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    Wayback Burgers' Food Truck Concept Hits the Streets

  • Industry News March 21, 2019
    Wayback Burgers
    To celebrate the launch of the revolutionizing Viddl- It delivery vehicle, Wayback Burgers is going on a cross-country tour.

    Wayback Burgers is revolutionizing the food delivery market with Viddl-It—a compact, electric vehicle and app that combines the convenience of delivery with on-site cooking. This new initiative is Wayback Burger’s CEO John Eucalitto’s solution to the “soggy fries” problem.

    From packaging solutions to cars with miniature ovens, restaurant owners and managers have long battled the challenge of delivering quality food to customers located miles away from a restaurant’s kitchen.

    Working with Tropos Technologies, Wayback Burgers has created a new solution to this perennial challenge—a 5-and-a-half by 8-foot mini electric food truck that brings the kitchen to its customers. Using the Viddl-It app, customers can reserve a vehicle (with the same name) for catering needs or simply order a meal that will be delivered to them and cooked on the spot.           

    “It’s basically private catering on demand,” says John Eucalitto, CEO of Wayback Burgers. “The food is made fresh on the spot,” he says, and added that it addresses the two biggest complaints from customers about quality or that a driver forgot something.

    The Cheshire, Connecticut-based burger franchise tested the first Viddl-It vehicle near its headquarters before unveiling the new program to franchisees at the Wayback Burgers Convention in October of last year. The compact vehicles will cost franchisees who choose to include Viddl-It in their operations around $35,000, come outfitted with refrigerators, freezers, griddles, fryers, etc. and run on electric and propane with a battery that gets about 80 miles per charge. They are striving to have this service more widely available by Q3.

    To celebrate the launch of the revolutionizing Viddl- It delivery vehicle, Wayback Burgers is going on a cross-country tour. The Wayback team will depart from the headquarters in Connecticut, trek across the U.S. to Vegas to attend the Multi-Unit Franchising Conference and then return home again. The truck will be making pit stops along the way so Wayback Burgers fans will have a chance to experience Wayback’s legendary fresh burgers at their convenience. Stops will include:

    • Wednesday, March 20, 2019 from 9 a.m. – 10 a.m. in Matamoras, PA
    • Wayback Burgers – 111 Hulst Dr., Matamoras, PA
    • Wednesday, March 20, 2019 from 4 p.m. – 6 p.m. in Wadsworth, OH
    • Wayback Burgers - 1090 Williams Reserve Blvd. Wadsworth, OH
    • Thursday, March 21, 2019 from 12 p.m. – 2 p.m. in Oakbrook Terrace, IL & Naperville, IL
    • Wayback Burgers - 17W420 22nd St Oakbrook Terrace, IL
    • Wayback Burgers – 2775 Showplace Dr., Naperville, IL
    • Friday, March 22, 2019 from 4 p.m. – 6 p.m. in Englewood, CO
    • Wayback Burgers – 5098 S Federal Blvd., Englewood, CO
    • Boys & Girls Club: J. Churchill Owen - 3480 Kentucky Ave Denver, CO
    • Saturday March 23 – Tuesday, March 26 in Las Vegas, NV
    • Multi-Unit Franchising Conference at Caesar’s Palace in Las Vegas, NV                       
    • Thursday, March 28, 2019 from 4 p.m. – 6 p.m. in Nashville, TN
    • Wayback Burgers – 7050 Charlotte Pike, Nashville, TN
    • Boys & Girls Club: Preston Taylor - 915 38th Ave N Nashville, TN
    • Friday, March 29, 2019 from 4 p.m. – 6 p.m. in Mechanicsburg, PA
    • Wayback Burgers – 25 Gateway Dr., Mechanicsburg, PA
    • Boys & Girls Club: Cumberland Road Clubhouse - 1227 Berryhill St. Harrisburg, PA

    The Wayback Burgers team’s commitment to the highest quality levels, using only the freshest ingredients, and to unrivaled customer service is matched only by their commitment to their franchisees.

    “We are constantly looking for new and innovative ways to support our franchisees and offer revenue generating solutions they can then pass on to customers,” says Eucalitto. “Everyone wins.”  

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.