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http://www.wdrb.com/story/22030491/local-business-is-going-mobile-to-serve-farm-fresh-food

Giving you a little early notice so you can plan your lunch for next Thursday. Fellon McCord is hosting their second annual “East End Food Truck Roundup” at their location at 10200 Forest Green Blvd on Thursday April 25.

Lots of your favorite food trucks are scheduled to be there:
-Grind
-Lil Cheezers
-Holy Mole
-Bluegrass Brickoven Pizza
-French Indo-Canada Food Truck

Thursday April 25, 2013
11AM-1PM

A portion from sales at this event will be donated to Metro United Way. Getting excellent grub and doing good for the community at the same time? Clearly you win at life.

http://consuminglouisville.com/2013/04/east-end-food-truck-round-up.php

Spalding’s Student Development and Campus Life team welcomes back Food Truck Thursdays–a warm-weather, lunchtime event featuring food trucks from the Louisville area.

Every Thursday from 11:30 a.m. to 1:30 p.m. at Library Lane (at the heart of the SU campus between York and Breckinridge Streets), the Spalding community and our neighbors can dine outdoors from a featured food truck of the week.

Last season, SU welcomed trucks such as Genius in a Box, Traveling Kitchen, San Diego Sandwich Works, among others. Food trucks will accept Spalding Dining Dollars as well as cash; some trucks also accept credit cards.

For other dining options around campus, click here.

http://spalding.edu/food-truck-thursdays-return/

The Louisville Street Food Alliance is planning what it calls a street corner “invasion” of downtown Louisville, during which the LSFA aims to raise awareness about its businesses and meet prospective food truck operators, in addition to serving lunch.

Matt Davis says food trucks like his are an important part of Louisville’s “foodie” culture, but awareness is geographically limited.

“People were under the misconception that mobile food only went over well in places like California, where the weather was nice year round.   But I beg to differ because Louisville is a huge foodie town.  There’s restaurants everywhere.   But that is the reason Louisville supports food truck culture.   Louisville wants to be a big city,” Davis said.

Davis’ own Lil Cheezers food truck will be parked alongside Holy Mole, Grind, Johnny’s Diner Car, and Indo-French Canada for the event at Sixth Street and Jefferson from 11:00am to 2:00pm Tuesday.

http://www.wfpl.org/post/louisville-food-truck-operators-gather-downtown-tuesday

Credit Linda Golden

One food truck couldn’t contain the plans Matt Davis had for Lil Cheezers Gourmet Grilled Cheesemobile.

Davis took to the Louisville streets in a Velveeta-yellow truck in 2011, selling creative takes on the classic grilled cheese sandwich to office workers, club kids and curious passers-by. In less then 18 months, Davis has established a brick-and-mortar restaurant, too.

“The idea was not to put all the eggs in the Lil Cheezers (truck) basket,” Davis said.

Davis is among a budding crop of food truck owners who have expanded their businesses beyond selling out of the side their vehicles. Morels Vegan Food Truck was one of the first food trucks to appear in Louisville in 2011, but mobile operations have ended – its owners now focus on selling retail vegan items under the name Morels the Vegan Butcher. Grind, a food truck that specializes in gourmet hamburgers, has begun to sell take-home veggie patties off the truck and in partnership with Grasshoppers CSA. A stationary location is in Grind’s future plans, and other food trucks could also explore the idea.

“Now that Matt Davis at Lil Cheezers is pulling it off, more trucks will probably look into it,” said Jesse Huot, who owns and operates Grind with his wife, Liz.

Davis didn’t want to limit Lil Cheezers to four wheels and pavement – he explored options such as franchising or opening a common kitchen in which the growing number of food truck operators in the city could do their prep work. Then a prime Highlands location became available earlier this year when Jamie’s 14K Cupcakes closed its storefront at 938 Baxter Avenue. Davis has since opened and operated a Lil Cheezers five-table restaurant in that space in addition to operating the original food truck.

“We decided to transition because the right property opened at the right time,” he said.

Davis also plans to debut a second truck in the first week of January 2013 pending health inspections and permitting.

“When all these things are firing on all cylinders, the business model looks delicious,” Davis said.

Davis said he sees the Lil Cheezers food trucks as “satellite branches” of the restaurant. With a lower overhead and increased mobility, the trucks provide an opportunity to test new concepts and change course – or location – quickly if something doesn’t work.

“Food trucks are the new restaurants,” he said.

http://www.wfpl.org/post/food-trucks-go-beyond-curbside-service