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Now this is an excellent idea for a business. It's in Hawaii:
I wonder if it would catch on in Toronto.
I wonder if it would catch on in Toronto.
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suh yuh sidung an watch de convo inna de SB tuhdeh and come up wid stupendous idea?
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i. are. weak
between this and the sign language lyad man
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tappi de man had a good excuseOriginally posted by Gen View Posti. are. weak
between this and the sign language lyad man
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But si yah.
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'Jerk.' Chicken Food Truck Aims to Show Jamaican Spice is Nice
Foodie Dion Solano is only a jerk about chicken.
So much so, he started “Jerk.”, a food truck with a license to make traditional Jamaican jerk chicken like Solano had as a child.
Solano, 34, who’s worked in video game development for the past seven years, said he’s not a chef. But after growing up in Jamaica, he found himself inundated with good jerk chicken recipes.
And after the city approved its new food truck ordinance in July, Solano said he knew he wanted to bring quality “pushcart street food” to the Chicago masses.
The food truck ordinance allows trucks to apply for a license to cook onboard. But trucks are still restricted as to where they can park and must have a Global Positioning System to help Health Department inspectors keep track of their whereabouts.
“The city is still trying to figure out what they’re doing with food trucks,” said Solano, who applied for his license in November.
But he said the Sanitation Department reps were helpful in many ways, even taking photos of Solano’s truck as an ideal example of a food truck with onboard cooking and plumbing.
Solano's truck is the second in the city to receive a food truck license to cook onboard. The Salsa Truck, owned by Dan Salls, received the first in January.
Jerk.’s signature is the Jerk Chicken sandwich. For $6, you get chicken marinated in Solano’s own “Rude Boy” sauce, then grilled, chopped and thrown onto Jamaican Hard Dough Bread with extra Rude Boy sauce on the side.
The truck also serves Jerk Wings, Jerk Fries and “Festival,” a fried Jamaican cornbread fritter that helps balance the spice of all the other jerky stuff.
And don’t be looking to quench that heat with a Coca-Cola. “Jerk.” only serves Jamaican sodas such as D&G Champagne Kola and Ting Grapefruit Soda.
The “Jerk.” truck is parked at 2300 S. Throop St., but when it’s on the move, Solano said he wants to target late-night crowds in neighborhoods like Wicker Park and Wrigleyville.
“The focus is going to be late night, and I don't think any other food trucks are really going after that,” he said.
Solano’s partner Brett Gough agrees.
“I think there’s something to establishing yourself in a neighborhood. People can grow to expect it,” Gough said.
Gough is the CEO at Toy Studio, a social game developer. When he and Solano met in 2010, Gough said he had no idea he’d be getting into the food truck industry.
But Solano’s passion for the company, combined with the simplicity of the marketing concept, brought Gough onboard as the solo investor in “Jerk.”
“Jerk.”, which also has a catering menu, call be followed on Twitter at @Jerk312 or by visiting the website at www.jerk312.com.Comment
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What is so flippin funny about a jerk chicken truck? Onno really need to get a life.Comment
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they started that diversity roadside food ting and had a cart selling roti and dem deer ting at king and bay. it didn't catch on but the Ritz at shuter and yonge, which is a siddung restaurant blazes with all sort of people nyamming up curry goat and the other artery clogging foods. it's not the food but di presentation.Originally posted by Tropicana View Post
I wonder if it would catch on in Toronto.
how in the hell yu aggoh it oxtail a roadside? eenh? yu neh even have time fi chaw di bone dem good before yu lunch hour done.
personally the thought of ANY type of west indian food in july/august sun hot weh a bwile wen noh fiyah noh unda it mek mi reach fi mi torah.Comment
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In Port of Spain they seemed to be able to make it work. I don't know if they still have them but they had all kind of Roti trucks around Independence Square and they were doing a thriving business.Comment
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This is what happened in New York.
We’ve won some and lost some in the Caribbean food options in the Financial District lately. The standbys of Trinidad & Tobago and Veronica’s Kitchen carts are still around, and lately Sunrise Grill and Nio’s Trinidad Roti trucks have been parking near each other on a stretch of Broad St. between S. William and Beaver. However, R. Retha’s cart seems to be on its way out, although I’ve seen it still parked at the spot at S. William and Beaver with a “For Sale” sign taped in the window. That’s still a pretty solid lineup.
I’d tried the namesake roti at Nio’s and also their doubles which many of the FiDi places don’t offer. What I hadn’t tried was the dinners with peas and rice that they have on offer, so one day on a whim I went up to the window and ordered just that.
More: http://midtownlunch.com/downtown-nyc...for-their-rotiComment
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Jerk Chicken trucks are all over the place down here. They seem to be thriving, I see long lines all the time.7/5th of all people do not understand fractions.Comment
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Seeit deh. So is not a funny idea after all. Port of Spain, Trinidad and Florida have them.Comment
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Setting up any kind of portable food vending truck business in Toronto is extremely difficult.
The requirements to get a license are very lengthy and rights to many prime locations are held by a few individuals. The entire system is set up for the business to fail. I think the pressure from the brick and mortar restaurants is part of the issue but there is just a culture at city hall to make it almost impossible for anyone who wants do a little creative thing to earn a living.Comment
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since you're acting like yuh nuh kno. i will tell yuh that is is your method of how you came up with this brilliant idea. It's not the idea that is funny at all.Originally posted by Tropicana View PostComment
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