First exit – A food truck park to fit your

lifestyle.
Food trucks
A food truck is a large vehicle equipped enough to cook as well as sell food. This food trucks are like
restaurants on wheels. There are certain food trucks which have on board kitchens and they prepare
their food from raw materials and serve directly to customers. While other food trucks sell frozen or
prepackaged food.

Initially the herding cattle from the southwest was kept for months to the markets in the north and east.
Later in 1866 Texas cattle rancher took an old wagon of united states army with interior consisting of
kitchen ware and food materials.Initially they had dried beans, coffee, beef and other foodstuffs which
can be easily preserved. Later they stocked water barrels and sling to kindle wood to heat and cook
food.

Food truck parks

Basically food truck park is a park wherein around 20 food trucks get together to serve food.All the food
trucks may be owned by a single owner or may be owned by different owners. In majority of the food
truck parks each and every food truck serves different type of food. Thus one can find l5

food trucks which serve various dishes from fast food to heavy continental food. Thus this can be one of
the reason behind people preferring food truck parks over restaurants.Food trucks provide Chinese,
Italian, Mexican, Thai, Continental, South Indian, etc.
FIRST EXIT

First exit is a recently built food truck park in Ahmedabad. It is uniquely designed as it differs a lot from
other food truck parks in Ahmedabad. The infrastructure of First Exit is unique in its own as it is designed
on a theme of automobiles. Whole First Exit has various parts of cars and trucks. As the entrance of the
food truck park itself catches eyes of people passing by it. One side of entrance of the park is designed
with three cars vertically placed above each other, those three cars are all vintage cars as they are Fiat,
Ambassador, Matador. While on the other side of the entrance there are scooters placed on the wall.
While the logo of First Exit is in between the cars and scooters. As one enters the food truck park there
is arrangement for people to sit and have their food. While the food trucks are on the boundaries of the
whole park and even around the boundaries of the sitting area.Even the theme of sitting area is based
on automobiles and there are seats of cars used as chairs and bonnet of tractors as tables. While even
certain parts of cranes and tanks are used for chairs. Even the walking area inside the food truck park is
like a simple road surrounded by soothing lights and trees all around. Even there are light polls on the
roads of the food truck park which depicts red , yellow 3green lights. There is even a screen arranged for
the people .

Information of some of the food trucks of first exit is

mentioned below :

1. LITTLE ISTANBUL
It is owned by Binjal patel. The serve turkish ,italian and Mediterranean menu.

Gnoochi (pasta) and boat style pizza is the speciality of the chef. The also serve burger ,
shawarma and pasta. Chef has 8 years experience in Australia.

2. WHAT THE FORK

It is owned by aloukik shah.They serve french fries and fusion with fries with different dishes.
Basically it is an Canadian dish named Put – In fries where french fries are mixed up with all the
sauces. Their specialty is kathiyawadi fusion , Italian fusion and ulta phulta burger.

3. CHASKA CHINESE

It is owned by shaktisinh gohil. This serves live dhokla and chinese. The special dishes are manchurian
dry and corn dhokla. They have two other branches – Tisha live dhokla and Chaska coffee shop.
4. SAVNA

It is owned by palak patel. It serves Chula dosa , uttapam , bhaji pav etc. The customer's prefer
Gini dosa , Gotola dosa and hyderabadi dosa.
Other branch at Funfood Batallion.

5. A SQUARE (AGRA TO AMRITSAR)

It is owned by Mayank sharma. They serve north indian authentic food. Their specialisties are
delhi chole bhature , agra chat and amritsari lassi.
 Previous braches are as Delhi 6.
The chef has 21 years of experience.

6. FUSION

It is owned by Kathan Shah. The specialities they serve are sizzlers and BBQ. Among their BBQ
Fusion Special is more preferred by customers. They have their other branch as Dine Square at
Sindhu Bhavan.

7. FRUIT MAGIC
 It is jointly owned by Sukeyu Barvaliya and Gopal Haldor. Their special serves include Pan shots,
Jamoon shots, Dragon shots, etc. They previously served in Surat. Their senior chef is 10 year
experienced . Shakes, Mocktails and Fresh Juice are exactly what they serve.

8. CAFÉ 4

It is owned by Darshak Malik. They serve Milkshakes, Pancakes, Panipuri, etc. Their customer
preferred choices are Dry fruit shakes. They are into the food truck business for the first time.

9. WAFFLE CRAFT

It is owned by Aarti Menghani who even owns Sankalp Restaurant. Their servings include
Waffles, Tornados, Tacos, coolers, etc. Chocolate Clogge is their special item served.
10. THE CAFÉ KING.

It is owned by Kalyan Chiha Rathod. It is basically a Fast Food and coffee serving food truck.
They have their branches at Iscon and Gurudhwara as Yuvi Coffee Bar. They are 15 years
experienced.

11. HUNGRILL

It is owned by Devesh and Abhay Verma. They serve Live BBQ, African food, Live rostibar ,
Momos , Baked dish, Shawarma, etc.. Their specialities are Hungrill Chef Special Platter. The
owner – Abhay Verma even serves as a general manager of Five star hotel.
12. SOHI – SWAAD KA KHAZANA

It is owned by Manoj Somani. It serves Punjabi dishes, Chaat and BBQ. Their specialities are
Punjabi combos. They have their other branch at Sindhu Bhavan.

13. BON PIZZA

 It is owned by Jigneshbhai. They serve Wood fire pizza and Pancakes. Their specialities are Veg
Garden, English garden and Cheese blast pizza. They used to initially serve at South Bopal since
1.5 years.

14. THE HOT SPOT

It is owned by Jay thakkar. It serves Italian and Mexican food. Their speciality are Mexican Hot
pot. They are in this field since 2012. They also have their branch at vastrapur. Their Chef has
an experience of 7 years.
 15. INSTA FOOD

It is owned by Niraj. It serves Chinese, sizzlers and Thai food. Veg sizzler and Veg65 sizzler are their
specialties.

Business and Economics

Food truck is liable to an indistinguishable scope of worries from other food service organizations. These
trucks need permanent address to accept delivery of supplies. Due to fixed address it becomes
convenient for customers to visit our trucks. A business kitchen is required for nourishment preparation.
[1]
There are an assortment of grants to acquire, and a well being code to watch. Work and fuel costs are
a noteworthy piece of the overhead. Lawful definitions and necessities for food trucks shift generally by
area. To run food trucks we need to adopt some laws. Some rules and regulations are to be followed to
maintain proper coordination between all the trucks. Food truck requirements includes  business and
liability insurance, a Commercial Vehicle Operator’s Registration for the truck, permits for each
municipality being operated in downtown, a food handler certificate, appropriate driver's licenses for
drivers, assistant's licenses for assistants, and a health inspection. As the rising number and popularity of
food trucks push them into the food standard, area by district, issues with neighborhood officials and
police responding to new circumstances, and physical eateries dreading competition, must be worked
through, at times making huge business exposure.[2] Food truck suppliers offer far reaching start-up
administrations that can include idea improvement, preparing, and business strengthen, despite
outfitted trucks.

Food Truck Kitchen Problems and Solution:[edit]

1) Having large menu[edit]
Many food trucks here provides major menu loaded with different choices as you can give a
everything to someone. But here's the issue: going up against a broad menu implies expecting to
stock a bigger number of components and items in food truck kitchen. This than increases higher
expense. Larger menu makes an area where customers take more time to decide the item and in
this way the administration runs slower.
Solution: This is the reason instead of offering 8 to 10 distinct items, one should offer fewer dishes
and doing them extremely well. Individuals need to recognize what your nourishment truck is about,
so keep menu lined up with ones food truck's novel suggestion.[1]

2) Neglecting Customers[edit]
Regardless of whether you run food truck serving pasta or lobster rolls, the customers you're serving
matter. So the owners mainly makes mistake by focusing on dishes and forget the customers who
are eating them.
Solution: On the chance if there is 45-minute wait, one should clarify this or have one of the staff
individuals who disclose it to your holding up customers. On the off chance that you've come up
short on a couple of dishes, let customers know well in advance before they appear to your
organization window. Try not to hold up until the point when the customer complaints to tell them that
there is a problem. Be a positive communicator with customers and this will enhance food
truckbenefit.

3) Not having unique value proposition[edit]

Without a unique offering point, food truck will never be as profitable as it could be. Customer
requires incentive to come to you rather than your opposition. While everyone has a mistaken notion
that if their food is good, individuals will line up down the block to order from the trucks.
Solution: Think what influences your food to truck business extraordinary. What do you offer that no
one else does? What would customers be able to expect when they come to your truck? When you
discover something unique that makes you different from others, you've discovered your food truck's
one of a best offering point.

4) Working in inefficient kitchen[edit]

When it comes to high-volume cooking, a food truck kitchen format is a great resource. It can
decrease the time and effort it takes to finish certain chores, influencing your nourishment to truck
business more beneficial and productive.
The main issue of a decent nourishment truck kitchen format is that it makes tasks less easier and
more helpful. The infrastructure of food truck will save the time and increase revenue.
Your food truck kitchen will work best when you avoid above given issues. By setting up a suitably
measured menu, by making the food better than the others, dealing with the customers, making the
kitchen format better and being extraordinarily responsive and  set food truck up to limit of
less misfortunes and make more progress.[2]

The TED TALK we are talking in this article is

talking about the RISE AND LIMITS OF FOOD
TRUCKS-GREG SMITH at TED ATLANTA. 
The talk focuses on the history of Who made food trucks? How did they get global presence? Talking
about the history in Jan 2010 food trucks grew in all national media all over the globe. In initial period
they had attractive food trucks of bright colours and weird designs presenting interesting menu to
attract more customers. After the arrival of food trucks the restaurant faced a setback at a point as food
trucks are mobile as well as on the other sideIt is difficult for restaurants to change their concept and
theme frequently. According to the TED TALK statistic street food is eaten by almost 2.5 billion people
everyday in USA. By natural Restaurant association food truck has been listen the most fastest
restaurant service since last 3 years. More number of people are getting involved in the food trucks
business growing their business even digitally through mobile apps as they are having low maintain as
well as less cost of investment, and we can say it is a very big advantage for small scale business man.
Another interesting statistic is that in Los Angeles and in Austin their is a rise of 4000 and 1500 food
trucks. 

Talking about the cons of food trucks it seems difficult for food trucks to survive and we can blame our
political structures for the same.The biggest problem is it’s growth. In how many country’s, cities we can
grow our mobile vans. It’s quite impossible to grow to that level to have a van in every city. And how
many legal formalities one would face to get the truck in!! Concluding the Talk we can say that Food
trucks are good for small businesses, the trucks can choose to provide quality over quantity. They can
give excellent Good Food with wide varieties of Food dishes.

Link to the TED TALK :

https://youtu.be/67j9RSCdFes

References[edit]
1. Jump up^ "kitchen problems".
2. Jump up^ "inefficiency in kitchen".
1

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GB&ei=K5XUWvq9CoLuvATi0KfQCQ&q=food+trucks+history&oq=food+trucks+history&gs_l=mobile-gws-
serp.3..0j0i22i30l4.33911.39895..40813...0....1129.2898.2-7j7-1..........1..mobile-gws-wiz-
serp.......0i71j0i67.KvwmVmEZ9i8%3D
GROUP 1 :

NAME ROLL NO’S WIKIPEDIA ID

TWISHA MEHTA 1712077 twishaaa15

VIRAJ DESAI 1712059 virajdesai58

LAVLEEN JAIN 1712105 lavleen

AAYUSHI DONGA 1712106 aayushi18

DHRASHTI SHAH 1612085 dhrashti shah