CATERING TO DIVERSITY (CONTINUED)
catering business. Eye-catching graphics, logos, and a cohesive brand aesthetic can attract attention both at events and on the road; and in an era where every event doubles as a social media moment, that kind of visual flair is a serious asset. Food trucks don’t just serve meals; they create buzz. A colorful truck, a quirky menu board, and hands-on service? That’s social media gold for both the host and your brand. “It’s free advertising because every single person who comes up to the truck sees our name,” says Nelson. “When you’re at a traditional catered event, not very many people ask who the caterer is." Caution ahead Of course, when there is a complete operational shift from what caterers are used to, there’s sure to be some speed bumps along the way. For starters, running a food truck isn’t quite like staffing a traditional kitchen. It demands a nimble crew that can handle tight spaces, fast service, and high guest interaction. “Don't just hand over the keys and expect people to be okay,” says Pals. “Working on a food truck is not like working in a restaurant.” “Your staff has to be a MacGyver,” adds DeAngelo, “so make sure your chef and crew have some mechanical knowledge as well as culinary knowledge because it comes in handy.” Additionally, timing becomes everything—from when to start cooking to how you stagger service so that guests aren't stuck in long, winding lines. “The biggest difference is mobility— everything is done on-site, in a compact space,” says Pals. “On the back end, it’s a lot like traditional catering: from lead generation to event planning and prep, it’s the same workflow.”
Although now defunct, Crave Catering had previously operated Dio De Los Tacos. All photos courtesy Mark Lopez
Weather is another wildcard. That picturesque outdoor reception can turn into a logistical scramble if the skies decide to open up. Backup plans, tents, and solid event coordination are essential. “The seasonality alone could bury some operators,” says DeAngelo, “so it’s never a good idea to have all of your eggs in one basket; if you drop that basket your eggs go away.” Food safety and quality are also non-negotiable (as it is with any catered event), but there's a few extra considerations added to the mix. When on the truck, caterers must maintain strict temperature control—hot food stays hot, cold food stays cold. Staff should be trained and certified in food handling and follow detailed checklists to ensure cleanliness and compliance throughout service. Regular maintenance of equipment (including vehicle maintenance) and a clean, organized workspace also go a long way in preventing issues and delivering consistent, high-quality food every time.
“You've got a full kitchen and then you’ve got a full vehicle,” says Lopez, “and the two affect each other.” Everything else? It’s business as usual for most caterers; food is prepped in the commissary kitchen and then prepared onsite for service. “This is the same coordination that every caterer does between commissary and their venue or site,” says Craig. “Food trucks don’t stand alone, they always have to have a commissary kitchen.” Incorporating a food truck into your catering operation isn’t just about keeping up with trends—it’s about meeting modern clients where they are. They want flexibility, flavor, and a bit of flair. They want experiences, not just entrees; and when you roll up in a beautifully branded truck serving five-star street food, you’re delivering exactly that. “All of us caterers can go out and buy trucks, we all know how to make something on a grill,” says DeAngelo, “but there’s more to it than that.”
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SUMMER 2025 ■ CATERSOURCE
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