“Man I tell you, this whole food truck thing’s got me pissed off. They’ll steal my business, park where ever they want, they don’t need a permit, don’t pay taxes and don’t get inspected by the health department! It isn’t fair!”
Auntie’s Fry Bread got their start last year utilizing a web 2.0 fundraising company called Kickstarter. Auntie’s Fry Bread takes the traditional recipes with modern and unexpected ingredients creating what they call “Native American Fusion.”
A food truck so seemingly hair-brained that it succeeds by sheer hutzpah, reawakening the youthful possibility that lies in mobile food. Enter the Jogasaki Truck, home of the Sushi Burrito.
You see, gourmet food trucks are all the craze in Dallas right now and I’ve been dying for one to set up shop in the Dallas Design District.
Chef Gonzalo Rivera Jr., one of the chefs at the Boca Raton Resort, has a new concept stewing, and it sounds delicious! He plans on rolling out a food truck, fusing Asian and Mexican flavors to create something unique.
In one corner, you have the idea of the incubator, the concept that provides affordable space for start-up companies, mixing in support services, mentoring and access to other help that a new business needs.