The Need for a Vegetarian Food Truck
Many cities and towns in San Luis Obispo County have no vegetarian or vegan restaurants, even though people are increasingly turning to healthier food options.
With hundreds of wineries and nonprofit organizations in the county, there are numerous events every weekend—each one a perfect opportunity for a food truck offering tasty, healthful dishes. I already have events lined up, even before I purchase the truck.
How Will It Work?
In the beginning, this is a mother-daughter endeavor—a partnership between my mom, Melinda Alvarado, and me. As the business grows and I do more and more, it will give me the opportunity for financial independence, to take care of myself—an investment in the rest of my life.
We will serve vegetarian shakes, fries with an assortment of spices and dips, and a variety of vegan burgers, including a to-die-for black bean burger and the amazing meat-like “Impossible Burger.” In time, we will expand the menu to include other vegan options.
We are fortunate and very grateful to have the guidance of three business advisors: Neil Higgins, Business Instructor at Cuesta College; Christina Dillow, Director of Operations at Fig Café at Courtney’s House, in Templeton; and Christopher Borrello, of Borrello’s Pizza & Pastaria, in Carpenteria. We have our business license and tax I.D. number as a catering business.
Now and in the Future
The initial aim is for me to support myself. But as the business expands, I will employ one disabled adult on each truck, in collaboration with Courtney’s House, a nonprofit resource center for adults with intellectual and developmental disabilities (http://www.figgoodfood.org). I want to empower my employees and am committed to making the work environment a happy and fulfilling place.
With each burger or meal sold, I will donate to Alternative Neurological Solutions.
(See http://www.alternativeneurologicalcolutions.com and https://issuu.com/centralcoastkind/docs/web_kind_issue2).