Roots Rising Food Truck Feasibility StudyMaddie Downs, Jackson Johns, Sarah LadouceurENVI 410: Final ProjectDecember 7, 20171

Special thanks to our clients Jess Vecchia and Jamie Samowitz of Roots Rising for letting uswork on their project! We wish you the best of luck in all of your future endeavors!2

Table of Contents1. Introduction (4)a. History of Farms (5)b. Benefits of Sourcing Local Foods (6)c. Social Issues and Benefits (7)2. Case Studies (8)a. Case Study 1: Ms. Kathy Lloyd & How We Roll: Pittsfield, MA (8)b. Case Study 2: Mr. Brian Cole & El Conejo Corredor: Williamstown, MA (10)c. Case Study 3: Mr. Oliver Martinez & The Night Truck: Amherst, MA (14)d. Case Study 4: Ms. Marcy Megarry with Nom Nom Hut: Springfield, MA (19)e. Case Study 5: Ms. Sarah Heusner and Fork in the Road - Burlington,VT (21)f. Case Study 6: Adam and Umami Bites, USA (23)g. Case Study 7: James Stark and DriveChange: New York, NY (24)3. Interviews (25)a. Interview with Ms. Anne Hogeland (25)b. Interview with Ms. Sandra Thomas (26)c. Interview with Mr. Kim Wells (27)4. Cost/Income Analysis (27)a. Startup Costs (27)b. Potential Income (30)c. Events and Vendor Fees (31)d. Sourcing (34)5. Feasibility Analysis and Recommendations (36)6. Presentation Comments (37)3

IntroductionAlchemy Initiative and Berkshire Botanical Garden joined forces to create Roots Rising,an agriculture-based youth development program designed to build a sense of community andempower young people. Roots Rising currently offers a summer program, as well as a programthroughout the school year. As a part of the program, Roots Rising pays teens to work on farms,in community kitchens, and in local food pantries; however, Roots Rising does not believe thatthis is simply a job; to them its is an “opportunity for teens to engage in meaningful work” and itis “work that needs to be done and contributes to a larger social good.” 1 In addition, the valuesand skills that the teen learn from working for Roots Rising include learning how to work hard,communication skills, perseverance, and a satisfaction of living closely with the land in serviceof something that matters.Although the program is impactful and helps teens from the Pittsfield area, the foundershave realized that it is a very expensive program to run. In order to diversify their funding streamand creatively generate income, Jess Vecchia and Jamie Samowitz of Roots Rising have asked usto research the feasibility of creating/operating a teen-run food truck business. In the food truckbusiness, the teens within the program would cook tasty meals using ingredients from localfarms and, eventually, ingredients from their own urban garden. The food truck would sellhealthy food directly to the community. Roots Rising would invest the proceeds from the truckdirectly “back into the program, thereby reducing [their] reliance on grants,” as well as “offeringa greater degree of financial security” for the program. 21Alchemy Initiative, “Roots Rising,” 2017, y McKeever, “'Roots Rising' To Provide Pittsfield Teens Work In Food Industry”,, March 12,2017, y.html.24

As a group, we decided that Roots Rising should source their produce, meats, and otheringredients from local farms, specifically in the Berkshire area. By sourcing ingredients fromlocal farms and bakeries, our clients would raise awareness and advertise for the local farms andbakeries in the area. This would enable Roots Rising to establish an amicable and symbioticrelationship with the farms, possibly making it even easier to source the produce and meats fromthe same local farms in the future. Furthermore, sourcing from local farms provides Roots Risingwith environmentally sustainable ingredients, reduces their carbon footprint, and gives back tothe local economy.History of FarmsAccording to the USDA census of farms in the United States, between 2007 to 2012 (themost recent census collected by the USDA), the number of farms within the U.S. has decreased. 3This decrease is not attributed to large or small farms, but rather the number of medium sizedfarms is decreasing. Furthermore, according to the USDA, in 2015, small farms accounted foralmost 90% of the farms in the United States. 4 To note, a small farm is defined by the USDA as“one that grows & sells between 1,000- 250,000 per year in agricultural products;” 5 however,over time, farming production has shifted to larger more industrial farms, with small farms onlyaccounting for 24% of total farm production in 2015. 6 Even though small farms dominate innumber throughout the U.S., they often do not get recognition, as they only provide 24% of total3USDA, “Farms and Farmland Numbers, Acreage, Ownership, and Use,” 2012 Census of Agriculture, ations/2012/Online Resources/Highlights/Farms and Farmland/HighlightsFarms and Farmland.pdf.4James M. MacDonald and Robert Hoppe, “Large Family Farms Continue To Dominate U.S. AgriculturalProduction,” USDA Economic Research Service, March 6, 2017, al-production/.5Brenda Dawson, “So, What is a Small Farmer?,” Small Farm News: UC Small Farms Program, February 15, m?postnum 42226James M. MacDonald and Robert Hoppe, “Large Family Farms Continue To Dominate U.S. AgriculturalProduction.”5

farm production. If our clients develop relationships with local farmers, it would createawareness surrounding small farms, as well as provide many other benefits regarding sourcinglocal food, which are mentioned below.Furthermore, by sourcing local meat, Roots Rising could help address a lingeringproblem in the Berkshires - limited access to USDA slaughter facilities. Because of this absence,a step is missing in the local Berkshire farm-to-table movement. Farmers are not legally allowedto slaughter meat on their own farms and must ship their animals to a USDA certifiedslaughterhouse. Because there are no slaughterhouses in the Berkshires, this process takes timeand is costly for the farmers. 7 If Roots Rising enters into the meat business through their foodtruck, they could advocate on behalf of the farmers in order to open a USDA regulatedslaughterhouse in the Berkshire area, making the meat fresher and safer for the consumer. Alocal USDA slaughterhouse would enhance the farm-to-table movement in the Berkshires, assistlocal farmers, improve the local economy, and foster more environmentally sustainable farmingpractices.Benefits of Sourcing Local FoodsThere are many benefits when it comes to sourcing food from local farms. To begin, localfood is safe in that the consumer knows where their food comes from, as well as the practicesinvolved in producing the food. In addition, sourcing produce and meats from local farmsenriches community growth and interaction, increasing social capital within the community,including educational opportunities for students and families. Furthermore, sourcing local foodsbenefits the environment as well. Decreasing the distance food needs to travel to reach theconsumer reduces the carbon footprint of food production. Furthermore, small-scale farming7JD Allen, “Agricultural Sector in Berkshires Longs for Slaughter Facilities,” WAMC Northeast Public Radio,December 12, 2017, s-longs-slaughter-facilities.6

often uses less harmful chemicals and pesticides that could be detrimental to consumer health, aswell as the ecosystem. The benefits of sourcing from local farms not only increases the health ofthe consumer, but it also decreases food production impact on the environment and supports thelocal economy.Social Issues and BenefitsAccording to a study done in 2009, employed youth believe that their job helps them“develop a wide range of beneficial attributes, such as the capacity to take responsibility, developtime-management skills, overcome shyness with adults, and handle money. Furthermore, at leastwhile they are in the work setting, employment makes them feel more like an adult.” 8 These areincredibly important skills for young people to learn in order to help them prepare to becomesuccessful members of society. A different study found that individuals who worked in theirteens often had higher incomes at ages 17-25 and had higher quality job matches at ages 21-23. 9In addition to this, it was found that teens aged 14-15 had fewer incidents of depression if theywere employed, and higher self-esteem at 16-17. 10 Roots Rising’s food truck would provide anemployment opportunity that would allow Pittsfield teens to benefit from all of the above listedpositive impacts of youth employment, as well as developing business and marketing skills,culinary skills, customer service proficiency, and leadership and teamwork experience. Theseare all fundamental values of Roots Rising’s mission.8Jeylan T. Mortimer, “The Benefits and Risks of Adolescent Employment.” The prevention researcher 17.2 (2010):8–11. Print.9Houshmand, Marjan & Seidel, Marc-David & G. Ma, Dennis. (2014). Beneficial “child labor”: The impact ofadolescent work on future professional outcomes. Research in the Sociology of Work. 25. 191-220. 10.1108/S0277283320140000025007.10Ibid.7

Case StudiesIn order to fully understand the process by which Roots Rising would go about buying,operating, and maintaining a food truck, we needed to collect qualitative and quantitative datafrom food truck owners. Thus, we researched several food trucks both within the Berkshires andin Massachusetts in order to obtain first-hand accounts of starting a food truck. The followingcase studies intend to provide qualitative and contextual background for starting, operating, andmanaging a food truck.Case Study 1: Ms. Kathy Lloyd & How We Roll: Pittsfield, MANovember 3, 2017Overview of CostsMs. Kathy Lloyd owned and operated a food truck in Pittsfield, Massachusetts. Her truck,How We Roll, sold egg rolls primarily during lunch hours and on the weekends at special events.Ms. Lloyd suggested that it would be an 80,000 investment from the time of a food truckpurchase to the grand opening of the business. Ms. Lloyd claimed that a well-equipped truck thatwould be ready to operate at the time of purchase would cost around 30,000. In addition, anygraphic design that would embellish the exterior of the truck would cost around 2000.Furthermore, required permits included the Board of Health for each town in Massachusetts( 30- 150), a Fire Department permit ( 10- 40), and an event vendor fee ( 50- 2000).EquipmentMs. Lloyd mentioned that towns in Massachusetts are moving away from allowing foodto be prepared on the food truck, so Roots Rising must look into the option of finding acommercial kitchen in order to legally prepare the food. Ms. Lloyd mentioned that severalchurch kitchens would be able to function as commercial kitchens, as well as the Taconic Lodge,8

which can rented for 30 per hour. Ms. Lloyd suggested that Roots Rising attempt to find awilling partner in order to use a commercial kitchen for little to no extra cost.In terms of truck equipment, Ms. Lloyd indicated that the specific equipment needed on atruck very much depends on the type of food Roots Rising wants to serve. Some required itemsinclude a 3-bay sink, a handwashing sink, the equipment required to cook the food, and arefrigerator that can vary in size depending on needs. Ms. Lloyd suggested that three peoplewould be the ideal number of people to operate the truck at one time - one person to take orders,one person to operate the cash register, and one person to cook. These jobs could vary based onthe demand, but Ms. Lloyd pointed out that more than three people would cause the truck tobecome cramped and overcrowded.VenuesOverall, Ms. Lloyd expressed that she found the greatest success when she operated hertruck at farmers markets and high-end festivals. She claimed that the Pittsfield farmers marketproved to be very profitable for her food truck operation. Unfortunately, Ms. Lloyd explainedthat there is simply not enough foot traffic in the downtown Pittsfield area to justify setting upbusiness during lunch or dinner times. She claimed that during a 3 hour lunch period on the mainstreet in Pittsfield she would only bring in about 100. Ms. Lloyd suggested that having abusiness manager is extremely important for accounting purposes and keeping track of money.Furthermore, it is extremely important to know a food truck’s audience - this determines the typeof food and the price range. Knowing your audience will ultimately determine the success of afood truck. Finally, Ms. Lloyd indicated that kindness and customer service proved to be vitalskills when operating a food truck.9

Potential ProblemsMs. Lloyd was also subject to a legal battle in the city of Pittsfield, as local restaurantsviewed her mobile business as a threat to their traditional brick and mortar establishments. Mostrestaurants were opposed to Ms. Lloyd parking her truck near their restaurants, fearing that thethe truck would cut into business and could affect employment levels. 11 Eventually, parkingregulations were established in order to clearly outline where food trucks were allowed to park.When asked about these legal battles, Ms. Lloyd seemed to shrug them off, claiming that insteadof a negative outcome, the press resulted in good advertising. Furthermore, Ms. Lloyd celebratedthe fact that How We Roll won the legal battle, so she continued to operate her business as usual.The prospect of a legal battle in Pittsfield suggests an animosity between local restaurants andfood trucks; however, because parking regulations now exist, Roots Rising should not face anylegal issues when serving food in the Pittsfield area.Overall, should Roots Rising decide to stay within the Pittsfield area, they must focus onfarmers markets and high-end events, as these seem to garner the greatest business for a foodtruck in the Berkshire area, as everyday foot traffic seems to be limited and cannot be relied onto turn a profit.Case Study 2: Mr. Brian Cole & El Conejo Corredor: Williamstown, MANovember 3, 2017Overview of CostsBrian Cole ran a Mexican food truck in Williamstown, MA after his college career.Overall, Mr. Cole emphasized that he had a positive experience with his food truck inWilliamstown, and his food truck proved to be extremely profitable. Mr. Cole estimated that hisinitial investment in the food truck was around 20,000. Consistent with Kathy Lloyd’s advice,11Jim Therrian, “More Chewing on food truck rules in Pittsfield,” The Berkshire Eagle, December 6, ewing-on-food-truck-rules-in-pittsfield,39014710

Mr. Cole claimed that in Williamstown, food must be prepared in a commercial kitchen prior tobeing brought onboard a food truck as required by the Board of Health and the WilliamstownHealth Inspector. In Mr. Cole’s case, he paid 400 a month to use the kitchen at Hobson’sChoice and cooked in that kitchen for 6-7 hours, 5 days a week. Cooking in a commercialkitchen allowed Mr. Cole to purchase a less expensive food truck, as he did not need to installany cooking equipment on his truck. Mr. Cole paid 13,000 for a truck on Craigslist that onlyhad the capacity to keep food warm, but he estimated that a truck with the ability to cook wouldcost 30,000. By using a commercial kitchen, Mr. Cole bought a more affordable food truck,prepared all of his food ahead of time, kept the food warm with a steamer on the truck, therebysatisfying the health requirements of Williamstown.PermitsMr. Cole outlined the permits required to operate a food truck specifically inWilliamstown. First, the truck would need a permit from the Williamstown health inspector tosell prepared food, which requires a nominal fee. Furthermore, Massachusetts requires a 7%sales tax every month in order to sell prepared food. A ServSafe certification is required for allrestaurants for training on safe practices for handling food. This is an online course and test thatcosts around 100- 150. Additionally, Mr. Cole decided to register his business as a LimitedLiability Corporation (LLC), in order to separate himself from his business. He recommends thisfor small business, in case the food truck ever ran into liability issues, the owner could notpersonally be sued or targeted and allows the business to operate as a stand-alone entity. In orderto register as an LLC, the owner must file an application with the state of Massachusetts, whichcosts 500 per year.11

EquipmentMr. Cole gave insight into the general equipment that is required for a food truck. First,electricity must be supplied through either a generator or an extension cord. Mr. Cole explainedthat most trucks have both: generators can be used to run the truck on the street but can also bevery loud. He explained that the electrical supply that is required greatly depends on the what thefood truck will be serving/cooking. Furthermore, hot water and a small hand washing sink isrequired by the health department. The food truck will need a tank for freshwater and a tank forwastewater. Depending on the type of food, the truck may also need a refrigeration unit;however, Mr. Cole used an ice cooler if he only intended to operate the truck for a short periodof time, which was approved by the health inspector. Should there be cooking on a truck, a realrefrigeration unit will be required. Finally, Mr. Cole suggested a stove with burners and a griddleshould the truck serve freshly cooked meals.Operation InformationMr. Cole explained that he had an overall positive experience working in Williamstown.The community was very receptive to the idea of a food truck and was excited about having adifferent dining option. Mr. Cole used a Facebook and Twitter account to let the communityknow when and where his truck would be serving food. The most difficult obstacle Mr. Colefaced was the limited parking. At the time that Mr. Cole operated his truck, there was a two hourlimit to parking on Spring Street. The Williamstown Police Department required that Mr. Coleadhere to these regulations and had him move his truck from the top of Spring Street to thebottom after two hours. This was cumbersome for Mr. Cole, as he explained the difficulty ofpacking up a food truck once operation was underway. Mr. Cole indicated that the existingrestaurants on Spring Street originally viewed his food truck as competition, but Mr. Cole12

claimed that his food truck created a more vibrant environment, which creates business foreveryone. He advised to always be a good neighbor to restaurants by not parking near or next toa restaurant that sells similar food.IncomeMr. Cole also revealed the monetary success that he found in operating a food truck. Hemanaged to find a price point that was affordable for the student body/general population, butalso brought in a profit ( 6 burritos). He had his food supplied by a weekly U.S. Food deliveryof about 500- 600 and mentioned that he believed that using local, organic produce would havebeen much more ethical and appealing. His weekly gross sales totaled around 8,000, and hisyearly profits after expenses were around 75,000- 80,000. Mr. Cole indicated that he wouldmake around 600 on an average Saturday selling at the Williamstown Farmers Market.General AdviceMr. Cole had several general pieces of advice. First, he pointed out that cooking for massnumbers of people proved difficult, so he suggested hiring a local head chef with previousexperience to help train the students initially. He indicated that running a food truck proved to bevery hard work with a lot of stress, but also provided a creative outlet and was more exciting thatworking in a building. Finally, Mr. Cole is thinking about starting a vegetable farm in theWilliamstown area and would be interested in partnering with Roots Rising should his initiativecome to fruition.Case Study 3: Mr. Oliver Martinez & The Night Truck: Amherst, MA13

November 4, 2017Overview and CostsMr. Oliver Martinez owns and operates The Night Truck, which sells late-night food tostudents at Hampshire College in Amherst, MA. As a student, Mr. Martinez worked as amanager for the previous owner of the same food truck. When the original owner decided toleave, Mr. Martinez acquired the food truck for 0, but soon learned about terrible condition ofthe truck. There were many issues with the kitchen, insulation, and functionality of the truck. Asan architecture student, Mr. Martinez decided to renovate the entire kitchen within the truck.Because he did all of the labor, he only spent money on appliances, which he primarily boughtoff of Craigslist and Ebay, costing a total of 6,000- 8,000.PermitsConsistent with previous interviews, Mr. Martinez stressed the importance of know thefood truck’s target audience. Mr. Martinez sells late night food to college students, which oftenconsists of “hot, colorful” food items, including paninis, non traditional tacos, and his best seller:a grilled cheese with mozzarella sticks, bacon, and guacamole. The town of Amherst requiresfood trucks to rent a commercial kitchen, but Mr. Martinez indicated that he does not use thekitchen for food prep, but rather to fill up his water tank and cooking oil. He rents the kitchenfrom a local, community-minded grocery store for 50 per month and cooks the food on histruck.EquipmentThe equipment on his truck fulfill the needs of cooking late-night food. He bought apanini press for 300- 400 and a deep fryer for 700- 800. Mr. Martinez has a stove with fourburners and a blacktop station (24’ x 12”) in between, which also has an oven underneath. The14

whole stove system (Dynamic Cooking Systems) cost around 20,000. Mr. Martinez also has amini fridge and a 24” x 30” freezer, which he purchased for 100 off of Craigslist. He has a 3bay sink that he purchased for under 200, as well as a separate hand washing sink as requiredby the Board of Health. He has a hot water heater that can heat three gallons of water at a time.His freshwater tank holds 15 gallons of water and is mounted to the undercarriage of the vehicle,which uses a 12V pump that runs off of the truck engine battery. Mr. Martinez pointed out thatthe wastewater tank must be bigger than the freshwater supply tank. Pictures of Mr. Martinez’srenovation can be found in the Visuals and Maps section of our report.Food SourcingMr. Martinez sources his food from a local grocery store that obtains produce from localfarms. This enables Mr. Martinez to work with a local business, rather than a big supplier. Thegrocery store does source some of its ingredients from large-scale suppliers, such as Cisco, butacts as an intermediary between Mr. Martinez and Cisco. Mr. Martinez will give the grocerystore a list of required ingredients, and the store will then include that in their larger order. In thisway, Mr. Martinez is able to source both local, seasonal foods, as well as food he cannot find inthe area.Educational OpportunityMr. Martinez is also interested in the educational component of running a food truck.When speaking with him, he mentioned that he would be very interested in running aneducational workshop for the youth in Roots Rising as a way to give back to the community. Hehas a significant personal investment in the food truck industry and wants to share his experiencewith the community.15

PhotosMr. Martinez provided photos of his renovated truck for reference. While Roots Risingwill most likely not need all of the equipment that is in The Night Truck, these photos providespatial and logistic visualization of the potential organization of a food truck.Figure 1: The Night TruckFigure 2: Stovetop and Frier16

Figure 3: 3-bay Sink and Hand Washing SinkFigure 4: General layout of the truck, including oven, stove,cabinenet, frier, serving window, and panini press.17

Figure 5: Electrical configurationFigure 6: Plumbing System18

Case Study 4: Ms. Marcy Megarry with Nom Nom Hut: Springfield, MANovember 5, 2017Overview and CostMs. Megarry Megarry is the co-owner and operator of Nom Nom Hut is a food trailerthat sells homemade dumplings, based out of Springfield MA. Ms. Megarry explained that theoriginal trailer (20’ x 8’) cost around 8,500, but also that the trailer did not come with therequired kitchen appliances or ventilation. Ms. Megarry suggested that it would be worthconsidering designing the interior of a trailer to fit specific vendor needs and that much of theelectrical and gas requirements depend on the food being served. Because Ms. Megarry intendedto use grease to fry her dumplings, a hood with a fan needed to be installed into the trailer, whichcost 6,000. The plumbing and electrical needed to be installed as well, including a 3-bay sinkand a handwashing sink. According to Ms. Megarry, the plumbing and electrical installation costbetween 3,000 and 5,000. Ms. Megarry indicated that a generator is used to power her trailer.She recommends the Honda generators, which cost around 4,500. Additional electrical cordswill be required, which she suggested would cost around 1,000. Furthermore, Ms. Megarrysuggested installing custom cabinets and countertops based on the specific needs of the foodtruck. For advertising purposes, Ms. Megarry suggested to have some sort of design on theoutside of the trailer, which costs between 5,000 and 6,000. Fresh and wastewater tanks, aswell as a hot water heater and valves could cost around 1000. All in all, Ms. Megarry suggestedthat a fully equipped trailer with a window would cost around 30,000.PermitsMs. Megarry gave excellent insight into the multitude of permits and licenses needed inorder to operate a food truck. First, the food trailer will need a license to operate from the Boardof Health from each specific town in which they want to operate. Furthermore, they will need a19

license to operate from each town. These fees are minimal. The trailer will need to register itsbusiness name with the state of Massachusetts, and an LLC registration is a 500 annual fee. Ameals tax account is required for the state of Massachusetts, but depends on the town ofoperation, and typically runs between 6-7%. If Roots Rising decides to use a trailer, a commonVIC License will be required for the towing truck, which costs about 60 per year, as well as acommercial Massachusetts license plate, which is generally more than a standard license plate.SafeServ, as mentioned previously, is required for food trailer operation and costs 225, as wellas an Allergen Awareness certificate which costs 300. These two certifications must be renewedevery 5 years. The vehicle that pulls the trailer also requires insurance. Ms. Megarry indicatedthat with her insurance policy, she pays 3000 annually for her vehicle and 500 annually for hertrailer. A food truck will also require a business policy for any open flame within the vehicle( 1000/year) and workman’s compensation ( 500/year). Ms. Megarry emphasized that thepaperwork involved in starting a food truck can be very tricky and complicated, but oncecomplete would be much easier to manage.MarketingMs. Megarry emphasized the importance of advertising. When first starting up, Ms.Megarry mentioned the prospect of having small events, such as tastings, in order to get thename and reputation of the food out into the public, which will quickly transfer throughconversations. Furthermore, Ms. Megarry uses social media, such as Facebook and Twitter, inorder to communicate to her customers about future locations and festivals where the truck willbe parked. Ms. Megarry stressed the concept of convenient, mobile food. Customers wantsomething new and exciting, but also food that is not too messy or awkward to eat while on thego.20

Food Truck vs. Food TrailerWhen asked about the advantages and disadvantages of a food trailer versus a food truck.Ms. Megarry emphasized that the initial investment proves quite striking - a food trailer wouldgenerally cost 50,000, while a truck costs 80,000, suggesting that a food truck involves higherupfront costs. Food trucks also require more maintenance and upkeep, as you not only have tomanage the kitchen, but also the inspection of the engine of the vehicle as well. Food trucks alsorequire more fuel than regular pickup trucks. Ms. Megarry also suggested that food trucks haveless storage options, as the driving space take ups room, whereas a pickup truck offers amplestorage space for a trailer. The only downside to operating a trailer is the need for an additionalvehicle with which to tow the trailer.General AdviceOverall, Ms. Megarry stressed the idea of adaptation and making circumstances work.She did not have a custom trailer, and at first that inhibited her progress and efficiency as amerchant; however, over time, she made her trailer work for her and now runs an extremelysuccessful food trailer with many tasty dumplings. Ms. Megarry made it clear that the food truckowner must prepare excellent food that is very well executed and should enter the business witha flexible plan.Case Study 5: Ms. Sarah Heusner and Fork in the Road - Burlington,VTNovember 6, 2017OverviewSarah Heusner helps run Fork in the Road, a culinary job training program started in 2013for teenage students in the Burlington School District. Their truck supplies locally-sourced foodssuch as tacos and pulled pork sandwiches, and students earn wages while learning how to21

prepare food and provide customer services. The truck acts as an on-the-move classroom, similarto Roots Rising’s vision for their own truck.CostFork in the Road uses a trailer that was specially built for them and cost

Dec 07, 2017 · 1 . Roots Rising Food Truck Feasibility Study . Maddie Downs, Jackson Johns, Sar