slideshow
Cofounders Josh Henderson and Danny Sizemore outside the Skillet trailer.
Prepping the Cambozola cheeseburgers for Skillet’s lunch rush.
Orders waiting to be filled at Skillet.
Skillet’s Kobe beef burger topped with Cambozola cheese, arugula, and homemade bacon jam is served on a brioche bun with a side of hand-cut herb fries.
Skillet cofounder Josh Henderson serves a burger from his outfitted Airstream trailer.
Smoked mac ’n’ cheese from Skillet being topped with breadcrumbs.
Hungry customers waiting outside DessertTruck.
Garnishes for DessertTruck’s bread pudding.
Warming the chocolate bread pudding inside DessertTruck.
Jerome Chang and Chris Chen’s DessertTruck take on the food
pyramid.
Rosemary-caramel goat cheese cheesecake from DessertTruck.
A typical line outside the Treats Truck.
The popular pecan butterscotch bars at the Treats Truck.
The Treats Truck is environmentally friendly.
Kim Ima of the Treats Truck waves in a customer.
The Green Truck outside LA’s Wilshire Center.
The RoliRoti truck at San Francisco’s Ferry Building, with founder Thomas Odermatt outside and Yukari Inukai inside.
Chicken, pork knuckles, and potatoes roasting in the RoliRoti truck.
John Njane showing off RoliRoti’s pork knuckles.
In line at Wafels & Dinges.
A customer waits for his Belgian waffle at Wafels & Dinges.
Batter hitting the griddle at Wafels & Dinges.
A Wafels & Dinges Belgian waffle topped with strawberries, whipped cream, chocolate sauce, and powdered sugar.
A vanity plate on the back of the Wafels & Dinges truck.
Photographs of RoliRoti by Chris Rochelle; Treats Truck, DessertTruck, and Wafels & Dinges by Eric Slatkin; Green Truck by Ali Merion and Siel, green LA girl; Skillet by Jenny Geel & Ashley Genevieve
Published August 29, 2008
I would love to have one, because if it don't pan out in one location, just find another. I would eat there as well, as long as it looks good and clean.
DC never gets any respect.
The Nation's Capital has these amazing green little carts/trucks called DC On The Fly.
They make some of the most amazing food, and also sell food from DC-famous purveyors (Julia's Empandas, Teaism, Rocklands BBQ).
If you're in DC, and in Chinatown or at the stadium, bypass the hotdog vendors and get some of this delicious cheap food
That whole thing about limiting taco trucks because they draw people away from local restaurants is crap because that's the whole point of business is to get customers.
You should complain to the city, you should figure out why people like the truck and meet their demands, maybe get your own trucks, Not only would it capture that clients but it would serve as advertisement for your restaurant.
Most of the truck venders are working out of restaurants some where that can not afford the over price rent of local restaurants and need to make a living the best way they can, and it is not cheap to run vending, they still have L&I insurances and stock problems.
You can move to a new local any time u please. And you dont have to clean tables
Portland's swarming with food carts.
Love the truck vendors...
I want one.
San Diego has several famous Seafood Mexican Trucks...Marisco's German that has some of the most outstanding marlin tacos, fresh ceviche tostados and fish tacos.
What is the start-up operating cost of one of these trucks?
Do you need all the permits that you need for a restaurant?
I love Christopher's Runaway Gourmet in Richmond, VA. He has a website, noting if he's not going to have his carts out, due to weather, or whatever, and you can order 'catering' amounts if you order ahead of time. Very low overhead, and high client satisfaction. Terrific sesame noodles, chicken tarragon salad, and other decent non-junk food choices.