Considering how many food trucks have hit the streets across the U.S., Kim Baxter has plenty to brag about. Last summer, Baxter and her upstart Orlando-based food truck, Goodfood, bested food trucks from around the country and captured $5,000 as winner of the inaugural Progressive Insurance Flo’s Fabulous Food Truck Contest.
Daniel P. Smith
Daniel P. Smith is a regular contributor to <i>QSR.</i>
var email = ('Daniel@' + 'qsrmagazine.com');
'E-mail him at <A href="mailto:' + email + '">'
+ email + '</A>.'
If this year’s Growth 40 report is any indication, plenty of quick-service brands will soon be following in the footsteps of basketball superstar LeBron James and taking their talents to South Beach.
Miami tops QSR’s fourth annual Growth 40 report, claiming the first spot among the nation’s largest markets, while Austin, Texas, and Palm Springs, California, earn top honors among medium and small markets, respectively.
Amid the glitz and glam of Hollywood’s boutiques and TV studios, Collier Ulrich’s upstart eatery, Marcona, is making a name for itself with turkey and ham. The New York native’s almost-two-year-old gourmet sandwich shop serves up classic East Coast deli fare enhanced by Mediterranean influences and a West Coast approach.
Stop a local in the Chicago area, inquire about the closest Portillo’s restaurant, and you’re almost certain to get directions to the Chicago-based chain’s nearest location (alongside some ordering suggestions). With its signature Vienna beef hot dogs and Italian beef sandwiches, Portillo’s is a Windy City icon, a beloved local favorite that many current and ex-Chicagoans speak about with reverence for its quality food, efficient service, and lively atmosphere.
When Arianne Bennett opened the Amsterdam Falafelshop in Washington, D.C., in 2004, she had some ambitious sustainability aims: green products, solar power, composting, community dumpsters. She had a vision of creating her own eco-friendly utopia in a world only then beginning to ride the sustainability wave, an adventure then entwined with environmental stewardship.
“We wanted to be as lean as possible … and we were careful about everything from the packaging we chose to the number of napkins we distributed,” Bennett says.
Handcrafted, grilled-to-order, European-style hot dogs highlight the ambitious menu at New York City’s Dogmatic. Fresh-baked bread carries sausages that are made from sustainable, farm-raised meat and are topped with homemade gourmet sauces such as Cheddar Jalapeño and Chimichurri. One food critic called Dogmatic’s $5.65 signature item “a far more sophisticated pig in a blanket, and much more delicious.”
When Patrick Fox opened Cava Greens in 2002, he fashioned it to be the anti–quick serve.
The food court–based eatery inside Denver’s 56-story Republic Plaza dishes up custom, hand-tossed salads alongside a range of fresh and natural offerings. The store resists processed foods in favor of dozens of seasonal foods, including figs, pomegranate seeds, and lean proteins, such as tofu and seared salmon.
A Raleigh, North Carolina, Bruegger’s Bagels unit has raised the bar for what’s possible in the site-selection process.
Last year, activists in California collected 1 million signatures to put the California Right to Know Genetically Engineered Food Act on the November 2012 ballot. Named Proposition 37, the measure sought to make California the nation’s first state to require the labeling of foods that included genetically modified organisms (GMO).
Food trucks are going to school, and the Galloping Griz is among the latest to enroll.
The University of Montana’s mobile kitchen—which debuted last spring with a $167,000 price tag—provides late-night dishes, namely Mexican-style street food, to the university’s flagship campus in Missoula. It also serves breakfast and lunch offerings to a satellite campus located just five miles away.
Mark LoParco, director of university dining services, discusses the decision to invest in a food truck and the opportunities a mobile eatery brings.