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Foodservice in Motion: From the Food Truck to Brick & Mortar

 

Look Ma No Wheels...

With no end in sight to the food truck phenomenon, many food truck owners are considering whether or not to transition their meals-on-wheels to brick-and-mortar concepts that will allow them to grow their business, expand their operating hours and their menus.


While this is an exciting opportunity it can also be daunting. Executive Chef Walter Abrams of Dabba food truck will share his story from start-to-finish and discuss the challenges and successes in taking the wheels off of the business. Mark Finck will speak to how the FSTC was able to support Chef Walter in helping Dabba achieve the dream and will offer tips and tricks to help make for a smoother transition.


If you are looking to convert your food truck into a brick-and-mortar or maybe the flip side - taking your brick-and-mortar concept on the road, this seminar is for you.

 

Attendees will learn:

  • What questions to ask when deciding whether or not to transition your food truck to brick-and-mortar
  • How to utilize the resources that are available to foodservice operators
  • How to save energy, water and money when converting from a food truck to a brick-and-mortar

 

Bring your questions and chat with the experts from 12:30pm to 1:00pm. These are the people you want in your corner:

  • BlueCart
  • California Restaurant Association
  • Central Contra Costa County Sanitary District
  • Contra Costa County Environmental Health
  • Food Craft Institute
  • Mr. Food Safety

 

Chef Walter will be bringing the
Dabba food truck... so come hungry!

 


Speaker: Mark Finck and Chef Walter Abrams (Dabba)



Chef Walter Abrams will bring his first hand experience at successfully transitioning a food truck concept to a brick and mortar restaurant!




Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies. »more about Mark

Tuesday, July 26, 2016
09:00 AM - 01:00 PM

Cost:
This is a Free Seminar!

Complimentary coffee, beverages and light snacks will be available!

Please Note - Seminar begins promptly at 09:00 AM. Please allow time for parking. Additional parking is available in the back lot, behind the FSTC and at the San Ramon Valley Conference Center.

Location:   Map    Weather  
Food Service Technology Center (FSTC)
12949 Alcosta Blvd.
Suite 101
San Ramon, CA USA 94583

Event Contact Info
Kiana Caban
Email:


The FSTC is proud to
partner with the CRA!

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