BANQUET
FOOD ON THE MOVE Food trucks are putting a new spin on a la “cart” dining. By Pamela Brill, Contributing Editor
MOBILE DINING IS ON the move—literally. A trend that took off during the height of the pandemic, when outdoor dining enabled clubs to remain open and provide a safe service, has since morphed into a more permanent F&B fixture. Food trucks have been tasked to take on member events and pick up some of the overflow when club kitchens are at their busiest. Here’s how some facilities are getting extra mileage out of their onthe-go eateries.
STREET EATS Providing membership with another dining option in a convenient format was the goal of Woodfield Country Club in Boca Raton, Fla. “The food truck offered efficiencies and flexibility compared to a standard restaurant outlet,” says Executive Chef Bart Messing. With a focus on street food options, the aptly named Street Side truck opened in 2019 and has since generated a robust, revolving menu of dishes. Converting a truck for foodservice made sense for Woodfield, and Street Side stays on property. The menu includes smash burgers, a Korean fried chicken sandwich, a cauliflower bowl and challah grilled cheese. “We avoid offering traditional favorites available in other club restaurants,” says Messing. A recent pop-up converted Street Side into a dessert and ice cream truck, while another focused on tacos and smash burgers. Assigning sufficient staff is es24
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sential to a successful food truck. A dedicated team of two cooks and two or three front-of-house employees are on-hand to serve 150-200 members at any time. A food attendant is stationed outside the truck to take orders on a wireless tablet. Because prep and cook space is limited, Messing and his crew rely on a carefully laid out operation, particularly during peak hours. “The truck offers traffic flow benefits at lunchtime on weekends and holidays, especially winter breaks,” he says. Street Side will feature new pop-up themes that build off the existing menu for the upcoming season. Down the road, the truck may offer catered services at member homes, but plans have not yet been finalized.
THE MAKING OF A LEGEND Ashely Davidson, co-owner of The Legendary Food Truck in Franklin, Ind., knows the ins and outs of food truck service. When she and her husband, Ted, first considered bolstering dining options at Legends Golf Club (where Ashely handles member events and weddings and Ted manages the golf shop and facilities), they contemplated expanding the existing kitchen, but it wasn’t practical. It was then that Davidson suggested starting a food truck. Seven years later, the Davidsons have established a successful food truck venture that has expanded its services beyond club grounds and become a destination for Indianapolis foodies.
“We have become known for our hand-breaded pork tenderloins, which are a Hoosier tradition,” she notes. “We also offer items people would order at the club—like Arnold Palmers and chicken salad.” She and Ted are responsible for preparing and expediting the food, while a staffer handles orders and the cash register. Occasionally, a banquet or snack bar team member may be called to assist. Once the truck’s initial output ramped up, Davidson realized it www.clubandresortchef.com
