Student Newswire of The University of Arizona School of Journalism

Arizona Sonoran News

Arizona Sonoran News

Student Newswire of The University of Arizona School of Journalism

Arizona Sonoran News

    Lunch on wheels hits the Tucson streets

    Lunch on wheels hits the Tucson streets

    Do you find yourself wanting to escape the typical lunchtime routines? Are you looking for an alternative source of revenue and employment? Instead of having to pick up your food order, why not have it be conveniently delivered to you curbside?

    In an effort to keep pace with the changing technological-savvy culture today, the culinary industry has developed food on-the-go. Let’s face it, whatever is convenient for us typically seems like the appropriate answer.

    If you don’t know what I am talking about by now, then you are missing out.

    This is the language of food trucks.

    Drawing up scratch recipes ranging from unique renditions of your favorite homemade grilled cheese sandwich to the exotic creations of hot dogs and french toast, food trucks are the food of the future.

    The modern food truck has found its calling card behind the emergence of the social media industry. If food trucks continue to deliver high-quality meals, whose to say this penciled trend won’t transition to permanent ink?

    This bustling lunch on wheels industry is sweeping the nation by a firestorm.

    If you’ve ever caught yourself flipping channels, I would be confident in placing my bet that you’ve come across the Food Network once or twice.

    In fact, I would bet you have stopped on Tyler Florence’s hit series show: The Great Food Truck Race. The multi-week show follows around eight teams that are given challenges to outsell one another in a coast-to-coast road trip.

    With the pioneers of the industry leading the charge, you can now mix in Tucson amongst Seattle, New York, Los Angeles and Chicago.

     

    The recent addition of Tucson can be accredited to David Aguirre, Director of The Food Truck Roundup. The Roundup’s mission is to deliver foodies with the precise stomping grounds and operational hours of their favorite trucks in a calendar of events styled format.

     

    One of the major appeals of food trucks is they are a lot cheaper to start and operate than the old-fashioned stationary style of eatery.

    Maybe cheaper wasn’t exactly the right choice of words.

    According to the Food Truck Economics, food trucks aren’t easy on the wallet. Typically, the prices of purchasing a truck can range anywhere from as cheap as $10,000 up to $300,000 just depending on your choice of custom, rent or buy purchase options.

    For local restaurant workers who want to experiment with different locations without the pricey rent bill, the food truck revolution has your back.

    Or, if you’re like Peter Raskob, owner of BUNZ Food Truck and estemmed chef of 30 years, one man’s trash is another man’s treasure.

    “I got laid off from a restaurant I was working at and was out of a job for a year-and-a-half before canceling my unemployment.”

    Raskob is finding out the hard way, that the food industry isn’t as easy as it may seem.

    “When you work for somebody they pay for all the stuff that goes wrong. I own it, I have to pay for a mechanic to fix the truck if something happens. That is profit that I put in my pocket and now right back out again.”

    What has made Raskob’s truck a fan favorite over the years has been his creative and inspriring creations with food items that you wouldn’t typically associate with eachother.

    “We’re always trying to think of different things with French Toast and hot dog buns. Because we are never going through enough hot dog buns, we put a hot dog bun in the french toast with scrambled eggs, bacon and maple syrup. The ideal 2 a.m. snack.”

     

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