Cheese N’ Chips


Photo by Kasey Jo Reed

The ingredients I use to make my typical grilled cheese sandwich.

For her very first year as a part of the NFHS family, Mrs. Sheri Smith is always full of positive energy, friendly to everyone around her, and involves herself in as many activities as she can participate in. Mrs. Smith currently teaches the food and nutrition pathway which consists of three classes: food and nutrition, nutrition through the life span, and food science. She is also the head advisor of North Forsyth’s FCCLA (Family Career and Community Leaders of America) chapter.
Two years ago, after watching Tyler Florence host The Great Food Truck Race on the food network, Mrs. Smith knew that her dream would be to own a food truck. The food truck frenzy swept across the nation in 2010, which began with the airing of The Great Food Truck Race and the rise in usage of social media. The number one most influential food truck in 2010 was The Grilled Cheese Truck in L.A. because of its strong usage of social media (Landis-Shack). Like 84% of Americans who enjoy eating at food trucks (Dunkley), Mrs. Smith follows her favorites using social media at least once a week “Social media advertising is free and a great way to update followers on your changing locations. I will surely utilize it when I own my food truck,” Mrs. Smith said.
Location is the greatest key in owning a successful food truck because the location determines the amount of customers and the amount who will return. Location is always important because some places require permits, regulations of 200+ feet distance from restaurants, and food trucks can increase the pollution on streets (Dunkley). Food trucks can be fined $1,000 for a parking ticket, which is why 55% of food trucks park on streets or corners (Dunkley). In Nevada, a food truck must relocate every 30 minutes (“Fun Facts and Trivia About the Food Truck Business.”), which causes a strong loss of customers. “I think California would be a good location to own a food truck, but I am leaning towards Hawaii, because I’ve wanted to live there my whole life: two dreams all in one!” Mrs. Smith laughed. When asked if she would prefer being a part of a group of food trucks or individual, Mrs. Smith was unsure. Research shows that food trucks do better in groups, and that 3 out of 4 people bought food from multiple vendors (Dunkley). “It makes sense,” Mrs. Smith revealed, “my family can never agree on the same foods to eat, so food courts and buffets become ideal when we eat out. By having multiple food trucks, it creates the same effect as a food court and buffet, and everyone benefits from it.”
There are currently over 3 million food trucks in the United States (Dunkley). A food truck is deemed to be a cheaper option than opening a restaurant and a better way to meet new people. “With a food truck you have less employees, less space to maintain, and the menu doesn’t have to be a mile long to please customers. The simplicity of a food truck is what makes the idea so attracting. It’s a restaurant twist to fast food, food is fast but tastes just as good as food in a restaurant,” Mrs. Smith claimed. To refurbish a food truck costs an average of $40,000, and a hot dog stands costs even less at $2,000, where a restaurant costs well over $100,000 to get started (Dunkley). Mrs. Smith admitted that a food truck wasn’t quite in the budget at the moment, but hopes that she can own one when she retires. “Owning a food truck would be tons of fun. Just thinking of all the people I will meet and the places I will go is exciting, and I think the thrill of adventure is the best way to retire.”
The most common items sold on food trucks are sandwiches, followed by Mexican dishes, and thirdly hamburgers (Dunkley). Mrs. Smith dreams of making gourmet grilled cheese because everyone loves them and they’re simple to make. “There’s so many ways to transform a grilled cheese sandwich. You can change the cheese, or add meat, or cover it in sauce, or add extras to it.” With a side of homemade chips, Mrs. Smith decided her food truck would be called “Pleasin’ Cheese N’ Chips” because it has a catchy appeal. With her great sense of humor, kind personality, and dedicated nature, it’s no wonder food trucks can be successful.


Works Cited:

Dunkley, George. “Facts about the Food Truck Industry.” Winfographics. Quite Big theme, 26 Sept. 2014. Web. 21 April 2014.
“Fun Facts and Trivia About the Food Truck Business.” Food Trucks on the Go. Word Press, 8 Feb. 2014. Web. 21 April 2014.
Landis-Shack, Nora. “These Eye- Opening Facts Will Give You a New Respect for Food Trucks.” Food Beast. Mashable Infographics, 5 Feb. 2014. Web. 21 April 2014.