Food trucks have become a familiar sight in Columbus in the last few years.
The trucks, often brightly colored, are frequently stationed on street corners or even in corporate parking lots to serve lunch to office workers.
But catering private events makes up a big chunk of revenue for food trucks, says Tracy Studer, owner of the restaurant Explorers Club in Merion Village, which debuted its truck a year ago. Food trucks battle unpredictable weather and foot traffic. Catering events such as graduation parties, corporate events, rehearsal dinners and weddings means dates are booked in advance and money is guaranteed.
“I’m really focused on parties because that’s where the money seems to be, and it’s a little more reliable,” Studer says.
So it’s a win for truck owners – and a win for the clients who book them. There are a host of upsides to choosing a truck to cater your next event. Portability might be the most obvious.
“One of the biggest benefits is we can go just about anywhere and the food is served fresh and hot right there,” says Chad Shipman, director of operations for Pitabilites, which has two trucks and a third in the works. “A lot of catering companies have to make (the food) at their commissary and put some kind of heat under it to keep it warm. … We’re cooking everything to order right there.”
Skyward Grille, which has a fleet of carts and bills itself as the longest-serving mobile food business in the Columbus area, also touts the benefits of bringing the kitchen t
o the party.
“It’s not like a restaurant dropping off pans of food that are premade,” says Skyward owner Mike Ratliff. “With our food carts, everything is custom made per order. Customers get to watch their food made right in front of them. It’s quality food, the freshest you can get.”
Skyward’s carts have been on the streets of Columbus since 1987, and the business recently added a brick-and-mortar location at the corner of Trabue Road and Riverside Drive. Mobile catering operations that also have another arm of the business have more flexibility in the type of food they can offer because unused ingredients can be repurposed later.
The prime example of this: Giant Eagle Market District’s Foodie Truck, which has the buying power of a large chain grocery store behind it.
“One of the unique benefits of the Market District Foodie Truck is that we are able to create a menu that meets customers’ specific needs,” says Giant Eagle spokesman Dan Donovan. “With the guidance of our talented Market District chefs, customers can choose to use the weekly menu posted on our Market District food truck Facebook page, or we can create a theme perfect for their event.”
Explorers Club’s typical truck menu is similar to its restaurant menu, which is based in Latin American cuisine with the addition of one other type of food, such as Hawaiian, Italian, German or Portuguese. The menu changes monthly. But for catering with the truck, Studer says he’s done everything from simple sandwiches to fancy dishes.
“I tell people, ‘I can do anything your checkbook will allow you,’” he says.
Explorers Club’s ingredients are about 75 percent local during the summer months, when its chefs use produce from the garden around the restaurant. The operation smokes its own meat and even makes its own bacon.
“It’s a lot of work. I have a lot higher food costs than most people,” Studer says. “It’s not processed food; it’s not boxed food. We know (where it is) from the beginning to the end.”
Pitabilities menu is, perhaps predictably, focused on traditional gyros, but does branch out a bit. Everything comes on a pita – including hot dogs, veggie and falafel pitas.
Catering clients typically choose to limit the menu for private events, he says.
“It’s best not to give people too many choices,” says Shipman. “We decide with the customer ahead of time what choices they want (to offer).”
Cassie McIntire chose Pitabilites to cater her 2012 wedding to Andrew McIntire at the Amelita Mirolo Barn in Upper Arlington. The truck pulled up to the curb in front of the barn and guests lined up on the brick patio to get their food, then took it inside to a table or ate standing up, chatting with friends and family.
“We wanted to go with something that was unique and outside of the box as far as weddings go,” she says. “It worked out really well. They told us it would be a certain amount of money based on how much (food) they used, and we ended up paying way less than the estimate, which is good when you’re spending money on a wedding.”
McIntire’s guests were imp
ressed and entertained by the truck’s presence, she says. Studer, too, has found that a food truck adds a fun element to parties.
At one wedding rehearsal dinner, “70 people just stood there and watched us,” he says. “They love watching (us cook). It’s mesmerizing to them.”
And when the party is over, clean-up is simple. Just toss disposable plates, forks and cups. The rest magically disappears.
“They roll away with the mess. There’s nothing to clean up,” Studer says.
Lisa Aurand is a contributing editor. Feedback welcome at gbishop@cityscenemediagroup.com.
