Lee develops the mobile menu himself, offering seasonally-inspired creations as well as “playful” ones—from nachos, tacos, and sandwiches to breakfast burritos and more. Lee’s mission to “feed the masses not the classes” lends itself to having “fun with food” through his food truck. Look for What The Truck to be out somewhere during ArtPrize.
Sep 23 2013 | Posted in Business Operations
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Food trucks have become an important part of downtown life across the country and they offer many advantages over a traditional restaurant apart from being mobile. Paul Lee is co-owner of the Winchester, a brick-and-mortar restaurant as well as What the Truck, a food truck that has been around since 2010.
At the public hearing on September 12, the Planning Commission decided to allow food trucks near the Grand Rapids Art Museum.
If you like froyo, you have lots of choices for frozen yogurt in the Greater Grand Rapids area.
I grew up in a family of cooks, so I was more than comfortable in the kitchen, but cooking for a small restaurant is an entirely different animal. I really learned to cook thanks to a constantly changing menu and a diverse set of clientele.
Due to its smaller size, which makes it difficult to cram-in too much cooking equipment, Lee said the new truck may sell cold items like deli sandwiches.
“Creative Youth Center… we knew it was something we wanted to get involved with”
Food carts aren’t just for working stiffs anymore.
Food trucks are something that ought to be welcomed
“We brick-and-mortar restaurants pay hefty rent…”