​All the wall surfaces although stainless steel were so full of holes and faciners that the could not be easily sanitized even with a better water system. They had been patched together with reused materials, a dosen types of faciners and used bubble gum or they might as well have been. I’m all for recycling and upcycling, and have made all kinds of fun stuff with discarded things but not if it’s a health risk for the public. When I open up the sub walls, I found even more.

The structure of the whole thing was crazy dangerous. The “studs” were 2x6’s which is larger than a standard 2x4 stud, but they were three feet apart from each other and not tied in properly. The roof structure was the same every thing too far apart, and barely facened together. The roof also leaked in multiple places creating a place for mold which had to be removed and sterilized.

​Another fun find was the the refrigerator was too big for it’s space. The previous builder had just built that section of wall around it. So to move it later we had to take apart the exterior of the trailer and pull it half way out to turn it. 

All of this shows that Lit Food Co made the correct choice in going with the full remodel. 

Now you have heard some of the horrors, I could go on but who want to read that. Next time we’ll show you what a proper food trailer should be made like.

Of course I want people to buy a new build. In my opinion it is the best way to get exactly what you want out of a truck or trailer. But let's be real about it. It is very tempting to buy used, often the price point is lower, and who doesn't want to get a deal. Any cook worth their salt is able to adapt to the kitchen they have, and starting a business is pricey.

Just be careful in your purchase, sometimes what you buy will cost almost as much as you paid for it to update. This was the case with Lit Food Co's trailer. 

When Hosea Mais contacted FCFT it was just for a simple inspection to see what needs to be done to assure they would be able to pass health inspection. Little did he and his partner Erin Hulse know that their new purchase was in need of some dramatic updates. 

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The trailer was homemade and had some glaring issues. Most notably the water system, and hood vent. Both were never going to pass. The electrical system was also subpar. With an exsposed wiring and an exterior breakerbox. It was not safe, but that wasn't the worst safety risk.

The propane system was a disaster waiting to happen. It was made with outdated materials and directly next to a source of ignition. Also when looking at the water system we found that the water heater was home-made with a nonvented burner. So it was a carbonmonoxcide danger. With a trailer that was not only a hazard for there customers health but also their own safety. Lit Food Co had two options, just fix what is needed to pass inspection, or remodel completely. Next time we'll cover what they did and how it worked out...

This is a question of passionate discussion among my friends, family, and people I meet.  Of course being from Pueblo where green chili is more of a necessity at any meal rather than an option my opinion always will sway to where I was raised and the food I love.   Which made me think that Colorado cuisine is not only regional but diverse and unique among other states.  I feel it is important to not only keep these traditions alive but to recognize our food culture as apart of our identity.  Whether you are from Denver or Rocky Ford everyone has a story about the food they grew up eating.  So we would like to here your stories and what types of food you think best represent our state?   

Being informed of your local regulations is key when starting your food truck or trailer. We are approached by people all over Colorado for bids this takes us down many a bureaucratic rabbit holes. With our promise that our builds will meet your local standards we do allot of research for each new area. Every time I dive into a bid for someone I'm shocked with the disparities in our state, from county to county and even city to city, lets not get into other states. 
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Do they require, fire suppression, self closing windows, how much refrigeration, can you be self contained, do you need a commissary, how much water will you need, what temp should your water be? I can go on and on. The fact is the state has standard which all health departments follow, where it goes side ways is the interpretation.  Different counties or even inspectors can take the written rules in whatever they want. I can't be the judge on whether this is right or wrong. I can only deal with these variations and the heart of it all is to keep the industry safe for you and your customers. I just want to urge anyone who is starting a business to be informed, the regional subtleties can have a bit of backlash.

This is a bit of venting, but please just be prepared and do your research. Or you can always pay some one to do it.

I know it's hard to believe but winter will be over before we know it, and we'll be in the swing of next season. For food trucks and trailer in Colorado you have a specific time frame to make the majority of your revenue for the year. Yes you can serve all year round, but the volumes you will see in the spring and summer can't compare to the rest of the year. Brewery's are trying to fill there calendars with new exciting offerings. People are shaking off the cabin fever, and searching for excitement. Festivals are kicking off and establishing your brand is easiest when customers are plentiful.  
 
If you are new to the game, spring is the time you want to build a following. This is the time people are craving something new before they lock in there favorites for the year. We all look forward to try new offering and reminiscing with some of our old favorites. So the question is will you be ready?

On average a custom build take two months, and the waiting period for health department approval can be as long if not longer. So now is the time to make moves if you're going to be ready for 2018. Here at FoCo Food Trucks we want to wish you all the best in 2018.

​I stopped cooking professionally in 2012, and the last place I was had field to fork on the menu. We had a seasonal menu that we would fully revamp four times a year. It was a challenge that kept me on my toes and offered some great opportunities in food. Just think of how creative and healthy you can cook if you get to roll with the seasons. We also had a CSA that distributed shares at our facility, so we would often get some wonderful surprises, like 300lbs of Hubbard squash. 

But if I am honest sourcing local produce was a massive pain in the ***. Just finding someone to buy from required a large amount of time. Know who has enough product, then getting it delivered (or picking it up for yourself). 
Luckily Ryan has been doing some research and found some really cool resources to help people. We will be rolling these and other tips and tricks as we find and vet them. Because it’s hard enough to start your food truck. 

This a directory provided by the state that you should check out. ( the link doesn't work all the time so paste and go)
 https://www.colorado.gov/pacific/sites/default/files/Colorado%20Farm%20Fresh%20Directory_1.pdf

​Andrew Cole

Here is an interesting article that breaks down the growth of the food truck industry across the U.S.  It includes a map of popular food truck cities and its good to see that Denver is one of the most popular food truck cities.  The article also breaks down annual food truck revenue, food truck cost, and average meal cost.  Whether your currently operating a truck or you are looking to get into the business this article has some very useful information. 
zerocater.com/blog/2017/06/08/street-food-stepping-up-food-trucks-continue-to-drive-interest/

 Last month we had the privilege to work with a local favorite. Not only was it great to work with such an established local brand, it is awesome helping people make good food. It is always fun helping people build their business, but it is so much more when their passion speaks through their product. 
Not  only is John a mad man in the kitchen, he know how to put together a sweet truck. Look for this gem on the road and get some great eats when it stops, I recommend the the Brussel sprouts, and I have yet to have a less than delicious dog. 

Okay if anyone reading this knows me, they know that I am a firm believer that " all roads lead to pork ". That being said I don't need to eat meat with every meal, and challenging yourself to change up your diet can give you some surprises. If you think about it, the better vegan or vegetarian food you can make the better your side dishes will be when you have meat. 
Every couple of weeks I have the pleasure teaching a vegan cooking lesson to a good friend. She is an ethical vegan, and like many progressed from vegetarian to vegan. With any lifestyle change there are challenges most importantly, how to make it taste good?
Here are some simple ideas. Always buy produce that is on sale. If the store has so much they reduce the price it probably means it's in season.  Spice it up. I know that this can be tricky for a lot of people but here are a couple of simple rules. Follow your nose. Take the spices and food and smell them together, if it smells good use it. You can always add more. We have all over seasoned meals.  It can happen when you feel confident, or (this happens to me more than I care to say) the lid falls off the shaker. When seasoning, add a little and taste it.  If it's not good yet, add more. 
I will be adding more tips and tricks for making vegan food with each lesson, so keep an eye out for them.
Andrew

After being approached by Justin Kruger at the Larimer County Food Bank to build a truck we got very excited. It wasn't just because they wanted a truck, it was more that we could give a little back.
When I was young my family was poor. With 6 kids and a single income we didn't have allot. Every summer we would go back to our elementary school and have lunch. At the time I had no idea how much this meant to the health of me and my family.
​ It was a great pleasure to build a truck for such an awesome program. I am very glad to see they are on the road helping kids and families.
Andrew
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