Minnesotans Deb and Les Wille were looking for an ‘off-season’ opportunity to complement their existing horizontal drilling business. Combining their love of food and motorcycles, they landed on a food truck concept called Wild Wille’s Sandwich Shack.
Happy Belly serves up healthy, organic, locally-sourced option
The 30-foot-long Big Blue food truck, the product of the University at Buffalo’s affiliated Campus Dining and Shops, will begin service at noon before the Bulls’ men’s football game against Duquesne, which kicks off at 3:30 p.m. Saturday in UB Stadium.
The lot debuted just 3 weeks ago to a buzz that got both food trucks owners and foodies very excited, but a recent opportunity came up to turn the lot into a paid parking lot so it will no longer be offered for lunch time rallies.
Upper St. Clair resident Mike Baughman, along with his wife, Kristen, and young children roll through Bridgeville and nearby areas in their Rolling Cones truck selling Penn State Berkey Creamery ice cream.
I Love Bacon began rolling in mid-April. Patrick and Hill decided on a bacon-themed because it was different than other food truck concepts in this market, it’s Hill’s favorite ingredient
Dozens of food trucks pack the city streets, but what happens to the gourmet eateries on wheels once the night is over? Josh Delozier and Travis Stephens made finding food trucks as easy as a tap of a button with TruckItOKC. Delozier said they created the app last year with the help of food truck owners to give them what they wanted in an app.
The truck has kababs in three different proteins: chicken, steak, or lamb. They also have lamb or chicken curry, butter chicken, and chicken tikka masala. The meat dishes come with two of four featured vegetables, rice, and naan bread.
A food truck was the perfect answer — especially for Scala, whose degree in political science wasn’t helping him to find full-time work. Since Sauced Up hit the streets, the duo say they’ve been doing well with a menu serving two American staples: burgers and wings.
The mobile vehicles, which emanate a cloud of wood and charcoal smoke and exhaust fumes, create a cocktail in the shape of a huge carbon footprint. Still, loyal followers endure blistering heat and arctic cold in order to get their foodie fix. The fad that began in Los Angeles and spread east has hatched web sites that find and dissect the best of the best.
Aug 28 2014 | Posted in Business Operations
,Food Product News
,Food Truck Tour
,New Truck News
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