NYC Food Truck 2018
Research the food truck industry:
We watched a documentary and considered the following questions.
- What are the major players and key competitors? What are they like?
- What does it take to compete? What are the barriers to entry?
- What is the biggest controversy of food truck/cart intistry in NYC?
- How sensitive is the industry to seasons and economic cycle?
- What are the main modes of marketing?
- How does government regulation affect the industry?
Our group researched food trucks in our area:
- What is their menu like?
- What social media outlets are they using?
- What are they posting?
- Where are they located?
- What has changed for food trucks in your area recently?
NYC Food Truck Project
Many of these food trucks aren’t selling your typical hot dogs and fries, they are coming up with interesting foods for people to eat on the go. These chefs and entrepreneurs are also using the power of social media (i.e. tweeting their location for their followers) to build “buzz” surrounding their food truck.
HOWEVER, the foundation of their success is great tasting, inventive food that is handmade using local, seasonal ingredients…and a lot of passion!
As our final project, each group develops a food truck concept that this food phenomenon isn’t just a trend, but something that adds character, can bring media attention to the city and fill a need for great tasting, interesting and diverse food. The food has to be able to be prepared in a food truck and be able to be eaten with your hands or one utensil (i.e. a spoon or a fork). Each group do not need to come up with an entire menu but you do need to come up with a minimum of 5 food items and 3 drinks.
1. Menu Items: You will need to come up with 5 dishes and three drinks for your food truck that compliment each other. What you can not do is a standard French fry cart or simple hot dog stand. Be creative and put some creativity and passion in what you want to serve to your customers. You will need recipes for the food items you create as well as a scaled down version of your menu board.
2. Name of your Food Truck: The name of your food truck should be creative and catchy and possibly give customers a hint of what’s in store for them if they stop at your establishment.
3. Truck Design: The outside of the truck should be eye-catching and make people want to stop…since they haven’t tried your amazing food yet. Once you get them to the window it’s up to you to wow them with your food! You must design the inside of the truck as well. You have to think about safety and sanitation (fridges, hand washing sink,
compartment sink for washing dishes). You have to design the inside based around the menu items you are serving. You should think about where equipment will be placed, how the flow will work, etc..
4. Food Prices: Determine how much to charge: pricing is very important in the food industry… charge too much and people may not buy, charge too little and you won’t be in business for very long. Customers need to feel like they are getting value for their money. One of the advantages of gourmet food trucks is that they are an affordable way to be exposed to really good food that is of restaurant quality.
5. Equipment: You will determine what equipment is required to prep, cook, serve and clean your dishes out of your food truck.