Sample Food Truck Application Material
Below are samples intended to give a model for the longer free-response format elements of the Food Truck Permit Application.
Below are samples intended to give a model for the longer free-response format elements of the Food Truck Permit Application.
We are committed to the community in which we live, work, and do business. We live in Mattapan and our kitchen/commissary is in Jamaica Plain (CropCircle Kitchen). We plan to take part in many charitable fundraisers and events including Boston Bakes for Breast Cancer, Haley School’s Silent Auction, and Arnold Arboretum’s Lilac Sunday. We’ll also be participating in South Boston’s Marine Corp 5K Run where 15% of our proceeds will be donated to the Corp’s Law Enforcement Foundation and we’ll be a vendor at Jamaica Plain’s Spontaneous Celebrations.
We will be bringing on two staff members from the community to help us part-time on the truck and in the kitchen, one of them a returning staff member who is currently in college and lives in JP, the other is a contractor who lives in Hyde Park.
In addition we are committed to forming relationships with the constituents and businesses around the areas at which we vend. We hope to ensure a working partnership between ourselves and the Dudley Square community, where we will be vending on Thursdays. We hope to maintain these partnerships through special events, frequent shopper cards, and by taking requests for menu items that are culturally appropriate to the neighborhoods in which we vend, and desired by those constituents.
| Monday
Boston Public Library | Tuesday
City Hall Plaza | Wednesday
Belvidere Street |
| Timing Arrive and Set up: 3:00PM Business Hours: 3:30PM – 9:00PM Departure: 9:30PM | Timing Arrive and Set up: 10:30 AM Business Hours: 11:00AM – 2:45PM Departure: 3:00PM | Timing Arrive and Set up: 3:00PM Business Hours: 3:30PM – 9:00PM Departure: 9:30PM |
| Vehicle Staffing
Jim C Andy S | Vehicle Staffing Jim C Andy S Lin T | Vehicle Staffing Jim C Lin T Tracy M |
| Traffic/Parking Margin Strategy One person exits the truck, the driver remains in the truck. The outside person directs the driver safely into the designated parking space. | Traffic/Parking Margin Strategy One person exits the truck, the driver remains in the truck. The outside person directs the driver safely into the designated parking space. | Traffic/Parking Margin Strategy
One person exits the truck, the driver remains in the truck. The outside person directs the driver safely into the designated parking space. |
| Customer Queuing
Two lines – one for ordering and one for pickup on side walk. | Customer Queuing Two lines – one for ordering and one for pickup on side walk. | Customer Queuing
Two lines – one for ordering and one for pickup on side walk. |
| Staff Restroom Access Plan BPL Restrooms | Staff Restroom Access Plan
City Hall Plaza | Staff Restroom Access Plan Prudential Center Mall |
| Trash Plan Two trash Barrels with lids and bags on site. Trash will be removed at end of shift and disposed of at commissary. | Trash Plan Two trash Barrels with lids and bags on site. Trash will be removed at end of shift and disposed of at commissary. | Trash Plan
Two trash Barrels with lids and bags on site. Trash will be removed at end of shift and disposed of at commissary. |
We follow environmentally sustainable practices—it’s part of our business plan and who we are as people. We are committed to having a low environmental impact, and source products from companies that follow environmental sustainability practices as well.
All our pancake to-go boxes come from BRP Box Shop, a company that manufactures chemical free, uncoated boxes which use 25-30% less fiber than other box materials. The fiber comes from SFI lumber (Sustainable Forestry Initiative) utilizing environmentally friendly practices.
Our napkins are made from 90% post-consumer recycled paper and are unbleached.
Utensils we have on board are made from corn, are GMO free, and compostable.
The aprons we wear as a uniform are 100% organic and hemp and the t-shirts we’ll soon be wearing are 100% organic cotton and manufactured in the US using an environmentally friendly plant-based dying method.
We use mostly local ingredients keeping our carbon footprint on the environment as minimal as possible and support local farms using sustainable farming methods.
The commissary/kitchen we bake in follows a zero waste initiative composting and recycling the majority of waste.
We do not provide bottled beverages, choosing to home make our own, using filtered tap water and home-made syrups/flavorings.