Premiere Issue 05/01/20
WELCOME TO FOODTRUCKER MAGAZINE
Welcome to FoodTrucker Magazine. As we get ready to launch our premiere issue we wanted to share with you what you can expect from our publication.
First and foremost is that many of the articles are written by fellow food truckers just like you. As a matter of fact, we're always interested in listening to the different perspectives each food truck operation might have. If you have something positive that you would like to contribute and share with the food trucking world we'd love to offer you a platform where you could reach thousands of readers and digital subscribers.
The second thing that I'd like to share with you is that we have pushed back our original publication date of April 1, 2020 to May 1, 2020.
When we first started working on this publication back in January, there was no threat of the Corona-19 virus in the United States. Obviously, since then, a number of states have implemented stay at home policies for their residents. These shelter in place mandates have dramatically impacted the food truckin' industry to the point that we felt it would better serve our readers if we were able to provide further insight and solutions for our food trucking family on how to get through these uncertain times.
If your business has been impacted by this viral war we want to hear from you. Simply click the email icon below and tell us how this has impacted your food truck operation. Good or bad, we'd like to hear from you.
I would like to introduce you to some of our columnists. These aren't just fluffed content providers these are fellow food truckers are making the grind every day just like you.
My name is Anthony Lange and I am the Publisher of Foodtrucker Magazine. I also currently serve as the President of the Queen City Mobile Food Truck Association and I own a wholesale sausage company called the BrewCity Sausage Company based out of Cincinnati, Ohio. I first got started in the food truck business in 2016 with a modest 12 ft. U-Line trailer. I customized the inside to fit our menu and to be able to execute incoming orders in a timely manner. What I found was that there were very limited options for food truck fabrication in Cincinnati. So like every entrepreneur in this world, when there's a void in the market, there's an opportunity as well. I started a company with a close friend called Street Food Ventures and we now fabricate food trucks, trailers, and carts right here in Cincinnati.
That leads me to our next monthly columnist, Ask Ashlee Rose. Each month our readers can write in and ask Ashlee Rose questions about running a food truck and getting their top-selling food product into retail stores. Operating out of a commissary kitchen and more. Ashlee Rose is a seasoned veteran of the food truck industry and co-owns and operates Stellar Street Eats which was recently voted the number one food truck in the Greater Cincinnati market. You can email Ashlee Rose your questions by clicking the email icon below.
Given that every food trucker needs to find a way to stand out from the competition, we asked a local food truck purveyor that serves vegetarian items only to contribute a monthly column on his unique perspective in regards to providing vegetarian options only. Owner J. Craig of Fork & Greens will be providing a monthly column based on the trend of serving healthy, gluten-free vegetarian options and how this model fits into the oversaturated bbq, wraps, and burger offerings currently dominating many food truck menus.