02 Mar INTERVIEW WITH GABRIELE, OWNER OF THE FOOD TRUCK “GABRIELE STREET FOOD”
Good morning Gabriele,
we would like to ask you some questions to get to know you better and to tell our readers about your experience as a food trucker.
FIRSTLY, WHAT ARE THE MAIN PRODUCTS AND DISHES OF YOUR STREET FOOD BUSINESS?
Dishes from Italian tradition, like lasagna, pasta, ravioli gnocchi, ciabatta with meatballs, season salads, dessert and a bio cold tea with no sugar of our own production.
All pasta and gnocchi are handmade by us like your grandma would do.
For events, we created some huge ravioli that you can eat on the street like a sandwich and some grilled skewed gnocchi.
HOW LONG HAVE YOU BEEN DOING THIS JOB AND HOW IS IT GOING?
We started in 2015.
We are very happy of what we have reached so far. In daytime job, we have a great number of devoted clients that follow us every week.
Each week we also get catering requests from private citizens as well as companies that want to hire a promo truck for an event.
From this year, we also start a small pasta production. Direct sale and through different channels.
WHERE DOES YOUR IDEA COME FROM? WHAT MADE YOU BUY A NEW FOOD TRUCK?
Food has always been my passion. The idea was and still is of giving to the people an alternative to fast food like Mc Donald’s at a reasonable price.
So, in general, trying to push young people towards healthy and traditional food.
I chose to buy a new food truck because I wanted to have a trustworthy vehicle and built on my specific needs.
WHAT WERE THE MAIN OBSTACLES OR FEARS THAT YOU HAD TO OVERCOME?
In 2015, in Switzerland and in specific in my region, the food truck culture, in terms of quality street food, was almost unknown.
That meant that we needed to make a great work on communication but most importantly that we had to deal with a lot of paperwork for permissions.
But I never had fears, I always believed in my project.
WHAT IS YOUR TYPICAL WORKING DAY?
In the morning, I prepare fresh dishes like salads and dessert.
Then I move to my designated week locations. I have 5 different locations, each day of the week I am in a different place.
After serving lunch, I return to my laboratory, I clean all up and tidy up before starting my pasta and gnocci production, together with other menus.
During the evening, I take my time to do my office work, like dealing with offers, requests, emails…
CAN YOU REVEAL SOME FUN FACTS ABOUT YOUR WORKING ROUTINE?
The working day at the lab won’t start before a coffee and some chat in good company!
WHAT ARE THE MOST SATISFYING ASPECTS OF YOUR JOB?
The direct contact with my clients, who often, with time passing, become my friends.
It’s also nice to be part of some very interesting and exclusive events, knowing new people and places.
WHAT IS YOUR RELATIONSHIP WITH YOUR FOOD TRUCK?
I would say a romance, since we spend so much time together for better or for worst.
HOW IS YOUR RELATIONSHIP WITH YOUR CLIENTS?
I have a very personal relationship with my clients. We laugh, we talk… and sometimes we become friends.
WHAT ARE YOUR EXPECTATIONS TOWARDS THE FUTURE? DID YOU SET ANY GOAL?
My next goal is definitely establishing myself as a pasta manufacturer.
We’ll see about the future, I don’t miss ideas and I want to become always better.