In The News

Menus On The Move, Featuring Bucknell University's Flying Bison
Food Management

The key question for a food truck—even before checking the tires and finding a good spot—is this: Is the menu road-worthy? Each item must be some combination of bold, original, exotic, comforting, fun, delicious and portable, preferably with a memorable name. And the offerings must appeal to the traffic you expect to intercept. To avoid getting left in the dust, each selection must be a virtual powerhouse. Weak menu items will only weigh things down.

When plotting a food truck menu’s course, it helps to think like a foodie. Foodies are following mobile eateries (both on the streets and on their Twitter feeds) not just for fast convenience. They are seeking authentic global eats, often with a fusion twist. Out-of-this-world burgers and fries. Comfort in the form of a grilled cheese, maybe topped with kimchi. 

Street Food Fusion Menu Items

Bi Bim Bap Bowl: served with sautéed spinach, bean sprouts, carrots, kim chi (pickled vegetables) and more is topped with a sunny side up egg and hot pepper paste. Customers can add Lemon Grass Pork to the bowl, or edamame, Chicken Takalbi (sautéed in sesame oil and hot pepper paste) or Beef Bulgogi (traditional Korean BBQ) on the Flying Bison truck menu at Bucknell University, Lewisburg, PA.

Sweet and Sour Pulled Pork Taco, topped with Napa cabbage ginger slaw: fusion in full effect (also on the Flying Bison truck).

Menus On The Move, Featuring Bucknell University's Flying Bison
Food Management

The key question for a food truck—even before checking the tires and finding a good spot—is this: Is the menu road-worthy? Each item must be some combination of bold, original, exotic, comforting, fun, delicious and portable, preferably with a memorable name. And the offerings must appeal to the traffic you expect to intercept. To avoid getting left in the dust, each selection must be a virtual powerhouse. Weak menu items will only weigh things down.

When plotting a food truck menu’s course, it helps to think like a foodie. Foodies are following mobile eateries (both on the streets and on their Twitter feeds) not just for fast convenience. They are seeking authentic global eats, often with a fusion twist. Out-of-this-world burgers and fries. Comfort in the form of a grilled cheese, maybe topped with kimchi. 

Street Food Fusion Menu Items

Bi Bim Bap Bowl: served with sautéed spinach, bean sprouts, carrots, kim chi (pickled vegetables) and more is topped with a sunny side up egg and hot pepper paste. Customers can add Lemon Grass Pork to the bowl, or edamame, Chicken Takalbi (sautéed in sesame oil and hot pepper paste) or Beef Bulgogi (traditional Korean BBQ) on the Flying Bison truck menu at Bucknell University, Lewisburg, PA.

Sweet and Sour Pulled Pork Taco, topped with Napa cabbage ginger slaw: fusion in full effect (also on the Flying Bison truck).