SO life is a mess, and sink or swim. I had to sell my car last week, the market is slow as all hell recently and 2 of my regular customers for my bakery moved. SO I am shifting my focus to catering and my dream food truck.
I just finished redoing my food manager certifications, setting up contracts for whole sale accounts with companies. Cleaning out and fixing the back of my buildings shop area for a commissionary to park a food truck in.
I am working with Chef Units out of Houston for a truck build....due to the nature of Celiac and UC I am having them special build a food truck from scratch all new equipment and a bathroom that opens to the outside (for obvious reasons). Right now we are in the quoting phase and design plans.
I am seeking grants and help from my local city with this truck, getting a fundraiser up and going, and seeking financing for the truck. I am looking at a 120K...I use about 100k to build the truck, then the other 20k to start the business, pay permits, insurance, LLC fees, outfit the kitchen, and get product to start.
GOD I WISH we had more celiacs here.....I could use some opinions on menu and some help....I would honestly out of paranoia only trust a fellow celiac to work in my truck. Just a personal view...would would anyone else with this disease trust a normal person in a FOOD TRUCK to cook you a 100% safe dish?
Menu in the business plan looks like this Comments please
Mixed veggie stir fry using locally sourced vegetables, and meats with options of carb free noodles or over carb free rice seasoned with a non-soy or wheat sauce from coconut secret in either a teriyaki or garlic base. Also have choices for meat alternatives.
Bun less Burgers, with either Turkey Burgers, or Beef, with the standard burger options of Bacon, Pickles, onions, condiments like Secret Sauce, Ketchup, Mustard. And Diary free cheese like Smoked Gouda, Mozzarella And possible Lettuce Wraps
Pasta with konjac based carb free noodles with homemade thick sauce and served with a side of a nut-based garlic bread or toast from Mikey’s.
Fresh Fries seasoned with blends from Big Axe Spice company and melted cheeses. Thinking making it our own and option to serve with Pizza Sauce.
Breakfast lines will consist of Eggs, Turkey Bacon, Sausage, Low Carb English Muffins from Mikey’s, and Muffins tops from them. We are also thinking of using their grain free tortillas as a Add in Item.
Other options will be considered for limited or menu rotations such as kabobs, steaks, shredded Pork, Baked Fish, breakfast bowls, and grain free pancakes.
We will be doing catering and can be booked for events, I have chafers, food pans, etc. And can do crowds up to 200 (calculated)
Food truck is outfitted with the following by build specs.
15" CharBroiler Grill
36" Countertop Griddle
6 burner 36" Range with 27" oven
15" 40lb deep fryer (should I upgrade to a 21" 70lb?)
24" Salamander Melter (broiler)
48" Three Pan Steam Table
30" 23 cubic foot Freezer
30" 20cubic food Fridge
24" glass front 14cubic food beverage fridge (will have cane sugar cokes, water, zevia soda, and sparkling water)
42" TV with Munu Software
Point of Sale system, cash drawer, credit card reader.
WITH the Above give me other menu ideas for quick (under 6mins) food ideas and menu items that are paleo and grain free.