The Food Truck Handbook
How to start, grow, and succeed in the food truck business. Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network. The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs. Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step-by-step advice to achieving your mobile food mogul dreams in The Food Truck Handbook. This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all. Includes profiles of successful food trucks, detailing their operations, profitability, and scalability. Establish best practices for operating your truck using one-of-a-kind templates for choosing vending locations, opening checklist, closing checklist, and more. Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish, and ultimately expand your business. Stay lean and profitable by avoiding the most common operating mistakes. Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.
Running a Food Truck For Dummies
Drive your food truck business to success While food trucks may not be the new kid on the block anymore, it's a segment that continues to swell—and there's still plenty of room for growth. If you have your sights set on taking your culinary prowess on the road, Running a Food Truck For Dummies, 2nd Edition helps you find your food niche, follow important rules of conducting business, outfit your moving kitchen, meet safety and sanitation requirements, and so much more. Gone are the days of food trucks offering unappealing prepackaged meals, snacks, and coffee. In today's flourishing food service industry, they're more like restaurants on wheels, offering eager curbside patrons everything from gourmet tacos and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the owner or operator of an existing food truck business looking to up the ante or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies has you covered. Create a food truck business plan to set yourself up for success Stay profitable by avoiding the most common operating mistakes Harness public relations and social media to build your following Grow from one truck to multiple trucks, restaurants, or a food truck franchise Packed with the latest information on legislation and ordinances, securing loans, and marketing to the all-important Millennials, this one-stop guide helps you cook up a well-done food truck venture in no time!
Food Truck Road Trip A Cookbook
Authentic Food Recipes From the Best Food Trucks Across the Country Kim, Phil and Terri traveled from state to state, visiting the best food trucks out there to get the incredible and authentic recipes that make their trucks some of the most popular in the country. This book includes delicious recipes for everything from sandwiches, soups and chilies to vegetarian dishes, classics with a twist and desserts—all straight from the cooks themselves. With the country's food truck favorites made accessible in your own kitchen, you'll deliver incredible and unique food at home you'd have to travel across the country to try. Outstanding dishes include Prosciutto and Grape Pizza from The Urban Oven in Los Angeles, Maker's Mark Fried Chicken from Big D's Grub Truck in New York, Santa Fe Black Bean Burgers from Mix'd Up Food Truck in Atlanta and Pad Thai Tacos from The Peached Tortilla in Austin. To get these recipes, the authors found and traveled to the most vibrant food truck cultures across the country, including: Southern and Northern California; New York City; Portland, Oregon; New Orleans; Raleigh, Durham and Charlotte, North Carolina; Atlanta; Minneapolis; Austin; Washington, D.C and Philadelphia. This cookbook includes all the recipes of your wandering road trip dreams.
Comparative Stylistics of French and English
The Stylistique comparée du français et de l'anglais has become a standard text in the French-speaking world for the study of comparative stylistics and the training of translators. This updated, first English edition makes Vinay & Darbelnet's classic methodology of translation available to a wider readership. The translation-oriented contrastive grammatical and stylistic analyses of the two languages are extensively exemplified by expressions, phrases and texts. Combining description with methodological guidelines for translation, this volume serves both as a course book and through its detailed index and glossary as a reference manual for specific translation problems.
The Truck Food Cookbook
It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more. John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food.
A Century of Horrors
The twentieth century bears the indelible imprint of both communism and Nazism. Today, it sometimes seems as if the former is all but forgotten, at least among Western elites, while our cultural memory of the latter is an inextinguishable fire. This inequality is surprising and calls out for explanation, a task the French political thinker Alain Besanc on attempts here in a wise and elegant meditation. In examining the horror and destruction caused by both of these terrible ideologies, Besanc on finds that recourse to theology is necessary if we are to achieve even feeble illumination. He also explains why, even with the full knowledge of the extent of communism s crimes, the uniqueness of the Shoah ought to be accepted without reservation."
THE RUNAWAY NEW YORK TIMES BESTSELLER The first thing Sophia Amoruso sold online wasn’t fashion—it was a stolen book. She spent her teens hitchhiking, committing petty theft, and dumpster diving. By twenty-two, she had resigned herself to employment, but was still broke, directionless, and working a mediocre day job she’d taken for the health insurance. It was there that Sophia decided to start selling vintage clothes on eBay. Eight years later, she is the founder, CEO, and creative director of Nasty Gal, a $100 million plus online fashion retailer with more than 350 employees. Sophia’s never been a typical CEO, or a typical anything, and she’s written #GIRLBOSS for outsiders (and insiders) seeking a unique path to success, even when that path is winding as all hell and lined with naysayers. #GIRLBOSS includes Sophia’s story, yet is infinitely bigger than Sophia. It’s deeply personal yet universal. Filled with brazen wake-up calls (“You are not a special snowflake”), cunning and frank observations (“Failure is your invention”), and behind-the-scenes stories from Nasty Gal’s meteoric rise, #GIRLBOSS covers a lot of ground. It proves that being successful isn’t about how popular you were in high school or where you went to college (if you went to college). Rather, success is about trusting your instincts and following your gut, knowing which rules to follow and which to break. A #GIRLBOSS takes her life seriously without taking herself too seriously. She takes chances and takes responsibility on her own terms. She knows when to throw punches and when to roll with them. When to button up and when to let her freak flag fly. As Sophia writes, “I have three pieces of advice I want you to remember: Don’t ever grow up. Don’t become a bore. Don’t let The Man get to you. OK? Cool. Then let’s do this.” From the Hardcover edition.