever. It has to be something that’s going to grab the attention. At first I was thinking red, or yellow and this color (the green) was actually cheaper than the other two, believe it or not.
What’s your best dish that you serve? Oh, that is tough. The dish itself, I think now, is crawfish étouffée. But Jambalaya has been so good to me and so loyal and that’s what has made me most of my money. But I’ve just now broken out with this new dish (crawfish). Will it be the dish of the season next year, I don’t know, it may be something different. And I like to try and keep changing things up. So the answer would be crawfish étouffée, but again, that Jambalaya, I mean the flavors are just totally stupid.
Describe your truck in one word: Quality.
What’s your craziest story from working at a food truck? Oh my. Oh — yeah, but I can’t tell you that one. (Laughs) I guess trying to squeeze in and out of these parking spots and you know, that’s kind of crazy. I’m not into it so much — I like to be off, kind of like, by myself. I mean, within reason. I just don’t like to be so crunched in. I don’t need any more bumps and bruises. (Points to a few scratches on the truck.)
What’s one thing you want people to know about your food truck? The number one thing would be that it’s a New Orleans experience. When you step in front of that window, when you take it home with you or to lunch or to your cubicle or whatever, that is the one thing that people should know. That’s New Orleans. It is a New Orleans experience. That’s what you’re getting.
Catch the Food Truck Feature every week, in the Curiocity column. Know of a food truck you think should be featured? Let us know by leaving a comment below or tweeting your suggestion to @SaraPelissero!
A little while ago the Cinnamon Snail food truck owner posted a photo on Facebook, showing a serendipitous moment where he happened to pull into a service station and park right next to his new competitor: The Green Radish. At the time, the Cinnamon Snail knew nothing of the Green Radish, but seemed to welcome the new vegan truck to the turf (“Lots of luck… May there be more vegan food to choose from in more areas everyday!”). But where is this mysterious Green Radish?
We checked in with owner James Rafferty, who told us this morning that New Yorkers can expect him come September, but you can get a sneak peek this month in Brooklyn and New Jersey—”We will be at The Montclair Jazz Festival this Saturday, the 17th, and at The Afropunk Festival, August 24th and 25th.”
Until the truck starts its daily service the first week in September, you can check in on them through Facebook and Twitter—where they’ll post their locations when everything is up and runnning. Rafferty told us he hasn’t established a permanent rotation, but is thinking of hitting up the Financial District/Battery Park City, Union Square, and Midtown.
Check out their menu, which looks pretty different from the offerings of the Snail, and even includes a No Lobster Roll ($9)—it’s made of mashed chickpeas, vegan mayo, celery, and tarragon… but at press time there is no photographic evidence of this thing that we are now drooling over.
Contributing Editor- Austin Business Journal
A two-acre tract of land along Capital of Texas Highway that sits on the edge of the Westlake city limits will soon be home to a food trailer park.
The Midway Food Park, which features local food trucks surrounded by grassy areas, will eventually be home to live music on a planned outdoor stage, the Community Impact Newspaper reports. The park opens its gates on Aug. 15.
Dock and Roll, One Taco and The Seedling Truck have already signed up to park at Midway, 1905 S. Capital of Texas Highway.
Owners Sarah and Jason Hannon have space for about eight long-term food trucks and one spot for trailer’s seeking a short-term lease.
North of the new Westlake food park, a former brand manager at Sweet Leaf Tea opened a kitchen on wheels at 45th Street and Burnet Road. Read more here.
See how other food truck vendors are coping with the diminishing space to park in Austin here, as more downtown developments break ground, forcing several to find new locations.
Manages the website, news emails and social media sites.
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