Foodservice In Motion: From the Food Truck to Brick & Mortar

With no end in sight to the food truck phenomenon, many food truck owners are considering whether or not to transition their meals-on-wheels to brick-and-mortar concepts that will allow them to grow their business, expand their operating hours and their menus. While this is an exciting opportunity it can also be daunting. Executive Chef Walter Abrams of Dabba food truck will share his story from start-to-finish and discuss the challenges and successes in taking the wheels off of the business. Mark Finck will speak to how the FSTC was able to support Chef Walter in helping Dabba achieve the dream and will offer tips and tricks to help make for a smoother transition. If you are looking to convert your food truck into a brick-and-mortar or maybe the flip side - taking your brick-and-mortar concept on the road, this seminar is for you. Attendees will learn: - What questions to ask when deciding whether or not to transition your food truck to brick-and-mortar. - How to utilize the resources that are available to foodservice operators. - How to save energy, water and money when converting from a food truck to a brick-and-mortar.